Menu
executive chef: Jeri Wyre
chef: Jeanine Fairchild
Soups
| Cream of Crab |
5.50 |
| |
| Jambalaya |
5.00 |
| (Creole stew of crab, shrimp, chicken
sausage) |
| |
| Louisiana gumbo |
5.75 |
| |
| French Onion |
4.50 |
Salads
| Tropical fruit, toasted almonds, blue cheese on
blackberry vinaigrette glazed greens |
| 8.00 |
| |
| Grilled Pears, Montrachet & toasted pecans on
balsamic glazed greens |
| 7.00 |
Lighter Fare
| Sausage Sampler - Wild boar, duck & armagnac,
rabbit with ginger, with baguette & cheddar |
| 10.00 |
| |
| Chicken Pot Pie |
| 9.00 |
| |
| Grilled Lobster & Shrimp Salad |
| 15.00 |
| |
| Salad of seared beef, blue cheese & frizzled
onions |
| 12.00 |
| |
| Pepper Grilled shrimp, bacon & goat cheese
pizza |
| 14.00 |
| |
| Fish & Chips |
| 8.00 |
| |
| Harry's Burger |
| 7.50 |
| |
| Harry's Salad Bowl - Grilled chicken, sliced
apples, peanuts, cheddar, honey dijon glazed greens |
| 9.00 |
| |
| Book Reader's Salad - Grilled shrimp, sausage,
salami, ham, eggs, provolone, etc, etc, etc. |
| 11.00 |
| |
| Crab Quesadilla |
| 12.00 |
| |
| Black & Blue chicken sandwich - sauteed Cajun
spiced chicken breast with blue cheese |
| 7.00 |
| |
| Fried Clams & Chips |
| 7.00 |
| |
| Cajun grilled tuna salad |
| 12.00 |
| |
Starters
| Grilled Scallops on Smithfield Ham |
| 8.00 |
| |
| Baked stuffed mushrooms with crab imperial |
| 9.00 |
| |
| Chicken Liver Mousse Pate |
| 8.00 |
| |
| Baked Brie with Apples & Honey |
| 8.00 |
| |
| Crab Dip & Pita chips |
| 10.00 |
| |
| Jeri's fried oysters |
| 9.00 |
Entrees
| Satuéed chicken breast with Dijon cream on rice
pilaf |
| 18.50 |
| |
| Filet Mignon 8 oz aged beef charbroiled |
| 29.00 |
| |
| Pepper crusted New York strip glazed with Marsala
sauce |
| 30.00 |
| |
| Lamb chops - two center cut chops with mint sauce |
| 28.00 |
| |
| Mixed grill of duck breast, quail, Surry sausage
& shrimp |
| 32.00 |
| |
| Pan roast of rockfish with jasmine rice &
spicy orange sauce |
| 26.00 |
| |
| Crab cakes |
| 23.00 |
| |
| Cajun scallops & shrimp on lemon pasta |
| 24.00 |
| |
| Pistachio crusted orange roughy baked with honey
& ginger |
| 23.00 |
| |
| Sea scallops baked with wine and garlic |
| 21.00 |
| |
| Seafood platter of shrimp, crab cake, scallops,
fish & petite crab imperial |
| 28.00 |
| |
| Veal piccata - lightly pounded veal chop sautéed
with lemons & capers |
| 31.00 |
| |
| Chicken Chesapeake - sautéed chicken breast baked
with crab imperial |
| 24.00 |
| Dinners served with fresh baked breads, house salad, vegetable, & starch |
|
