Harbor Drive

sushi grade ahi seared and placed on a bed of marinated cucumber and carrots.

tender calamari lightly coated with seasoned flour and fried golden brown. Served with a trio of dipping sauces.

panko-breaded and flash-fried artichoke hearts stuffed with feta, sun-dried tomatoes, pumpkin seeds and basil, served with fresh greens, and balsamic drizzle.

decadent handmade ravioli stuffed with pumpkin, served with white raisin chutney, brown butter and toasted pumpkin seeds.

fresh-diced tuna with mango, cucumber and avocado with crisp wonton chips.

fresh dungeness crab, served with fire and ice salsa and a saffron and ginger glaze.

tender baby zucchini breaded in Italian seasoning and deep-fried. Served with roasted garlic aioli.

traditional New England-style clam chowder

chef's selection

chopped Romaine, parmesan cheese and croutons tossed with our Caesar dressing.

tender baby field greens, toasted walnuts, dried cranberries, and crumbled bleu cheese, with herb vinaigrette.

tender Limestone lettuce, creamy Brie cheese, strawberries, and candied pecans with herb vinaigrette.

tangy gorgonzola blended with ricotta and crunchy, sweet walnuts in a parsley-flecked ravioli. Served with candied walnuts and a blue cheese and shitake mushroom béchamel.

sweet corn, sliced exotic mushrooms tossed with fresh garlic and chopped basil with fettuccini pasta and finished with a white truffle oil drizzle.

sautéed sliced chicken with garlic and sun-dried tomatoes, tossed with artichoke hearts, Greek olives and fettuccine noodles. Finished with cream and topped with feta cheese.

fresh halibut with a toasted macadamia nut crust, coconut rice and a citrus buerre blanc.

sushi-grade ahi tuna seared rare with a pecan and curry crust, served on a bed of chilled fennel salad. Garnished with flash-fried shiitakes and ponzu reduction.

grilled salmon finished with a sweet unagi sauce and served with fresh vegetables.

fresh seasonal swordfish grilled to perfection with a lemongrass- infused caramel sauce. Garnished with a 5-spice cilantro oil.

pork tenderloin stuffed with a wild mushroom ragout finished with a demi-infused caramel apple glaze, served with mashers and seasonal veggies.

Thai-rubbed and charbroiled, served with roasted garlic and Rosemary risotto, sautéed seasonal vegetables and a white chocolate mole.

char-grilled and served with Harbor mashers, sautéed seasonal vegetables and a chipotle demi-glaze.

8oz. filet charbroiled to your liking, served with sautéed seasonal vegetables and a peppercorn sauce.