Balsamic marinated chevre topped with green olives, served with herbed heirloom tomatoes and grilled french bread.
Fresh duck liver pan-seared, served over toasted brioche, topped with a pistachio-black mission fig relish and drizzled with a strawberry balsamic glaze.
Chopped grilled cold water lobster tail, roasted corn, Yukon gold potatoes, tossed with a lemon herb-green onion dressing and served with hot dog bun crostini.
Sliced fresh mozzarella coated with a brioche breading, pan-fried in extra virgin olive oil, served over a cracked peppercorn tomato broth, topped with a prosciutto, fig and chopped olive relish.
Medjool dates stuffed with chorizo, wrapped in pecan smoked bacon, broiled in a piquillo pepper-tomato sauce, served over lime sour cream, toasted pistachios and a cilantro maple syrup reduction
Blend of ground beef, pork & veal, topped with a sweet tomato sauce, slow-roasted, served over a Cabernet potato hash ragout, topped with caramelized onions and fresh rosemary.
Lump crabmeat, fresh breadcrumbs, herbs and spices, pan-fried and served over spinach jalapeno bechamel, sriracha and red pepper aioli sauces.
Soppressata, smoked pork belly, hot capicola, german bologna, manchego, smoked white cheddar, red rock cheddar cheese, toasted pistachio goat cheese, pickled onion, pickled mustard seed, toasted garlic naan, toasted brioche, piquillo balsamic and roasted garlic aioli.
Crispy wonton wraps filled with white rice, green chiles, seasoned pork and leek pecan slaw, deep-fried and served with soy horseradish sauce, citrus balsamic glaze and sriracha hot sauce
Smoked chicken, tossed in a creamy garlic sauce, topped with pecan smoked bacon, fresh herbs, parmesan and mozzarella cheeses.
Italian sausage, leeks, herbed tomato sauce, parmesan and mozzarella cheeses
Smoked portobello, fresh herb oil, heirloom tomatoes, garlic, mozzarella and chevre.
Sliced andouille sausage, pepperoni, caramelized red bell peppers, herbed tomato sauce, manchego, mozzarella and parmesan cheeses.
Spinach, arugula, caramelized red bell peppers, toasted pistachios, chevre, parmesan and manchego cheeses
Smoked red bell peppers, light cream and blue crab.
Choice of balsamic vinaigrette, bleu cheese, buttermilk peppercorn, cointreau almond vinaigrette, sesame vinaigrette, basil vinaigrette, creamy caesar or bacon tomato buttermilk ranch.
Fresh spinach, champagne vinaigrette, fried chèvre balls, pickled onions, pickled carrot ribbon, candied sunflower seeds and bacon salt.
Heirloom tomatoes, fresh mozzarella cheese, fresh basil, mixed field greens and basil vinaigrette
A wedge of cold iceberg lettuce served with sliced turkey, ham, red onions, pecan smoked bacon, heirloom tomatoes, Parmesan cheese and choice of dressing.
Prosciutto ham, black mission figs, candied walnuts, bleu cheese crumbles, bermuda onions, fresh arugula and balsamic vinaigrette.
Grilled baby romaine, fried chicken, buttermilk peppercorn dressing, caramelized vegetable relish, carrot squiggles, smoked white cheddar cheese.
USDA Prime aged ribeye, slow roasted, served with a zinfandel horseradish demi-glace, roasted garlic chevre smashed potatoes and grilled asparagus onion relish
Bacon - wrapped USDA prime filet chargrilled, roasted garlic chevre smashed potatoes, peppercorn balsamic reduction, truffle salt and pickled beets
Bacon - wrapped USDA prime filet chargilled, topped with sauteed crabmeat and sauce bearnaise, served over roasted garlic chevre smashed potatoes.
Akaushi flat iron steak basted with a fresh herb butter, chargrilled to order, topped with balsamic caramelized onions, fresh salsa verde, served over broiled manchego yukon gold potatoes and grilled asparagus.
Breast of duck marinated in a sweet citrus cinnamon olive oil, chargrilled, served over a ginger shiitake basmati rice, braised arugula and spinach and topped with a pinot noir blackberry demi-glace.
Frenched pork loin chop, basted with a fresh herb butter, chargrilled, slow-roasted, served over roasted garlic chevre smashed potatoes, chorizo gravy and topped with a shrimp-crab spinach saute
Skewered USDA prime beef tenderloin tips basted with a fresh herb olive oil, chargrilled, served over a cognac cream demi-glace, broiled manchego yukon gold potatoes and topped with a shiitake mushroom foie gras salsa
Jumbo sea scallops basted with a vanilla scented sesame olive oil, charbroiled, served over a smoked red bell pepper seafood broth, roasted corn risotto and topped with an heirloom tomato. Parmesan relish.
Roasted artichoke hearts sauteed with leeks, spinach, arugula, piquillo peppers and roasted corn, finished in a citrus olive oil broth, served over zucchini noodles tossed in a chevre herb tomato sauce and topped with toasted cashews.
Deboned chicken basted with a ginger mint glaze, pan-seared, served with shrimp fried rice, citrus hoisin chile sauce, bok choy cashew relish and drizzled with a toasted sesame hollandaise
Gulf shrimp, mussels, sauteed with leeks, roasted corn, chorizo, fresh herbs, topped with roasted butter poached lobster, heirloom tomato crab relish, served over cognac roasted corn cilantro seafood butter broth and served with hot potato bread.
Fresh snapper fillet coated in a citrus herb breading, pan-fried, topped with an orange fennel-watermelon radish relish, served over spinach rosemary coulis, blood orange coulis and pistachio arugula.
Fresh atlantic salmon fillet pan-seared, sauteed with smoked red bell peppers, leeks, fresh herbs, finished in a citrus pepper vodka sauce and drizzled with an avocado coulis. Served over smoked portobello risotto.
Topped with pecan smoked bacon, mozzarella cheese, iceberg lettuce and heirloom tomatoes. Served on a house onion bun toasted with a foie gras herb butter and an ancho chile aioli with truffle french fries
Fresh mango layered with ginger infused whipped cream served with candied fennel seed tuile.
Brown sugar date cake topped with warm butterscotch sauce served with rye whiskey ice cream over cinnamon butter crunch.
Dark chocolate meringue filled with espresso ganache topped with bitters whipped cream and a brownie crumble.
Housemade selection and vanilla.
Golden buttermilk cake filled and iced with your choice of either bittersweet sour cream ganache or Italian buttercream, finished with rainbow sprinkles.
Poured bitter sweet chocolate ganache over a four layer dark chocolate cake filled with truffle ganache and salted caramel sauce.
Four layer dark chocolate cake filled with coconut pecan cream and iced with bittersweet chocolate ganache.
Spiced carrot cake filled with pecan cream. Iced with cream cheese frosting and finished with toasted pecans.
Golden buttermilk cake filled with sweet coconut. Iced with Italian buttercream and finished with shredded coconut
Vanilla bean cheesecake in a graham cracker crust or ask us about other flavors.
Golden buttermilk cake filled with blackberry jam, iced with swiss meringue buttercream and finished with purple sprinkles.
Menu for Harry's provided by Allmenus.com