Menu
Lite Fare
Antipasti
fresh mozzarella, olives, roasted bell peppers
marinated tomato and thinly sliced prosciutto
served with house made grissini
15.
Caesar Salad
hearts of romaine
tossed with classic caesar dressing
parmigiano reggiano and garlic croutons
10.
Green Goddess Salad
butter lettuce, avocado, watercress
hearts of palm, green goddess dressing
10.
Brie Encroute
baked golden brown
filled with wild berry compote
toasted baguette and seasonal fruit
13.
Plate du Fromage
selection of artisinal cheeses
toasted baguette, quince paste
seasonal fruit
17.
Wild Mushroom Feuilletée
phyllo rolls filled with
roasted wild mushrooms, spinach and ricotta
balsamic syrup, tiny greens
13.
Foie Gras “au Torchon”
chilled terrine of spiced duck foie gras
cabernet “gastrique” and sage honey
toasted brioche
20.
Salmon Encroute
atlantic salmon wrapped in savory pastry
spinach and leek duxelle
29.
Filet Mignon Wellington
petit filet mignon wrapped in savory pastry
and baked with
spinach, wild mushrooms and foie gras
madeira jus and watercress
32.
Gourmet Pizzas
Pesto
house made pesto
crumbled goat cheese, mozzarella
sweet cherry tomatoes
13.
“Harry’s Rock Shrimp”
freshly seasoned rock shrimp
béchamel sauce, goat cheese, sundried tomatoes
mozzarella, baby arugula, EVOO
17.
Classic
thinly sliced prosciutto and salame
spicy roasted tomato sauce, olives
mozzarella and gruyère cheese
13.
Lite Fare - Seafood
Caviar by Tsar Nicoulai
Select California Estate Ostera
80.
Per Ounce
Served Properly Garnished
Oysters on the Half Shell
served with
sherry vinegar mignonette
or
classic cocktail sauce
8.
(3 Each)
Oysters Rockefeller
sauteed spinach, shallots, mornay sauce
Japanese bread crumbs
16.
Prawn Cocktail
chilled large prawns
served with
classic cocktail sauce
15.
Scallops au Gratin
pan seared day boat scallops, warm mushroom duxelle fennel-onion sauce
16.
Smoked Salmon
thinly sliced smoked scottish salmon
served with
minced shallots, mimosa of egg and capers
dill creme fraiche and toasted brioche
15.
Clams Casino
baked cherry stone clams, casino butter
crumbled pancetta
15.
Pan Fried Peekytoe Crab Cake
served with
citrus and fennel salad
Meyer lemon aioli
14.5
Dessert
Harry’s Indulgence
a rich bittersweet chocolate silk mousse
layered between chantilly créme and a buttery nut crust
Served with
raspberry pureé and a caramel star
10.
Fresh Long Stemmed Strawberries
Three Dipping Sauces
Chocolate, Crème fraiche, brown sugar
Market price
Plateware fashioned by
Versace
20% Gratuity added to parties of Six or More.
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Cocktails
-Warmers-
10.
Cranberry Cider
DiSaronno Amaretto,
Warm Cranberry Cider
12.
Heated Affair
Gran Centenario Reposado,
Warm Spiced Apple Cider, Cream and Nutmeg
-Classic-
$10
Negroni
tanqueray gin, campari, and sweet vermouth
served on the stem with an orange twist
Jack Rose
Laird’s AppleJack and Grenadine,
fresh Sour
on the stem
Between the Sheets
Cruzan 2yr. rum, brandy, citrus liquer
fresh sour
on the stem
Calypso
bacardi 8 year rum, velvet falernum
bitters, lemon and pineapple juices
served on the stem with a little nutmeg
-Published-
10.
Cunningham
(San Francisco Chronicle, November 2004)
(Playboy magazine, May 2004)
Dewar’s scotch, cherry brandy, bénédictine
orange and lemon juices
served with brandied cherries and an orange twist
Casino
(Southwest Airlines Spirit Magazine, November 2003)
Plymouth gin,
fresh lemon juice, maraschino liqueur,
dash of orange bitters
served on the stem with brandied cherries
Uptown Manhattan
(San Francisco Chronicle, july 2003)
Maker’s Mark, Amaro Nonino,
dash of orange bitters
served on the stem with brandied cherries
-Temperance-
5.
Virgin Sunsplash
fresh squeezed orange,
cranberry and lemon juice,
shaken and served tall
Bella
peach puree with lemon,
pineapple and cranberry juices,
served on the stem
-Harry's Favorites-
10.
Chartreuse Swizzle
green chartreuse, velvet falernum
lime and pineapple juices
shaken and served tall
Cable Car
spiced rum, lemon juice, and orange curacao
served on the stem with a cinnamon sugar rim
The Ultimate Martini
Ketel One vodka
served with tomolives
Sunsplash
Stoli Ohranj and Curacao
with lemon, orange, and cranberry juices
shaken and served tall
Lemondrop
Skyy Citrus
with lemon juice and sugar
served on the stem with a sugar rim
Blackberry Bramble
Plymouth gin and fresh sour
shaken and served on the rocks
with a float of crème de mûre
THE TOM SWEENEY
Beefeater gin, fresh sour, framboise liqueur
topped with champagne
served shaken and tall
-Sparkling-
10.
Bellini
champagne, white peach puree
served in a flute
Park Avenue
champagne with brandy
and a dash of Grand Marnier
served in a flute with an orange twist
-Creme-
10.
Grasshopper
crème de menthe, crème de cacao, cream
served on the stem
Brandy Alexander
brandy, crème de cacao, cream
served on the stem
Pink Squirrel
crème de noyaux, crème de cacao, cream
served on the stem
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