starters
“smaller appetizers meant to stimulate the taste buds at the start of a meal”
soft shell crab tempura fried and served with a sauté of white corn, diced tomato, and applewood smoked bacon 13
clams casino topped with garlic butter, bacon, and parmesan cheese baked and served with lemon 10
crab dip made with lump crab meat, old bay seasonings, and cream cheese served hot with grilled flat bread 10
quesadillas filled with assorted grilled vegetables and cheddar & jack cheeses topped with a black bean-corn salsa 11
or blackened chicken with bell peppers, cheddar & jack cheeses topped with a black bean–corn salsa
seared scallops pan-seared and served with lemon-parmesan aioli and asparagus garnish 12
gingery chicken satays grilled on bamboo skewers and served with a spicy peanut dipping sauce 10
barbecue shrimp made with jumbo shrimp, smoked gouda cheese, wrapped in bacon grilled with a black bean barbecue sauce with corn pancakes 12
blackened crab cake flash seared with cajun-style spices and served with red pepper oil and lemon–parmesan aioli 14
maryland crab soup loaded with lump crabmeat, diced vegetables, in a zesty “tomato soup” 6.25 cup / 8.50 bowl
corn & chicken chowder with diced chicken and fresh corn in a creamy chowder 6.25 cup / 8.50 bowl
market salad of assorted baby greens with yellow and red cherry tomatoes and sliced beets in a lemon-truffle vinaigrette topped with fried wontons crunchies and fried chevre goat cheese 9
greek salad with romaine and iceberg lettuce, sliced tomatoes, kalamata olives, pepperoncinis, feta cheese, parmesan vinaigrette 11
caesar salad of chopped hearts of romaine lettuce and garlic croutons in a roasted garlic dressing and grated parmesan cheese garnish 8 / (12 for two)
vidalia onion tart in a sweet flour tart shell with chevre goat cheese and sweet onions, frissee lettuces, balsamic vinaigrette 10
medium-sized plates
“two medium-sized plates can make up the perfect meal..”
salmon raviolis filled with cooper river sockeye salmon tossed in a beurre blanc with tomato fondue 12
thai mussels steamed in a red curry paste and coconut broth served with toasted focaccia points 10
fried catfish fingers dredged in a spicy flour and beer batter, fried and served with creole tartar sauce 10
nachos tortilla chips topped with shredded cheese, baked and topped with meat salsa, jalapeno peppers, black olives, and guacamole cream 10 small / 14 large
ahi tuna tartare tossed with mustard and tarragon layered with an avocado-cucumber relish, potato gaufrettes, mustard oil, basil oil plate drizzle 13
salmon pastrami cured with a spice and salt rub, then glazed with a hoisin sauce, sliced thin and served with field greens, capers, diced onion, and a citrus vinaigrette and toasted ciabatta bread 11
fried vegetables dipped in a tempura batter and fried, lemon-parmesan aioli and cocktail sauce sides 11
sesame chicken salad with a grilled chicken breast filet, dijon mustard & maple syrup glaze, toasted sesame seeds over a tossed or a caesar salad 12
“house” burger made with eight ounces of black angus ground beef topped with grilled red onion, bacon, fontina cheese, lettuce, and tomato on a kaiser roll served with fries 10
thai beef salad with ‘hot’ thai marinated and grilled flank steak, over mesclun greens with cherry tomatoes in a maple syrup vinaigrette topped with fried wonton crunchies 13
piedmont chicken sandwich with pesto grilled chicken, roasted red peppers, basil, parmesan cheese, basil aioli, focaccia roll, potato salad 12
larger plates
“full entrees to give you the entire dining experience at Harryman House!”
american kurobuta pork chop grilled with a montreal rub, pomegranate molasses, pine nut, & bacon relish, and a mushroom grit cake 21
cedar planked salmon roasted with a lemon-honey-mint-chili glaze served with a pineapple, shrimp, and cheese brochette with a tabbouleh, English pea, and cherry tomato salad 20
tuna futomaki of yellowfin tuna and fresh asparagus rolled in sticky rice and a nori wrapper, tempura batter-fried and served with wasabi aioli, a soy reduction, and a spicy carrot and ginger salad 25
lamb t-bone chops grilled with chimichurri sauce served with a grilled vegetable, fingerling potato, arugula salad with an orange-mint gremolota dressing 28
filet mignon grilled to order and served with a syrah demi-glaze and a three cheese yukon gold potato gratin, asparagus garnish 32
pan-seared rockfish served over summer succotash of lima bean, white corn, and cherry tomatoes finished with a beurre blanc sauce 25
maryland crab cakes broiled and served with shoestring potato fries and a tomato-basil-and- mozzarella salad, creole tartar on the side 27
chicken roulade stuffed with sun-dried tomatoes, spinach, artichoke hearts, and parmesan cheese served with a tomato cream sauce and tri-color orzo 19
rainbow trout pan-fried in a crushed pecan crust served with a creole meunière sauce and a spicy horseradish coleslaw 18
grilled vegetable lasagna made with layers of ricotta cheese, assorted grilled vegetables, fresh pasta, and tomato sauce 17
weekly specials
mondays
—grilled pizza night with a variety of gourmet pizzas - priced daily -
tuesdays—sushi night with a weekly assortment of house rolled sushi - priced daily -
wednesdays—burger night, time for one of our six great burgers served with fries for only $7
thursdays—bbq baby back rib night served with our spicy horseradish coleslaw $18
fridays—steak night with 14-ounce delmonico steaks served with mashed potatoes $24
