Late night is back at Harbor House in March. Pop in as our Sous Chefs create late night bites. Wash them down with a nightcap (or two) and enjoy the winter views while you beat the winter blues! Kitchen and bar open from 10 PM - Midnight
This final Late Night in March will feature a menu created and prepared by Sous Chef Mike Genre with Edward Wade.
Escargot Tempura with Fontina Fondue
Tempura-battered and fried Burgundy escargot with Fontina fondue $10
Six fried or grilled chicken wings with choice of buffalo or parmesan garlic sauce
and served with ranch or bleu cheese and celery $7.95
Korean sticky rice cakes (Tteok)
rice dumplings, pork, napa cabbage, shiitake mushrooms, garlic, and leeks $11