Executive Chef John Korycki  |  Chef de Cuisine Michael Genre  |  Executive Sous Chef Martin Delgadillo

 

Dinner Menu

Served Wednesday - Sunday, 5 - 9 PM

chef's journey to new england


appetizers

Soups & Salads

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Combinations

Potato Purée, Sautéed Spinach, Bearnaise

FISH & shellfish

Served with Red Potatoes and Your Choice of One Side and Sauce

Choice of Sauce

Preserved Lemon, Oregano Parsley  |  Dill - Caper Tartar | Cherry Tomato, Green Olive, Red Onion |  Tarragon - Shallot Bearnaise  | Basil - Garlic Aioli
 

  Steak & Land

Yukon Gold Purée, Choice of Sauce and Side

Choice of Sauce

Classic Bearnaise  |  Red Wine Bordelaise  | Brandy Peppercorn

Choice of Toppings

Caramelized Onions +5 |  Sautéed Mushrooms +9  | Roth Blue Cheese +6

 

Sandwiches

Sides

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Lunch Menu

Served Saturday 11 AM - 2 PM


Chef's Journey to New England


Appetizers

Soup & Salads

Add Shrimp 12  |  Add Scallops 16  |  Add Lobster 22

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Combinations

Potato Purée, Sautéed Spinach, Bearnaise

FISH & shellfish

Served with Red Potatoes and Your Choice of One Side and Sauce

Choice of Sauce

Preserved Lemon, Oregano, Parsley  |  Dill-Caper Tartar Sauce  |  Cherry Tomato, Green Olive, Red Onion  |  Tarragon and Shallot Bernaise

land & Sandwiches

Sides

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Harbor House Desserts

Desserts

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kids

Children'S Menu

Ages 12 and under

 

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BRUNCH MENU

Served Sunday 11 AM - 2 PM
Three-course Brunch Menu
Choose One from Each Course
Prices Based on Your Choice of Entrée

Appetizer

a choice of

Entrée

a choice of

Dessert

a choice of

Sides

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Oyster List

Oyster Selection Changes Daily
Call for current offerings: (414) 395-4900

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