Harry's

Eight fresh littleneck clams baked with scampi butter, seasoned breadcrumbs, thyme, oregano, and parmesan cheese, served with a white wine lemon garlic sauce.

Creamy bocconcini buffalo mozzarella paired with ripe kumato tomatoes, drizzled with extra virgin olive oil, fresh basil, and micro arugula.

Chilled jumbo tiger shrimp served over shaved ice with cocktail sauce, Old Bay mayonnaise, and fresh lemon.

Jumbo lump crab meat cake seasoned with Old Bay, celery, and herbs, served with remoulade sauce and crisp celery root slaw.

Thick-cut, hickory-smoked loin pork chop brined for seven days, grilled to perfection, and served with house-made serrano apple sauce.

Crispy fried chicken tenders served with a flavorful smoked paprika ranch aioli dipping sauce.

Ten crispy chicken wings tossed in Frank's RedHot butter sauce, served with classic ranch dressing and crisp celery sticks.

Rich caramelized onion soup cooked in reduced beef broth, sherry, and red wine, topped with a crusty crouton and melted gruyère and parmesan cheeses.

Silky blended tomato soup elevated with garden herbs, cream, aromatic basil oil, and crispy fried basil leaves.

Crisp romaine lettuce tossed with red onion, Kalamata olives, juicy tomatoes, cucumbers, and crumbled feta cheese in an oregano lemon vinaigrette.

Crisp iceberg lettuce wedge topped with beefsteak tomato, creamy blue cheese dressing, crumbled blue cheese, and smoky bacon lardons.

House specialty salad featuring pickled mushrooms, crisp cucumbers, tomatoes, red onion, and asparagus tossed in a light Dijon vinaigrette.

Crisp romaine heart leaves tossed with house-made garlic croutons, aged Asiago cheese, and classic Caesar dressing.

Center-cut filet mignon broiled to tender perfection, served with house-made tamarind and horseradish steak sauce.

Prime 18oz bone-in sirloin steak, dry-aged for 28 days, marinated in English mustard, garlic, and cracked pepper, broiled to order.

Prime 24oz bone-in ribeye, 28-day dry-aged and marinated with sweet paprika, roasted garlic, and mustard seeds, cooked over open flames.

Prime 16oz boneless 21-day dry-aged ribeye rubbed with bold Cajun spices and broiled to rich, smoky perfection.

Colorado lamb featuring two single-cut chops and one tender loin chop, broiled to specification and served with house-made mint jelly.

Three grilled hanger steak medallions served alongside tender roasted fingerling potatoes, asparagus, and classic béarnaise sauce.

10oz dry-aged prime sirloin burger grilled to order on a toasted sesame bun, layered with smoked bacon, sharp cheddar cheese, lettuce, tomato, and special sauce. Served with hand-cut fries.

5oz seasoned beef patty topped with melted cheese, shaved lettuce, tomato, red onion, pickles, and signature Ulysses burger sauce on a soft potato roll, served with french fries.

Fresh Chitarra spaghetti tossed with extra virgin olive oil, creamy butter, cracked black pepper, Pecorino, and Grana Padano cheeses.

Fresh squid ink linguine sautéed with seven juicy tiger shrimp, garlic, red pepper flakes, white wine, lemon butter broth, and parsley.

8oz wild king salmon roasted on a cedar plank and finished with a sweet soy-honey glaze.

Cajun-spiced 8oz swordfish steak seared on a flat-top, finished with a bright citrus herb butter and grilled lemon.

Whole oven-roasted Mediterranean branzino boned at the kitchen, served with a refreshing lemon-thyme dijon vinaigrette.

Pan-seared jumbo diver sea scallops served in a bright white wine, caper, lemon, and butter sauce.

Dark beer tempura battered cod fillets fried to a crispy golden brown, served with thick potato wedges, grilled lemon, and house tartar sauce.

Crispy chopped baked potatoes sautéed in clarified butter with sweet onions and savory seasonings.

Hand-cut Idaho potatoes blanched and fried golden, seasoned with kosher salt and black pepper.

Crispy cornmeal polenta logs enriched with cream, parmesan, and garlic, served with aromatic truffle aioli.

Tender chopped spinach folded with sweet leeks in rich béchamel sauce with a hint of nutmeg.

Sautéed oyster, shiitake, portobello, and button mushrooms tossed in butter, fresh thyme, and rich Madeira wine sauce.

Fresh broccolini sautéed with sweet butter, garlic, shallots, lemon juice, and herbs.

Brioche soaked in rich vanilla custard overnight, baked with pecans and dried cranberries, topped with gelato and crème anglaise.

Seasonal mix of strawberries, blueberries, and blackberries served with fresh whipped cream and mint.

Classic New York cheesecake on a graham cracker crust with sour cream finish, served with whipped cream and strawberries.

Decadent chocolate pudding cake served with espresso ice cream and dark chocolate shavings.

Moist spiced carrot cake baked with walnuts, topped with silky cream cheese frosting, caramel glaze, and blackberries.