Harry Cipriani
Restaurant Menu
APPETIZER
PUMPKIN SEED SALAD 10
local greens, sunflower sprouts, toasted pumpkin seed dressing
BISCUITS AND GRAVY 12
scallion biscuits, chorizo, razor, manilla, and wellfleet clams
PEEKY TOE CRAB 15
avocado, grapefruit, mustard oil
RICOTTA CAVATELLI 12
braised rabbit, escarole, mint, natural jus
PACIFIC YELLOWTAIL 13
asian pear, daikon, pecans, granny smith apple jus
CHICKEN FRIED DUCK 15
foie gras salad
CARAMELIZED PORK BELLY 12
quince puree, banyuls reduction
ARTICHOKE SALAD 11
arugula, shaved parmesan, lemon
SELECTED OYSTERS ON THE HALF SHELL 14
cucumber chili mignonette
BABY CALAMARI SALAD 10
piquillo peppers, frisee, serrano ham
DAY BOAT SCALLOPS 14
warm potato salad, horseradish foam
FRIED OYSTERS 10
grits, bacon mustard sauce
ENTREES
PAN ROASTED FLUKE 24
herb gnocchi, baby spinach, maitake mushrooms, preserved lemon
GRILLED WILD STRIPED BASS 25
olives, potato, marinated onion, white anchovy sauce
PORK TENDERLOIN 26
savoy cabbage, apples, spicy mustard sauce
SAUTEED SKATE 21
caramelized cauliflower, dill, blood orange salad
BREAST OF DUCK 28
quark spaetzle, turnip date puree, natural jus
SKILLET CALF'S LIVER 20
bacon-onion torta, organic chard, sherry reduction
LOCAL TROUT 26
shallots, almonds, mustard greens, red cabbage puree
CRISPY CHICKEN 23
brussels sprouts, roasted chestnuts, szanto paprika sauce
PRIME NY SHELL STEAK 32
potato prune gratin, leeks, jerusalem artichoke puree
VEGETABLES
WILD MUSHROOM RISOTTO 12
winter mushrooms, parmesan, truffle
BRUSSELS SPROUTS 8
toasted hazelnuts, shallots
HERBED SPAETZLE 6
CHINESE BROCCOLI 7
lemon, chili, garlic
POTATO PUREE 6
DESSERTS
WARM CHOCOLATE CAKE 9
chocolate espresso flan, vanilla ice cream
BAKED GALA APPLE 9
cranberry puree, maple ice cream
MEYER LEMON CUSTARD 8
huckleberry sauce, yogurt
CARAMEL ROASTED PEAR CRISP 9
caramel ice cream
CHOCOLAT FILLED BEIGNETS 8
persimmon sauce
CARROT CAKE 7
cream cheese frosting and walnut ice cream
COOKIE PLATE 8
HOMEMADE ICE CREAMS AND SEASONAL SORBETS 8
PLEASE NOTE: All menu items and prices are subject to change.
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