Harry's Savoy Grill
Cuisine Type
📍 Location & Contact
🕒 Hours & Details
Hours
Restaurant Details
📋 Menu
DESSERTS
CRÈME BRÛLÉE
BISCOTTI
BLACK FOREST CHEESECAKE
DARK CHERRY COMPOTE, OREO CRUST, BLACKBERRY
WARM CHOCOLATE FUDGE BROWNIE
SEA SALT CARAMEL GELATO, CARAMELIZED BANANAS, PEANUT BUTTER MOSS
WARM BLUEBERRY COBBLER
BLUE-ZEE FARMS ORGANIC MAINE BLUEBERRIES, VANILLA BEAN GELATO, CANDIED LEMON
SMITH ISLAND COCONUT-PINEAPPLE CAKE
TWELVE LAYERED COCONUT CAKE, PINEAPPLE CURD, CREAM CHEESE FROSTING, COCONUT MACAROON, ROASTED PINEAPPLE
GELATO
VANILLA • BELGIAN DARK CHOCOLATE• HAZELNUT
SORBET
FLAVORS VARY
ARTISANAL CHEESE BOARD
CHEF'S SELECTION OF CHEESES, MARCONA ALMONDS, GRILLED BAGUETTE, HONEYCOMB, FIG JAM
LIQUID DESSERTS
HARRY’S IRISH COFFEE
JAMESON, CINNAMON SIMPLE SYRUP, HEAVY CREAM
ESPRESSO MARTINI
ESPRESSO, ABSOLUT VANILLA, COFFEE LIQUEUR
Coffee & Hot Tea
La Colombe Corsica
La Colombe Monte Carlo Decaf
Espresso
Cappuccino
Mighty Leaf Hot Tea Selection
Breakfast Americana, Organic Earl Gray, Green Tea Tropical, Chamomile Citrus, Mint Melange, African Nectar, Green Dragon
Ports & Dessert Wines
Sandeman Ruby Port
Dow's 10 Year Tawny Port
Grahams 20 Year Tawny Port
Château Laribotte Sauternes ’17
Lustau Pedro Ximénez Sherry
Cognacs
Hennessey VS
Courvoisier VSOP
Remy Martin VSOP
Remy Martin XO
Grand Marnier
Entrees
Harry’s Famous Prime Rib
Seared Salmon
Grilled Hamburger or Cheeseburger
Fried Chicken Fingers
Hot Dog, New England-Style Bun
Macaroni & Cheese
Sides
Mashed potatoes
French Fries
Green Beans
Applesauce
Desserts
Ice Cream Sundae
Ice Cream Sandwich
Cabernet Sauvignon
354 NICKEL & NICKEL DE CARLE VINEYARD, RUTHERFORD, CA '18
355 CAYMUS, NAPA VALLEY '20
357 DOMINUS ESTATE "NAPANOOK", NAPA VALLEY, '19
358 ROBERT MONDAVI THE ESTATES, OAKVILLE, CA '18
363 DELILLE CELLARS "FOUR FLAGS", RED MOUNTAIN, WASHINGTON, 18
365 STAG'S LEAP WINE CELLARS "ARTEMIS", NAPA VALLEY, '19
370 CAKEBREAD, NAPA VALLEY '19
373 NEYERS, "NEYERS RANCH", NAPA VALLEY '18
375 SILVER OAK, ALEXANDER VALLEY '18
380 HALL, NAPA VALLEY '19
390 *SILVERADO VINEYARDS, NAPAVALLEY'18
391 The Prisoner Napa Valley '19
396 Jax Vineyards, Napa Valley '18
400 Inglenook "1882" Napa Valley '15
407 *TREFETHEN, OAK KNOLL, NAPA VALLEY '19
410 Postmark by Duckhorn, Paso Robles '20
411 *JANUIK, COLUMBIA VALLEY, WA '20
416 B.R.COHN,SONOMAVALLEY ’19
418 *ROUTESTOCK CELLARS, NAPA VALLEY '20
420 KUNDE, SONOMA ’19
434 *THE HERDSMAN "GIGUIERE ESTATE", DUNNIGAN HILLS, CA'20
436 *SUSANA BALBO, VALLE DE UCO, MENDOZA, ARGENTINA'18
437 THE CRITIC, NAPA VALLEY ’20
438 *LIBERTY SCHOOL, PASO ROBLES, CA’19
449 CASAS DEL BOSQUE "GRAN RESERVA", MAIPO VALLEY, CHILE '19
458 BODEGA NORTON “COLECCIÓN 1895”, ARGENTINA ’21
472 HAYES RANCH, CALIFORNA'19
Chardonnay
1 GIRARDIN, BIENVENUES-BÂTARD MONTRACHET, GRAND CRU ’05
11 CAKEBREAD, NAPA VALLEY ’20
12 RAMEY, WOOLSEY ROAD VINEYARD, RUSSIAN RIVER VALLEY ’13
13 GRGICH HILLS ESTATE, NAPA VALLEY ’19
14 *EN ROUTE “BRUMAIRE” BY FAR NIENTE, RUSSIAN RIVER VALLEY ’17
21 POST & BEAM BY FAR NIENTE, NAPA VALLEY, CA ‘21
31 *DOMAINE PRUNIER, CÔTE D’OR, BURGUNDY, FRANCE ’18
58 *ALBERT BICHOT, MÂCON-VILLAGES, BURGUNDY, FRANCE ’21
76 DOMAINE ROUX, “LES CÔTILLES”, FRANCE ’20
78 *DAOU VINEYARDS, PASO ROBLES, CA ’21
100 *KENDALL-JACKSON “VINTNERS’ RESERVE”, CALIFORNIA ’21
119 HAYES RANCH, CALIFORNIA ’20
Sauvignon Blanc
122 *ROBERT MONDAVI, NAPA VALLEY, CA ’19
134 SAGER & VERDIER SANCERRE, LOIRE VALLEY,’20
135 PEJU, NAPA VALLEY, CA ’21
136 *DOMAINE DE L’AUMONIER, TOURAINE, FRANCE ’20
137 *KIM CRAWFORD, NEW ZEALAND ’20
139 *CLOS DU BOIS, CALIFORNIA ’20
141 KOHA, MARLBOROGH, NEW ZEALAND ’22
Dessert Wines
982 CAMPBELL’S RUTHERGLEN TOKAY AUSTRALIA [375ML]
984 CHATEAU D’YQUEM, SAUTERNES ‘94 [750ML]
996 CHÂTEAU ROUMIEU SAUTERNES, FRANCE ’17 [375ML]
997 HEINZ EIFEL SILVANER BEERENAUSLESE,’16 [375ML]
A.B.C
180 CATALDI MADONNA CERASUOLO D’ABRUZZO ROSÉ, ITALY ’20
182 *ALZINGER GRÜNER VELTLINER FEDERSPIEL, DÜRNSTEIN, WACHAU, AUSTRIA ’21
183*PUNTACRENA“VIGNETOISASCO”VERMENTINO,LIGURIA,ITALY’20
186 *CAN SUMOI XAREL-LO, PENEDES, SPAIN ’21
188 ARNALDO-CAPRAI “GRECANTE” GRECHETTO UMBRIA , ITALY ’20
190 BIRGIT EICHINGER GRÜNER VELTLINER, “HASEL” KAMPTAL, AUSTRIA ’21
192 WIENINGER RIESLING, VIENNA HILLS, AUSTRIA ’19
193 *PIEROPAN SOAVE CLASSICO, VENETO, ITALY ’21
195 *FORGE CELLARS DRY RIESLING, SENECA LAKE, NEW YORK ’19
215 *FIRESTEED PINOT GRIS, WILLAMETTE VALLEY, OR ’20
220 *COLIMORO PINOT GRIGIO, ALTO ADIGE, ITALY ’21
221 *OYSTERMAN MUSCADET, MUSCADET SÈVRE ET MAINE, FRANCE ’20
226 ZENATO PINOT GRIGIO, ALTO ADIGE,’20
241 *VIETTI, MOSCATO D’ASTI, PIEDMONT, ITALY ’21
248 CHATEAU ST. MICHELLE RIESLING, COLUMBIA VALLEY ’20
Champagne & Sparkling Wines
299 VEUVE CLICQUOT ROSÉ, BRUT NV (750ML) CHAMPAGNE, FRANCE
300 VEUVE CLICQUOT, BRUT NV (750ML) CHAMPAGNE, FRANCE
301 VEUVE CLICQUOT, BRUT NV (375ML) CHAMPAGNE, FRANCE
310 *DUVAL-LEROY, BRUT (750ML) CHAMPAGNE, FRANCE
317 MOËT & CHANDON IMPÉRIAL, BRUT (750ML) CHAMPAGNE, FRANCE
319 MOËT & CHANDON IMPÉRIAL, BRUT (375ML) CHAMPAGNE, FRANCE
320 *QUINTA DO REGUEIRO, VINHO VERDE BRUTO ESPUMANTE, PORTUGAL’18
321 SCHRAMSBERG, BLANC DE BLANCS BRUT, CALIFORNIA ’19
324 *NAVERAN CAVA, BRUT ROSÉ, PENEDES, SPAIN ’21
328 KUENTZ-BAS, CREMANT D’ALSACE BRUT, ALSACE, FRANCE
336 DIBON CAVA, SPAIN
Cab & Merlot Blends/Bordeaux
650 CHÂTEAU PICHON-LONGUEVILLE COMTESSE DE LALANDE, PAUILLAC ’15 (CAB/MERLOT)
652 JAYSON BY PAHLMEYER, NAPA VALLEY, CA ’18 (CAB/ CAB FRANC /MERLOT)
654 *CHÂTEAU CHARMANT, MARGAUX, FRANCE ’17(MERLOT/ CAB)
657 DAOU VINEYARDS “BODYGUARD”, PASO ROBLES, CA ’19(PETIT VERDOT/ PETITE SIRAH)
680 HARVEY & HARRIET BY BOOKER VINEYARDS, PASO ROBLES, CA ’20 (CAB/MERLOT/CAB FRANC/PETIT VERDOT)
691 *MURRIETA’S WELL “THE SPUR”, LIVERMORE VALLEY ’19 (CAB /MERLOT/PETITE SIRAH/MALBEC)
694 *DECOY BY DUCKHORN, SONOMA ’19 (CAB /MERLOT/ZIN/PETITE SIRAH)
695CHÂTEAULAROZELABATISSE,HAUT-MEDOC,BORDEAUX ’19(CAB/MERLOT/CABFRANC/PETITVERDOT)
697*CHÂTEAUBOURDIEU,BLAYECÔTESDEBORDEAUX ’19(MERLOT/CAB)
698 *LONE BIRCH, YAKIMA VALLEY, WA ’20 ( MERLOT, SYRAH, CAB)
Italian & Spanish Varietals
934 DONATELLA BRUNELLO DI MONTALCINO TUSCANY ’17
936 BUGLIONI AMARONE DELLA VALPOLICELLA CLASSICO, VERONA, ITALY ’17
938 *CASTELLO DI NEIVE BARBARESCO, PIEMONTE, ITALY ’19
940 *ROCCA DI FRASSINELLO “LE SUGHERE”MAREMMA, TUSCANY, ITALY ’17
942 *PRODUTTORI DEL BARBARESCO LANGHE NEBBIOLO, PIEMONTE, ITALY ’20
943 *BANFI “BELNERO”, (CAB/SANGIOVESE/MERLOT) TUSCANY, ITALY ’19
944 PROTOS TINTO FINO TEMPRANILLO, RIBERA DEL DUERO, SPAIN ’20
945 CA’ VIOLA DOLCETTO D’ALBA, PIEMONTE, ITALY ’20
946 *LAMOLE DI LAMOLE “MAGGIOLO” CHIANTI CLASSICO, TUSCANY, ITALY ’19
947*GIOVANNIROSSO“DONNAMARGHERITA”BARBERAD’ALBA,PIEDMONT,ITALY’17
948 MASI “BONACOSTA” VALPOLICELLA CLASSICO, VERONA, ITALY ’20
950 BRECA “EL NACIDO” GARNACHA, SPAIN ’21
Merlot
555 ST. SUPÉRY ESTATE, RUTHERFORD, NAPA VALLEY ’17
561 GRGICH HILLS ESTATE, NAPA VALLEY ’16
566 EMMOLO, NAPA VALLEY ’20
578 BEAULIEU VINEYARDS “BV”, NAPA VALLEY ’18
601 CHARLES SMITH “VELVET DEVIL”, WASHINGTON ’19
Pinot Noir/Burgundy
754 BOISSET, SAVIGNY-LÈS-BEAUNE “LES PLANCHOTS”, CÔTE D’OR, BURGUNDY ’18 1
758 GOLDENEYE BY DUCKHORN, ANDERSON VALLEY, CA ’20
760 JOSEPH DROUHIN, SANTENAY, BEAUNE, BURGUNDY ’20
762 ETUDE, GRACE BENOIST RANCH,CARNEROS ’19
765 *MAISON NOIR “OREGOGNE”, WILLAMETTE VALLEY, OR ’19
766 WALT “BLUE JAY” BY HALL VINEYARDS, ANDERSON VALLEY, CA ’19
767 KEN WRIGHT CELLARS, EOLA-AMITY HILLS, WILLAMETTE VALLEY, OR ’21
768 DOMAINE JUILLOT, MERCUREY, “LE MEIX JUILLOT”, CÔTE CHALONNAISE ’20
769 *WILLAMETTE VALLEY VINEYARDS, WILLAMETTE VALLEY, OR ’20
770 *BOUCHAINE, CARNEROS, NAPA VALLEY, CA ’18 6
773 *CLOUDLINE, WILLAMETTE VALLEY, OR ’21
774 MONTINORE ESTATE, WILLAMETTE VALLEY, OR ’18
775 ERATH, OREGON ’19
780 WESTMOUNT, WILLAMETTE VALLEY, OR ’21
781 *LYRIC BY ETUDE, SANTA BARBARA, CA ’20
Syrah, Grenache/Côtes du Rhône
821 GIBSON GRENACHE, MCLAREN VALE, SOUTH AUSTRALIA ’04
[MAGNUM]
844 ORIN SWIFT “ABSTRACT”, NAPA VALLEY, ’21
(GRENACHE/PETIT SIRAH/SYRAH)
845 MAISON LA BERTHAUDE CHATEAUNEUF DU PAPE, RHONE VALLEY, ’18
846 *CAYMUS RED SCHOONER “TRANSITNO.1”SHIRAZ,AUSTRALIA, ’20
848 PENFOLDS “BIN 28” SHIRAZ, AUSTRALIA, ’19
850 *CHATEAU MARIS “LES PLANELS”, LANGUEDOC-ROUSSILLON, FRANCE ’19
(SYRAH/GRENACHE)
858 BROTTE “CREATION GROSSET”, CAIRANNE, FRANCE ’19
(GRENACHE, SYRAH, MOUVEDRE)
Zinfandel
897 FROG’S LEAP, NAPA VALLEY, CA ‘20
889 MOUNT PEAK “RATTLESNAKE,” SONOMA COUNTY ’19
896 *MICHAEL & DAVID “EARTHQUAKE,” LODI, CA ’20
898 *NEYERS “VISTA NOTRE,” CALIFORNIA ’19
901 7 DEADLY ZINS, LODI, CA ‘18
Other Reds
910 CAYMUS GRAND DURIF (PETITE SIRAH),SUISUN VALLEY, CA ’20
912 *SPOSATO CABERNET FRANC RESERVE, MENDOZA , ARGENTINA ’18
914 UNSHACKLED BY PRISONER WINE CO., CA ’21
(ZIN/MALBEC/PETITE SIRAH/SYRAH)
920 LA POSTA, MALBEC, MENDOZA, ARGENTINA ’20
Appetizers
HOT CRAB & ARTICHOKE DIP
GRILLED FOCACCIA
CLAMS CASINO
BACON, CASINO BUTTER
CRISPY CALAMARI
CHERRY PEPPERS, ROSEMARY AIOLI
AHI TUNA TARTARE
AVOCADO, SESAME, WASABI TOBIKO, WONTON, NORI AIOLI
*Raw Bar & Chilled Seafood
EAST COAST
Varies based upon availability
WEST COAST
Varies based upon availability
PREMIUM
Varies based upon availability
CHERRYSTONE CLAMS ON THE 1⁄2 SHELL
(each)
CRABMEAT COCKTAIL
JUMBO SHRIMP COCKTAIL
(each)
Soups & Salads
NEW ENGLAND CLAM CHOWDER
FRENCH ONION SOUP
LOBSTER BIBB SALAD
MAINE LOBSTER SALAD, AVOCADO, TOMATO, CITRUS DRESSING
CAESAR SALAD
SHAVED REGGIANO
SALAD VERT
BIB LETTUCE, HOUSE VINAIGRETTE
WEDGE SALAD
PEPPER CRUSTED PORK BELLY, TOMATO, RED ONION, BLEU CHEESE DRESSING
CRAB CAKE GARDEN SALAD
MIXED GREENS, TOMATOES, CRISPY POTATO STICKS, CREAMY GARLIC HERB DRESSING
STEAKHOUSE SALAD
filet mignon, bibb lettuce, tomato, pickled onion, blue cheese vinaigrette
ADD TO ANY SALAD:
GRILLED CHICKEN +4, GRILLED SHRIMP +4 EA, CRAB CAKE +25, SCALLOP +10EA, JUMBO LUMP CRABMEAT +20
Sandwiches
PRIME RIB SANDWICH
OPEN-FACED, CREAMY HORSERADISH SAUCE, AU JUS, FRIES
DRY-AGED AMERICAN WAGYU DOUBLE BURGER
GRUYERE, ARUGULA, PORTOBELLO, TRUFFLE AIOLI
HOT ROAST BEEF
GRUYERE, WATERCRESS, CRISPY ONIONS, PEPPERONCINI, CREAMY HORSERADISH
FRIED CHICKEN BREAST SANDWICH
JICAMA SLAW, BACON, MAPLE AIOLI
CRAB CAKE SANDWICH
LETTUCE, TOMATO, REMOULADE
LOBSTER ROLL
MAINE LOBSTER SALAD, BUTTERED NEW ENGLAND STYLE ROLL
Entrées
CHEF’S CUT 10OZ
GRILL CUT 12OZ
SAVOY CUT 18OZ
JUMBO LUMP CRAB CAKE (one crabcake)
APPLE-FENNEL SLAW, NUESKE’S BACON, CHIVES, BROWN BUTTER
BEEF BOURGUIGNON
ONIONS, MUSHROOMS, EGG NOODLES
LINGUINI & CLAMS
GRILLED FOCACCIA
GRILLED PETIT FILET MIGNON
6oz FILET MIGNON, ASPARAGUS, BÉRNAISE
Steak
GRILLED PETIT FILET MIGNON
ASPARAGUS & BÉARNAISE
16OZ NEW YORK STRIP STEAK
10oz HANGER STEAK, CREEKSTONE FARMS
cipollini onions & bordelaise
SAUCES
PEPPERCORN SAUCE • BÉARNAISE • BORDELAISE • BERCY BUTTER • BACON-BOURBON BUTTER
TOPPINGS
CIPOLLINI ONIONS • GRILLED PORTOBELLO MUSHROOMS
Create Your Own Surf & Turf
JUMBO LUMP CRAB CAKE
GRILLED SHRIMP
each
SCALLOP
each
OSCAR STYLE
6OZ MAINE LOBSTER TAIL
JUMBO LUMP CRABMEAT
Sides
SAUTÉED SPINACH
LOBSTER MASHED POTATOES
REGGIANO & TRUFFLE FRIES
TRUFFLE AIOLI
EXOTIC MUSHROOMS
SHIITAKE, OYSTER, PARSLEY PESTO
BACON-HORSERADISH MASHED POTATOES
ROASTED GARLIC NEW POTATOES
WHIPPED POTATOES
MAC & CHEESE
Pre-Fix Lunch Menu
1ST COURSE
choose one option
2ND COURSE
choose one option
DESSERT
choose one option
*Raw Bar & Chilled Seafood
EAST COAST
Varies by availability
WEST COAST
Varies by availability
PREMIUM
Varies by availability
CHERRYSTONE CLAMS ON THE 1⁄2 SHELL
each
CRABMEAT COCKTAIL
JUMBO SHRIMP COCKTAIL
each
Soups & Salads
NEW ENGLAND CLAM CHOWDER
FRENCH ONION SOUP
WEDGE SALAD
PEPPER-CRUSTED PORK BELLY, TOMATO, RED ONIONS, CHIVES, BLEU CHEESE DRESSING
CAESAR
SHAVED REGGIANO, CROUTONS
LOBSTER BIBB SALAD
AVOCADO, TOMATO, CITRUS DRESSING
SALAD VERT
BIB LETTUCE, HOUSE VINAIGRETTE
ADD TO ANY SALAD
GRILLED CHICKEN +4, GRILLED SHRIMP +4EA, CRAB CAKE+25, SCALLOP +10EA, JUMBO LUMP CRABMEAT +20
Appetizers
CLAMS CASINO
BACON, CASINO BUTTER
HOT CRAB & ARTICHOKE DIP
GRILLED FOCACCIA
CRISPY CALAMARI
SUN DRIED TOMATOES, BLACK OLIVES, PARSLEY, GRILLED LEMON AIOLI
VOL AU VENT D’ESCARGOT AU CHAMPAGNE
HAZELNUT BUTTER
TUNA TARTARE
AVOCADO, SESAME, WASABI TOBIKO, WONTON, NORI AIOLI
STEAMED LITTLENECK CLAMS
ANDOUILLE SAUSAGE, WHITE WINE GARLIC BROTH, GRILLED FOCACCIA
Harry’s Steaks
HARRY’S SIGNATURE 45 DAY AGED 18OZ RIBEYE
GRILLED FILET MIGNON 8 OZ
CENTER CUT
14OZ PRIME ROSEDA FARMS NEW YORK STRIP
SAUCES
PEPPERCORN • BÉARNAISE • BORDELAISE • BERCY BUTTER • BACON-BOURBON BUTTER
TOPPINGS
BRAISED CIPPOLINI ONIONS • GRILLED PORTOBELLO MUSHROOMS
Land
HARRY’S AWARD WINNING PRIME RIB AU JUS
WITH AU GRATIN POTATOES
HARRY'S SIGNATURE FILET OSCAR
8OZ GRILLED FILET MIGNON, JUMBO LUMP CRABMEAT, ASPARAGUS SPEARS, BEARNAISE
GRILLED PORK CHOP
NAPA CABBAGE, GRANNY SMITH APPLE CHUTNEY
Sea
BROILED JUMBO LUMP CRAB CAKES
JICAMA SLAW, PICKLED SHIITAKES, ROASTED SHISHITO AIOLI, LOTUS ROOT CHIPS
ATLANTIC HALIBUT
GARLIC POTATO CONFIT, MASCARPONE & CORN PUREE, CHIVE OIL
SHRIMP SCAMPI
LINGUINE, GARLIC LEMON BUTTER, DICED TOMATO, BASIL, PARMESAN
COHO SALMON
BRAISED FENNEL, BEETS, CAULIFLOWER PUREE, WATERCRESS
SEARED DIVER SCALLOPS
SOBA NOODLES, EGGPLANT, PICKLED CARROTS, WASABI AIOLI
BUTTERMILK BATTERED SOFTSHELL CRABS
RED VEIN SORREL & FRISEE SALAD, PICKLED CARROT, TARRAGON CRÈME FRAICHE
Vegetarian
HEARTS OF PALM SCAMPI
LINGUINI, GARLIC, LEMON BUTTER, DICED TOMATO, PARMESAN, BASIL
PAN FRIED EGGPLANT
HARISSA HUMMUS, SAFFRON COUS COUS, SMOKED TOMATO JAM, TOASTED ALMONDS
Steak & Entrée Add Ons:
Steak & Entrée Add Ons:
JUMBO LUMP CRAB CAKE 25, GRILLED SHRIMP 4 EA, SCALLOPS 10 EA, JUMBO LUMP CRABMEAT 20, OSCAR STYLE 22, 6OZ MAINE LOBSTER TAIL 29
Sides
LOBSTER MASHED POTATOES
BACON-HORSERADISH MASHED POTATOES
WHIPPED POTATOES
ROASTED GARLIC NEW POTATOES
REGGIANO & TRUFFLE FRIES
TRUFFLE AIOLI
GRILLED BROCCOLINI
PINENUTS, SULTANA, TAHINI-LEMON DRESSING
SEASONED SAUTÉED SPINACH
ASPARAGUS
Harry’s Weekly Specials
EVERY MONDAY - Classic Surf & Turf
FILET MEDALLIANS WITH SAUCE CHORON, CRAB IMPERIAL, ASPARAGUS
EVERY WEDNESDAY - Wine Wednesday
1⁄2 PRICE WINE NIGHT (OVER 50 BOTTLES OF WINE FOR 50% OFF)
EVERY THURSDAY - Oyster Thursday
$2 OYSTERS
SUNDAY PRIME RIB SPECIAL (EXCLUDING HOLIDAYS)
SUNDAY 3-COURSE DINNER Includes choice of Caesar Salad or New England Clam Chowder, Chef's Cut Prime Rib with whipped potatoes, Crème Brûlée. No substitutions.
Starters
HOT CRABMEAT AND ARTICHOKE DIP
GRILLED FOCACCIA
PAN SEARED STEAK TIPS
WHIPPED POTATOES, PEPPERCORN SAUCE
CLAMS CASINO
BACON, CASINO BUTTER
MAC & CHEESE
CRISPY CALAMARI
CHERRY PEPPERS, ROSEMARY AIOLI
TUNA TARTARE
AVOCADO, SESAME, WASABI AIOLI, WONTON
BUFFALO CHICKEN TENDERS
BLUE CHEESE
REGGIANO & TRUFFLE FRIES
TRUFFLE AIOLI
Soups & Salads
NEW ENGLAND CLAM CHOWDER
FRENCH ONION SOUP
CAESAR SALAD
SHAVED REGGIANO
SALAD VERT
BIB LETTUCE, HOUSE VINAIGRETTE
BLT WEDGE
PEPPER CRUSTED PORK BELLY, TOMATO, RED ONION, BLEU CHEESE DRESSING
CRAB CAKE GARDEN SALAD
MIXED GREENS, TOMATOES, CRISPY POTATO STICKS, CREAMY GARLIC HERB DRESSING
LOBSTER BIBB SALAD
BIBB LETTUCE, AVOCADO, TOMATO, CITRUS DRESSING
ADD TO ANY SALAD:
GRILLED CHICKEN +4, GRILLED SHRIMP +4 EA, CRAB CAKE +20, SCALLOP +10EA, JUMBO LUMP CRABMEAT +20
Sandwiches
PRIME RIB SANDWICH
OPEN-FACED, CREAMY HORSERADISH
DOUBLE BURGER
GRUYERE, ONION JAM, BLACK PEPPER AIOLI
HOT ROAST BEEF
GRUYERE, WATERCRESS, CRISPY ONIONS, PEPPERONCINI, CREAMY HORSERADISH
FRIED CHICKEN BREAST SANDWICH
BUTTERMILK BATTERED, JICAMA SLAW, BACON, MAPLE AIOLI
LOBSTER ROLL
MAINE LOBSTER, BUTTERED NEW ENGLAND STYLE ROLL
CRAB CAKE SANDWICH
LETTUCE, TOMATO, REMOULADE
