Menu prices and items subject to change. 20% Gratuity is added to tables of 6 or more.
Fresh Seafood
At Harry & Fritz we maintain close relationships with the best seafood vendors in the area to ensure that our product is the finest quality and sustainably sourced.
Oysters
1/2 dozen served with mignonette and cocktail sauce
20.00
Littleneck Clams
1/2 dozen served with cocktail sauce
10.00
Shrimp Cocktail
five jumbo shrimp, cocktail sauce
19.00
Lobster Cocktail
6oz fresh lobster served with house remoulade
25.00
Seafood Plateau
assortment of oysters, clams, shrimp, lobster tail with accompaniments
85.00
Starters
Spinach & Artichoke Dip
grilled artichokes, house-cut tortilla chips
15.00
Lobster Bisque
light cream soup with lobster meat, crème fraîche, chives
16.00
Salt Roasted Beets
chilled and served with citrus yogurt, Guajillo chili spiced pistachios, orange segments and mint chiffonade
13.00
Dutchy Board
jumbo Bavarian-style soft pretzel served with a beer cheese sauce, a whole grain mustard sauce and an assortment of pickles.
15.00
Kasespatzle
German-style “mac and cheese” with house made spatzle in a melted cheese sauce with caramelized onion “crumbs”
16.00
Mussels "Fritz"
fresh PEI mussels in a white wine broth with spicy keilbasa. fresh jalepeños, tomato confit, and fresh herbs, and served with toasted Mediterra Bakehouse sourdough bread
18.00
Lobster & Shrimp Newburg
crispy pastry filled with fresh lobster and shrimp meat in a sherry cream sauce. An American classic
23.00
Salads
Salads come in two sizes, a starter size (for one) and a family size (for sharing). Proteins are available to be added to any salad for an additional charge.
Garden Salad
baby lettuce, cherry tomatoes, carrots, cucumbers, red onion, and herbed croutons with red wine vinaigrette.
18.00 - Family
12.00 - Starter
Caesar
classic preparation with white anchovies, pecorino, and herbed croutons
20.00 - Family
14.00 - Starter
Panzanella
heirloom tomatoes, burrata cheese, basil and crispy sourdough bread tossed in a tomato water vinaigrette
22.00 - Family
15.00 - Starter
Square Pies
Pizzas are 9” x 9” square and cut into 4 slices
Polly Jane
homemade red sauce, mozzarella, pepperoni, Sicilian oregano - served with a Calabrian chili honeycomb
17.00
Chicago Sausage
locally sourced Italian sausage, mozzarella, Parmesan - served with a side of spicy giardiniera
18.00
Mushroom
local oyster mushrooms with mozzarella, roasted garlic, thyme, shaved Parmesan - served with roasted garlic balsamic butter
19.00
Clams Casino
white pie with mozzarella, bacon, red pepper, onion and littleneck clams + long hot pesto
18.00
Mains
Harry's Burger
8oz brisket & short rib blend, caramelized onions, Raclette cheese, tomato, lettuce, pickles and black garlic sauce served on a sesame seed brioche with fries and Caesar aioli
20.00
Chicken Two Ways
pan-roasted chicken breast with a thyme jus and slice of house made chicken strudel - served with asparagus
32.00
Seared Salmon
8oz filet of Faroe Island salmon, seared and served on French lentils with a mustard sauce
35.00
Cioppino
hearty lobster and tomato broth with mussels, Littleneck clams, jumbo shrimp and seared cod, served with a side of sourdough bread
38.00
Grilled Pork Chop & Peaches
12oz brined bone-in pork chop with a peach black peppercorn chutney glaze and served over wild rice and arugula salad
33.00
Steaks
Steak Fritz
10oz Hanger cut steak grilled to medium rare and served with au poivre sauce and french fries - served with a side of mustard aioli
45.00
Bacon Wrapped Filet Mignon
8oz center cut filet, wrapped in applewood smoked bacon and grilled. Served with red wine demi glaze, a Gruyere twice baked potato, and seasonal vegetables
52.00
Ribeye
16oz grilled steak served with a side of red chimichurri, potato pavé, and a medley of seasonal vegetable
55.00
Sides
French Fries
served with a side of mustard aioli
9.00
Annie's Cabbage
family recipe for classic Pennsylvania Dutch hot-bacon cabbage, seasoned with a touch of Dijon, and served warm
13.00
Whipped Potatoes
silky spuds loaded with butter
10.00
Lobster Whipped Potatoes
silky spuds loaded with butter and lobster meat
18.00
Mushroom Medley
locally sourced braised mushrooms tossed in garlic, olive oil and fresh herbs
14.00
Desserts
Chocolate Aunt Cake
Chef's version of Aunt Helen's perennial family birthday cake, triple layered with buttercream frosting
12.00
Key Lime Brulee Pie
key lime custard, graham cracker crumb crust, whipped cream & raspberry sauce
12.00
Bananas Foster Cheesecake
vanilla wafer crust with a banana & vanilla cheesecake, topped with banana caramel
12.00
Baked Alaska
pound cake with Neapolitan ice cream, and toasted meringue topping - served flambé style.
14.00
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.