Harry's

Butternut Squash Soup

Pine Nuts, Cider Reduction

Artisan Green Salad

Empire Apples, Goat Cheese, Pomegranates, Spiced Pecans Chardonnay Vinaigrette

Lemon Sole Piccata

Potato Leek Soup

Crispy Leeks, Chives, Truffle Oil

Artisan Green Salad

Empire Apples, Goat Cheese, Pomegranates, Spiced Pecans

Beef Stroganoff

Butter Noodles, Brandy Cream Sauce

Potato Leek Soup

Crispy Leeks, Chives, Truffle Oil

Burrata

Asparagus & Prosciutto, Micro Arugula, Lemon Vinaigrette

Hand Carved Beef Wellington

Side of spinach, Truffle Sauce (The lunch portion, ½ the size)

Butternut Squash Soup

Pine Nuts, Cider Reduction

Burrata

Asparagus & Prosciutto, Micro Arugula, Lemon Vinaigrette

Tuna Au Poivre

Wild mushroom, Asparagus,

Butternut Squash Soup

Pine Nuts, Cider Reduction

Roasted Bone Marrow

Port Wine Shallots, Toasted Brioche

Red Wine Braised Short Rib

Celery Root Puree, Truffle Sauce

Roasted Bone Marrow

Port Wine Shallots, Toasted Brioche

Black Bean Soup

Chipotle Sour Cream, Tomato Salsa, Chorizo

Baked Clams

8 littleneck clams opened and stuffed with scampi butter, fresh breadcrumbs, thyme, parsley, oregano, & parmesan cheese. Served with white wine lemon sauce (lemon broth, white wine, shallots, garlic, butter, parsley) and a wedge of lemon.

Buffalo Mozzarella

5 halves of bocconcini buffalo mozzarella and 5 pieces of kumato tomato that are drizzled with olive oil, basil, salt & pepper and topped with micro arugula.

Shrimp Cocktail

3 tiger shrimp (6-8 count) per order, served over shaved ice with cocktail sauce, old bay mayonnaise and a lemon wedge.

Crab Cake

Crab cake is made from jumbo lump crab meat, mayo, celery, onion, old bay, chives, parsley, breadcrumbs, salt & pepper. Served with a remoulade sauce, (cornichon, capers, mayo, parsley, chive & lemon juice) and celery root slaw (pineapple, shaved celery root, cornichon, lemon, mayo, cream, salt & pepper).

Canadian Bacon

Loin pork chops are brined for 7 days, then smoked with hickory. The chop is then grilled and served sliced with house made applesauce (granny smith apples, sugar, cinnamon, vanilla, lemon, apple juice and serrano peppers).

Trout Deviled Eggs

4 deviled eggs topped with lobster salad that is tossed with crème fraiche, chives, parsley, lemon juice and salt & pepper. The deviled egg filling contains yellow egg yolk, mayo, mustard, capers, olives.

Chicken Tenders

5 pieces to an order of Chicken tenders, served with a dipping sauce of ranch paprika Aioli.

Buffalo Wings

10 wings to an order that are marinated in special blend of spices. Deep fried until crispy and tossed in a bowl with butter and franks hot sauce. Served with Ranch dressing and celery sticks

Onion Soup

A rich beef stock with a sherry and red wine reduction, heavily garnished with caramelized onions, a crisp crouton, melted gruyere and parmesan cheese and chives.

Potato Leek Soup

Crispy Leeks, Chives, Truffle Oil

Tomato Soup

Soup consists of carrots, onions, celery, garlic, basil, parsley, tomato, water, salt and pepper. Puréed in a blender then finished with a little cream and served with basil oil and fried basil leaves.

Caesar Single

½ of a heart of romaine garnished with Caesar dressing, confit of lemon peels, shaved asiago, parmesan cheese, and croutons. Caesar dressing is home-made: pasteurized egg yolks, canola oil, chopped anchovies, red wine vinegar, lemon juice, and chopped garlic.

Greek Salad

Romaine, red onion, black olives, tomato, cucumber and feta cheese tossed with oregano & lemon vinaigrette.

Iceberg Wedge

A ¼ head of iceberg served one wedge with one piece of beefsteak tomato, blue cheese dressing (blue cheese, sour cream, milk, Worcestershire) crumbled blue cheese and bacon lardons.

Hanger Steak

3 x 3oz. Pieces of hanger steak (total of 9oz) are grilled to order and served with confit of fingerling potatoes, roasted asparagus & béarnaise sauce (tarragon vinegar, egg yolks, clarified butter, chopped tarragon, lemon juice & salt and pepper).

Lamb Curry

A mild yellow curry made from braised leg of lamb, carrots, onion, lemon grass, garlic, cilantro, onion, chicken stock and served with basmati rice, baby carrots, pearl onion and house-made mango chutney.

Dry Aged Burger

The 10oz. dry aged sirloin burger is grilled to order and served on a sesame seed bun with smoked bacon cheddar cheese, pickle, lettuce, tomato, burger sauce and served with hand cut french fries.

Harry's Single Cheeseburger

5 oz. of ground beef seasoned with salt and pepper and cooked too medium or well. Served on a potato roll and stack with shaved lettuce, tomato, red onion, pickle, Ulysses special burger sauce and comes with a side of French fries.

Cacio Pepe

Fresh Chitarra Spaghetti pasta tossed with a sauce that consists of olive oil, butter, pecorino, grana Padano and black pepper.

Shrimp Scampi

Fresh squid ink linguine comes with a sauce consisting of 7 (16-20) shrimp, garlic, pepper flake, white wine, lemon broth, and then finish with grated cheese & parsley.

Trofie Genovese

Trofie pasta, that is tossed in pesto sauce (puree of basil, pine nuts, garlic, parmesan cheese, olive oil, pepper flake) and topped with grated Parmeggiano Reggiano cheese.

King Salmon

8oz. Portion of king salmon that is cooked on a cedar plank and glazed with blood orange (blood orange juice, orange juice, honey and cornstarch).

Swordfish

8 oz. Portion of swordfish that is dusted with Cajun spice and seared on the flat-top. The swordfish is topped with lemon butter (zest & juice of lime, orange, lemon, shallots, herbs, butter, salt & pepper) and served with a half of lemon.

Branzino

Branzino is served whole with all the bone taken out EXCEPT the middle spine & tail bones, head off. It's grilled then roasted in the oven and served with lemon thyme vinaigrette (lemon juice, shallots, lemon zest, thyme, dijon, olive oil, salt & pepper).

Scallops

5 diver sea scallops (U10 count) are pan seared and served a white wine caper sauce (white wine, lemon broth, lemon juice, capers, parsley & butter).

Fish & Chips

2 pieces of 3oz. cut codfish, that is dipped into a tempura batter (tempura flour, dark beer, and tabasco) then deep-fried to golden brown and served with potato wedges, char lemon and tartar sauce.

8oz Filet Mignon

8oz. Filet mignon broiled to order. Served with house-made steak sauce (Tomato Paste, Red Wine Vinegar, Molasses, Garlic, Shallots, Tamarind Paste, Anchovies, Thyme, Clove, Star Anise, Orange, Horseradish)

NY Strip

Prime 18oz. Bone-in sirloin steak that is aged 28 days marinated in canola oil, colman’s mustard, roasted garlic, butcher cracked black pepper and sweet paprika and broiled to order. Served with house-made steak sauce (Tomato Paste, Red Wine Vinegar, Molasses, Garlic, Shallots, Tamarind Paste, Anchovies, Thyme, Clove, Star Anise, Orange, Horseradish)

Rib Eye

Prime 24oz. Bone-in ribeye steak that is aged 28 days marinated in canola oil, colman’s mustard, roasted garlic, butcher cracked black pepper and sweet paprika and broiled to order. Served with house-made steak sauce (Tomato Paste, Red Wine Vinegar, Molasses, Garlic, Shallots, Tamarind Paste, Anchovies, Thyme, Clove, Star Anise, Orange, Horseradish)

CAJUN Rib Eye

Prime 16oz. Boneless rib eye that is dry aged for 21 days, marinated in canola oil, colman’s mustard, roasted garlic, butcher cracked black pepper and sweet paprika. Rubbed with Cajun Spice and broiled to order. Served with house-made steak sauce (Tomato Paste, Red Wine Vinegar, Molasses, Garlic, Shallots, Tamarind Paste, Anchovies, Thyme, Clove, Star Anise, Orange, Horseradish)

Lamb Rack & Loin

2 single-cut lamb chops and 1 loin chop of Colorado lamb, broiled to order and served with house-made mint jelly.

Hash Browns

Baked potatoes that are chopped and sautéed in clarified butter with onions, seasoned with garlic powder, onion powder, salt & pepper.

French Fries

Idaho’s finest, cut and blanched in our kitchen (not frozen) in canola oil, seasoned with kosher salt & ground black pepper and serve with ketchup.

Polenta Fries

6 polenta fries come to an order and are made from polenta (cornmeal), milk, chicken stock, roasted garlic, crème fraiche, parmesan cheese. It is cooked together and spread out on a flat sheet tray, then when it is set, we cut them into logs and deep fried like French fries and served with truffle aioli.

Wilted Spinach

Baby spinach is sautéed with olive oil, salt & pepper

Creamed Spinach

Chopped spinach and leeks are mixed with béchamel sauce, (flour, butter, and milk) and finish with nutmeg, salt & pepper.

Madeira Mushrooms

Oyster, shiitake, portabella, and button mushrooms that are sautéed in butter with thyme, shallots, madeira wine and brown sauce.

Garlic Broccolini

Broccolini sautéed with butter, shallots, garlic, lemon juice, chicken stock, salt & pepper.

Asparagus

5 pieces of jumbo asparagus (6-8 if smaller) are roasted and served with béarnaise (tarragon vinegar, egg yolks, clarified butter, chopped tarragon, lemon juice & salt and pepper).

Créme Brûlée

Custard made with heavy cream, egg yolks, sugar & vanilla. Garnished with berries & mint.

Apple Tarte Tatin

The Tarte Tatin is an upside-down pastry in which the fruit are caramelized in butter and sugar before the tart is baked. The apple sits on a round puff pastry disk, and it is served with vanilla ice cream, and a sauce of crème fraiche, maple syrup and vanilla bean.

Bread Pudding

Diced brioche bread is soaked in Custard made from heavy cream, egg yolks, sugar & vanilla oven night, then mixed with pecan & dried cranberries and baked. Garnished with vanilla gelato & bonbon crème anglaise.

Fresh Berries

A mix of Strawberries, blueberries & blackberries garnished with whipped cream & mint.

Cheese Cake

This graham cracker crust cheesecake is made with, cream cheese, eggs, vanilla, sour cream and lemon zest and served with fresh whipped cream & strawberries.

Chocolate Cake

Chocolate pudding cake (sugar, chocolate, eggs, vanilla,) served with espresso ice cream and chocolate shavings.

Carrot Cake

Carrot cake is made of (sugar, eggs, Flour, vegetable oil, Cinnamon, Vanilla, carrot, walnuts, cream cheese, and apricot glaze) topped with vanilla frosting, caramel sauce & black berries.

Salmon Salad

5oz. grilled salmon, served on baby spinach, frisée, cucumbers, grape tomato, black olives, red onion, chickpea puree, pita croutons, lemon vinaigrette & topped with tzatziki and harissa oil.

Scallop Salad

3 pan seared scallops served with a salad of frisée, wild mushrooms, grilled asparagus that is all tossed in a truffle vinaigrette (truffle oil, olive oil, dijon, shallots, thyme, sherry vinegar).

Branzino Salad

Roasted 5oz. Branzino filet served with sliced fingerling potatos, arugula, grape tomato, olives, herbs all tossed with lemon-thyme vinaigrette (lemon juice, lemon zest, thyme, shallots, white wine vinegar, olive oil, dijon).

Chicken Paillard

Chicken cutlet that is pounded flat marinated with herbs and garlic oil. Then grilled and served with baby field green, walnuts, dried cranberries, blue cheese & tossed in red wine vinaigrette (red wine vinegar, cranberry juice, roasted shallots, Dijon mustard & rosemary oil).

BLT

Served on brioche baguette with smoked bacon, avocado, sliced tomato, mixed greens, chipotle mayo and homemade BBQ potato chips.

Steak Sandwich

Thinly sliced filet mignon sautéed in garlic oil with caramelized onions, Worcestershire sauce and topped with gruyere cheese. Served on a French baguette with mayonnaise and homemade BBQ potato chips.

Caesar Single

½ of a heart of romaine garnished with Caesar dressing, confit of lemon peels, shaved asiago, parmesan cheese, and croutons. Caesar dressing is home-made: pasteurized egg yolks, canola oil, chopped anchovies, red wine vinegar, lemon juice, and chopped garlic.

Egg Sandwich

2 farm fresh eggs cooked over medium, 3 pieces of Canadian bacon, aged cheddar, hash browns, all served on a challah bun and served with a salad.

Omelette

3 farm fresh eggs cooked with fine herbs, Gruyere cheese and served with toast and hash browns.

Steak & Eggs

8oz. grilled hanger steak with 2 farm fresh eggs cooked any style and served with white toast and hash browns.

French Toast

2 pieces of brioche bread soaked in a custard of coconut milk, heavy cream, eggs, rum, vanilla, nutmeg, and sugar. Then lightly breaded in a mixture of corn flakes & toasted coconut and sauté in butter till golden brown. Served with maple syrup and mixed fresh berries.

Eggs Benny

4 slices of canadian bacon, 2 poached eggs, an English muffin & Hollandaise sauce, served with field green salad.

Smoked Salmon Benny

2 slices smoked salmon, chives, 2 poached eggs, an English muffin & Hollandaise sauce, served with field green salad.

Pastry Basket

Assorted mini croissants, chocolate croissants & raisin danish, served with butter and jam.