Harry’s Fall Dinner Prix Fixe

first course

soup of the day, vichyssoise or gazpacho

second course

seared diver sea scallop

roasted fennel risotto, bacon lardons, apple cider gastrique

Zenato, Pinot Grigio, Delle Venezie, Italy, 2016

roasted golden beet and kale salad

cinnamon-sugared pepitas, pomegranate seeds, crispy onions, chevre cheese dressing

Bodegas Muga, Rose, Rioja, Spain, 2016

smoked salmon mousse timbale

crispy capers, baby arugula, creamy lemon-dill dressing, melba toast

Terre del Fohn, Muller Thurgau, Dolomiti, Italy, 2016

third course

steamed local clams

sake fish fume, soba noodles, shitake mushrooms, carrot slivers

Trimbach, Pinot Blanc, Alsace, France, 2015

baked local snapper

gremolata crust, sautéed garlic broccolini, roasted tomato spread

Mer Soleil, Reserve Chardonnay, Santa Barbara County, 2014

grilled duck breast

cauliflower soubise, sautéed frisee, blackberry-pinot noir reduction

La Crema, Pinot Noir, Monterey County, 2014  


fourth course

desserts of the day

Pocas Ruby Porto, Portugal or Still River Winery Apple Ice Wine, Harvard, MA

$39 per person | $53 with premium wine pairings

*cannot be combined with any other discounts  |  *items may change without notice