Harry's Menu

Humboldt Fog Goat Cheese, Hazelnuts, Port Wine Vinaigrette

Lobster & Corn Risotto, Tomato Nage

Watercress, Endive, Radicchio, Walnuts, Dried Cranberries, Blue Cheese, Red Wine Vinaigrette

Wild Mushroom & Pea risotto, porcini broth

Watercress, Endive, Radicchio, Walnuts, Dried Cranberries, Blue Cheese, Red Wine Vinaigrette

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

Asparagus & Prosciutto, Micro Arugula, Lemon Vinaigrette

Sesame broccolini

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.

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

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).

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).

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

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

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.

Smoked bacon

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.

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.

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

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.

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).

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.

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.

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.

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

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 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.

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).

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 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).

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).

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 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)

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)

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)

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)

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

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

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.

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.

Baby spinach is sautéed with olive oil, salt & pepper

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

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

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

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).

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.

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

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

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.

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).

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).

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

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.