Harry's on the Green
Elegant dining at Harry's on the Green

Ask to see our scrumptious Dessert Menu


Cream of Crab  8.
French Onion  7.


House Greens and Things  6.
Roasted Beets, Walnuts, Cranberries, Feta
and Vidalia Vinaigrette  9.
Grilled Pears with Montrachet, Spiced Pecans
and Blackberry Vinaigrette  10.
Grilled Lobster and Shrimp on Caesar Dressed
Greens with Corn and Surry Peanuts  22.


Escargot  9.
Served in Shell with Garlic and Parsley Butter

Jeri’s Fried Oysters  10.
with our Cocktail Sauce

Mussels In Green Curry  12.

Mushrooms Baked with Crab Imperial  14.

Thai Grilled Shrimp  13.
with Chili Pineapple Sauce and Fresh Mango Chutney

Scottish Oysters  12.
on Half Shell and baked with Savory Tomato, Garlic,
Bacon and Parmesan

Chicken Liver Mousse Pate  8.
with Cornichone, Capers, Sweet Red Pepper Relish and Baguette

Eggplant Napoleon  10.
with Goat Cheese and Heirloom Tomato Relish

Seared Scallops on Prosciutto  12.
with Pineapple Mango Chutney

Brie Baked with Spiced Apples and Honey  8.


Pistachio Crusted Orange Roughy  24.
Baked with Honey and Ginger

Scallops  26.
Baked with Wine and Garlic Herb Butter

Shrimp Scampi  23.
on Parmesan Toast Points

Fettuccine Fuller Scallops, Crab and Shrimp  28.
in Lemon Cream and Aged Romano

Jumbo Lump Crab Cakes  27.
an Old Baltimore Recipe

Chicken Chesapeake  26.
Sautéed Chicken Breast Baked with Crab Imperial

Cajun Scallops and Shrimp  26.
on Lemon Pepper Pasta

Lamb Chops*  27.
Charbroiled with Jeri’s English Mint Sauce

Filet Mignon* Charbroiled  30.
Simply Prime Aged Beef

Brace of Quail  26.
Filled with Pate and Roasted

New York Strip Steak*  29.
Glazed with Green Peppercorn Sauce

BBQ Pork Osso Bucco  24.
with Sweet Potato Fries



Mixed Grille  34.
Duck Breast*, Quail, Surry Sausage and Black Tiger Shrimp

Seafood Platter  33.
Broiled Fish, Scallops, Crab Cake, Grilled Shrimp and Baked Crab Imperial

Chef suggests S. Pellegrino Sparkling Mineral Water Acqua
Panna Natural Spring Water.

The Chef respectfully asks that NO SUBSTITUTIONS be made to her menus. If a change is necessary, please note the increase in time and or cost to the dish.
20% gratuity added to parties of six or more.

* Consuming raw or undercooked animal foods may or may not increase your risk of contracting a food borne illness especially if you have certain medical condition.  Noted by order of the health department.

Menu prices are subject to change.