The Grill At Harryman House

Housemade mix, Old Bay Seasonned Vodka, Old Bay rim, celery stick, lemon

Cava brut and mango juice

Poema Cava Brut Rose, passion fruit juice, Deep Eddy Orange vodka, and Cointreau served in a flute with a sugar in the raw rim

White rum, mint syrup, and cava sparkling wine, mint leaf garnish

Sweet-Bay peppercorn shrub, fresh lemon juice, and 3 dashes of orange bitters shaken with ice, topped with club soda and Fever Tree tonic and strained into a martini glass, lemon twist garnish

DHOS Orange Alcohol Free Liqueur, Free No ABV Red Wine, Orange Juice, Mango Puree and soda water with a dash of Turmeric and garnished with an orange slice

Sour dough and cinnamon-brown sugar swirled roll individually baked with a chopped pecan and brown sugar rum sauce and topped with a cream cheese glaze

A blend of seasonal fruits and berries

Cauliflower florets fried in rice flour and served with a honey-sriracha dipping sauce

TWO SLICES OF TOASTED ITALIAN BREAD TOPPED WITH ONE OF THE FOLLOWING: • SLICED STRAWBERRIES, MASCARPONE CHESE,BLACK PEPPER, $8• CINNAMON TOAST ITALIAN TOAST BUTTERED TOPPED WITH CINNAMON SUGAR, CINNAMON STREUSEL AND GOLDEN RAISINS $8 • CRUSHED AVOCADO SPREAD AND TOPPED WITH CHOPPED CHERRY TOMATOES AND FRESHLY GROUND BLACK PEPPER AND SEA SALT $8. CRAB & AVOCADO TOAST GRILLED ITALIAN BREAD AN AVOCADO HALF LUMP AND JUMBO LUMP CRAB SALAD PESTO AIOLI AND GARNISHED WITH PESTO AND TOMATO COULIS $16

Hearts of romaine lettuce, torn bread croutons, caesar dressing, and shaved parmesan cheese

Petite greens, avocado, tomato, bacon, pepper-jack cheese, hard-boiled egg, chipotle ranch dressing

A three egg omelette filled with jumbo lump crabmeat, spinach, chopped tomatoes, and boursin cheese served with brunch potatoes and toast

Two flour tortillas filled with scrambled eggs, black bean salsa, and Monterey jack cheese baked and finished with more Monterey jack cheese, green chili sauce, and cilantro-lime cream served with brunch potatoes

English muffin, canadian bacon, poached eggs, hollandaise sauce, brunch potatoes

English muffins, Chesapeake smokehouse smoked Norwegian salmon, poached eggs, and hollandaise sauce, fresh dill garnish, brunch potatoes

Almost corned beef hash with diced pastrami, diced potatoes, and onions pan-fried and topped with two fried eggs and served with toast

Brisket-chuck blended ground beef, onion jam, applewood smoked bacon, and swiss cheese lettuce, tomato, brioche roll, fries

Belgian-style waffles topped with country fried chicken bites served with house pickles and Mike's Hot Honey drizzle

Burke's gourmet hot dogs wrapped in puff pastry and baked served with a spicy dijon mustard sauce

Cauliflower florets fried in rice flour and served with a honey-sriracha dipping sauce

Try one of our delicious brick oven pizzas on 8-inch pita bread

Bite-sized pieces of mahi maki dusted with Cajun spices and seared served with a cilantro-lime dipping sauce

Burrata cheese served with chilled blistered heirloom cherry tomatoes with balsamic vinegar and grilled baguette

Lump crabmeat, cream cheese, Old Bay and Monterey jack cheese served with dice scallions and grilled pita bread

Grilled Italian bread, an avocado half, lump and jumbo lump crab salad, pesto aioli, and garnishes of pesto and tomato coulis

Petite greens tossed with a champagne vinaigrette, spicy walnuts, brie cheese, and fresh strawberries

Citrus braised beets, served chilled with arugula, chevre goat cheese crumbles, and puffed quinoa, lemon-dill vinaigrette,

Sliced pastrami topped with melted swiss cheese and house cole slaw, thousand island dressing on toasted sourdough bread with a side of potato salad

With Old Bay, celery, mayo, and Dijon on a brioche roll, with lettuce, tomato, and potato salad

Salmon roasted and served with salmon fried rice, honey-ginger teriyaki glaze drizzle

Raviolis filled with lobster and ricotta cheese in a creamy lobster sauce with fresh Maine lobster meat, chives, and grated grana padano cheese

Grilled farmer's white bread, bacon, lettuce, tomato, and mayonnaise served with grilled brocollini

Mahi mahi filet dusted with cajun spices and lightly seared served on a toasted brioche round, smashed avocado, arugula, gazpacho cream, diced tomatoes

A 1/2 pound of shrimp, garlic butter, tomatoes, scallions, mozzarella and parmesan cheese

Fig jam, mozzarella cheese, salami, Mike's Hot Honey and arugula tossed in EVOO

A Soup / A Salad / A 1/2 Sandwich

Six oysters on the half shell served on ice with cocktail sauce and/or mignonette sauce and fresh lemon

Three petit filets topped with mushrooms duxelles and wrapped with puff pastry, baked and served with bordelaise sauce

Sliced smoke salmon from Chesapeake Smokehouse layered with Johnny cakes, shaved red onion, sour cream, and minced chives

Lump crabmeat, cream cheese, Old Bay, grilled pita bread

Fresh jumbo chicken wings, Asian BBQ sauce, bleu cheese dipping sauce

Petite greens tossed with a champagne vinaigrette, spicy walnuts, brie cheese, and fresh strawberries

Citrus braised beets served chilled with arugula, chevre cheese, and puffed quinoa, lemon-dill vinaigrette

Make any salad an entree

Grilled Italian bread, Duke's mayonnaise, lettuce, tomato, bacon, and grilled broccolini

Beef tips sautéed with a soy-sesame-oyster sauce served over fries with chopped tomatoes, cucumbers, avocado, cilantro and lime juice, furikake

Penne pasta tossed with a creamy cheese sauce and jumbo lump crabmeat topped with Old Bay bread crumbs and grated gran padano cheese

1/2 pound of shrimp, diced tomatoes, garlic butter, scallions, mozzarella and parmesan cheese

Fig jam, mozzarella cheese, salami, Mike's Hot Honey and arugula tossed in EVOO

Salmon fillet roasted and served with salmon fried rice, honey-ginger teriyaki glaze

Raviolis filled with lobster and ricotta cheese in a creamy lobster sauce with fresh Maine lobster meat, chives, and grated grana padano cheese

A 6-ounce bistro filet grilled and served with a parmesan-horseradish sauce and sidewinder fries

Heritage Farms Cheshire pork loin chop rubbed with brown sugar and creole seasonings with low-country ratatouille with corn bread croutons

Made with chick peas, bread crumbs, mirepoix vegetables, mushrooms, BBQ sauce, and smoked paprika served with low-country ratatouille