Harry’s Cape May Menus

Harry’s Ocean Bar & Grille is open for the 2022 season.

Hours
Sun-Wed 8:00am to 11:00am Breakfast and 11am to 9:00pm All Day Menu.
Thurs-Sat 8:00am to 11am Breakfast and 11am to 11pm All Day Menu

BREAKFAST MENU

Bananas Foster French Toast 14

Texas toast topped with a banana foster glaze

Crab Cake Benedict 20

4oz. crab cake patty topped with two poached eggs and hollandaise sauce over brioche bread

Huevos Rancheros 15

Home fried potatoes, black beans, cheddar cheese and scrambled eggs topped with rancheros sauce GF

Steak & Eggs 20

8oz grilled hanger steak topped with chimichurri and eggs any style. Served with home fries GF

Frittata Primavera 12

Italian style open-faced omelette with onions, peppers, mushrooms and mozzarella cheese. Served with home fries GF

BREAKFAST MENU

Southern Touch 18

Sautéed Cajun shrimp and chorizo with a zesty cumin stewed tomato sauce over cheesy grits GF

Pork Roll Eggs Benedict 14

Trenton pork roll topped with poached eggs and hollandaise sauce. Served with home fries

Belgian Waffle 14

Topped with blueberries and strawberries with a scoop of vanilla gelato

Madison Ave Breakfast Platter 12

Choice of bacon or sausage patty, eggs any style and home fried potatoes GF

Yogurt Parfait 12

Sliced strawberries, blueberries and granola GF

Sides

Bacon 4 | Home fried potatoes 4 | Texas toast 3 | Turkey bacon 4 | Fresh fruit 8

(GF) = Gluten Free

Gluten Free bread available

ALL DAY MENU

STARTERS

NEW ENGLAND CLAM CHOWDER ………. 10

SOUP du JOUR ………. 10

JUMBO CHICKEN WINGS (8 Wings) ………. 16

Choice of sauce: hot honey – buffalo – mild – bbq – garlic parmesan

BACON WRAPPED SCALLOPS ………. 23

Tossed in mango habanero bbq sauce over pineapple salsa

MADDY’S MEATBALLS ………. 14

With pesto ricotta crostinis

CRISPY BRUSSELS SPROUTS ………. 14

Tossed in apple cider vinegar reduction with parmesan cheese and garlic aioli

PEI MUSSELS ………. 20

Choice of sauce – marinara, fra diavolo, sherry saffron cream

U PEEL & EAT SHRIMP ………. 20

Served with fresh lemon wedge and cocktail sauce

BURRATA ………. 18

4oz. burrata with bruschetta atop seasoned crostinis garnished with asiago cheese and fig balsamic reduction

CLAMS ………. 17

Littlenecks sauteed in a white wine, garlic herb sauce

JUMBO SHRIMP & COLOSSAL CRABMEAT COCKTAIL ………. 25

OYSTER of the DAY ………. 21

6 fresh shucked chef’s choice of local oysters

SANDWICHES / BURGERS

All sandwiches are served with parmesan truffle fries

Tacos are served 3 per order, do not include fries

CUBAN ………. 15

Roasted pork loin, pickles, ham, swiss cheese with a spicy brown mustard mayo

BLACK ANGUS BURGER ………. 15

8oz. patty with lettuce, tomato and onion on a brioche bun

TRENTON BURGER ………. 18

Trenton pork roll, fried egg and american cheese on a brioche bun

KOBE BURGER ………. 22

8oz. wagyu beef with lettuce, tomato and onion on a brioche bun

LOBSTER ROLL ………. 30

Lobster salad served on a brioche hotdog bun

TURKEY BURGER ………. 15

10oz. turkey patty with lettuce, tomato and onion with cranberry mayo on a brioche bun

BEYOND THE DUNES ………. 15

All vegan beyond patty topped with goat cheese and basil aioli

CRABCAKE ………. 22

4oz. pan seared patty with lettuce, tomato and onion with roasted red pepper aioli on a brioche bun

FISH TACOS ………. 15

Blackened mahi mahi, mango habanero glaze with pineapple salsa.

CAJUN BUTTERMILK CHICKEN SANDWICH ………. 15

Fried chicken breast marinated in buttermilk with jalapeno slaw and sriracha aioli

Add ons for burgers: cheese 1.50 – bacon 1.50 – mushrooms 1.50 – sauteed onions 1.50

ALL DAY MENU

ENTREES

*SESAME CRUSTED TUNA ………. 35

6oz. Yellowfin tuna served rare over asian slaw with miso lime vinaigrette and ponzu

CRABCAKES ………. 40

Two 4oz. pan seared patties with roasted red pepper aioli and granny smith apple corn salsa

FISHERMEN’S STEW ………. 45

Pan seared scallops, mussels, shrimp and clams in a san marzano tomato sauce served over linguine

STEAK FRITTES ………. 42

8oz. hanger steak with hand cut truffle frittes, sauteed asparagus topped with chimichurri

SEARED SALMON ………. 35

8oz. filet served with saffron rice and sauteed spinach topped with basil aioli

SALADS

SPINACH & PEAR ………. 14

Asian pears, candied pecans, goat cheese with honey balsamic vinaigrette

MIXED FIELD GREENS ………. 14

Roasted red peppers, bleu cheese, walnuts, cherry tomatoes, green olives, red onion with balsamic vinaigrette

WEDGE SALAD ………. 14

Iceberg lettuce, bacon bits, cherry tomatoes, bleu cheese crumbles with bleu cheese dressing

BRUSSELS SPROUT & ARUGULA ………. 14

Shaved Brussels sprouts, asiago cheese with lemon parmesan dressing

Add protein: chicken 8 – salmon 15 – crabcake 15 – shrimp 15

KIDS

MAC N’ CHEESE ………. 12

CHEESE PIZZA ………. 15

CHICKEN TENDERS & FRENCH FRIES ………. 12

GRILLED CHEESE & FRENCH FRIES ………. 12

PASTA ………. 12

Butter or red sauce

DESSERTS

$9

GELATO

(Not available for takeout) Available in graham cracker slam, tahitian vanilla or chocolate

REESE’S PEANUT BUTTER CHEESECAKE

3 LAYER CARROT CAKE

KEY LIME PIE

FLOURLESS CHOCOLATE CAKE

NEW YORK STYLE CHEESECAKE

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.