Enjoy Farm to Table Dining in a casually unique setting. We offer seating areas to fit the mood; from small intimate dining rooms, the covered porch, or the patio with an outdoor fireplace. Our menu includes charbroiled steaks and chops, veal, lamb, and of course traditional Maryland seafood. Our acclaimed Chef Jeri Wyre, brings her own unique talents to the menu and to the nightly specials including Herb Roasted Rack of Lamb, Petite Beef Wellington, or New England Seafood Stew. The Chef offers light fare, comfort food, soups, salads, burgers, chicken pot pie, meatloaf, crab quesadilla and her peppered shrimp and goat cheese pizza.
Come join us at the bar for our version of Happy Hour (Harry Hour) from 4 to 6 pm Wednesday, Thursday, Saturday and from 3 to 6 pm on Fridays. Enjoy specialty cocktails and order small plate fare starting at $5.00 each from our Bar Menu. Join lively discussions of politics to antique motorcycles. There is not a world problem that cannot be fixed after a few pints. The “Beer Wall” features 17 craft beers. The wine cabinet holds a good cross section of wines. Dynamic cocktails are our bartender Dolly's preoccupation. Be sure to check out her "Cocktail Wall”. The driest martini on the shore can be had at Harry's.
Harry’s Food & Spirits is open Wednesday, Thursday, and Saturday from 4pm and Fridays from 3 pm. Last settings are at 9 pm.
onions, tomatoes, greens and dressing
walnuts, cranberries, feta and Vidalia vinaigrette
with Montrachet, spiced pecans, blackberry vinaigrette
apples, cheddar, peanuts and greens with honey dijon
Surry sausage, grilled shrimp, salami, ham, provolone, egg, peppers on parmesan glazed greens
on Caesar dressed greens with corn and Surry peanuts
on a bed of greens
in the shell with garlic parsley butter
house cocktail sauce
in green curry
chili pineapple sauce and fresh mango chutney
with pita chips
baked on the half shell with savory tomato, garlic, bacon and parmesan
cornichons, capers, sweet red relish and baguette
goat cheese and heirloom tomato relish
spiced apples and honey
three cheese and Smithfield ham
cod, shrimp, clam strips, french fries and hush puppies
rich sauce and mashed potato
with carrots, peas and a pastry crust
seared Black Angus, Smithfield, cheddar with fries
Stilton, red onion with fries
with bacon and bread and jalapeño butter
baked with honey and ginger
baked with wine garlic herb butter
parmesan toast points
lemon, cream and aged romano
old Baltimore recipe
sauteed chicken breast baked with crab imperial
lemon pepper pasta
charbroiled with Jeri's English Mint Sauce
simply prime aged beef
filled with Pâté and roasted
sweet potato fries
duck breast*, quail, Surry sausage and black tiger shrimp
broiled fish, scallops, crab cake, grilled shrimp and baked crab imperial
Bar Menu available from 4 to 6 pm Wednesday, Thursday, Saturday and from 3 to 6 on Fridays.
Oysters on the 1/2 Shell baked with Garlic, Bacon, Tomatoes & Parmesan
With Sriracha Cheese & Spicy Catsup
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.