BEGINNINGS

Harris' famous martini shaken and served on the stem 10.

King Eider Martini 12.
Duckhorn Winery's King Eider Dry Vermouth with your choice of Grey Goose vodka or Bombay gin served in our classic barrel presentation and garnished with an orange twist

Eagle Rare Manhattan 12.
A smooth, single barrel bourbon whiskey created by Eagle Rare Distillery, aged 10 years and exclusively crafted for Harris Restaurant. Served on the stem with Vya sweet vermouth and a dash of Peychaud's bitters

Foie Gras 25.
Seared foie gras with grill toast and a fire roasted orange marmalade

Fresh oysters on the half shell with three sauces 14.

House cured and smoked farm raised Atlantic salmon 12.50

Gulf prawn cocktail 14.25

Steamed clams marinière 13.

Crab cakes with beurre blanc 13.

Harris' steak tartare 17.50

Sweetbreads sautéed with wild mushrooms and cream 12.50

Deep fried onion rings or mushrooms 8.

SOUPS AND SALADS

Traditional onion soup 8.50

Soup of the day 9.

Harris' Caesar salad 9.50

Iceberg wedge salad 9.50
chef's choice of dressing

Baby spinach salad with apple wood smoked bacon, pine nuts,

mushrooms, soy vinaigrette 10.50

Mixed field greens with balsamic vinaigrette 8.50

with crumbled Roquefort add 2.25

ON THE SIDE

Classic Béarnaise sauce 5.

Brandy sauce 5.

Creamed spinach 7.

Sautéed button mushrooms 6.

Caramelized onions 5.

AWARD WINNING AGED BEEF

Entrées include sautéed seasonal vegetables and a choice of baked potato or the evening's potato

Filet mignon 44.

The Porterhouse steak 48.

The Harris steak -- a thick bone-in New York 40.

The 49er cut -- a generous cut of boneless New York 49.

"American Style" Kobe
a 15 oz ribeye cut of boneless Wagyu beef 75.

Imported Japanese Kobe
a 13 oz ribeye cut of authentic, imported boneless Wagyu beef 170.

Petite filet mignon with steamed whole Maine lobster A. Q.

Petite boneless New York 39.

Petite filet mignon 37.

Ribeye steak 43.

ROAST PRIME RIB OF BEEF

Cut thick or if you prefer, cut English style (thinly sliced), served with creamed spinach and a choice of baked potato or the evening's potato

Regular cut 37. or The Executive cut on the bone 46.

THE CLASSICS

Steak Diane -- a paillard of filet mignon grilled and finished with a demi glace of cognac and shallots 38.

Filet mignon Rossini -- filet mignon with grilled foie gras and black truffle, cabernet sauce 46.

Pepper Steak -- a boneless New York patted with cracked black pepper, grilled and served with brandy, cream and peppercorn sauce 39.

American Lamb Chops -- three Colorado chops cut from the rack, grilled over mesquite 40.

Pan Roasted Breast of Chicken with a sherry glaze 25.

SEAFOOD

Atlantic salmon grilled or poached with rice and champagne sauce 27.
Steamed whole Maine lobster with steamed clams A. Q.

18% gratuity added to parties of 6 or more

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