RAW OYSTERS* ^GF six east coast, west coast, or mix & match raw oysters on the half shell 
22

JUMBO SHRIMP COCKTAIL ^GF five jumbo shrimp on ice with house made horseradish cocktail sauce
16

CALAMARI breaded and fried, tossed with pepperoncini, garlic, and scallions, dusted with parmesan cheese
16

CRAB RANGOON MOZZARELLA STICKS lump crab meat + mozzarella and cream cheese rangoon mix
18

CRAB CAKES two curried lump crab cakes, cucumber relish, red pepper remoulade
20

PRIME RIB ROULADES four shaved prime rib rolls stuffed with Boursin cheese, rosemary and peppers, panko breaded, fried. served with a horseradish sour cream sauce.
17

BRUSSEL SPROUTS fried brussel sprouts, tossed with crispy bacon and Korean BBQ glaze
10

GNOCCHI potato gnocchi, sautéed, sage scented brown butter
10

SOUP OF THE DAY ask your server for today's selection
8/10

HARBOR CHOWDER ^GF local Lake Michigan whitefish in a rich cream base (contains bacon)
10/12

MAINE LOBSTER BISQUE Maine lobster in a rich cream base
12/14

CAESAR SALAD ^GFA romaine, house Caesar dressing, shaved parmesan, croutons, with or without anchovies
14

SPRING SALAD ^GF mixed greens, creamy poppyseed dressing, fresh berries, golden raisins, feta cheese, candied walnuts
16

OUR FAMOUS NEW ENGLAND LOBSTER BOIL ^GFA starts off with a cup of lobster bisque, moves on to a 1-1/2 to 2lb live Maine lobster, baby red potatoes, corn on the cob, New Zealand mussels, and clams, then finishes with a warm piece of our Door County cherry bread pudding. A Harbor Fish Market & Grille tradition for 25 years!
70

LOBSTER ROLL ^GFA large chunks of tender Maine lobster meat prepared with mayonnaise, celery, scallions, and cucumber, on a lightly grilled brioche roll, served with french fries (upgrade to truffle parmesan fries +4)
32

WAGYU BURGER* ^GFA 1/2lb American Wagyu burger patty, prepared to temperature, garlic aioli, on a kaiser roll, with truffle parmesan fries (make it a Surf & Turf Burger by adding 3oz fresh Maine lobster claw meat +18)
20

SHRIMP five sautéed, jumbo shrimp on top al dente tagliatelle pasta tossed with scallion soubise sauce, wild mushrooms, and asparagus, then finished with a drizzle of lemon olive oil and parmesan cheese
36

LOBSTER MAC & CHEESE large chunks of tender Maine lobster meat, creamy white cheeses, cavatappi pasta, crispy panko crumbs, shaved parmesan, scallions
38

MEDITERRANEAN RAVIOLI ^VG vegetable ravioli, red pepper romesco sauce, wilted greens, balsamic glaze
27

CANADIAN WALLEYE ^GFA 8oz fillet, pan fried, meuniere sauce, house vegetables, au gratin potato
38

BLACKENED WHITEFISH ^GF 8oz fillet, pan blackened, spicy cajun compound butter, house vegetables, duchess potatoes
36

ALASKAN HALIBUT ^GFA 8oz fillet, herb panko crusted, baked, Thai red curry sauce, house vegetables, au gratin potato
48

ROCK LOBSTER ^GF two 7-8oz tails, split and grilled, basted with gremolata compound butter, house vegetables, duchess potatoes
59

PORK* ^GF 12oz Duroc tomahawk pork chop, grilled to temperature, honey-miso glaze, house vegetables, pineapple coconut rice
42

RIBEYE* ^GF 12oz choice black angus, grilled to temperature, Argentinian chimichurri, house vegetables, potatoes bravas (make it a Surf & Turf by adding a 7-8oz grilled lobster tail +25)
45

PRIME RIB (FRIDAY AND SATURDAY ONLY)* ^GF slow roasted with cracked pepper, garlic, and rosemary, house vegetables, duchess potatoes (also available blackened)
12oz 44, 16oz 50, 20oz 60

FRIDAY FISH FRY (FRIDAY ONLY) lake perch or whitefish, hand breaded and deep fried, served with french fries, fresh coleslaw, and buttered marble rye
34