Menu prices and items subject to change.
Raw
At Harry & Fritz we maintain close relationships with the best seafood vendors in the area to ensure that our product is the finest quality and sustainably sourced.
Oysters
1/2 Dozen served with mignonette
21.00
Littleneck Clams
1/2 Dozen served with cocktail sauce
10.00
Shrimp Cocktail
Five jumbo shrimp, chili cocktail sauce
18.00
Seafood Plateau
Assortment of oysters, clams, shrimp, lobster tail with accompaniments
85.00
Starters
Spinach & Artichoke Dip
grilled artichokes, house cut tortilla chips
16.00
White Bean and Goat Cheese Dip
Roasted Red Peppers, herbed flatbread
14.00
Clams Casino
Baked clams, applewood smoked bacon, provolone cheese, panko and Fresno chilis
15.00
Lobster & Shrimp Newburg
Puff pastry, sherry cream sauce
21.00
Kasespatzle
House made spatzle in a melted cheese sauce with caramelized onions
16.00
Dutchy Board
Locally sourced Pennsylvania and Ohio cheese and sausage served with Ritz Crackers, house made mustard sauce.
17.00
Roasted Winter Vegetables
Served with candied pumpkin seeds over coconut yogurt and drizzled with peri peri chili oil
15.00
Mussels "Fritz"
Fresh PEI mussels in a white wine broth with applewood smoked bacon, fresh jalapeños, tomato confit and fresh herbs. Served with toasted home made sourdough bread.
17.00
French Onion Soup
12.00
Salads
Salads come in two sizes, a starter size (for one) and a family size (for sharing). Proteins are available to be added to any salad for an additional charge, please ask your server for details.
Garden Salad
House mixed greens, cherry tomatoes, carrots, cucumbers, red onion, roasted red peppers, herbed croutons with red wine vinaigrette
12.00 - Starter
Caesar
Classic preparation with white anchovies, pecorino, herbed croutons
12.00 - Starter
Winter Greens
Baby kale, red romaine, butternut squash, apples, candied walnuts, dried cherries, goat cheese, sherry shallot vinaigrette
14.00 - Starter
Square Pies
Pizzas are 9” x 9” square and cut into 4 slices
Polly Jane
Home made red sauce, mozzarella, Sicilian oregano, sea salt
17.00
Chicago Sausage
Locally sourced Italian sausage, mozzarella, Parmesan, topped with spicy giardiniera
18.00
Blue Oyster Mushroom
Local oyster mushrooms with mozzarella, roasted garlic, thyme and shaved Parmesan
19.00
Croque Meister
Thinly sliced Brittner’s Smokehouse German Bologna layer on tangy bechamel and mozzarella topped with a fried egg
21.00
Mains
Harry's Burger
8oz house blend, raclette cheese, burger sauce, pickles, lettuce, tomato, red onion, brioche bun, fries
19.00
Amish Half Chicken
(Name) Farm Chicken pan roasted and served with a rosemary jus, whipped potatoes, sautéed spinach
28.00
Short Rib Bolognese
Tagliatelle noodles in red wine tomato sauce with braised short rib topped with Pecorino Romano.
27.00
Seared Salmon
8oz filet of wild caught Salmon, seared and served with on French lentils with a mustard sauce.
31.00
Whole Grilled Bronzino
Topped with capers, fresh parsley and extra virgin olive oil
34.00
Cioppino
Classic Italian seafood stew from San Francisco featuring clams, mussels, shrimp and white fish in a white wine broth and served with home made sourdough bread
39.00
Fritz-nel
Locally sourced pork schnitzel topped with house made Rahm sauce and served with whipped potatoes and a side of Annie's cabbage.
35.00
Smoked Portobello Epigrams
Hickory smoked Portobello mushrooms, coated with Panko breadcrumbs and fried. Served with a Gremolata sauce and a white bean cassoulet.
26.00
Steaks
Steak Fritz
10 oz Denver cut steak grilled to medium rare and served with au poivre sauce and hand cut french fries served with a side of malt vinegar aioli.
37.00
Bacon Wrapped Filet Mignon
10oz center cut filet, wrapped in applewood smoked bacon and grilled. Served with red wine demi glaze, a gruyere twice baked potato and seasonal vegetables
55.00
Ribeye (for two)
Bone-in 22oz grilled Cowboy steak served with a side of gorgonzola sauce, whipped potatoes and a medley of seasonal vegetables.
85.00
Sides
French Fries
Hand cut and served with a side of malt vinegar aioli
11.00
Lobster Whipped Potatoes
18.00
Mushroom Medley
Locally sourced braised mushrooms tossed in sea salt and fresh herbs
13.00
Annie's Cabbage
Family recipe for classic Pennsylvania Dutch hot-bacon cabbage. Seasoned with a touch of Dijon and served warm.
14.00
Desserts
Chocolate Aunt Cake
Our version of Aunt Helen's perennial family birthday cake, triple layered with espresso buttercream frosting.
11.00
Vanilla Soufflé
Served with an cognac creme anglaise
12.00
Cherries Jubilee
Dark sweet cherries, orange zest, Kirshwasser flambeed and served over Jeni's vanilla ice cream.
12.00
Baked Alaska
Pound cake with Neapolitan ice cream, and toasted meringue topping. Served flambé style.
14.00
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.