THE HARBOUR GRILL

Sunday

1:00 pm - 10:30 pm

Monday - Thursday:

5:30 pm - 10:30 pm

Saturday

1hr after Shabbat  - 12 am

Closed Friday

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HARBOUR BISTRO

Sunday

12:00 pm - 4:00 pm

5:30 pm - 10:30 pm

Monday - Thursday :

12:00 pm - 4:00 pm

5:30 pm - 10:30 pm

 Friday:

12:00 pm - 2:30 pm

 

Closed Saturday

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THE HARBOUR GRILL MENU

DINNER

Soups and Salads

Soup of the Day MP

Chicken Soup 8

Chicken, vegetables, noodles

Truffle Caesar Salad 18

Romaine and iceberg lettuce, brioche croutons, avocado, and crispy shiitake mushrooms, served with a truffle Caesar dressing 

Harbour Lychee Salad 16

Baby spinach, iceberg lettuce, cucumbers, red peppers, red onions, cherry tomatoes, lychees, mint, cilantro, served with a sweet onion dressing

Add: 

Grilled chicken (4 oz.) 10

Grilled salmon (8 oz.) 14

 Grilled beef fillet 16 

 

 

Starters 

• Our charcuterie and sausages are hand made and smoked on the premises •

Duck Foie Gras 39

2 oz homemade duck foie gras au torchon with French cognac and orange muscat, served with toasted baguette
 

Charcuterie Platter For 2 38

Assortment of French saucisson, Spanish chorizo, smoked salami, bresaola, prosciutto, duck balotine, pastrami, corned beef, chicken liver pâté, all made on the premises using natural ingredients only 
 
Short Rib Tacos 18

Flour tortilla, iceberg lettuce, grilled and braised short ribs, and pico de gallo
 

Smoked Short Ribs 18

Mesquite smoked short ribs garnished with house-made potato chips 
 

Sausage Platter 22

Due of homemade Moroccan beef sausages spiced with our secret blend, and lamb sausages herbed with fresh sage and rosemary 
 

Short Rib Flatbread 24

Braised short ribs, caramelized onions, and sautéed mushrooms

 

Pepper Crusted Beef Carpaccio 22

Raw aged pepper crusted beef filet, arugula, pickled beech mushrooms, lemon juice, truffle oil, served with crostini

Charcuterie Tapas 

• Homemade all natural artisan charcuterie served with cornichons and grain mustard•

French Saucisson 14

Spanish Chorizo 14

Duck & Veal Ballotine 14

Bresaola 16

Beef Prosciutto 16

Chicken Liver Pâté 16

The Grill Side

• served with one choice of:

potato wedges, thin cut French fries, mashed potatoes or rice •

 


Rib-Eye Steak 50

16 oz grilled rib-eye served with a roasted plum tomato, and a parsley & garlic compound

 
Outlaw Steak (24 oz.) 64

24 oz bone-in rib-eye served with a baby arugula, mushroom, and black truffle aïoli salad
 

The Harbour Grill Filet 52

10oz. filet wrapped with maple beef bacon, topped with Portobello mushrooms, and served with a red wine demi-glace
 

Pepper Crusted Filet 48

10oz. center cut crusted with freshly ground black pepper. Served with a peppercorn sauce. 
**SPICY
 

The King Reserve 48

The tastiest and most tender piece *upon availability
 

Steak Teriyaki 46

10oz center cut filet in teriyaki sauce topped with sesame seeds and scallions
 

Supreme Burger 28

Prime ground rib eye, topped with beef bacon, caramelized onions, avocado, coleslaw, and onion rings

 
The King Reserve 48

The tastiest and most tender piece (market availability) 
 

Veal Chop 58

Grilled veal chop served with a corn and truffle sauce

 
Baby Lamb Chops 58

3 grilled baby lamb chops served with curry mashed potatoes, baby carrots, and green beans 

 
Texas Smoked Ribs 54

Rack of house smoked mesquite beef back ribs topped with a homemade BBQ sauce
 

Chicken Paillard 28

Thin cut chicken breast served with baby arugula, cucumber, and heirloom tomatoes in an olive oil and lemon dressing
 
Baby Chicken 28

Grilled dark chicken meat.

Topped with caramelized onions 


• Add a sauce: •

Pepper sauce

Chimichurri

Smoked Sauce

• Chef's Special Sauces:•

Red Wine Demi Glace 8

Wild Mushroom 9

Fresh Béarnaise 9

Top any steak with our homemade duck foie gras au torchon 24
 


Fish

Souther Grilled Salmon 32

Grilled salmon filet served with a fresh corn pudding, fresh serrano peppers and cherry tomatoes

 
Branzino Provencale 39

Branzino Filet stuffed with a sun dried tomatoe and kalamata tapenade, fresh baby spinach, crispy shiitake mushrooms, and served with a root vegetable purée


 Chef's Specials


Lamb Shank 42 

Braised lamb shank served with potato purée, sautéed baby spinach, and a mushroom duxelle 
 

Korean Ribs 58

Braised cross cut short ribs in a teriyaki glaze, served with a jasmine fried rice and homemade kimchi *upon availability

Sides Dishes 

 French Fries 7   

Potato Purée 8

Potatp Wedges 8

Truffle Fries 9

Sweet Potato Fries 9

Homemade Onion Rings 12

Sautéed Broccolini 9

Mixed Mushrooms with Olive 

Oil and Garlic 8 

 

For Sushi Menu click here