Harry's Savoy Grill

Name: Harry's Savoy Grill
Address: 2020 Naamans Rd., 19810, DE, 19810
Telephone: 302-475-3000

2020 Naamans Rd., Wilmington, DE 19810, US

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Appetizers & Side Salads

Panko Fried Oysters

sweet chili dipping sauce

Crisp Calamari

with ripe tomato coulis

Hot Crabmeat and Artichoke Dip

crisp sourdough croutons

Clams Casino

Jumbo Shrimp Cocktail

with cocktail sauce and lemon

Caesar Salad

with shaved Reggiano

Chopped Icebox Salad

tomato, olives, croutons and creamy garlic herb dressing

Seasonal Mixed Green Salad

Raw Bar

Freshly Shucked Oysters on the Half Shell

Premium Oyster

Royal Miyagi (BC)

Grand Seafood Plateau

Chef’s selected oyster, clams, shrimp, king crab

Plateau with ½ Maine Lobster

Jumbo Shrimp

Cherrystone Clams

on the ½ Shell

Soups

Classic French Onion Soup

New England Clam Chowder

Cauliflower Soup

smoked salmon relish

Sandwiches

New England Lobster Roll

freshly steamed Maine lobster salad on a grilled New England style bun

Crabcake Sandwich

served on a Kaiser roll with tartar sauce, coleslaw and French fries

Open Faced Prime Rib

on sourdough bread with a side salad with creamy garlic dressing

Char-Broiled Ground Sirloin Burger

with a bleu cheese, tomato, bacon relish

Classic Turkey Club

fresh roasted turkey breast, lettuce, tomato and applewood smoked bacon on toasted white bread

Grilled Breast of Chicken

fresh spinach, Swiss cheese, sundried tomato and basil pesto on toasted sourdough

Today’s Sliders

cornmeal fried oyster remoulade & grilled mini burger with Vermont cheddar and applewood smoked bacon

Entrée Salads and Entrées

Spinach Salad with Crisp Chicken

red onion, toasted croutons, peppers and tomatoes with whole grain mustard dressing

Harry’s Greek Style Salad

with herb vinaigrette dressing

California Organic Chicken Sesame Salad

finely sliced napa cabbage, treviso and romaine with wonton crisps in a citrus sesame dressing

Sashimi Ahi Tuna Salad, Wasabi Vinaigrette

tempura asparagus, Napa cabbage slaw

Lobster Salad and Boston Bibb

with avocado

Crabcake Garden Salad

with creamy garlic herb dressing

Harry’s Award Winning Prime Rib Au Jus, “Medium Rare at its Best”

12 oz grill cut served with French fries

Grilled Petite Filet

with toasted polenta and fig jam

Seafood Mixed Grill: Corvina, Tripletail and Grouper

fresh fish selected daily, served with microgreens, seafood bordelaise sauce and crispy fried onions

Harry’s English Fish & Chips

traditional fried cod in malt vinegar batter with French fries

Crab Imperial Melt

jumbo lump crabmeat with tomato and manchego cheese on grilled sourdough

Bistro Steak Béarnaise

with wild mushroom sauté, crispy fried onions

Roast Quail Stuffed with Sausage and Wild Mushrooms

spinach risotto, apple cider reduction

Horseradish Crusted Triple Tail

roasted fingerling potatoes, applewood smoked bacon and tomato concasée

Harry’s 2-Course Lunch

Appetizer

Choice of One: | Carpaccio of Red Beets | -or- | Warm Herbed Chevre

Entrée

Choice of One: | Pan Roasted Onglet | -or- | Bacon Wrapped Scallop, Homemade Shrimp Ravioli

DINNER MENU

Appetizers

Carpaccio of Red Beets with Wild Red Watercress

arugula, candied walnuts and olive crostini

Grilled Housemade Fennel Sausage

hand pulled fresh mozzarella and tomato jam

Lobster Dumplings

wild mushroom and chardonnay cream

Hot Crabmeat and Artichoke Dip

Crisp Calamari

with ripe tomato coulis

Panko Fried Oysters

with sweet chili dipping sauce

Clams Casino

Raw Bar

Freshly Shucked Oysters on the Half Shell

Premium Oyster Selection

Royal Myagi (BC)

Grand Seafood Plateau

Chef’s selected oyster, clam, shrimp, mussels and king crab

Harry’s Jumbo Shrimp Cocktail

Cherrystone Clams

on the ½ Shell

Organic Coriander Scented Tuna Tartare

poached pears, sesame wonton crisp

Soups/Steamers

Cauliflower Soup

smoked salmon relish

Classic French Onion Soup

New England Clam Chowder

Steamed Mediterranean Mussels

garlic and white wine, finished with tomato and red chilies

Salads

Harry’s Greek Style Salad

herb vinaigrette dressing

Caesar Salad

with shaved Reggiano

Seasonal Mixed Green Salad

Baby Spinach Salad

with spiced pecans, sundried cherries, red onion and maytag blue cheese in a fig walnut vinaigrette

Chopped Icebox Salad

tomato, olives, croutons and creamy herb dressing

Sandwiches and Entrée Salads

New England Lobster Roll

freshly steamed Maine lobster salad on a grilled New England style bun

Crabcake Sandwich

served on a Kaiser roll with remoulade sauce, coleslaw and French fries

Open Faced Prime Rib

on sourdough bread with creamed horseradish sauce and French fries

Char-Broiled Ground Sirloin Burger

relish of tomato, bacon and blue cheese

California Organic Chicken Sesame Salad

finely sliced napa cabbage, treviso and romaine with wonton crisps in a citrus sesame dressing

Crab Cake Garden Salad

with creamy garlic herb dressing

Steaks and Entrees

Harry’s Sunday Rib & Wine Special- Harry’s Award Winning Prime Rib Au J

| Enjoy with a complimentary glass of Harry’s Merlot or Chardonnay. | Please let your servers know your preference and Enjoy!

Harry’s New York Sirloin Strip Steak

with cabernet butter and crispy shaved onions

Premium Natural Sirloin, with cabernet butter and crispy shaved onions

never, ever hormones or steroids; pure, natural 12 oz

Grilled Filet Mignon Béarnaise

with sautéed mushrooms

Grilled Petite Filet, Maytag Blue Cheese

roasted fingerling potatoes, black mission fig jam, organic mâche

Char-Grilled Bistro Steak

fork mashed yellow fin potatoes, zucchini and yellow squash ribbons

Grilled Juniper Scented White Tail Deer

roasted spaghetti squash and broiled tomato

Pan Roasted Ostrich Loin, Pinot Noir and Cherry Reduction

wild mushroom and Maytag blue cheese bread pudding, haricots verts

Grilled Organic Breast of Chicken, Fennel Cream

roasted zucchini and eggplant

Lobster, Crab and Fish

Steamed 1.5lb Whole Maine Lobster

with vegetable du jour and new potatoes

Broiled Maine Lobster, Oyster-Jalapeño Corn Bread Stuffing

applewood smoked bacon and horseradish fingerling potatoes

Butter Poached Maine Lobster

creamy risotto and crab toast

Horseradish Crusted Triple Tail, Citrus Crème Frâiche

roasted beet, cucumber and wild red watercress

Lump Crab Cakes Remoulade

crisp, sweet-soy eggplant, yellow peppers and French beans

Pan Roasted Madagascar Salt Prawns and Diver Sea Scallops

turnip purée, green and white asparagus and preserved lemon

Pan Roasted Alaskan Ivory King Salmon, caught by Captains Lori Whitmill and

brie and cauliflower risotto, tempura celery heart

Sides

Lobster Mashed Potatoes

Whipped Sweet Potatoes

Garlic Fingerling Potatoes

Whipped Potatoes

Reggiano and Truffle French Fries

Bacon and Horseradish Mashed Potatoes

Crispy Shaved Onions

Exotic Mushrooms

Sautéed Asparagus

Seasoned Spinach

Harry’s Price: $35.00 3-Course Menu

Appetizer

| Carpaccio of Red Beets with Wild Red Watercress and Arugula | Hand Pulled Mozzarella

Medium Plates

(a la carte Price: $20.00 each) | Grilled Golden Corvina, Chipotle Orange Glaze | Pan Roasted Onglet | Grilled Organic Chicken with Homemade Shrimp Ravioli | Housemade Cranberry & Goat Cheese Gnocchi with Jumbo Shrimp | Roasted Quail with Sausage and Wild Mushroom Stuffing

Dessert

| Crème Brûlée -or- Blueberry Cobbler