Harrington's By The Bay menu — United States

These crab cakes are coated in a buttery cracker crust, flash-fried until golden, and served with a tangy Creole-style dipping sauce.

Grilled shrimp wrapped in bacon, seasoned with Cajun spices and served with a Gorgonzola-chive vinaigrette.

Crispy, hand-breaded chicken tenders served with a tangy Gorgonzola and chive vinaigrette.

A smooth, house-smoked whitefish spread served with crisp water crackers and tangy capers.

Tender marinated chicken breast served with rice noodles and a Thai ginger peanut sauce, designed to be wrapped in fresh lettuce leaves.

Lightly breaded and fried squid served with pickled vegetables and a spicy tomato dipping sauce.

A warm, crusty baguette served with whipped butter, portioned for two people.

A creamy butternut squash soup topped with sweet candied pecans and a tart cherry reduction.

• Cup$7
• Bowl$9

A savory beef broth filled with caramelized onions, topped with toasted bread and melted cheese.

• Cup$7.5
• Bowl$9.5

A creamy, hearty soup filled with a variety of fresh seafood and vegetables.

• Cup$9
• Bowl$11

This salad features fresh spinach, sliced almonds, red onion, and goat cheese, served with a sesame vinaigrette.

• Small$9.5
• Large$13

A fresh salad featuring mixed greens, tomatoes, and onions, topped with crunchy olive oil croutons.

A crisp wedge of baby romaine lettuce topped with crumbled bleu cheese, cherry tomatoes, and bacon.

Crisp romaine lettuce tossed in a house-made dressing and topped with olive oil croutons.

• Small$9
• Large$12

This salad features fresh arugula topped with roasted butternut squash, candied pecans, and goat cheese, finished with a cherry vinaigrette.

• Small$9
• Large$12

This salad features grilled tenderloin served over baby romaine lettuce with tomatoes, red onions, candied pecans, and a balsamic reduction, finished with a gorgonzola-chive vinaigrette.

A hearty salad featuring grilled chicken, mixed greens, bacon, blue cheese, Kalamata olives, red onion, tomatoes, and hard-boiled egg.

A freshly grilled patty made from custom-ground steak, served on a bun.

This custom ground steak burger is topped with a savory crust of melted bleu cheese.

A custom ground steak burger topped with sautéed mushrooms and melted Swiss cheese.

A custom-ground steak burger topped with crispy bacon and melted white cheddar cheese.

This sandwich features shaved ham and smoked Gouda with blueberry whole grain mustard on honey wheat bread, served with a side of house-made chips.

A crispy buttermilk-fried chicken sandwich topped with spicy aioli, American cheese, and pickles on iceberg lettuce, served with a side of house-made chips.

Thinly sliced slow-roasted prime rib served on a toasted baguette with a side of savory dipping broth and house-made chips.

A lightly battered whitefish fillet served with house-made tartar sauce and truffle fries.

Fettuccine pasta served with organic chicken in a creamy Parmesan cheese sauce.

Two grilled organic chicken breasts served with a sweet cherry chutney, creamy Boursin cheese mashed potatoes, and seasonal vegetables.

This dish features Atlantic cod coated in a light beer batter, served with truffle-seasoned fries and a side of coleslaw.

Fettuccine pasta tossed in a creamy Louisiana-style sauce with bacon-wrapped shrimp, tomatoes, Kalamata olives, and fresh chives.

This flash-fried whitefish is coated in a parmesan crust and served with mashed potatoes, heirloom tomatoes, a basil puree, balsamic reduction, and seasonal vegetables.

A 14-ounce grilled ribeye steak topped with confit garlic butter, served with mashed potatoes and seasonal vegetables.

This 6-ounce grilled beef tenderloin is served with a savory bacon and shallot jam, creamy potatoes dauphinoise, grilled asparagus, and a drizzle of white truffle oil.

Tender beef short rib slow-cooked in a red wine sauce, served with confit root vegetables and creamy Boursin mashed potatoes.

Pan-seared wild-caught salmon served with a fire-roasted corn and lump crab relish, charred tomato risotto, and grilled asparagus.

Pan-fried Great Lakes walleye served with a lemon caper butter sauce, basil risotto, and seasonal vegetables.