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Axel & Harry's Dinner Menu

Palate Teasers - Served all Day and Evening

Fresh cut Roma tomatoes tossed with red onion, basil, olive oil, garlic, and balsamic vinegar, topped with parmesan cheese on flatbread.

Three Chilled Jumbo Shrimp, tail on, served with a spicy cocktail sauce and ginger sauce.

Crispy Shrimp, marinated in coconut milk and served with a Sweet and Tangy Caribbean Sauce.

Thinly sliced raw filet tenderloin* drizzled with horseradish aioli and served with crispy sesame seed lavosh. Carpaccio was first introduced at Harry’s Bar in Venice, Italy in 1950.

Six plump oysters topped with a creamy spinach, bacon and Pernod mixture, finished with parmesan cheese and baked to perfection.

Imported cheese served with slices of toasted baguette and salami, fresh fruit, olives, almonds and honey. Josephine loved this cheese board almost as much as she loved Axel - Enough for two.

Sautéed Mussels in a Pernod Basil and white wine garlic butter sauce with fresh cherry tomatoes.

Warm Brie Cheese with pecans and orange blossom honey served with seeded crackers.

Delicious clam chowder made fresh daily from Axel's own recipe, circa 1910. Tender potatoes, plump clams and bacon in a homemade stock.

Salads

A fresh mix of greens tossed in a balsamic vinegar and olive oil and finished with sun dried cranberries, crumbled gorgonzola cheese and caramelized walnuts.

Fresh Romaine tossed in a traditional Caesar dressing. (Add white anchovies $1.00)

A quarter wedge of Iceberg Lettuce with Grape Tomatoes, Bacon, and House Made Gorgonzola Dressing.

Evening Dinner

Center Cut 8oz.filet* served with roasted Klondike Rose Potatoes with a Béarnaise Sauce.

Hand-cut in house, Prime N.Y. Strip Steak* topped with Herb Butter and served with Klondike Rose Potatoes.

Garlic and Rosemary Marinated Rack of Lamb* grilled to perfection with a Mint Demi Glaze, served over Smashed Potatoes.

8 oz. South African Cold Water Rock Lobster Tail, paired with a perfectly grilled 6 oz. Filet Mignon* served with Smashed Potatoes.

Large Butterfly of Perch, lightly battered and fried, paired with a perfectly grilled 6 oz. Filet Mignon served with Smashed Potatoes.

Pan-seared marinated chicken breast served with sautéed spinach, finished with a lemon caper white wine sauce.

Tender Fettuccini tossed with our own fresh Alfredo Sauce with Sun-dried Tomatoes, Spinach and Grated Parmesan.

Imported cheese served with slices of toasted baguette and salami, fresh Three large Butterflies of Lake Erie Yellow Perch, lightly battered with our special seasoning and served with Yukon Gold Smashed Potatoes.

Lightly blackened grouper* served over basil Risotto, finished with tangy Caribbean-Coco sauce.

Shrimp, Plump Scallops, Mussels and Clams top Fresh Linguini tossed in a Creamy Garlic Butter Sauce.

Jumbo Seared Scallops*served over Crab Risotto with a Citrus Buerre Blanc sauce.

Pan-Seared Salmon*with Lime Ginger Glaze served with Grilled Asparagus.

Side Dishes

Smashed Potatoes
Roasted Klondike Rose Potatoes
Sautéed Mushrooms
Parmesan Risotto
Creamed Spinach
Sautéed Spinach
Grilled Asparagus
Sautéed Broccolini

18% gratuity added to groups of six or more. Separate checks not available for groups of six or more.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Copyright 2009 The StillWater Group