Worcester Massachusetts Fine Dining Restaurants | The Harlequin Restaurant

3 Course Prix Fixe  32/ with wine 50
4 Course Prix Fixe  40/ with wine 64

*SPECIALS*

Appetizer: Wild Mushroom & Boursin Spring Roll
Black garlic & white balsamic dipping sauce 8-

-Salad: Antipasto Stack
Prosciutto, salami, mozzarella, yellow tomato with baby basil infused olive oil  9-

-Entree: Chipotle Marinated Pork Tenderloin
Fried jalapeno corn bread, grilled apple chutney, toasted pecan brandy pesto  24-         

 -Entree: Macadamia Crusted Halibut
Duchesse sweet potato, blueberry butter, strawberry champagne drizzle 25-

-Dessert: Vanilla Ice Cream Truffle
Crusted in toasted almond flake, chocolate drizzle & amaretto cream 9-

FIRST

Cajun Crab Stuffed Portabella
Chipotle hollandaise  11-

Duck Confit Stuffed Risotto Cake
Sesame pomegranate Syrup 9-

Apple Cider Fried Oyster
Matchstick sweet potato 11-

Shrimp Cocktail
Spicy cocktail sauce  11-

Tuna Carpaccio
Ginger wasabi greens, shaved carrot, sweet soy reduction  12-

SOUP/SALAD

Butternut Bisque
Lump Crab and Cinnamon Crème Fraiche 8-

French Onion Soup
Melted three cheese blend on toasted baguette  7-

Baby Spinach Salad
Spicy candied walnut, marinated cheddar, chopped radicchio, balsamic-honey dressing  9-

Caesar Dipped Romaine Leaves
Parmesan cheese wheel  9-

ENTREE

Miso Rubbed Alaskan Wild Salmon
Lo mien noodles, broccoli, shitake, red pepper basil hoisin sauce, red curry oil 24-

Shrimp & Scallop Saute
Cauliflower potato puree, caramelized button mushroom, baby spinach, slow roasted vinaigrette  22-

Sweet And Spicy Duck
Pear and arugula risotto with pomegranate reduction 25-

Rosemary Chicken
Seared skin on chicken breast with rice pilaf, roasted garlic & leek chardonnay sauce   20-

14 oz. Hand Cut Sirloin Steak
White cheddar truffle mashed, fried shallot, whiskey peppercorn demi  29- (PF $5)

Tuna Avocado
Wasabi pea crusted Ahi tuna, sesame avocado cubes, studded with Asian pear drizzled with ginger vinegar & ponzu  26-

Vegetarian Saffron Stuffed Pepper
Trio of pepper rings filled with saffron basmati artichokes, chick peas, shitake mushroom and roasted tomato.  Melted fresh mozzarella, sun dried tomato pesto.  18-

DESSERT

Peanut Butter Truffle & Chocolate Fudge
Toasted marshmallow, peanut brittle  8-

Creme Brule
Served with white chocolate dipped wafer cookie 8-

Golden Raisin Bread Pudding
Brown sugar anglais  8-

Sorbet Sampler
Watermelon, Kiwi & Lemon  8-

Glazed Fruit Tart
Fresh seasonal fruit on a flakey tart baked and brushed with a strawberry glaze  8-

The consumption of undercooked or raw egg, fish or beef products may elevate your risk of contracting a food related illness.  

Executive Chef Jonathan Powers