Worcester Massachusetts Fine Dining Restaurants | The Harlequin Restaurant
Dinner Menu
HARLEQUIN RESTAURANT
Appetizers
Cajun Crab Stuffed Portabella
Fresh lump crabmeat seasoned with a Cajun blend then baked in a marinated portabella mushroom. Garnished with chipotle hollandaise 12
Sugar Jerk Chicken Skewer
Chicken tenderloins skewered on sugar cane and served with ginger coconut corn basmati 9
Colossal Shrimp
Your choice of preparation, tempura fried, grilled or cocktail style
Cider Fried Oyster
Over a bed of fried matchstick sweet potato 11
Cheese Plate
Seasonal hand crafted soft and artisan cheeses served with paired compotes and breads 11
Tuna Sashimi
Finest grade tuna sliced in ribbons and layered over spiced avocado and studded with Asian pear. Drizzled with a wasabi barbecue 11
Starters
Three Onion Soup
Served with a bubbling French cheese blend in a toasted baguette 8
Butternut Bisque
Served with lump crab and creme freche 8
Caesar Dipped Romaine Leaves
Garnished with a parmesan wheel, white anchovies and garlic baguette croutons
Boston Bibb, Bacon and Roquefort
Silky Boston Bibb lettuce topped with warm fruitwood smoked bacon bits, minced Bermuda onion and roasted macadamia dust. Topped with a chunky Roquefort dressing 9
Baby Heirloom and Greens
Seasonal blend of greens and herbs cut young and paired with heirloom grape tomatoes. Drizzled lightly with a fine sunflower oil and cider vinegar then finished with misted citrus 11
Entrees
Wasabi Pea Crusted Tuna Sashimi
Served with peanut shoyu wasabi greens and ginger carrot sticks 29
Southern Seared Statler
Plump Statler chicken breast served over a cheddar chive mashed potato with a root beer barbecue sauce and a vanilla peach corn bread. Garnished with baby zucchini and summer squash 24
Veal Porterhouse
Expertly seared then topped with Italian tomato fresca and a fine aged pecorino, browned then served with tri colored potato pasta tossed in a roasted garlic and tomato oil 34
Shrimp and Scallop Macadamia
Jumbo shrimp and scallops dipped in batter then rolled in a macadamia nut crust. Fried and served with potato croquettes and a mixed berry salsa, underlined with a strawberry champagne coulis 28
Honey Dijon & Pecan Crusted Lamb Rack
Sliced and served with a mixed fingerling potato hash and maple apply chutney 30
Eggplant Neapolitan
Lightly crumbed eggplant medallions layered with fresh mozzarella, yellow tomato and sauteed garlic spinach topped with Italian tomato fresca and garnished with basil oil 18
Spicy Seafood Saute
Shrimp, scallop and lobster sauteed with onion and tomato finished in a spicy marinara then twirled with spinach linguini prepared Al Dente. Topped with flash fried calamari 31
Sweet and Spicy Duck Breast
Long Island duck breast dusted with a brown sugar Cajun blend sliced and served over sauteed arugula and pear. Drizzled with a pomegranate reduction 28
Inside Out Beef Wellington
Hand cut tenderloin served over a puff pastry layered with mushroom duxelle and served with two sauces, chipotle hollandaise and Roquefort demi, garnished with green asparagus 7oz. 28 10oz. 32
Choice Sirloin
Choice certified Angus sirloin simply grilled and served over white cheddar truffle mashed potato and accompanied with sauteed spinach and fried shallots
9oz. 24 12 oz. 29
Dessert
Fried Ice Cream Neapolitan
Chocolate, strawberry and vanilla ice cream layered together rolled in corn flaked then deep fried to a golden brown. Garnished with chocolate drizzle and strawberry coulis 9
Chef’s Fruit Brulee
Your server with inform you of this evenings selections 9
Chocolate Dipped Cheesecake Stuffed Strawberries
Heavenly 10
Mousse Cup Sampler
White chocolate, dark chocolate and seasonal fruit mousse served in chocolate tulips 10
Banana Foster Cheesecake Spring Rolls
Cheesecake and bananas rolled in a light spring roll wrapper, flash fried and topped with a banana caramel 10
Fudge and Truffle Board
Rich chocolate fudge and peanut butter truffles 12
Executive Chef - Jonathan Powers

