Worcester Massachusetts Fine Dining Restaurants | The Harlequin Restaurant

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