CALL: 585-454-0230
155 North Chestnut St, Rochester, NY 14604
CALL : 585-454-0230
Gluten free and vegan options are available upon request.
Ask about other late night options including The Harro Plate Buffet at $6.95/pp.
| • Assorted Cheese and Crackers |
| • Fresh Vegetables with a Ranch Dip |
| • Fresh Cut Assorted Fruit |
| • Bruchetta |
| • Beef Franks in a Blanket |
| • Grilled Cheese Bytes |
| • Swedish Meatballs |
| • Chicken Kabobs woven on a wooden skewer |
| • Beef Kabobs woven on a wooden skewer |
| • Assorted Mini Quiche |
| • Spanikopita: spinach and feta wrapped in a light phyllo |
| • Chicken Spring Rolls |
| • Philly Cheesesteak Spring Rolls |
| • Coconut Shrimp: jumbo shrimp dipped in a coconut batter rolled in shredded coconut and served with mango salsa |
| • Hand Stuffed Mushrooms: sausage, crab or spinach and feta |
| • Artichokes French |
| • Crab Cakes |
| • Large or Jumbo Iced Shrimp Cocktail |
| • Bacon Wrapped Scallops |
| • Mini Beef Wellington |
| • Italian Sausage with peppers and onions |
| • Rasberry Brie Filo |
| • Mini Cordon Bleu Bites |
| • Beef & Bleu Filo's |
| • | Assortment of Domestic Cheese and Crackers |
| • | A Bountiful, cascading tabletop display of garden fresh vegetables with country Herb Ranch |
| • | Seasonal Fresh Fruit and Melons Artistically Displayed |
| • | Italian Pasta Salad |
| • | Harro East's Famous Crabmeat Salad |
| • | Homemade Macaroni Salad | • | Traditional Broccoli Salad |
| • | Old Fashioned Potato Salad |
| • | Creamy Coleslaw with Craisins & Pineapple |
| • | Assorted Relish Tray |
| • | Cucumber, Tomato and Onion salad with fresh Basil |
| • | Hand Carved Top Round of Beef |
| • | Chicken Marsala or Chicken Sesame or Italian Sausage with Peppers & Onions |
| • | Carved Ham or Lemon Herb Baked Talipia |
| • | Salt Potatoes or Roasted Red Potatoes or Potato AuGratin |
| • | Garden Rice Pilaf |
| • | Local Seasonal Vegetables |
| • | Baked Penne Marinara or Greens and Beans |
| • | Served Mixed Garden Salad or Traditional Caesar Salad |
| • | Rolls & Butter |
| • | Coffee and Tea Station |
| • | Assortment of Domestic Cheese and Crackers |
| • | A Bountiful, cascading tabletop display of garden fresh vegetables with country Herb Ranch |
| • | Seasonal Fresh Fruit and Melons Artistically Displayed |
| • | Italian Pasta Salad |
| • | Harro East's Famous Crabmeat Salad |
| • | Homemade Macaroni Salad | • | Traditional Broccoli Salad |
| • | Old Fashioned Potato Salad |
| • | Creamy Coleslaw with Craisins & Pineapple |
| • | Italian Antipasto Salad- Italian, Olives, Marinated Peppers and Mushrooms, Sweet Bell Peppers, Spicy Ham, Hard Salami, Imported Cheese with Garlic and Herb Vinaigrette |
| • | Cucumber, Tomato and Onion salad with fresh Basil |
| • | Hand Carved Top Round of Beef |
| • | Carved Roast Turkey or Pecan Encrusted Center Cut Porkloin or Pecan Encrusted Mango Chicken |
| • | Carved Ham or Lemon Herb Baked Talipia |
| • | Herb Roasted Potatoes or Garlic Smash Potatoes |
| • | Garden Rice Pilaf |
| • | Local Seasonal Vegetables |
| • | Baked Penne Marinara or Pesto Alfredo with Bowtie or Baked Five Cheese & Macaroni |
| • | Served Mixed Garden Salad or Traditional Caesar Salad |
| • | Rolls & Butter |
| • | Coffee and Tea Station |
| • | Assortment of Domestic Cheese and Crackers |
| • | A Bountiful, cascading tabletop display of garden fresh vegetables with country Herb Ranch |
| • | Seasonal Fresh Fruit and Melons Artistically Displayed |
| • Bacon Wrapped Scallops |
| • Swedish Meatballs |
| • Beef Franks in a Blanket |
| • Dill Cheese Puffs |
| • Assorted Mini Quiche |
| • Artichokes French |
| • Stuffed Mushrooms: sausage, crab or spinach. |
| • Spanikopita Spinach and Feta Cheese wrapped in a light Filo's |
| • Chef Salad with two Dressings | |
| • Caesar Salad | |
| • Garlic Bread Sticks | |
| • Choice of Pastas with Marinara, Alfredo and Pesto Sauce | |
| • With Meatballs or Italian Sausage | |
| • Slow Roasted Choice Sirloin |
| • Roasted Turkey Breast |
| • Carved Ham |
| • Flank Steak |
| • Choice Prime Ribs of Beef |
| Sliced Roast Tenderloin of Beef Bordelaise: Juicy Medallions with Rich Burgundy Sauce | |
| Roast Prime Ribs of Beef: Slow-roasted USDA choice beef | |
| Marinated Sliced Flank Steak with a Mushroom Sauce | |
| Fresh Chicken Marsala: Fresh Mushrooms and Marsala Wine | |
| Fresh Chicken Parmesan: Lightly Breaded Chicken Breast Topped with Zesty Tomato Basil Sauce & Melted Mozzarella Cheese | |
| Fresh Chicken French: Sautéed in Lemon and Sherry Wine Sauce | |
| Pecan Encrusted Mango Chicken: Served with a Mango Sauce | |
| Fresh North Atlantic Salmon: Served with a Orange Dill Sauce | |
| Fresh Mahi Mahi: Served with a Mango Sauce | |
| New Zealand Orange Roughy: Served with a Citrus Dill Marinade | |
| Pasta Primavera: Bowtie Pasta with Artichokes Portabella Mushrooms and Seasonal Vegetables. Choice of Garlic and Oil or Alfredo Sauce | |
| Alfredo: Penne Pasta served with Cheese Sauce | |
| Penne Pasta: Tossed with Broccoli Mushrooms and Roasted Red Pepper in a Parmesean Garlic Cream Sauce | |
| Eggplant Parmesan: Fresh Eggplant Breaded and Baked. Served with a Marinara Sauce and Melted Mozzarella | |
| All dinners served with: | |
| • Assortment of Domestic Cheese and Crackers | |
| • A Bountiful cascading tabletop display of garden fresh vegetables with country Herb Ranch | |
| • Fresh Fruit Cup with Fresh Mint | |
| • Traditional Caesar Salad or Mixed Green Salad or Mesculin Field Green Salad | |
| • Baked Idaho Potato or Potato Au Gratin or Herb Roasted or Garlic Smashed Potatoes | |
| • Vegetable - Chef's Choice | |
| • Rolls & Butter | |
| • Coffee and Tea Station |
