Harry’s Ocean Bar and Grille introduces new Executive Chef Jim Maugeri, who debuts a new menu just in time for the height of summer shore season. Maugeri brings 25 years of culinary experience that started when he was a teenager and he has worked his way up through culinary and hospitality programs his entire life. He has been an Executive Chef since 2007, leading kitchens, developing menus, analyzing demographics to see our price points and cuisine, and developing life-long relationships in and out the kitchens and dining rooms along the East Coast.

When asked about the new menu and inspiration, Chef said, “The menu is a combination of my passion for seafood, local sourcing and Harry’s beach favorites. I wanted to add depth to our seafood offerings and provide a balance of land items, gluten free and vegetarian dishes too. My goal was to bring the menu up to a new level, while having elevated dishes alongside accessible crowd pleasers. There’s a great mix of sandwiches, burgers and handhelds, starters and more elaborate entrees. But my passion in the kitchen is in working with seafood. I love working with all different types of fish including swordfish, seabass, halibut, shrimp, etc. and pairing them with fresh herbs, gastriques and complex pan pickups. Seafood offers a plethora of opportunities and lets me get creative. Plus, watch for our culinary team to shine with weekly specials that really let us get creative.”

Select dishes for the summer from the new menu include:

Bananas Foster French Toast
Texas toast topped with a banana foster glaze

Crab Cake Benedict
4oz. crab cake patty topped with two poached eggs and hollandaise sauce over brioche bread

Frittata Primavera
Italian style open-faced omelet with onions, peppers, mushrooms and mozzarella cheese. Served with home fries (gluten-free)

Sesame Crusted Tuna
6oz. Yellowfin tuna served rare over Asian slaw with miso lime vinaigrette and ponzu

Southern Touch
Sautéed Cajun shrimp and chorizo with a zesty cumin stewed tomato sauce over cheesy grits (gluten-free)

Crabcakes
Two 4oz. pan seared patties with roasted red pepper aioli and granny smith apple corn salsa

Fishermen’s Stew
Pan seared scallops, mussels, shrimp and clams in a san marzano tomato sauce served over linguine

Seared Salmon
8oz. filet served with saffron rice and sauteed spinach topped with basil aioli

Steak Frittes
8oz. hanger steak with hand cut truffle frittes, sauteed asparagus topped with chimichurri

Wedge Salad
Iceberg lettuce, bacon bits, cherry tomatoes, bleu cheese crumbles with bleu cheese dressing

Brussels and Arugula Salad
Shaved Brussels sprouts, asiago cheese with lemon parmesan dressing (Add protein: chicken, salmon, crabcake, or shrimp)

Beyond the Dunes
All vegan beyond patty topped with goat cheese and basil aioli

Trenton Burger
Trenton pork roll, fried egg and American cheese on a brioche bun

Fish Tacos
Blackened mahi mahi, mango habanero glaze with pineapple salsa.

Cajun Buttermilk Chicken Sandwich
Fried chicken breast marinated in buttermilk with jalapeno slaw and sriracha aioli

Tag me if The Montreal Beach Club and Harry’s Ocean Bar & Grille is on your summer Jersey Shore vacation destination list!