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The menu is inspired by classic American steakhouses featuring delicate nuances from Chef Gina Marinelli. Harlo offers an expertly curated menu that spotlights superior steaks from Flannery and Icon Wagyu cooked on a wood-fired grill.

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Marinelli brings her coastal Italian style cooking to a meat-focused menu, resulting in a harmonious blend of flavors and technique. Some Harlo classics include: Pastrami Wedge, Roasted Bone Marrow and Harlo Caviar Service. Sides include traditional steakhouse favorites as well as a selection of baked pastas, as one would expect on a Marinelli menu. 

Pair your dinner with a signature cocktail or a glass of wine from our extensive menu. 

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a plate of food with broccoli

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Wine

  • Pacific & Atlantic Oysters*

    Harlø mignonette / cocktail sauce

  • Chilled Maine Lobster

    charred jalapeño aioli / cocktail sauce

  • Jumbo Oishii Shrimp Cocktail

    charred jalapeño aioli / cocktail sauce

  • Fire-Roasted Seafood Tower

    lobster / king crab / hudson canyon scallops / prawns / mussels / clams / smoked chili butter / charred lemon / toasted baguette

  • Chilled Seafood Plateau

    jumbo U3 spot prawn / dressed coastal oysters / bay scallop tartare / octopus carpaccio smoked marinated mussels / chef's crudo selection / traditional sauces & garnishes

Appetizers

  • Crudo Tasting*

    chef's selection of fresh fish / sashimi style / seasonal garnitures

  • Roasted Bone Marrow

    port wine onions / scallion chimichurri

  • Wagyu Carpaccio*

    bagna vert / toma / olive grissini

  • Maryland Crab Cake

    jumbo lump crab / vadouvan aioli / pickled pineapple

  • Seared Hudson Valley Foie Gras*

    pink peppercorn short bread / harry's berries / rhubarb

  • Warm Lobster & Burrata

    caviar / capers / housemade baguette / salmoriglio

  • Spanish Octopus

    piquillo yogurt / calabrian bread crumbs / pickled ramps / preserved lemon gelée

Salads & Soup

  • Foraged Greens

    valbreso feta / sunflower seeds

  • Pastrami Wedge

    house-smoked pastrami / lavash croutons / shafts blue cheese / marinated tomatoes

  • Classic Caesar

    little gem / anchovy croutons / crispy seven minute egg

  • Asparagus Soup

    coddled egg / poppy seeds / spring peas / salsa verde

Caviar Service

  • Harlø Caviar Service

    beehive creamery cheese puffs / tarragon aioli dill crisp / preserved lemon yogurt potato latkes / chive crème fraîche / smoked salmon

    Daurenki / Kaluga / Royal Osetra

  • Louis XIII & Osetra Caviar

    Paired with the finest of caviars, the LOUIS XIII expresses it's full distinctive personality, pure and perfect. The caviar's subtle ocean notes allow every facet of LOUIS XIII to shine. A true union of the world's most luxurious food and spirit. / .50z, 1oz, 2oz

  • Collations au Caviar

  • Caviar Taco*

    crisp potato / hamachi / chive

  • Mortadella en Carrozza

    crispy mortadella / burrata

  • Caviar Deviled Egg*

    espellete / foraged flowers

  • Harlø Caviar Trio*

*consuming raw or undercooked meat, poultry, seafood, shellstock or egg may increase your risk of foodborne illness

Entrees

  • Ricotta Agnolotti

    foraged mushrooms / pine nuts / parmigiano reggiano / micro thyme

  • Double Bone Sakura Pork Chop*

    fregula / ramps / salmoriglio

  • Chilean Sea Bass

    gigante beans / tapenade / garbanzo beans

  • Jidori Chicken

    fontina fonduta / truffle / medley of radishes / baby zucchini

  • Wood Grilled Branzino

    charred lemon / chermoula

From the Grill*

  • Prime Steaks

  • 5oz Filet Mignon

    western reserve

  • 8oz Filet Mignon

    western reserve

  • 12oz Filet Mignon, Bone-In

    black angus

  • 12oz NY Strip

    silver fern farms

  • 18oz Ribeye

    black angus

Wagyu & Dry Aged

  • 6oz Filet Mignon

    westholme wagyu

  • 10oz Ribeye Cap

    snake river farms wagyu

  • 20oz Kansas City NY Strip, Bone-In

    flannery 14 day dry aged

  • 16oz NY Strip

    icon wagyu

  • Steak Sauces

    chermoula / Harlø steak sauce / classic béarnaise / horseradish cream / au poivre

  • HARLØ YOUR STEAK

    maine lobster tail / seared foie gras / hudson canyon scallops / bone marrow / oscar style / gorgonzola crust

Tableside

  • Steak Diane

    12oz NY strip / porcini rubbed / foraged mushrooms / cognac / veal demi

  • Dover Sole

    capers / watercress / colatura butter sauce

  • The Jorge

    14 day dry aged / 32 oz bone-in ribeye / flannery

Pasta Alla Marinelli

  • Pasta alla Zozzona

    fussili / fennel sausage / calabrian chili

  • Cavatelli Mac & Cheese

    herbed breadcrumbs

  • Bucatini

    pea tendril pesto / fava beans / pecorino

Seasonal Sides

  • Whole Grilled Artichoke*

    truffle ricotta / poached egg

  • Asparagus

    lemon vinaigrette / fine herbs / bottarga

  • Grilled Broccolini

    charred lemon / garlic

  • Roasted Mushrooms

    foraged mushrooms / truffle tamari / fresh herbs

  • Sautéed Spinach

    lemon agrumato

  • Spring Peas

    pancetta / lemon / pea shoots

Potato Sides

  • Twice Baked Potato

    bacon cream /pickled fresno / cheese crisp

  • French Fries

    exotic spices / mediterranean buttermilk / "Summerlin" ketchup

  • Crispy Potatoes

    beef tallow / roasted garlic / herbs

  • Potato Purée

    Normandy butter / cream

Signatures

  • Harry's Empire

    champagne sipper

    empire estate sparkling wine / white peach & hibiscus puree emulsion

  • The Hills Park

    dark fruit and oak chips smoked manhattan

    old forester bourbon / sazerac rye / east india sherry carpano antica /umeboshi plum / cherry / smoke

  • Flower Blossom

    citrusy and fruity refresher

    ketel one botanical peach & orange blossom / jasmine lemon / pineapple / flower

  • The Harlo Martini

    icy-cold, straight up dirty martini

    extra virgin olive oil infused gruven vodka / monkey 47 gin olive brine / house marinated charred olives

  • Pueblo’s Capilla

    tangy, stone fruit and spicy paloma

    spicy lunazul blanco /400 conejos / apricot / grapefruit lime / fever tree club soda / tajin

  • Buzz Me Up

    herbal & honey bourbon cocktail

    eagle rare bourbon / strega liquor / scarlet ibis rum / honey syrup / spicy ginger syrup

  • Made To Push

    refreshing mint & cucumber cocktail

    spring 44 gin / lime juice / black pepper syrup / mint

Classics

  • Aviator's Affair

    passion fruit & vanilla martini with a splash of bubbles

    absolut elyx / fino sherry / velvet falernum / lime juice / passionfruit & vanilla syrup

  • Mai Tai

    classic sweet & nutty tiki style rum cocktail

    plantation dark & pineapple rum / smith & cross rum / mt. gay black barrel rum / pineapple juice / orgeat

  • Harlo Barrel Aged Boulevardier

    barrel aged boulevardier served with marinated olives

    jefferson’s small batch bourbon / amaro meletti / campari 1757 cinzano vermouth / cardamaro vino amaro

  • Blinker*

    tart raspberry whiskey sour

    dickel rye / grapefruit / lemon / raspberry / egg white

  • Clover Club*

    tangy & fruity classic with a rich silky texture

    spring 44 gin / lemon juice / raspberry syrup / cane syrup / egg white

  • Improved Whiskey Cocktail

    nutty and smoky old fashioned

    patty's irish whiskey / suntory toki / talisker storm maraschino / absinthe

Spirit Free

  • Tropical Mule

    pineapple juice / lime juice / spicy ginger / fever tree ginger ale / fever tree club soda

  • Pink Spritz

    lyre’s aperitivo rosso / rhubarb shrub / fever tree sparkling
    grapefruit

  • Pick Me Up

    mascarpone / hazelnut / almond sponge cake / coffee ganache

  • CRÈME BRÛLÉE

    vanilla bean / bananas foster / coconut crumble

  • Harlø Chocolate Dream

    chocolate cake / milk chocolate mousse / chocolate croquant / chocolate caramel ganache

  • PRICKLY ‘N PINK

    prickly pear pavlova / ruby cacao ganache / lime curd

  • SUMMERLIN OASIS

    coconut mousse / chocolate banana cake / passion fruit / guava / st. germain foam

  • ICE CREAM & SORBET

    chocolate / vanilla / blood orange / prickly pear / coconut

1st Course

  • Champagne Fleur de Miraval ER2

    hamachi / big-eye tuna crudo / truffle shoyu / mint

2nd Course

  • Château Miraval CÔtes de Provence / Rosé 2020 6L

    spring pea pappardelle / smoked salmon / citrus beurre blanc

3rd Course

  • Château de Beaucastel / Châteauneuf-de-Pape 2004 & 2006

    confit of jidori chicken / spring garlic puree / summer truffle reduction

4th Course

  • Château de Beaucastel / Châteauneuf-de-Pape 2007 & 2009

    flannery farms dry-aged bavette / foraged mushrooms / potato puree / sauce bordelaise

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