Moral of the story: embrace your passion for Swiss, mozzarella, pepper jack, cheddar, American and goat – today is our day.

Moral of the story: embrace your passion for Swiss, mozzarella, pepper jack, cheddar, American and goat – today is our day.




23 East Main Street Gloucester MA
Follow them on Facebook Here –
https://www.facebook.com/pages/AJs-at-the-Harbor/999261313448873
So far there’s not much information on the Facebook page but it gives you location and other info
Joey,
Happy New Year! I hope all is well with you and your family. Looks like you all had a nice holiday.
Chris and I were just up in your neck of the woods meeting with our new
and Chuck Gianakakis. AJ’s at the Harbor will open in a couple of weeks and I think you and the other Gloucesterites will be very happy! The Gianakakis family is best known for the White Cap Restaurant in Essex which they successfully ran for many years. Grandson AJ wants to continue the tradition, so he and his dad, Chuck, are bringing their talents to 23 E. Main St.
Be on the lookout for them. They know that GMG is the place…
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We will treat you like family and feed you like royalty. Here is our special menu:
Hau’oli Makahiki Hou
New Years Eve Menu
3 Course Dinner $45 With wine pairing $80
(Ala carte available, prices listed below )
1st Course
~Ala Carte $17~
Sweet Onion Parmesan Soup
crispy crab cake, lemon shrimp crème, scallion veloute
’13 Joseph Drouhin, Chablis, France 16
Tuna Sashimi Wrap Lobster Roll
avocado espuma, grilled cantaloupe, mint apple soy emulsion
“Pearls of Simplicity” Junmai Daiginjo Konteki Kyoto 10
Rabbit Confit Cappellacci
maitake con ragu, fried egg, macerated grapes, ~carbonara crème~
’10 Terrabianco “Campaccio” Super Tuscan, Tuscany 20
Roasted Dates & Ricotta Gnudi
goat cheese, almonds, shemeji, lemon chili pecorino butter
’11 Lock & Key, Bordeaux-Style Blend, North Coast 14
Roasted Beet & Endive Salad
poached pear, pistachio chevre, creamy pistachio vinaigrette
’13 Emmolo, Sauvignon Blanc by Caymus, Napa Valley 19
2nd Course
~Ala Carte $32~
Unwrapped Salmon Papillote
rustic potatoes, artichoke mousseline, vegetable provencal
’13 Davis Bynum, Chardonnay, Russian River Valley 17
Lemon Chili Scallop & Shrimp
pecorino couscous, celery leaf pistou, truffle brussel sprout , lemon shellfish nage
’13 Riff, Pinot Grigio, Italy 10
Veal Osso Buco & Gnocchi
kabocha squash puree, crème spinach, ricotta fonduta
’12 Colome Amalaya, Malbec Blend, Salta, Argentina 17
Mint Glazed Stuffed Rack of Lamb
mascarpone polenta, cornbread stuffing, marinated mushroom
`12 St. Supe’ry, Cabernet Sauvignon, Napa Valley 18
~Pork Three Ways~ Belly, Ribs & Five Spice Pot Roast
lemon pomme puree, squash orzo, ginger baby bok choy
’13 Belle Glos Meiomi, Pinot Noir, Central Coast 20
3rd course
~Ala Carte $13~
Melting Hot Chocolate Souffle
vanilla ice cream, raspberry sauce, creme anglaise
Quinta De Noval ~Black~, Porto, Portugal 9
Hazelnut Cappucino Crème Brulee
warm chocolate bombellini & honey comb chocolate bar
Warre’s Otima 10, Porto Portugal 9
Hawaiian Lilikoi Cake
pineapple confit, mint mango, coconut lime yogurt, banana sorbet, coconut sorbet
N.V. Argyle, Brut, Oregon 16
Please call us 978-283-3200 or send an email to info@ohanacapeann.com to make your New Year’s plans.

