HARPER’S TAVERNC A S U A L D I N I N G AT I T S F I N E S T • E S TA B L I S H E D I N 1 8 0 4

For over two hundred years, Harper’s Tavern has stood at the intersection of present-dayRoute 934 and Old Jonestown Road, near the confluence of the Swatara & Indiantown Creeks. Early on, the tavern provided weary travelers with a place to spend the night and enjoy a hearty meal, as well as a strong drink. In more recent times, it has become known as a fine eating establishment, catering to people from the Harrisburg/Lebanon area and all points beyond. The tavern and the area surrounding it both have a long and interesting history, one that begins as early as the 1740’s.

Adam Harper was one of the first people to settle in Hanover Township, in the northern tier of what was then Lancaster County, just a few miles south of Blue Mountain. At the age of 21, he came to Philadelphia in 1743 as an immigrant from Frankfurt, Germany. He was one of the 81 adult males on the vessel, “Phoenix” who signed the required oathof allegiance to George II. Adam purchased land at the junction of the Swatara and Indiantown Creeks in 1761, and the plantation became known as the “Harper Homestead”.He and his wife, Catherina, raised 10 children and eventually sold 100 acres of the originalproperty.

The first tavern on this spot was built as early as 1730- it was built by Adam “Squire” Reed, the local dignitary. One early account says the tavern was built near an Indian Village and was “surrounded by wigwams”. Squire Reed’s house, located about half mile from the tavern, was referred to as Fort Reed, according to a noted historical marker along Rt. 22.The “fort” saved many local farmers from the Indians.

The dimensions of John Harper’s (Adam’s son) original building, circa 1804 compromise the present bar area and the one dining hall with it’s fireplaces, informally known as The Library. The two doors at the front of the building provided entrance for men to the bar, and the women to the dining room, or lounge.

Continuing its legacy, Harper’s Tavern is currently locally owned & operated by Joey Straw,since 2004. It operates as a full-service bar and casual fine restaurant.

Harper’s Tavern offers wonderful daily lunch and dinner specials. Enjoy Prime Rib and a feature seafood entree every Friday and Saturday. For dessert lovers, we offer a deliciousselection, including Joey’s famous homemade peanut butter silk pie.

Our dining rooms can comfortably accomodate up to 110 guests. The entire premise is anon-smoking facility, however, smoking is permitted outside. Our Williamsburg Room, located upstairs, can accomodate private parties of up to 45 guests. We are a great place for Holiday parties, bridal/baby showers, birthday/anniversary parties, etc.....

Harper’s is also available to serve groups for funeral wakes. The menu for private partiescan be ordered at the time of reservation. Our buffet menus offer a wide range of diningoptions. The full menu can be found at our website Harperstavern.com

SERVED WITH 2 SIDES, DINNER ROLLS & BUTTER

**FOR OUR CUSTOMERS THAT REQUIRE SEPARATE CHECKS, IN PARTIES OF 6 OR MORE, PLEASE USE OUR ATM TO PAY CASH SO THAT WE CAN BETTER

SERVE YOU. THANK YOU!

*BACON WRAPPED SCALLOPS 12

Bacon, Green Pepper, Tomato, Onion, Jalepenos, Cheddar Jack Cheese, Texas Petal Sauce

SWATTY FRIES 7

BUFFALO SHRIMP Bleu cheese and celery

*SHRIMP COCKTAIL

Marinara dipping sauce MOZZARELLA STICKS 6

1/2 Dozen or full; Tossed in your choice of either Hot, Mild, BBQ or Honey Mustard

*HARPERS WINGS 7/10

Served with our house made cheese spread *DEEP SEA CRAB TOASTED BAGUETTES 12

Sauteed in a white wine, garlic & lemon sauce served with melted butter

*POUND OF LITTLENECK CLAMS 10

Honey mustard dipping sauce

Tossed in hot sauce & topped with bleu cheese crumbles and baked

BUFFALO POTATO WEDGES

Texas petal dipping sauce BEER BATTERED ONION RINGS 7

Topped with Crabmeat and cheddar jack cheese *STUFFED PORTOBELLO MUSHROOM 15

*CONSUMER ADVISORY:Consumption of raw or undercooked meats,

poultry,seafood, shellfish, or eggs may increase your risk of food borne illness.

NO SUBSTITUTIONS PLEASE

Fresh cut fries, pulled pork, house made BBQ sauce, cheddar jack cheese

BARBEQUE PORK FRIES 7.50

THIN & CRISPY CHEESE PIZZA 7 Additional Chef’s choice toppings 1.5 extra

APPETIZERS

Chilled with, cocktail sauce, lemon

4/56/8

SOUP DU JOURSEAFOOD SOUPS/CHOWDER

FRENCH ONION CROCKClassic onion soup topped with melted provolone

SOUPS

12

LIVE MUSIC EVERY WEDNESDAY 6-9

HAPPY HOUR MONDAY-THURSDAY 4-7 FRIDAY 4-6

$1.00 OFF ALL DRAFT BEER & $2.75 WELL DRINKS

SMALL PLATES

6

Upon Availability

(4)

(4)

7.50

6.50

5

5

5

5

4

5 5

SALADS

DRESSINGSHouse Zinfandel Vinaigrette • Ranch • Italian • Thousand Island Honey Mustard • Oil & Vinegar • Bleu Cheese

SIDES*SINGLE CRABCAKE 18

*SINGLE CHICKEN BREAST 14

*SINGLE FRIED HADDOCK FILET 13

Broiled in butter and old bay

Grilled to perfection

LIGHT FARE

APPLE SAUCE

COLE SLAW

VEGETABLE DU JOUR

WILD RICE

FRESH GARDEN SALAD

2

2

3

3

4

34

SWEETS

5CARROT CAKE

PEANUT BUTTER SILK PIE

CHEESECAKE

TRIPLE CHOCOLATE CAKE

VANILLA ICE CREAM

CARAMEL SUNDAE

5

5

5

4

5

*PITTSBURGH STEAK SALAD 13

*PITTSBURGH GRILLED CHICKEN SALAD 13

*GRILLED CHICKEN CAESAR SALAD 13

*NEW ORLEANS SHRIMP SALAD 14

*CHEF SALAD

*TUNA CHEF SALAD

*BLACKENED TUNA STEAK SALAD

12

12

15

SERVED WITH 2 SIDES, DINNER ROLLS & BUTTER

CHOCOLATE SUNDAE 5

Blueberries or Cherries add $1

FRESH CUT FRIES CAESAR SIDE

BEER BATTERED ONION RINGS 4

SWEET POTATO FRIES 4

HARPER’S ENTREES

‘

STEAKS, CHOPS & POULTRY

*12 oz DELMONICO 25

*16 oz NEW YORK STRIP 29

*8 oz FILET MIGNON 31

Choice of: Jumbo lump Crab Cake, 5 seared Scallops, or 5 sauteed Shrimp

*8 oz NEW YORK STRIP & SEA 33

Served with mushroom gravy *14 oz CHOPPED SIRLOIN 16

Slow cooked, Smothered in our housemade BBQ Sauce

* HARPER’S BABY BACK RIBS

23

Applewood Bacon Horseradish Cream Sauce

* 8 oz NEW YORK STRIP MEDALLION 20

harper’s prime ribAvailable Friday & Saturday evenings

12 oz QUEEN/26 16 oz KING/31Prepared in Au jus

BLACK & BLEU 1.5

BLACKENED 1

SEASONINGS

SAUTEED MUSHROOMS 1.5

SAUTEED ONIONS 1.5

HOW DO YOU WANT YOUR STEAK?

RARE

16STEAK DONENESS CHART

red, cool center

red, warm center

MEDIUM pink, hot center

MEDIUM WELL slightly pink, hot center

WELL no pink, hot center

*BONE-IN 1 ” THICK CUT PORKCHOP

*CONSUMER ADVISORY:Consumption of raw or undercooked meats,

poultry,seafood, shellfish, or eggs may increase your risk of food borne illness.

MEDIUM RARE

CHOICE OF TWO SIDES

starting at 4:00

SERVED WITH CHIPS & PICKLE

SERVED WITH CHIPS & PICKLELETTUCE,TOMATO & MAYO

GRILLED 8 oz FILET MIGNON AND 9 oz LOBSTER TAIL

Available plain or stuffed with crabmeat

harper’s surf & turfMarket Price

*SAUTEED FRESH SEA SCALLOPS 25

*FLOUNDER 17

* FRESH SCOTTISH SALMON 19

Stuffed with Joey’s crabcake - broiled in butter and seasoned with old bay

*STUFFED FLOUNDER 27

*HOMEMADE JUMBO LUMP CRABCAKES 29

* JUMBO FANTAILED FRIED SHRIMP (8) 17

* FRIED HADDOCK 15

* CRABCAKE AND SHRIMP 27

Stuffed with Crabmeat and topped with CheddarJack Cheese

* STUFFED PORTOBELLO

21

* GRILLED YELLOWFIN TUNA 23

Garlic & Wine butter sauce, finished with fresh lemon

Available Plain or Stuffed with Crabmeat

* 9 oz LOBSTER TAIL MP

Broiled in butter and old bay

Joey’s secret recipe, broiled in butter and old bay

Broiled in butter and old bay

Broiled in butter and old bay

PASTA

* SHRIMP & SCALLOP SCAMPI 24

* CHICKEN & BROCCOLI ALFREDO 18

Hand breaded, pan fried, Marinara Sauce and topped with melted Provolone cheese, Garlic Bread

* VEAL PARMIGIANA OR 18

* KARL’S CRAB SCAMPI 20

* 19

WIENER SCHNITZELHand breaded tenderized veal, pan fried Add Mushroom Gravy for $2.25

* 18

Garlic, wine and butter sauce

LINGUINE WITH CLAMS

Crabmeat, lemon, butter and garlic wine sauce, topped with fresh basil

* CHICKEN PARMIGIANA 17

FOR OUR CUSTOMERS THAT REQUIRE SEPERATE CHECKS, IN PARTIES OF 6 OR MORE,PLEASE USE OUR ATM TO PAY CASH SO THAT WE CAN BETTER SERVE YOU.THANK YOU!

SeafoodALL DISHES SERVED WITH

LINGUINE AND SIDE SALAD

White wine clam sauce

SIDES

SWEET POTATO FRIES

2

2

3

3

4

24

4

4

CHOICE OF TWO SIDES

APPLE SAUCE

COLE SLAW

VEGETABLE OF THE DAY

WILD RICE

FRESH GARDEN SALAD(Fresh Spring Mix, Iceberg, Carrots, Cucumbers,

Tomato, Croutons)

FRESH CUT FRIES

CAESAR SIDE SALAD

ONION RINGS

SERVED WITH CHIPS & PICKLE

*CONSUMER ADVISORY:Consumption of raw or undercooked meats,

poultry,seafood, shellfish, or eggs may increase your risk of food borne illness.

HARPER’S LUNCH

SANDWICHES

*GRILLED BEEF TENDERLOIN 12

*JUMBO LUMP CRAB CAKE 14

*GRILLED CHICKEN BREAST 9

BACON, LETTUCE & TOMATO 8

TUNA SALAD 9* BARBEQUE CHICKEN 11

*YUENGLING LAGER HADDOCK 10

GRILLED CHEESE 6

TURKEY BLT 9

Served hot with Sauteed Onions & Swiss cheese CLASSIC TUNA MELT ON RYE 10

GRILLED SPECIALSNot Available Friday & Saturday After 5pm

Sauteed Mushroom, Onion & Pepper add 75¢ eachMelted Cheese of your choice add 50¢

Cheddar Jack Cheese & Bacon with side of Ranch

ADD FRESH CUT FRIES FOR $2

OR ONION RINGS FOR $4

RACHEL 11Turkey, Swiss cheese, Sauerkraut & Thousand Island dressing served on Rye Bread

REUBEN 11Corned Beef, Swiss cheese, Sauerkraut & Thousand Island dressing served on Rye Bread

SOUTHWESTERN WRAP 10Chicken, Chipolte sauce with Sour Cream,Black beans, and Corn

½ LB. CERTIFIED BLACK ANGUS BURGERS

*CHEESEBURGER 10 *HOLLYWOOD CHEESEBURGER 11Lettuce, Tomato, Onion, Mayo & Green Pepper

*BLACK & BLEU BURGER 12Spicy With Bleu Cheese Crumbles

*BACON CHEESEBURGER 12

* HOLLYWOOD BACON CHEESEBURGER 13Lettuce, Tomato, Onion, Mayo & Green Pepper

*PORTOBELLO CHEESEBURGER

PORTOBELLO WITH CHEESE MINUS MEAT 10

TURKEY & PROVOLONE 9

TUNA & SWISS 11

HAM & SWISS 9

CHEESEBURGER 12

CLASSICS

YUENGLING LAGER FISH & FRIES 10

CHICKEN TENDERS & FRIES 9

WRAPSSERVED WITH CHIPS & PICKLE

LETTUCE, TOMATO & MAYO

HOT HAM & AMERICAN CHEESE 8 Served on a Fresh Kaiser Roll

BLACK BEAN BURGER 9Spring Mix & Tomato

A L L L U N C H I T E M S A L W A Y S A V A I L A B L E E X C E P T W H E R E N O T E D PLEASE NO SUBSTITUTIONS OR EXCLUSIONS

3 Pieces Apple Wood Smoked Bacon

13PRIME RIB FRENCH DIPServed with Melted Provolone Cheese & Au Jus

NEW

FRESH DUG LOCAL POTATOES

13

(Organic)

MADE WITH CHUCK, BRISKET & SHORT RIB

SERVED WITH CHIPS & PICKLES