Dinner & $39.99 Spring Prix Fixe

homemade soups

chef’s special for the day

vichyssoise a chilled blend of potato and leeks, laced with cream

fresh chunky gazpacho with gulf shrimp and seasoned croutons

small plates & starters

warm edamame with sesame oil and smoked sea salt

spanish tapas brie and artichoke crostini; prosciutto and eggplant crostini; and bruschetta of tomato, basil, garlic, and olive oil

shrimp-cargot  roasted garlic, spinach, maitre d’hotel butter and fresh grated parmesan cheese

harry’s fromage  with brie, gorgonzola, manchego, grapes, apple, honey, nuts and crusty bread

baked escargot with maître d’hôtel butter and fresh grated parmesan cheese

french red lentil hummus  with sun-dried tomato, herbed pita chips and crudités

grilled chorizo sausage over bacon -chedder-PBR risotto

pâté maison smooth mixture of liver, truffles and cognac with toast points

harry’s famous crab cakes with rémoulade

double dip shrimp martini with classic cocktail and creamy dill dressing

baked macadamia encrusted diver sea scallops  with orange poppy butter sauce

florida lobster roll lush chunks of florida lobster with onion, celery and carrot, and cilantro-lime aïoli on a toasted bun, served with a fresh salad with mango dressing

PBR beer battered seafood over cashew-ginger slaw with garlic-key lime aïoli
soft shell crab  $17

shrimp  $17

grouper bites  $20


harry’s fresh garden salad with choice of balsamic vinaigrette, blue cheese, classical french or russian dressing

classic caesar topped with crumbled blue cheese, sliced tomato and anchovy

fresh pear salad with crumbled gorgonzola cheese, glazed walnuts and mixed greens drizzled with mango basil vinaigrette

grilled parmesan-romaine wedge salad with candied bacon, cherry tomato and blue cheese dressing

isle of capri fresh tomato, mozzarella, baby arugula, basil, balsamic reduction and extra virgin olive oil

insalata mediterranean with fried feta, boston bibb lettuce, pepperoncini pepper, kalamata olive, cucumber, tomato, red onion and greek dressing


$39.99 Spring Four Course Prix Fixe

         only $39.99 per person ($53.99 per person with wine pairings)

         *cannot be combined with any other discounts or coupons  *  menu items may change without notice*

first course

  • soup of the day, vichyssoise or gazpacho

second course

  • beef tenderloin carpaccio (tartare style) dijon-anchovy aïoli, crispy capers, chopped egg, red onion, cilantro (Edna Valley Vineyards, Pinot Noir, Paragon Vineyard, Central Coast, 2011)
  • calamari fritos lemon zest, fresh herbs, parmesan cheese, lemon infused olive oil (Santi, Pinot Grigio, Delle Venezia, Italy, 2012)
  • spring salad with creamy goat cheese dressing crispy shallots, spiced pecans, strawberries, mixed greens (Wente Vineyards, Chardonnay, Livermore Valley, San Francisco Bay, 2012)

third course

  • sesame-ginger tilefish en papillote red pepper, napa cabbage, zucchini, orange zest, coconut jasmine rice (Materra, Viognier Oak Knoll District, Napa Valley, 2012 )
  • lamb on lamb grilled garlic and rosemary rubbed lamb chop, braised lamb shank risotto, roast asparagus (Gonnet, La Mado Rasteau (Mostly Grenache), France, 2011)
  • pork loin saltimbocca prosciutto, provolone, sage, marsala wine sauce, angel hair pasta, fresh vegetables (Bodegas Salentein Portillo, Malbec, Valle de Uco, Mendoza, Argentina, 2013)

fourth course

  • desserts of the day (Terra d’Oro Zinfandel Port, Amador County OR  Chateau de Jau Muscat de Rivesaltes France, 2009

harry’s classic entrées

pomarola pasta fresh tomato, garlic, pine nutes, basil, parmesan cheese, olive oil, angel hair
$24 add chicken $6 | add shrimp $9

florida gulf of mexico grouper pan seared with tropical risotto and mango gastrique

key west florida lobster risotto champagne, leeks, shiitake mushrooms, lobster cream                                                                                                          $30

harry’s famous crab cakes with rémoulade sauce, potato of the day, fresh vegetables

baked macadamia nut crusted salmon orange poppy seed sauce, smooth grilled corn polenta, asparagus

chicken florentine sautéed breast with spinach, garlic, basil, sun-dried tomatoes and fresh parmesan mornay sauce, sautéed fresh spinach, wild rice

PBR beer battered combo with soft shell crab, shrimp and grouper, over cashew-ginger slaw with garlic-key lime aioli

sautéed veal medallions  with wild rice, fresh vegetables
*piccata  with button mushrooms and a lemon butter white wine sauce
*française style  dipped in egg batter, sautéed with lemon butter sauce

seafood pescatore with fresh grouper, diver sea scallops and gulf shrimp, lightly battered and sautèed with leeks in a lemon and garlic butter sauce over angel hair pasta $36

garlic infused gulf shrimp  with bacon, red onion and garlic barbequed butter sauce, smooth grilled corn polenta, fresh vegetables

prosciutto rockefeller crusted sea scallops, roasted fennel risotto, aspargaus

seafood cobb  with poached shrimp, crabmeat, smoked salmon, diver sea scallops, avocado, tomato, olives and cucumbers over romaine with a creamy dill dressing

roast maple leaf half duckling with wild berry sauce, wild rice, fresh vegetables

black angus center-cut filet mignon  with roasted garlic-gorgonzola butter, bordelaise sauce, potato of the day, fresh vegetables

the harwood seared black angus center-cut filet mignon tournedos, topped with dijon mustard and a port wine reduction, potato of the day, fresh vegetables


most entrées can be served as a lite portion for $4 off the menu price.

$4 plate fee for split entrées. 20% gratuity will be added to parties of six or more.

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness