Dinner & Four Course Seafood Extravaganza $29.00

homemade soups

chef’s special for the day $7

 

vichyssoise a chilled blend of potato and leeks, laced with cream $7

 

fresh chunky gazpacho with gulf shrimp and seasoned croutons $7

small plates & starters

warm edamame with sesame oil and smoked sea salt $8 s

 

panish tapas brie and artichoke crostini; prosciutto and eggplant crostini; and bruschetta of tomato, basil, garlic, and olive oil $12

 

shrimp-cargot  roasted garlic, spinach, maitre d’hotel butter and fresh grated parmesan cheese $12

 

crispy volcano roll stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce $12

 

harry’s fromage  with brie, gorgonzola, manchego, grapes, apple, honey, nuts and crusty bread $14

 

baked escargot with maître d’hôtel butter and fresh grated parmesan cheese $13

 

french red lentil hummus  with sun-dried tomato, herbed pita chips and crudités $13

 

pâté maison smooth mixture of liver, truffles and cognac with toast points $14

 

harry’s famous crab cakes with rémoulade$14

 

double dip shrimp martini with classic cocktail and creamy dill dressing $17

 

baked macadamia encrusted diver sea scallops  with orange poppy butter sauce $19 f

 

lorida 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 $21

 

PBR beer battered seafood over cashew-ginger slaw with garlic-key lime aïoli

 

soft shell crab  $17

 

shrimp  $17

 

grouper bites  $20

salads

harry’s fresh garden salad with choice of balsamic vinaigrette, blue cheese, classical french or russian dressing $8

 

classic caesar topped with crumbled blue cheese, sliced tomato and anchovy $10

 

fresh pear salad with crumbled gorgonzola cheese, glazed walnuts and mixed greens drizzled with mango basil vinaigrette $10

 

grilled parmesan-romaine wedge salad with candied bacon, cherry tomato and blue cheese dressing $12

 

isle of capri fresh tomato, mozzarella, baby arugula, basil, balsamic reduction and extra virgin olive oil $12

 

insalata mediterranean with fried feta, boston bibb lettuce, pepperoncini pepper, kalamata olive, cucumber, tomato, red onion and greek dressing $12

$29.00 Fall Prix Fixe

         only $29.00 per person ($43.00 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

  • Butternut Squash Ravioli sage & bourbon cream (Cavit Pinot Grigio, 2013)
  • Pan roasted quail fingerling potato, chicken glace, balsamic reduction (Stratum, Sauvignon Blanc, New Zealand 2013)
  • Fall apple salad arugula, dried cranberries, spiced pecans, cinnamon cider vinaigrette (Rodney Strong, Sauvignon Blanc, 2012)

third course

  • Longboat shrimp & crab roll arugula, lemon chive aioli, toasted bun, corn salad (Rodney Strong Chardonnay, 2011)
  • Seared venison tenderloin Rossini venison tenderloin topped with sautéed veal liver and bordelaise sauce, baked acorn squash (Bogle Vineyard essential Red, 2012)
  • Dijon & pistachio crusted salmon orange poppy bliss, wild rice, asparagus (Calasole Vermentino, Rocca di monte Massi, Tuscano, 2013)

fourth course

  • desserts of the day Satinela, Marques de Caceres, Rioja, 2013)

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 $37

 

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

 

harry’s famous crab cakes with rémoulade sauce, potato of the day, fresh vegetables $29

 

baked macadamia nut crusted salmon orange poppy seed sauce, smooth grilled corn polenta, asparagus $29

 

chicken florentine sautéed breast with spinach, garlic, basil, sun-dried tomatoes and fresh parmesan mornay sauce, sautéed fresh spinach, wild rice $29

 

PBR beer battered combo with soft shell crab, shrimp and grouper, over cashew-ginger slaw with garlic-key lime aioli $32

 

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 $36

 

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 $32

 

prosciutto rockefeller crusted sea scallops, roasted fennel risotto, aspargaus $35

 

seafood cobb  with poached shrimp, crabmeat, smoked salmon, diver sea scallops, avocado, tomato, olives and cucumbers over romaine with a creamy dill dressing $34

 

roast maple leaf half duckling with wild berry sauce, wild rice, fresh vegetables $36

 

black angus center-cut filet mignon  with roasted garlic-gorgonzola butter, bordelaise sauce, potato of the day, fresh vegetables $41 t

 

he harwood seared black angus center-cut filet mignon tournedos, topped with dijon mustard and a port wine reduction, potato of the day, fresh vegetables $41

 

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 *** ALL MENU ITEMS AND PRICES ARE SUBJECT TO CHANGE