Dinner & Four Course Prix Fixe Menus

$29.00 Fall Prix Fixe Menu

         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

seared scallop tostadas

 fried corn tortilla, avocado mousse, roasted corn relish

Clean Slate, Riesling, Mosel, Germany 2013

smoked gouda & duck quesadilla

caramelized fennel, cranberry relish

Santa Marina, Pinot Grigio, Italy 2013

warm chevre spinach salad

toasted almonds, sun dried tomato, balsamic vinaigrette

Stratum, Sauvignon Blanc, Marborouch, New Zealand, 2011

third course

crab & caper stuffed snapper

lemon beurre blanc, wild rice

Rodney Strong, Chardonnay, Sonoma County, 2012

sautéed veal madiera

spinach, dried figs, onion, shiitake mushrooms, gnocci, demi glace

Calasole Vermentino, Rocca di Monte Massi, Tuscano, 2012

beef tenderloin rumaki

filet wrapped in Bacon, marinated in teriyaki with vegetable fried rice

 Bogle Vineyard, Essential Red, California, 2012

fourth course

 desserts of the day

Satinela, Marques de Caceres, Rioja, Spain, 2013

  Restaurant Dinner Menu


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

spanish 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

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 $21

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 $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

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

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 $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