Dinner & Four Course Prix Fixe Menus

 New Prix Fixe Starting January 23,  2015

         $38.00 per person ($52.00 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

country duck pate with pistachios over frisée
 with lingonberries, onion, egg, cornichon and croustade
Anew, Riesling, Columbia Valley, California, 2012

roasted beet salad
 with crispy shallots, sundried tomatoes, toasted almonds over mixed greens with a chevre cheese dressing
Rodney Strong, Chardonney, Sonoma, 2012

crispy calamari
 tossed with parmesan cheese, fresh herbs and lemon oil
Santa Marina, Pinot Grigio, Provincia Di Pavia, Italy, 2013

third course

seared scallops
topped with an onion bacon chutney over banana polenta
Stratum, Sauvignon Blanc, Marborouch, New Zealand, 2011

wienerschnitzel jager
red wine sauce, shitake mushrooms, bacon, tomato, cream, served with sautéed spatzel
Pedroncelli, Pinot Noir, Sonoma County, 2012

grilled swordfish roma
artichokes, tomato, feta cheese, basil and EVO, served with wild rice blend
Rodney Strong, Chardonney, Sonoma, 2012

fourth course

desserts of the day
Satinela, Marqués de Cáceres, 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

french onion soup with garlic crostini, provolone and parmesan $12

small plates & starters

warm edamame with sesame oil and smoked sea salt $9

spanish tapas brie and artichoke crostini; prosciutto and eggplant crostini; and bruschetta of tomato, basil, garlic, and olive oil $14

shrimp-cargot  roasted garlic, spinach, maitre d’hotel butter and fresh grated parmesan cheese $13

  crispy volcano roll stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce $13

harry’s fromage  with brie, gorgonzola, manchego, grapes, apple, honey, nuts and crusty bread $15

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$15

double dip shrimp martini with classic cocktail and creamy dill dressing $18

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

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 $22

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

soft shell crab  $22

  shrimp  $22

grouper bites  $24

salads

harry’s fresh garden salad with choice of balsamic vinaigrette, blue cheese, classical french or russian dressing $9

classic caesar topped with crumbled blue cheese, sliced tomato and anchovy $12

fresh pear salad with crumbled gorgonzola cheese, glazed walnuts and mixed greens drizzled with mango basil vinaigrette $12

grilled parmesan-romaine wedge salad with candied bacon, cherry tomato and blue cheese dressing $13

isle of capri fresh tomato, mozzarella, baby arugula, basil, balsamic reduction and extra virgin olive oil $14

insalata mediterranean with fried feta, boston bibb lettuce, pepperoncini pepper, kalamata olive, cucumber, tomato, red onion and greek dressing $14

harry’s classic entrées

pomarola pasta fresh tomato, garlic, pine nutes, basil, parmesan cheese, olive oil, angel hair $24 add chicken $9 | add shrimp $12

florida gulf of mexico grouper pan seared with tropical risotto and mango gastrique $39

key west florida lobster risotto champagne, leeks, shiitake mushrooms, $31

harry’s famous crab cakes with rémoulade sauce, potato of the day, fresh vegetables $31

baked macadamia nut crusted salmon orange poppy seed sauce, smooth grilled corn polenta, asparagus $31

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 $34

sautéed veal medallions  with wild rice, fresh vegetables $37

*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 $37

garlic infused gulf shrimp  with bacon, red onion and garlic barbequed butter sauce, smooth grilled corn polenta, fresh vegetables $33

seared sea scallops, pecan brittle crumble, sweet potato and pork belly risotto $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 $37

honey and port braised short ribs smooth grilled corn polenta, fresh vegetable $36

grilled rib eye steak sautéed portabella mushrooms, garlic and red wine potato and fresh vegetables $37

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