Dinner Menu

5pm ‘til 9pm

homemade soups

chef’s special for the day

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

fresh chunky gazpacho with gulf shrimp and seasoned croutons (gf)                                              

small plates and starters

shrimp-cargot roasted garlic, spinach, maître d’hôtel butter and fresh grated parmesan cheese (gf)

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

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

harry’s style crab cakes with rémoulade (not maryland style)                                     

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

ahi tuna stack creamy ginger slaw, crispy wonton, wasabi aioli

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

double dip shrimp martini with classic cocktail and creamy dill dressing (gf)                                   

salads

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

classic caesar topped with crumbled blue cheese, croutons, sliced tomato and anchovy (gf)               

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

insalata mediterranean with fried feta, baby arugula, pepperoncini pepper, kalamata olive, cucumber, tomato, red onion and greek dressing (gf)

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

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

add protein to salad

add grilled chicken breast (6 oz)  $12  |  add grilled salmon    (7 oz) $20

add grilled gulf shrimp (5 shrimp) $18 |  add grilled grouper  (7 oz) $28

harry’s classic entrées

pomarola pasta fresh tomato, garlic, pine nuts, basil, parmesan cheese, olive oil, angel hair    add chicken $9 | add salmon $10 | add shrimp $12 | add grouper $21 | add broccoli $7

baked gulf of mexico black grouper matecumbie style tomato slice, seasoned breadcrumbs, sherry-shallot butter, wild rice, roast asparagus

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

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

honey-garlic glazed half chicken harry’s honey glaze (garlic, thyme, sriracha), house mashed potatoes, fresh vegetables

 sautéed veal medallions with wild rice, fresh vegetables                                               

*perigourdine style with shiitake mushrooms and truffle demi-glace sauce

*française style dipped in egg batter, sautéed with lemon butter sauce

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

seafood cobb with poached shrimp, crabmeat, smoked salmon, avocado, tomato, olives and cucumbers over romaine with a creamy dill dressing (gf)

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

grilled gorgonzola filet gorgonzola butter, truffle demi-glace sauce, potato of the day, fresh vegetables

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

gluten free available on marked items (gf), must let server know when ordering*

*$8 plate fee for split entrées*

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