Skip to main content

A LONGBOAT KEY LANDMARK

SINCE 1979

Island Flavor.

Family Hospitality.

Serving our community since 1979, Harry’s Restaurant features globally inspired coastal cuisine for breakfast, lunch, and dinner, with an emphasis on local seasonal flavors. Guests can enjoy their meals in a beautiful garden setting.

In addition to the restaurant, Harry’s also offers a gourmet deli, take-out options, catering services, and a corner store, all adhering to Harry’s standard of true epicurean excellence.

ABOUT HARRY'S

Summer Dining Promotions

Summer on Longboat Key is long, sunny, and delicious—and Harry’s has a fresh reason to stop by every single day. From bottle specials and artisan bites to chef-driven comfort plates and extra-long happy hours, our calendar is stacked with island-style perks all week long. Check out our daily lineup, then pick your favorite excuse to slip into Harry’s and taste the season.

Savor Summer a Little Longer

Attention all food enthusiasts! We are thrilled to announce the extension of our 2025 Savor Sarasota offerings! This event goes beyond being just an annual dining experience; it celebrates the diverse culinary landscape of Sarasota. From the barrier islands of Longboat Key and Lido Key to the downtown areas of Venice, Sarasota, and Englewood, we showcase the talented local chefs who bring our cuisine to life.

Explore our chef-curated menus through the buttons below and come dine with us! It’s a fantastic opportunity to sample our menu and enjoy everything we’ve been creating since 1979. Plus, if you’ve already visited us during Savor, there’s still time to try something new! As of July 1, we’ve introduced all-new items to our summer prix-fixe lunch and dinner menus!

OUR MENUS

Breakfast / 9am – 2pm

harry’s breakfast special

a small german apple or banana pancake, 2 eggs and bacon, sausage or ham, toast

harry’s 2 eggs any way

lyonnaise potatoes or cheddar grits and toast

2 eggs with meat

choice of bacon, ham or sausage

harry’s breakfast sandwich

2 eggs, cheddar cheese and bacon, sausage or ham, mayonnaise, lyonnaise potatoes or cheddar grits on a croissant

roast beef hash far horizons

with 2 eggs, fresh sautéed vegetables and toast

homemade granola with fresh fruit and yogurt (gf)

old fashioned german pancake

choice of apple or banana with lingonberries and syrup (pure maple syrup available, 1.6 oz.)

french toast harry’s style

raspberry sauce and powdered sugar

harry’s nogi

scrambled eggs, bacon crumbles, cheddar cheese, pico de gallo, avocado, chipotle sauce, corn tortillas, choice of side

huevos rancheros

2 eggs, flour tortilla, smooth beans, and ranchero sauce (gf) (corn tortilla)

breakfast burrito

3 eggs scrambled with chorizo, bacon, mozzarella cheese and onions wrapped in spinach tortilla with warm ranchero sauce

low country shrimp and grits

jumbo shrimp, cheese grits, bacon and garlic sauce

smoked nova scotia salmon plate

quarter pound smoked salmon sliced thin served with chopped onion, capers, cream cheese and toasted bagel

3 egg omelet or egg whites

white, wheat or marble rye toast, harry’s lyonnaise potatoes, cheddar grits or fresh fruit cup

ham and cheese

cheddar cheese and yorkshire ham (gf)

french omelet

brie and prosciutto (gf)

the greek

feta cheese, black olives, spinach and sun-dried tomato (gf)

create your own

4 choices of: cheddar, feta, mushroom, spinach sun dried tomato, fresh tomato, onion, bell pepper, ham, bacon, sausage (gf)

traditional benedict

english muffin and grilled ham

gloria benedict

english muffin and crispy bacon

sunrise bénédict

english muffin, grilled tomato and sautéed spinach

little palm island benedict

crab cakes
side dishes

fresh fruit cup
one egg any way
bacon, sausage or ham
sliced tomato
fresh baked biscuit and sausage gravy
small apple or banana pancake
roast beef hash
smoked nova scotia salmon
harry’s lyonnaise potatoes, cheddar grits or sautéed vegetables
NY bagel with cream cheese
large croissant
english muffin, white, wheat, marble rye or gluten-free toast
pure maple syrup

Lunch / 11am – 2pm

starters

chef’s soup of the day

vichyssoise

chilled potato and leek soup, laced with cream (gf)

fresh chunky gazpacho

gulf shrimp and seasoned croutons (gf)

shrimp-cargot

roasted garlic, spinach, maître d’hôtel butter and fresh grated parmesan cheese

harry’s style crab cakes

rémoulade (not maryland style)

crispy volcano roll

stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce

spanish tapas

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

harry’s fromage

brie, gorgonzola, manchego, grapes, apple, honey, nuts and crusty bread (gf)

gulf shrimp cocktail

classic cocktail and creamy dill dressing (gf)

gulf shrimp cocktail

classic cocktail and creamy dill dressing (gf)
salads

harry’s garden salad

choice of dressing (gf)

classic caesar

topped with crumbled blue cheese, croutons, tomato and anchovy (gf w/out croutons)

fresh pear salad

gorgonzola cheese and glazed walnuts over mixed greens with a mango basil vinaigrette (ask about adding meat to pear salad) (gf)

traditional cobb salad

chicken, avocado, tomato, olives and cucumber over romaine with crumbled bleu cheese, with choice of dressing (gf)

insalata mediterranean

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

happy salmon salad

blackened salmon, red delicious apple, craisins, cherry tomato, roasted pecans, baby spinach, crispy shallots, lemon-honey vinaigrette

ahi tuna stack

seared rare yellow fin tuna, crispy wontons, ginger asian slaw, wasabi aioli

crab cake salad

crab cakes, mixed greens, french vinaigrette, rémoulade

harry’s seafood cobb salad

gulf shrimp, crab claw meat and smoked salmon with avocado, tomato, olives, cucumber and romaine with a creamy dill dressing (gf)
handsome sandwiches

served with corn salad, pineapple coleslaw, pasta salad, potato salad or french fries  |  fresh fruit cup or sweet potato fries

florida grouper sandwich

fresh tomato, lettuce, and rémoulade on a toasted brioche bun

florida grouper tacos

pico de gallo, napa cabbage, colby jack cheese, chipotle baja sauce and flour tortilla

california turkey club

crispy bacon, avocado, cole slaw, mayonnaise on croissant

house angus burger

crispy onions, lettuce, and tomato on a toasted brioche bun choice of cheddar, provolone, swiss or blue | ADD smoked bacon or avocado
lunch specialities

captain’s platter

fried fresh fish, fried gulf shrimp and crab cake, french fries, pineapple cole slaw and rémoulade

chicken florentine crepe

chicken breast and spinach in a cream sauce wrapped in a french crêpe served with sautéed fresh vegetables

sautéed calf’s liver

caramelized onions, crispy bacon, lyonnaise potatoes, fresh vegetables

fried gulf shrimp plate

cocktail sauce, french fries, pineapple cole slaw

lite crab cake dinner

rémoulade, toasted orzo-lemon dill rice and fresh vegetables

grilled grouper keys style

shallots, black olives, pimentos, mushrooms, white wine cream sauce, toasted orzo-lemon dill rice, fresh vegetables (gf)

baked macadamia nut crusted salmon

orange poppy seed sauce, toasted orzo-lemon dill rice

Bistro Menu / 2pm – 5pm

starters

chef’s soup of the day

vichyssoise

chilled potato and leek soup, laced with cream (gf)

fresh chunky gazpacho

gulf shrimp and seasoned croutons (gf)

shrimp-cargot

roasted garlic, spinach, maître d’hôtel butter and fresh grated parmesan cheese

harry’s style crab cakes

rémoulade (not maryland style)

pâté maison

smooth mixture of liver, truffles and cognac with toast points

crispy volcano roll

stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce

spanish tapas

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

harry’s fromage

brie, gorgonzola, manchego, grapes, apple, honey, nuts and crusty bread (gf)

double dip shrimp martini

classic cocktail and creamy dill dressing
salads & sandwiches

harry’s garden salad

choice of dressing (gf)

classic caesar

topped with crumbled blue cheese, croutons, tomato and anchovy (gf w/out croutons)

fresh pear salad

gorgonzola cheese and glazed walnuts over mixed greens with a mango basil vinaigrette (ask about adding meat to pear salad) (gf)

traditional cobb salad

chicken, avocado, tomato, olives and cucumber over romaine with crumbled bleu cheese, with choice of dressing (gf)

insalata mediterranean

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

happy salmon salad

blackened salmon, red delicious apple, craisins, cherry tomato, roasted pecans, baby spinach, crispy shallots, lemon-honey vinaigrette

ahi tuna stack

seared rare yellow fin tuna, crispy wontons, ginger asian slaw, wasabi aioli

crab cake salad

crab cakes, mixed greens, french vinaigrette, rémoulade

harry’s seafood cobb salad

gulf shrimp, crab claw meat and smoked salmon with avocado, tomato, olives, cucumber and romaine with a creamy dill dressing (gf)

florida grouper sandwich

fresh tomato, lettuce, and rémoulade on a toasted brioche bun

florida grouper tacos

pico de gallo, napa cabbage, colby jack cheese, chipotle baja sauce and flour tortilla

house angus burger

crispy onions, lettuce, and tomato on a toasted brioche bun choice of cheddar, provolone, swiss or blue | ADD smoked bacon or avocado
lighter dining

captain’s platter

fried fresh fish, fried gulf shrimp and crab cake, french fries, pineapple cole slaw and rémoulade

sautéed calf’s liver

caramelized onions, crispy bacon, lyonnaise potatoes, fresh vegetables

chicken florentine crepe

chicken breast and spinach in a cream sauce wrapped in a french crêpe served with sautéed fresh vegetables

fried gulf shrimp plate

cocktail sauce, french fries, pineapple cole slaw

lite crab cake dinner

rémoulade, toasted orzo-lemon dill rice and fresh vegetables

baked macadamia nut crusted salmon

orange poppy seed sauce, toasted orzo-lemon dill rice

grilled grouper keys style

shallots, black olives, pimentos, mushrooms, white wine cream sauce, toasted orzo-lemon dill rice, fresh vegetables (gf)

Dinner / 5pm-9pm

homemade soups

chef’s soup of the day

vichyssoise

chilled potato and leek soup, laced with cream (gf)

fresh chunky gazpacho

gulf shrimp and seasoned croutons (gf)
small plates & starters

shrimp-cargot

roasted garlic, spinach, maître d’hôtel butter and fresh grated parmesan cheese

harry’s style crab cakes

rémoulade (not maryland style)

pâté maison

smooth mixture of liver, truffles and cognac with toast points

crispy volcano roll

stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce

spanish tapas

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

harry’s fromage

brie, gorgonzola, manchego, grapes, apple, honey, nuts and crusty bread (gf)

double dip shrimp martini

classic cocktail and creamy dill dressing

ahi tuna stack

creamy ginger slaw, crispy wonton, wasabi aioli
salads

harry’s garden salad

choice of dressing (gf)

classic caesar

topped with crumbled blue cheese, croutons, tomato and anchovy (gf w/out croutons)

fresh pear salad

gorgonzola cheese and glazed walnuts over mixed greens with a mango basil vinaigrette (ask about adding meat to pear salad) (gf)

insalata mediterranean

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

grilled parmesan-romaine wedge salad

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)
harry’s classic entrées

pomarola pasta

fresh tomato, garlic, pine nuts, basil, parmesan cheese, olive oil, angel hair

baked gulf of mexico black grouper matecumbie style

tomato slice, seasoned breadcrumbs, sherry-shallot butter, wild rice, roast asparagus

harry’s crab cakes entree

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

garlic infused gulf shrimp

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

seafood cobb

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
whites

Villa Sparina, Gavi, Gavi, Italy, 2020
Chateau Guiot, Rose, Costieres de Nimes, France, 2021
DeLille Cellars, Chaleur Blanc (Sauv Blanc/Semillon), Columbia Valley, 2020
Jansz, Brut Rose, Methode Tasmanoise, Tasmania, Australia
Fratelli Ponte, Arneis, Roero, Italy, 2020
Domaine Gueneau, “Les Griottes” Sancerre, Loire Valley, France, 2021
Flowers Winery, Chardonnay, Sonoma Coast, 2020
Domaine du Chateau de Meursault, Bourgogne, 2019
Accendo Cellars, Sauvignon Blanc, Napa Valley, 2020
Laurent-Perrier Cuvee Rose Brut, France
Louis Latour, Chassagne-Montrachet, France, 2019
reds

Domaine de Chateaumar, Cuvee Vincent Cotes-Du-Rhone, France, 2019
Saddleback Cellars, Rancher Red, Napa Valley, 2019
Caymus-Suisun, Grand Durif (Petite Sirah), Suisun Valley, 2020
The Dude, Red Wine, Napa Valley, 2020
Guillaume Gonnet, Chateauneuf du Pape, France, 2019
Red Schooner by Caymus, Transit No. 2 (GSM), Barossa, South Australia
Gary Farrell, Pinot Noir, Russian River Valley, Sonoma County, 2019
Chateau Lassegue, Saint Emilion Grand Cru, France, 2012
Caravan by Darioush, Red Blend, Napa Valley, 2018
Gaja, Sito Moresco, Langhe, DOC, Italy, 2018
La Spinetta, Barbaresco Bordini, DOCG, Italy, 2018
Pride Mountain Vineyards, Cabernet Sauvignon, Spring Mountain, 2019
Quintessa, Red Blend, Rutherford, Napa Valley, 2017
Amulet Estate, Cabernet Sauvignon, Beckstopper George III, Napa, 2018
Hundred Acre, Cabernet Sauvignon, Kayli Margan, Napa, 2018
half bottles

Kim Crawford, Sauvignon Blanc, Marlborough,New Zealand, 2022
Sonoma-Cutrer, Russian River Ranches, 2020
Elk Cove Vineyards, Pinot Noir, Willamette Vally, Oregon, 2019
Champagne Henriot, Brut Souverain, Reims, France
Blackbird Vineyards, Arise Red Blend, Napa Valley, 2019
champagne & sparkling wine

Zonin Presecco, Italy Split (187)
Pommery Pop Brut, France Split (187)
Veuve du Vernay, Brut Sparkling Wine, France
Montelliana, Prosecco DOC Extra Dry, Treviso, Italy
Champagne Henriot, Brut Souverain, Reims, France Half Bottle
Scharffenberger, Brut, Anderson Valley, Mendocino County
Jansz, Brut Rose, Methode Tasmanoise, Tasmania, Australia
Piper-Heidsieck, Cuvee Brut, France
Voirin-Jumel, Premier Cru, Blanc de Blancs, Cramant, France
Champagne Collet, Brut, France
Duval Leroy, Brut Premier-Cru, France
Laurent-Perrier Cuvee Rose Brut, France
sweets

harry’s fromage

brie, gorgonzola, manchego, grapes, apple, honey, nuts and crusty bread

harry’s ultimate ice cream sundae

chocolate brownie, chocolate chip cookie pieces vanilla ice cream, whipped cream, hot fudge and a cherry on top (shareable)

mango melba

warm rum cake, vanilla ice cream, mango and raspberry sauce

warm harry’s brownie

vanilla ice cream and homemade hot fudge

key lime pie

made with florida key limes and topped with meringue

vanilla bean crème brûlée

topped with caramelized sugar crust (Gluten Free)

chocolate mousse cake

rich & creamy chocolate mousse, moist devil’s food cake

carrot cake

gluten free cake with pecan and cinnamon, cream cheese frosting

cheesecake of the day

banana cream pie

fresh bananas, rich vanilla custard, whipped cream

peanut butter pie

devilishly rich and lined with chocolate fudge

harry’s dessert of the day

hot fudge sundae

vanilla ice cream, homemade hot fudge, whipped cream

sorbet of the day

ultimate chocolate chip cookie

specialty drinks

harry’s special cappuccino

frangelico, kahlúa and coconut rum

espresso martini

vanilla vodka, espresso, brown sugar simple, frangelico

the nutty irishman

jameson, baileys and Frangelico, topped with whipped cream

havana banana

banana bread infused rum, black walnut bitters, frangelico

harry’s nuts and berries

chambord, frangelico and a touch of cream “on the rocks”

key lime martini

“a taste of old key west” with a graham cracker rim

dark chocolate martini

chocolate royal liqueur, vanilla vodka and baily’s irish creme

Menu items are subject to change based on availability

THE CORNER STORE

HARRY'S CORNER STORE IS A GOURMET CONVENIENT MARKET PLUS SO MUCH MORE

Hot lunches, sandwiches, fresh produce, groceries, ice cream, lotto, ice, snacks, candy, beach gear and cold beer and good wine!

LEARN MORE »

HARRY'S DELI

WHERE GOURMET MEETS GRAB AND GO

The chefs in Harry’s Kitchen do more than cook amazing meals for the restaurant. Every day, we stock Harry’s Deli with amazing “take and bake” meals you can take home and cook at your convenience. From savory soups, gourmet sandwiches, and delectable desserts, every item in our deli is fresh and flavorful.

Your Longboat Key Wine Store Harry’s Deli also features one of the best spots on Longboat Key to buy fine wines. We carry some of the world’s finest brands and have a wide selection of wine to fit any and all occasions.

LEARN MORE »

GOURMET CATERING

SUPERIOR SERVICE SINCE 1979

Savory, award-winning cuisine, picture perfect, immaculate presentation, and impeccable service. That’s what you can expect from Harry’s Catering. Harry’s has maintained a solid reputation as Sarasota’s most referred caterer. From pre-event planning, to menu tastings and clean up, you will get the attention-to-detail and seamless service you need to make your corporate event, charity fundraiser, wedding, or dinner party one you and your guests will rave about for a long time to come.

LEARN MORE »

WHAT THEY’RE SAYING

“We loved our breakfast experience at Harry’s! The service was amazing and very accommodating to our food allergies. They serve warm biscuits and banana bread which were delicious to start out with. The breakfast nogi and omelet were both great. One of the best breakfasts I’ve had!”

Margaret

“My mother and I drove quite a ways to have lunch at Harry's because she could use a special treat after some arduous days. Right from arrival the staff was warm, welcoming, and catered to our every need. The pace was just right, never rushed, and always right there when we needed them. The food was delicious and there were plenty for leftovers, too. A wonderful experience.”

Lisa

“Our first visit to Harry's was exceptional! What a beautiful experience. From the cocktails to the deserts everything was 10 out of 10. The filet & the oysters rockefeller, the best we have ever had. Atmosphere was beautiful as well! Denise, the restaurant manager, checked in with guests to be sure everyone was pleased. She should be proud, this is a well organized, perfect place to have from small to large gatherings! We will be eating here often! Delicious!!!”

Sam

“What a great lil spot! The staff was great and the food was delicious! They brought it out quickly too almost like they knew what we wanted. The chef knows what he’s doing. Such a great experience! The only annoying thing was the lil bugs flying around me but we were eating outside so that’s to be expected and it wasn’t many so not bad at all! I would highly recommend this place. They also have a convenience store in front of the restaurant so if you’re having a beach day after breakfast it’s the perfect place to grab snacks and whatever else for the day!!”

Christa

FOLLOW HARRY’S

Close Menu