Bistro Menu

2pm ‘til 4:45pm

Starters

chef’s soup of the day                                                                    

vichyssoise chilled potato and leek soup, laced with cream                                               

fresh chunky gazpacho with gulf shrimp and seasoned croutons                               

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

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

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

crispy volcano roll stuffed with krab, cucumber, red pepper, 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 with brie, gorgonzola, manchego, grapes, apple, nuts, honey and crusty bread       

double dip shrimp martini with classic cocktail and creamy dill dressing     

Salads and Sandwiches

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

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

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

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

traditional cobb salad chicken, avocado, tomato, olives and cucumber over romaine with crumbled blue cheese, with choice of dressing (gf)

harry’s seafood cobb salad gulf shrimp, crab claw meat and smoked salmon, avocado, tomato, olives, cucumber, and romaine with a creamy dill dressing                              

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

crab cake salad crabcakes, mixed greens, french vinaigrette, remoulade  

ahi tuna stack seared rare yellowfin tuna, crispy wontons, ginger asian slaw, wasabi aioli

florida grouper sandwich with fresh tomato, lettuce and rémoulade on a toasted brioche bun with french fries

florida grouper tacos pico de gallo, napa cabbage, colby jack cheese, chipotle baja sauce and flour tortilla with french fries (gf with corn tortilla tell your server)

house angus burger with crispy onions, lettuce, and tomato on a toasted brioche bun choice of cheddar, provolone, swiss or blue Add smoked bacon $2, avocado $2

Lighter Dining

captain’s platter with fried fresh fish, fried gulf shrimp and crab cake,  french fries, pineapple cole slaw and rémoulade

sautéed calf’s liver caramelized onions, bacon, 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 with cocktail sauce, remoulade, french fries, pineapple cole slaw   

lite crab cake dinner with 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

consuming raw or undercooked meats, poultry, seafood, shellfish,

or eggs may increase your risk of food borne illness