harry’s dinner menu

salads
harry’s fresh garden salad with choice of balsamic vinaigrette,
8
blue cheese, classical french or russian dressing

classic caesar topped with crumbled blue cheese, sliced tomato and anchovy
9

fresh pear salad with crumbled gorgonzola cheese, glazed walnuts

9
and mixed greens drizzled with mango basil vinaigrette

buffalo mozzarella and tomato tower with balsamic reduction and extra virgin olive oil
11

grilled parmesan-romaine wedge salad with candied bacon,

11
cherry tomato and blue cheese dressing

small plates and starters

baked escargot with maître d’hôtel butter with sherry-shallots-garlic butter
12

pâté maison smooth mixture of liver, truffles and cognac with toast points
13

crispy volcano roll stuffed with crab, cucumber, avocado and green onion
14
served with pickled ginger and soy sauce

harry’s famous crab cakes with spicy rémoulade

14

roast duck wontons over ginger asian coleslaw with orange sweet chili sauce
14

PBR beer battered soft shell crab over cashew-ginger slaw with garlic-key lime aïoli
15

double dip shrimp martini classic cocktail and creamy dill dressing
15

4-Course Prix Fixe Sample Menu

Please check our website for current menu
www.harryskitchen.com
1st Course
choice of soup of the day, vichyssoise or gazpacho with baby shrimp
2nd Course
ahi tuna carpaccio with olive tapénade, shaved parmesan and garlic crostini
Domaine de la Petite Cassagne, Rose, Costieres de Nimes, 2007
steamed PEI mussels in a red curry coconut milk sauce with cilantro and basil
Clean Slate, Riesling, Mosel, Germany 2007
diver sea scallop salad
with mandarin oranges, roasted red pepper, hearts of palm,
cucumber, boston bibb and orange-chili vinaigrette
Wente Vineyards, Morning Fog Chardonnay, Livermore Valley, 2007
3rd Course
pan-seared yellow tail snapper with vanilla bean beurre blanc,
jasmine rice and fresh vegetables
Sterling Vineyards, Sauvignon Blanc, Napa Valley, 2007
garlic infused key west pink shrimp with bacon, red onion and
garlic barbequed butter sauce, smooth grilled corn polenta and fresh vegetables
Mas Carlot, Marsanne-Roussanne, Vin de Pays d’Oc 2007
salmon and salmon pasta
sautéed atlantic salmon, nova scotia smoked salmon,
gemeli pasta, alfredo dill sauce and asparagus
 Diseno, Malbec, Mendoza, Argentina, 2007
4th Course
choice of harry’s desserts of the day
Croft Fine Ruby Porto, Portugal
$29 per person $43 with premium wine pairings
*can not be combined with any other discounts *menu items may change without
notice
 fresh 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 baby shrimp topped with seasoned croutons
7

from the sea

market fresh seafood
sautéed sea scallops ‘denek’ style with shallots, garlic and fresh apple
34
flamed in apple schnapps served with mushroom risotto

*harry’s famous crab cakes with rémoulade sauce,

29
sautéed red potatoes with caramelized onions, fresh vegetables

*florida gulf of mexico grouper

36
*grilled keys style topped with pimento, shallots, mushrooms, black olives
in a creamy white wine sauce, wild rice, fresh vegetables
*française style dipped in egg batter and sautéed with lemon butter sauce

seafood pescatore with fresh grouper, sea scallops and shrimp; lightly battered
36
and sautéed with leeks in a lemon and garlic butter sauce over angel hair pasta

seared north atlantic salmon topped with straw-raspberry sauce,

28
wild rice, fresh vegetables

*seafood cobb with poached shrimp, sea scallops, crabmeat, smoked salmon,
30
avocado, tomato, olives and cucumbers over romaine
with a creamy dill dressing

PBR beer battered soft shell crab over cashew-ginger slaw

29
with garlic-key lime aïoli

garlic infused key west pink shrimp with bacon, red onion and
34
garlic barbequed butter sauce, smooth grilled corn polenta and fresh vegetables

mainland selections
*sautéed double chicken breast with wild rice, fresh vegetables
29
*piccata with button mushrooms and lemon butter white wine sauce
*française style dipped in egg batter and sautéed with lemon butter sauce
*sweet marsala wine sauce with mushrooms

*sautéed veal medallions with wild rice, fresh vegetables

35
*piccata with button mushrooms and lemon butter white wine sauce
*française style dipped in egg batter and sautéed with lemon butter sauce
*sweet marsala wine sauce with mushrooms

braised short ribs with smooth grilled corn polenta,

30
fall garden gravy and fresh vegetables

*roast maple leaf half duckling with wild berry sauce, wild rice, fresh vegetables
34

black angus center-cut filet mignon stuffed with roasted garlic, gorgonzola butter,
38
 bordelaise sauce, sautéed red potatoes with caramelized onions, fresh
vegetables

*the harwood, seared black angus center-cut tournedos, topped with dijon mustard
38
and a port wine reduction, sautéed red potatoes with caramelized onions,
fresh vegetables

* Harry’s classic entrees

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

Check out our web site at: harryskitchen.com