Harry's at the Harbor Menu

Six chicken wings and drums, tossed in your choice of sauce: buffalo, bbq, lemon pepper, garlic parmesan, buffalo dry rub, honey siracha, caribbean jerk, or teriyaki.

Traditional style hummus topped with olive oil and served with carrots, celery, and flatbread wedges for dipping.

Crispy baked tortilla chips piled high and topped with fajita chicken, smothered with creamy queso and melted jack and cheddar cheese. Topped off with chopped tomatoes, shredded iceberg lettuce and jalapeños, with sour cream and salsa on the side.

Fresh calamari breaded and fried till golden brown with calabrian chilis, served with cocktail and sweet chili sauce for dipping.

Traditional sticks of mozzarella breaded and fried till golden brown with a side of marinara sauce for dipping.

An instant favorite, artichoke hearts and brie cheese in a creamy dip served with tortilla chips.

Poke' tuna infused with a polynesian style marinade, served in a lettuce boat with fried avocado and pico de gallo, served with a sweet chili sauce and wasabi dressing for dipping.

Tortilla chips, queso, and housemade salsa.

14 oz. fresh cut marbled ribeye, grilled to perfection and served with garlic mashed potatoes and seasonal vegetable medley.

A texas favorite, a tender beef cutlet battered and deep fried, smothered in country gravy and served with a side of mashed potatoes.

Blackened fresh alaskan salmon laid on a bed of couscous tossed in a creamy bechamel sauce with spinach and sliced artichoke hearts.

A large haddock filet dipped in our signature beer batter and fried until golden brown, served with french fries and sides of cocktail and tarter sauce for dipping.

Three grilled crab cakes on a bed of basmati rice topped with a cajun cream sauce and jumbo shrimp sautéed in a blackened seasoning. Served with buttered steamed broccoli.

Please inquire with your server about our featured fish entreé. Served with basmati rice and seasonal vegetable medley.

A cajun classic traditionally served with crawfish tails, basmati rice and grilled garlic bread.

A heaping bowl of penne pasta tossed in a creamy smoked gouda cheese and bacon sauce, topped with grilled chicken breast, sprinkled with asiago cheese, served with grilled garlic bread.

Marinated grilled chicken breast smothered in beurre blanc sauce with artichokes and fire roasted tomatoes, served with mashed potatoes and steamed broccoli.

Grilled chicken and fresh seasonal vegetables tossed with linguini and pesto-infused olive oil and feta cheese.

Two seasoned grilled 4 oz patties topped with two strips of bacon and a fried egg served with lettuce, tomato, onions and pickles.

Two seasoned grilled 4 oz patties smothered with melted gouda cheese with lettuce, tomato, onion and pickles.

Our bacon egg burger with patties dipped in buffalo sauce on a bed of fried jalapeños and topped with cholula onion straws.

Tempura shrimp served on french bread with remoulade dressing, lettuce and tomatoes.

Thin sliced ribeye with grilled onions, portobello mushrooms, red peppers, swiss and havarti cheese drizzled with horseradish sauce.

Beer battered chicken tenders in a buffalo dry rub served with lettuce, tomato, onions, sprinkled with blue cheese and served with a side of buffalo sauce for dipping.

Three crab cakes on slider buns served with lettuce, greek vinaigrette, tomato, and onion with cajun crawfish queso.

Two tacos with your choice of chicken or beef with housemade garlic sauce, shredded cheese, and lettuce. Served with black beans and pico de gallo.

Extra virgin olive oil drizzle topped with mushrooms, spinach, roasted artichoke hearts and finished with melted mozzarella.

Sliced ribeye with a mix of onions, mushrooms and finely diced jalapeños. Topped with mozzarella and cherry tomatoes and drizzled with ranch dressing.

Mixed greens topped with black olives, tomatoes, red onions, shredded carrots topped with sliced, grilled chicken breast finished off with feta cheese and served with greek vinaigrette.

A generous helping of crisp romaine lettuce, shredded carrots, shredded cabbage, artichokes and grilled gulf shrimp, slices of avocado, with a side of remoulade. Served with grilled flatbread.

Mix of greens and beer battered chicken tenders tossed in buffalo sauce, tomatoes, carrots, celery and sprinkled with jack and cheddar cheese.

Sliced, seared ahi tuna on a bed of mixed greens with cabbage, shredded carrots, feta cheese and croutons

Strips of our signature seasoned steak served on a bed of mixed greens with jack and cheddar cheese, bacon, cholula onion straws, tomatoes, onions and croutons.

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(5%)

(6.9%)

Angry orchard (5%) | crist apple

Chimay blue (8%) dark strong ale

Magners irish cider (4.5%) gluten free apple cider can

Strongbow cider (5%) bittersweet cider with culinary apples

Heineken (5%)