Harry's Seafood Bar & Grille Menu

A new Orleans tradition of Cajun sausage, rice and creole seasonings deep fried and served with our house made remoulade.

Yellowfin tuna seared rare and served with sesame soy dressing and a honey chile glaze.

Pan seared served with roasted red pepper aioli.

House-smoked mahi, salmon and poached shrimp, served chilled.

Lightly breaded and fried. Served with cocktail sauce and Cajun remoulade.

With remoulade sauce.

A warm shrimp and crawfish dip with a seasoned blend of three creamy cheeses.

Lightly coated in our signature seasoned corn flour, fried golden brown, dusted with Cajun spices and topped with our house made deviled tartar sauce.

Our famous recipe straight from the bayou. loaded with shrimp, crab meat, fish, smoked sausage, and crawfish.

A timeless classic.

Grilled or fried chicken, diced eggs, bacon, red onions, cheddar cheese, tomatoes and croutons served on top of mixed greens tossed with our blue cheese dressing.

Poached shrimp and lump crab tossed in Harry’s remoulade sauce. Served over a lettuce blend tossed in a zesty vinaigrette with crispy bacon, slivered red onion, and grape tomatoes. Finished with feta cheese and fried green tomato wedges.

Goat cheese, aged balsamic, fresh arugula with mixed greens in our house vinaigrette.

Grilled or blackened, harry's version of this timeless classic.

Fried or blackened mahi chipotle aioli lettuce pico blended cheeses and fresh lime.

Fried or blackened shrimp chipotle aioli lettuce pico blended cheeses and fresh lime.

Grilled or blackened served on a fresh bun with lettuce tomato and onion.

On a fresh bun with l.t.o.

Fried grouper fillet with pickles, lettuce, red onion, tomato and tartar sauce.

Lightly breaded and seared fillet of flounder topped with fried artichoke hearts and served over a white wine cream sauce. Perfectly paired with a roasted corn, asparagus and Maine lobster risotto.

Seasoned shrimp and sea scallops sautéed with garlic, grape tomatoes and basil. Tossed with fresh linguini in a sun-dried tomato scampi sauce finished with crumbled goat cheese.

Grilled beef tenderloin medallions, tender shrimp and Maine lobster. Topped with a creamy beurre blanc and served alongside smashed potatoes and seasonal vegetables.

Banana & rum flavored cheesecake set on homemade blueberry compote, rum sauce drizzle and whipped cream. Finished with a brûléed banana.

A Louisiana tradition.

A classic Cajun dish.

A classic Cajun dish.

Harry's twist on a new Orleans tradition! Sautéed chicken, tender shrimp, classic creole sauce and steamed rice. Finished with a touch of lemon cream.

Louisiana style with Cajun red eye gravy, diced bacon and creamy sweet corn grits.

Southern fried boneless chicken breast with our sweet corn grits and collard greens, finished with a tasso ham cream sauce.

Our popular seasoned cream sauce with sliced mushrooms.

A pasta classic with sautéed shrimp in garlic lemon butter white wine sauce.

Fresh shrimp, chicken, spinach and bacon tossed with farfalle pasta and our parmesan basil cream sauce.

Blackened redfish topped with crab meat served with corn maque choux, smashed potatoes and finished with our Louisiana beurre blanc.

The sweet taste of sea scallops and our savory parmesan topping. Choice of one side.

Blackened grouper fillet crusted with a blend of panko breadcrumbs, creamy parmesan cheese and finely diced Cajun sausage. Set in a velvety red bell pepper sauce and served with choice of side dish.

Blackened yellowfin tuna steak seared rare over creole fried rice. Served with sesame soy greens and finished with Sriracha aioli, honey chile glaze and toasted sesame seeds.

With harry's dipping sauce.

Cajun seasoned and grilled, served with a creamy horseradish sauce .

"Scampi style” topped with shrimp sautéed in a garlic, lemon butter, white wine sauce.

Honey bourbon glazed with smashed potatoes and vegetables.

Grilled mahi topped with a light lemon beurre Blanc finished with fresh arugula salad and nola rice.

Large shrimp topped with crab meat and Louisiana beurre Blanc. Choice of one side.

Pan seared with roasted red pepper aioli. Choice of one side.

Crispy fried grouper fillets served with golden fries, a lemon wedge, creamy tartar sauce, and a side of coleslaw.

Golden-brown fried scallops paired with crispy fries, served with a lemon wedge and a side of coleslaw and cocktail sauce.

Golden-fried shrimp and grouper fillets paired with crispy fries, creamy coleslaw, tartar sauce, and cocktail sauce.

Louisiana-style rice typically includes bell peppers, onions, and celery, often seasoned with Creole spices.

Crisp shredded cabbage and carrots mixed in a creamy dressing.

Sweet corn mixed with bell peppers, onions, and bacon, seasoned with Cajun spices.

Tender collard greens simmered with onions and savory seasonings.

Golden, crispy potato fries with a light, crunchy exterior and tender interior.

A medley of broccoli, carrots, zucchini, and squash, lightly sautéed to highlight their natural flavors.

Tender red beans simmered with savory spices, served over fluffy rice, and garnished with fresh chopped green onions.

Creamy corn grits topped with shredded cheese and fresh parsley.

Cool and refreshing, harry's personal recipe.

Grilled or fried chicken breast tenders

Fried golden brown

Fresh ground beef hamburger. Add cheese for an additional charge.

A cheesy delight

All-American favorite

Fresh lettuce, tomato and cucumbers with ranch dressing.