Harry's Seafood

Specify the combination you want in the special instructions.

Mild and hot or blackened with blue cheese dressing.

Served with remoulade sauce.

Pan seared and served with roasted red pepper aioli.

Panko crusted eggplant stacked with layers of crab meat and topped with Parmesan basil cream sauce.

Corn flake crusted with chipotle aioli and crumbled feta cheese.

Crispy fried shrimp, crawfish and calamari tossed in jazzy sauce - a creamy bayou chili aioli.

Sauteed in a creole style garlic herb buter and served with crustinis.

A warm shrimp and crawfish dip baked with a seasoned blend of three creamy cheeses and mushrooms served with crostinis.

Served with New Orleans inspired soy mustard sauce.

Deep fried and served with chipotle ranch.

Served with mixed greens, sun-dried cranberries, feta cheese and house vinaigrette.

Grilled or blackened and Harry's version of this timeless classic.

Served with mixed greens, Applewood bacon and our balsamic feta dressing.

Served with mixed greens and sesame soy dressing.

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

A classic Cajun dish.

Our signature rice dish with shrimp, chicken and sausage.

A Louisiana tradition.

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

Fresh shrimp, chicken, spinach and bacon tossed with orecchiette pasta and our Parmesan basil cream sauce.

Chicken over pasta in a seasoned cream sauce with sliced mushrooms.

Shrimp simmered in a spicy but savory blend of vegetables and creole tomato sauce.

Shrimp sauteed Louisiana style with Cajun red eye gravy, diced bacon and cream sweet corn grits.

Large shrimp topped with crab meat and Louisiana Beurre blanc. Choice of one side.

Fried catfish and rice topped with etouffee sauce served with collard greens.

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

Grilled or blackened, served with nola rice and vegetables in a light lemon butter cream sauce.

Honey bourbon glazed with smashed potatoes and vegetables.

A savory taste of sea scallops and our creamy Parmesan topping. Choice of one side.

Blackened red fish served with red beans and rice with smoked sausage.

Seared spotted gulf trout topped with a light lemon beurre blanc finished with fresh arugula salad and nola rice.

Lightly breaded catfish. Served with crispy fries and creamy slaw.

Served with crispy fries and creamy slaw.

Large hand breaded shrimp served with crispy fries and creamy slaw.

Shrimp, oysters and catfish. Served with crispy fries and creamy slaw.

Served with crispy fries and creamy slaw.

Rosemary skewered grilled jumbo shrimp served with zesty Nola rice, sweet corn maque choux and touch of lemon cream sauce.

Blackened red fish topped with crab meat served with corn maque choux, smashed potatoes and finished with a Louisiana beurre blanc sauce.

Lightly blackened over a crispy grit cake with tasso ham cream sauce and Harry's collard greens.

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

Grilled Atlantic salmon with a traditional Rockefeller topping of spinach, bacon and Parmesan cheese finished with a champagne cream reduction and served with smashed potatoes.

Crispy spotted gulf trout topped with shrimp and sauteed in a Louisiana brown butter sauce with smashed potatoes and corn maque choux.

Served with bacon, caramelized onions and mushrooms, jack and cheddar cheeses.

Tenderloin medallions topped with shrimp sauteed in garlic, lemon butter and white wine sauce.

Sauteed chicken breasts with Parmesan basil cream sauce and artichoke hearts.

Served with honey mustard.

Served with Harry's dipping sauce.

Tenderloin medallions topped with mushrooms and caramelized onions in a cracked black pepper sauce.

Grilled and topped with goat cheese and sun dried tomato buerre blanc sauce.

Topped with mushrooms and caramelized onion in a creole style herb butter sauce.

Cajun seasoned and grilled New Orleans style with a creamy horseradish sauce.

Signature sweet and smoky bacon jam, cheddar cheese, mayo, lettuce and onion.

Cornflake crusted green tomatoes topped with pimento cheese, crispy bacon strips, lettuce, chipotle aioli and pickled red onions.

Served on a fresh bun with lettuce, tomato and onion.

Your choice of shrimp, oyster or catfish served on a french bread.

Fried shrimp and crawfish fully dressed with a lettuce and pickled red onion slaw and topped with crispy bacon.

Corn totillas filled with fried or blackened shrimp or fish, topped with chipolte aioli, lettuce, tomato and onions.

Grilled mahi served on a fresh bun with lettuce, tomato and onion.

Served with bacon, caramelized onions and mushrooms, jack and cheddar cheese.

Pimento cheese paired with a tender blackened chicken breast topped with pickled chips, lettuce and pickled red onions.

Creamy diced slaw.

Traditional southern collards slow cooked with smoked ham and Cajun sausage.

A New Orleans tradition.

Skin on red potatoes smashed with sour cream and garlic.

New Orleans style succotash with sweet corn, okra, diced onions, peppers and crispy bacon.

Served with tasso ham cream sauce.

Flavorful creole seasoned rice cooked with a zesty blend of onions, peppers and tomatoes.

Creamy southern grits with a hint of fresh sage.

Served with mixed greens, sun-dried cranberries, feta cheese and house vinaigrette.

Grilled or blackened Harry's version of this timeless classic.

Served with mixed greens, Applewood bacon and our balsamic feta dressing.

Served with mixed greens and creamy sesame soy dressing.

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

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

Fresh shrimp, chicken, spinach and bacon tossed with orecchiette pasta and our Parmesan basil cream sauce.

Grilled or blackened over pasta in our mushroom cream sauce.

Shrimp simmered in a spicy blend of vegetables and creole tomato sauce.

Shrimp sauteed Louisiana style with red eye gravy and cream sweet corn grits.

A classic Cajun dish.

Our signature rice dish with shrimp, chicken and sausage.

A Louisiana tradition!

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

A New Orleans original.

Grilled or blackened and finished with bourbon soy glaze.

Fried catfish and rice topped with etouffee sauce.

Choice of shrimp, oysters or catfish. Served with french fries and coleslaw.

Pan seared served with roasted red pepper aioli.

Grilled or blackened, served with a light lemon butter cream sauce.

Lightly blackened over a crispy grit cake with tasso ham cream sauce.

Crispy seasoned tilapia with shrimp sauteed in a Louisiana brown butter sauce.

Seared and topped with a light lemon beurre blanc finished with a fresh arugula dill salad.

Signature sweet and smokey bacon jam, cheddar cheese, mayo, lettuce and onion.

Corn tortillas filled with fried or blackened shrimp or fish, topped with chipolte aioli, lettuce, blended cheeses, tomato and onions.

Served on a fresh bun with lettuce, tomato and onion.

Soft corn tacos with crispy fried chicken bites tossed in our jazzy sauce with lettuce, pico and blended cheeses.

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

French bread sandwich with crispy fried shrimp, dressed with lettuce, tomato and pickles.

Fried shrimp and crawfish fully dressed with lettuce and pickled red onion slaw. Topped with crispy bacon.

Fried whitefish served on French bread with lettuce, tomato and pickle.

Cornflake crusted green tomatoes topped with pimento cheese, crispy bacon strips, lettuce, chipotle aioli and pickled red onions.

Served with bacon, caramelized onions and mushrooms, jack and cheddar cheeses.

Blackened, Monterey jack cheese and pickled red onion slaw.

Gulf oysters served on French bread with lettuce, tomato and pickle.

Pimento cheese paired with a tender blackened chicken breast topped with pickled chips, lettuce and pickled red onions.

Grilled and topped with goat cheese and our house special sun-dried tomato sauce.

Topped with mushrooms and caramelized onions in a creole style herb butter sauce.

Served with bacon, caramelized onions and mushrooms, jack and cheddar cheeses.

Sauteed and served with Parmesan basil cream sauce and artichoke hearts.

Served with honey mustard.

Served with Harry's dipping sauce.

Sliced bananas sauteed in dark rum and banana liqueur and poured over vanilla ice cream.

Cool and refreshing, Harry's personal recipe.

Rich chocolate bread pudding and vanilla ice cream and topped with a white chocolate bourbon sauce.

Six classic Oreo cookies fried in a light and fluffy beignet batter, topped with white chocolate bourbon sauce and a drizzle of chocolate syrup.