Cornflake crusted with chipotle aioli and crumbled Feta cheese.

A New Orleans tradition of cajun sausage, rice and creole seasonings, deep fried and served with our house-made remoulade.

With remoulade sauce.

House-smoked mahi, salmon and poached shrimp. Served cold with crostini toast points.

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

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.

Add bleu cheese and bacon crumbles or feta cheese and sun-dried cranberries.

A timeless classic.

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.

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.

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

Sautéed chicken breast with Parmesan basil cream sauce served over a crispy grit cake.

With harry's dipping sauce.

Our signature rice dish with shrimp, chicken, and sausage! Also available with pasta.

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.

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

Extra large hand breaded.

A tender fried chicken breast with lettuce, pickles, red onion, and our creamy sriracha aioli.

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

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.

Crispily fried chicken bites tossed in our sriracha aioli with lettuce, pico, and blended cheeses.

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

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

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.

Fried shrimp served with fries and slaw unless otherwise specified below.

Fried grouper served with fries and slaw unless otherwise specified below.

Combo platter served with fries and slaw unless otherwise specified below.

A New Orleans original.

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

Marinated salmon finished with a honey bourbon glaze.

Pan seared served with roasted red pepper aioli.

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

Grilled mahi topped with a light lemon beurre blanc finished with fresh arugula salad.

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.

With tasso ham cream 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.

Cool and refreshing, harry's personal recipe.

Grilled or fried chicken breast tenders.

Fresh lettuce, tomato and cucumbers with ranch dressing.