Harry's Seafood Bar & Grille

Washington

California

Monterey

Chalk Hill, Sonoma

Moscato D'Asti, Ruffino, Italy

Italy

Toscana

Chateau Ste. Michelle, Washington

Napa/Suisun

Marlborough

New Zealand

CK Mondavi, California

Our twist on a classic. Tender Shrimp, Cajun Sausage, collard greens and Cheddar cheese rolled up and served piping hot with our red bell pepper sauce.

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

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

A classic Cajun dish

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

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

Our popular seasoned cream sauce with sliced mushrooms

A Louisiana tradition

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

Louisiana style with Cajun red eye gravy, diced bacon & creamy sweet corn grits. -Add a smoked sausage link for $3.99-

Topped with shrimp sautéed in a garlic, lemon butter, white wine sauce. Served with choice of side dish.

Sautéed chicken breast with Parmesan basil cream sauce served over a crispy grit cake. Served with choice of side dish.

8oz filet of beef center cut. Scampi Style - topped with tender shrimp in our scampi sauce $4.99. Served with one of our side dishes.

Cajun seasoned and grilled New Orleans style with a creamy horseradish sauce. Served with choice of side dish.

With Harry's dipping sauce. Served with choice of side dish.

Whistlepig 'Piggyback' 6 year rye, brown sugar, Peychaud's bitters and a hint of Absinthe combine in this classic NOLA cocktail.

Banana infused vanilla bean custard, topped with caramelized banana slices, whipped cream and praline pecans.

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

Cool and refreshing, Harry's personal recipe

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

lightly breaded in our seasoned flour and fried. Served with cocktail sauce and Cajun remoulade

A New Orleans tradition of Cajun sausage, rice and creole seasonings. Deep fried and served with our house-made Remoulade

With Remoulade sauce

Corn flake crusted with chipotle aioli and crumbled Feta cheese

Dusted in seasoned corn flour, fried golden and served with traditional tartar and Harry's Po'boy dipping sauces.

Pan seared served with roasted red pepper aioli

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

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

Lightly blackened and served rare over a sesame lime arugula salad. Finished with sriracha aioli and sesame soy glaze

Not your mama's pot pie...Oven baked Andouille cornbread crusted pie with tender Shrimp and Crawfish cooked in a rich, creamy stock. Served with your choice of side dish.

Fresh linguine noodles, tossed with sautéed shrimp, scallops and Manda sausage. Finished with caramelized onion, red bell pepper and a zesty Cajun cream sauce.

Pine nut crusted fillet of blackened redfish set over a rich saffron and sage brown butter cream sauce. Complemented by shiitake mushroom and leak rice medley and garnished with dressed microgreens.

A tender fried chicken breast with lettuce, pickles, red onion and our creamy sriracha aioli. Served with choice of side dish.

Fried or blackened mahi, chipotle aioli, lettuce, pico, blended cheeses and fresh lime. Served with choice of side dish.

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

Served on a fresh bun with lettuce, tomato & onion

Grilled or blackened served on a fresh bun with lettuce, tomato & onion. Served with choice of side dish.

French bread with fried shrimp dressed with lettuce, tomato & pickle. Served with choice of side dish.

Fried or blackened shrimp, chipotle aioli, lettuce, pico, blended cheeses and fresh lime. Served with choice of side dish.

Grilled or blackened, Harry's version of this 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.

Add Bleu cheese and bacon crumbles - $2.99

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

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

Traditional southern creamy crab bisque with a hint of sherry

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.

Paso Robles

California

Sonoma

By the Prisoner Wine Co, California

Argentina

California

Sonoma

California

New Zealand

California

Napa

Napa

Large shrimp topped with crab meat & Louisiana beurre blanc. Choice of one side.

Blackened Redfish served with collard greens and nola rice.

Honey bourbon glazed with smashed potatoes and vegetables.

Fried grouper served with fries and slaw.

Fried scallops served with fries and slaw.

Shrimp & Grouper fried and served with crispy fries & creamy slaw.

Large, hand breaded. Served with crispy fries & creamy slaw

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

Served with Nola rice and vegetables with a light lemon cream sauce.

Two cold water lobster tails grilled or flash fried, served with our Louisiana Beurre Blanc. Choice of one side

Creamy diced slaw

A New Orleans style succotash with sweet corn, diced onions and crispy bacon

With Tasso ham cream sauce (grit cake $1 upcharge when substituted for side dish)

Traditional southern collards slow cooked with smoked ham and Cajun sausage

A flavorful creole seasoned rice cooked with a zesty blend of onions, peppers and tomatoes

A New Orleans tradition

Skin on red potatoes smashed with sour cream and garlic

Creamy southern grits with a hint of fresh sage

Our zesty version of a Bloody Mary made with Tito's Vodka and garnished with a pickled green bean

Nolet's silver gin, blackberry liqueur, fresh lemon juice and a splash of soda

Maker's Mark bourbon, muddled mint leaves, fresh lemon and a hint of peach.

Freshly muddled cucumber, Grey Goose, Elderflower & a hint of citrus

Tito's Handmade Vodka, Mr. Black Cold Brew Coffee Liqueur, Illy cold brew coffee and house made brown sugar simple syrup.

A refreshing blend of St. Germain, Munyon's Paw Paw Florida Liqueur, and muddled basil. Topped with Mionetto Prosecco and Fever Tree Sparkling Pink Grapefruit Soda.

A combination of Dark & Light Rums, Tropicana Orange juice, pineapple & a splash of passion fruit

A seductive blend of Absolut Vodka, Pama Pomegranate Liqueur & Pom Pomegranate Juice, shaken & served chilled

Your Choice of Harry's hand selected, private label bourbons, brown sugar, orange bitters and a Filthy cherry.

Your Choice of Harry's hand selected, private label bourbons, brown sugar, orange bitters and a Filthy cherry.

An update to this classic, copper mug cocktail featuring Basil Hayden Kentucky Straight Bourbon Whiskey. Paired with strawberry puree, fresh lime juice and Fever Tree Ginger Beer.

A southern spin on the Paloma. Espolon Blanco Tequila and Munyon's Paw Paw Florida Liqueur, shaken with fresh lime and ruby red grapefruit juices, then topped with Fever Tree Sparkling Pink Grapefruit Soda.

Olmeca Altos Plata, Bauchant orange liqueur, fresh citrus juice and agave syrup. Finished with a Cajun salt rim.

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 Smashed Potatoes.

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.

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 & our savory Parmesan topping. Choice of one side.

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

California, Brut

Prosecco Brut, Mionetto, Italy

Prosecco Rosé, Mionetto, Italy