STARTERSFried Green Tomatoescorn flake crusted with chipotle aioli & crumbled feta cheese . . . . . . . . . . . . . . . . . . . . . .10 .49

Boudin Ballsa new orleans tradition of cajun sausage, rice and creole seasonings . deep fried and served with our house made remoulade . 9 .99 Harry’s Signature Crab Cakespan seared served with roasted red pepper aioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 .99

Cajun Eggrollsour twist on a classic . tender shrimp, cajun sausage, collard greens and cheddar cheese rolled up and served with our red bell pepper sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 .99

Crispy Calamariwith remoulade sauce . . . . . . . . . . . . . . . . . . . . . . . . 11 .99

VooDoo Shrimpsautéed in a creole style garlic herb butter sauce, served with crostinis . . . . . . . . .10 .99

Louisiana Fondeauxa warm shrimp and crawfish dip with a seasoned blend of three creamy cheeses . 11 .99

Bacon Wrapped Scallops citrus glazed on mini grit cakes with tasso ham cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 .49

Salmon Dipclassic house-smoked salmon blended with cream cheese, lemon and chive . . . . . . . . . . . . . . . . 9 .99

Grouper Fingers lightly coated in our signature seasoned corn flour, fried golden brown, dusted with cajun spices and topped with our house made deviled tartar sauce . . . . . . . . . . . 12 .99

DINNER SALADS Garden or Caesar Salad . . . . . . . . . . . . . . . . . . . . . . 8 .99add bleu cheese and bacon crumbles -or- feta cheese and sun dried cranberries . . . . . . . 1 .49

Crescent City Cobbchopped chicken tenders fried or grilled, diced eggs, bacon, red onions, cheddar cheese . served on top of mixed greens tossed with our bourbon street ranch . . . . 15 .49

Blackened Shrimpmixed greens, sun dried cranberries, feta cheese & house vinaigrette . . . . . . . . . . . . .15 .99 Seared Tunaserved rare over mixed greens with a creamy sesame soy dressing . . . . . . . . . . . . . . . .16 .99 Marinated Salmongoat cheese, aged balsamic, fresh arugula with mixed greens in our house vinaigrette . . 17 .99

Chicken Caesargrilled or blackened, harry’s version of this timeless classic . . . . . . . . . . . . . . . . . . . . . .14 .99

add a side salad with entrée . . . . . . . . . . . . . . . 4 .49 salad dressings: harry’s original house vinaigrette, bleu cheese, ranch, creamy sesame soy, harry’s remoulade, honey mustard, bourbon street ranch, caesar

served with choice of side dish

Chicken Jolie Blondesautéed chicken breast with parmesan basil cream sauce served over a crispy grit cake . . . 16 .99 “Harry’s Style” Chickenwith bacon, caramelized onions, mushrooms, jack & cheddar cheeses . . . . . . . . . . . . . . . . . . . . . . 17 .99

Southern Fried Chicken Tenderswith harry’s dipping sauce . . . . . . . . . . . . . . . . . . . 15 .99

New Orleans Ribeyecajun seasoned and grilled, served with a creamy horseradish sauce . . . . . . . . . . . . . . . . . . .25 .99

Filet Mignon8 oz filet of beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 .99

- add 5oz lobster tail for 10 .99 -

“scampi style” - topped with tender shrimp in our scampi sauce . . . . . . . . . . . . . . . . . . . . . 3 .99

“french quarter style” - topped with mushrooms and caramelized onions in a worcestershire herb cream sauce . . . . . . . . . 2 .99

DESSERTSBananas Fostersliced bananas sautéed in dark rum and banana liqueur, poured over vanilla ice cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 .49 Key Lime Piecool and refreshing, Harry’s personal recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 .99 Oreo Beignetssix classic oreo cookies fried in a light and fluffy “beignet” batter, topped with white chocolate bourbon sauce and a drizzle of chocolate syrup . . . . . . . . . . . . . . . . . . 8 .49

SIDE DISHES - 3.99 Red Beans & Rice • Sweet Corn Grits • Smashed Potatoes Nola Rice • Corn Maque Choux • Harry’s Collard Greens French Fries • Seasonal Vegetables • Cole Slaw Fried Grit Cake with tasso ham cream sauce . . . . . . 4 .99(grit cake 1 .00 upcharge when substituted for side dish)

BOURBON STREETFAVORITES Jambalayaour signature rice dish with shrimp, chicken & sausage! also available with pasta . . . . . . . . 18 .99

Red Beans & Rice with Smoked Sausagea louisiana tradition . . . . . . . . . . . . . . . . . . . . . . . . .15 .49 Crawfish or Shrimp Etoufféea classic cajun dish . . . . . . . . . . . . . . . . . . . . . . . . . 17 .99 Chicken & Shrimp Creoleharry’s twist on a new orleans tradition! sautéed chicken, tender shrimp, classic creole sauce and steamed rice . finished with a touch of lemon cream . . . . . . . . . . . . . . . . 17 .99

Shrimp -N- Grits louisiana style with cajun red eye gravy, diced bacon & creamy sweet corn grits . . . . . 19 .49

Chicken -N- Gritssouthern fried boneless chicken breast with our sweet corn grits and collard greens, finished with a tasso ham cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 .99

Pasta Chicken Louisianneour popular seasoned cream sauce with sliced mushrooms . . . . . . . . . . . . . . . . . . . . . 16 .99

Shrimp Scampia pasta classic with sautéed shrimp in garlic lemon butter white wine sauce . . . . . . . . . . . . . 18 .99

French Market Pastafresh shrimp, chicken, spinach and bacon tossed with farfalle pasta and our parmesan basil cream sauce . . . . . . . . . . . . . . . . 19 .99

SEAFOOD Catfish Etoufféefried catfish and nola rice topped with etouffée sauce served with collard greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 .99

Blackened Redfishblackened redfish served with collard greens and nola rice . . . . . . . . . . . . . . . . . . . . . . . . 19 .99 Mahi Mahiserved with nola rice and vegetables with a light lemon cream sauce . . . . . . . . . . . . . 19 .99 Bourbon Street Salmonhoney bourbon glazed with smashed potatoes and vegetables . . . . . . . . . . . . . . . . . . . . 20 .99

Jumbo Grilled Shrimp grilled shrimp served with zesty nola rice, corn maque choux and a touch of lemon cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . 18 .99

Mahi Arugulagrilled mahi topped with a light lemon beurre blanc finished with fresh arugula salad and nola rice . . . . . . . . . 19 .99

Baked Stuffed Shrimplarge shrimp topped with crab meat & louisiana beurre blanc . choice of one side . . . 20 .99

Harry’s Signature Crab Cakespan seared with roasted red pepper aioli . choice of one side . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 .99

Twin Rock Lobster Tailstwo 5oz lobster tails grilled or flash fried . choice of one side . . . . . . . . . . . . . . . . . . . . 27 .99

FRIED PLATTERSSERVED WITH CRISPY FRIES & CREAMY SLAW

Shrimpextra large, hand breaded . . . . . . . . . . . . . . . . . . 17 .99

Oysters or Scallopschoose your favorite . . . . . . . . . . . . . . . . . . . . . . . . 19 .99 Fried Catfisha louisiana favorite . . . . . . . . . . . . . . . . . . . . . . . . . . 15 .99

consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness . www.hookedonharrys.com

HOMEMADE SOUPSHarry’s Original Gumbo

She Crab Cup...4.99/Bowl...8.99

PO’BOYSshrimp, oyster, or catfish . . . . . . . . . . . . . . 14 .99ultimate po’boy . . . . . . . . . . . . . . . . . . . . . . . . . . 14 .99

BURGERS half pound burgeron a fresh bun with l .t .o . . . . . . . . . . . . . . . . . . . . 12 .99 “harry’s style” Burger . . . . . . . . . . . . . . . . . . . . 14 .99bacon jam burger . . . . . . . . . . . . . . . . . . . . . . . . . . 13 .99

HAND HELDScrispy chicken sandwich . . . . . . . . . . . . . . . . 12 .99 grilled mahi sandwich . . . . . . . . . . . . . . . . . . . 14 .99fried grouper sandwich . . . . . . . . . . . . . . . . 15 .99

SIGNATURE DISHES Redfish Alexandriablackened redfish in a new orleans style cream sauce with tender shrimp, smoked sausage, fresh tomatoes, onion and red peppers . served over white rice . . . . . . . . . . . . 21 .99

Shrimp & Scallop Orleanslightly blackened over a crispy grit cake with tasso ham cream sauce and harry’s collard greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 .99 Crab Crusted Redfish Royaleblackened redfish topped with crab meat served with corn maque choux, smashed potatoes and finished with our louisiana beurre blanc . . 23 .99

Cajun Seared Ahi Tunablackened yellowfin tuna steak seared rare and served over creole fried rice and fresh arugula . finished with sriracha aioli, toasted sesame seeds and a touch of teriyaki . . . . . . . . . . . . . . . . .20 .99

French Baked Scallopsthe sweet taste of sea scallops & our savory parmesan topping . choice of one side . . . . . . 20 .99

Andouille Crusted Grouperblackened grouper fillet crusted with a blend of panko breadcrumbs, creamy parmesan cheese & finely diced cajun sausage . set in a velvety red bell pepper sauce & served with smashed potatoes . . . . . . . . . . . . . .22 .99

CHICKEN & STEAK

Coffee

Pink Lemonade HARRY’S SOUVENIRS Ball Cap - 12.99

T-Shirt - 14.99Sweatshirt - 22.99

Harry’s Hot Sauce - 3.99

Laissez Les Bon Temps Rouler!

Sparkling WinesRosé, Lunetta, Italy . . . . . . . . . . . . . .Split: 9 .49 Prosecco, Lunetta, Italy . . . . . . . . .Split: 9 .49 Chandon, Brut, California . . . . . . . . . . . . . . . . . . . . .36 .99

Alternative WhitesWhite Zinfandel, Woodbridge, California . . 6 .99 . . .24 .99 Moscato, Ruffino, Italy . . . . . . . . . . . . . . . . 9 .49 . . .33 .99 Riesling, Chateau Ste . Michelle Washington . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 .99 . . . 31 .99rosé, meiomi, California . . . . . . . . . . . . . . . . 8 .99 . . . 31 .99

Pinot GrigioMezzacorona, Italy . . . . . . . . . . . . . . . . . . . . . 8 .99 . . . 31 .99Ruffino, Toscana . . . . . . . . . . . . . . . . . . . . . . 9 .49 . . .33 .99Coppola, Diamond Series, California . . 9 .49 . . .33 .99

Sauvignon BlancOyster Bay, New Zealand . . . . . . . . . . . . . . . 8 .99 . . . 31 .99Joel Gott, California . . . . . . . . . . . . . . . . . . 9 .49 . . .33 .99Kim Crawford, Marlborough . . . . . . . . .10 .99 . . .39 .99

ChardonnaySycamore Lane, California . . . . . . . . . . . . . 6 .99 Chateau Ste . Michelle, Washington . . . . 8 .99 . . . 31 .99Rodney Strong, Chalk Hill, Sonoma . . . 9 .99 . . .34 .99Meiomi, California . . . . . . . . . . . . . . . . . . . .10 .49 . . .36 .99

Pinot NoirOyster Bay, New Zealand . . . . . . . . . . . . . . . 8 .99 . . . 31 .99Meiomi, California . . . . . . . . . . . . . . . . . . . .10 .99 . . .39 .99La Crema, Sonoma . . . . . . . . . . . . . . . . . . . . 11 .49 . . . 41 .99

MerlotSycamore Lane, California . . . . . . . . . . . . . 6 .99 Coppola, Diamond series, California . . . 8 .99 . . . 31 .99

Cabernet SauvignonR . Mondavi “Private Selection” Central Coast . . . . . . . . . . . . . . . . . . . . . . . . . 8 .99 . . . 31 .99Rodney Strong, Sonoma . . . . . . . . . . . . . . . 9 .99 . . .34 .99 “Unshackled” by the Prisoner Wine Co, California . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 .49 . . . 41 .99Justin, Paso Robles . . . . . . . . . . . . . . . . . . .12 .49 . . .45 .99

Alternative RedsRed Blend, The Prisoner, Napa . . . . . . . .14 .99 . . .55 .99 Malbec, Terrazes, Argentina . . . . . . . . . . . 9 .49 . . .33 .99Red Blend, Dreaming Tree, Crush by Dave Matthews, North Coast . . . . . . . 9 .99 . . .34 .99

WINE

SIGNATURE COCKTAILS - 10.49 Harry’s Hurricane

A combination of dark & light rums, tropicana orange juice, pineapple & a splash of passion fruit

Big EasyMade with Captain Morgan Original Spiced Rum, Southern Comfort, Amaretto, Banana Liqueur,

Midori, pineapple & sour

SazeracBulleit Rye Whiskey, hints of absinthe & sugar

with a splash of bitters are perfectly balanced by a twist of lemon to create this

New Orleans original cocktail

The Front PorchSouthern Iced Tea, Knob Creek small batch bourbon,

Cointreau Orange Liqueur & freshly muddled mint

Bayou Bloody MaryOur zesty version of a bloody mary made with Tito’s Handmade Vodka & garnished

with a pickled green bean

Southern Mule Our Louisiana twist on this classic .

Bulleit Rye Whiskey & Gosling’s Ginger Beer topped with a hint of lime

Rhythm & Blue Margarita A Mardi Gras version of an electric blue top shelf

margarita . Made with Lunazul Blanco, Patrón Citrónge, Blue Curacao & Grand Marnier

The RoyaleA refreshing blend of Crown Royal Regal Apple, St . Germain Elderflower, Gosling’s Ginger Beer,

& a squeeze of fresh lemon

Pomegranate Martini A seductive blend of Absolut Vodka, Pama

Pomegranate Liqueur & Pomegranate Juice,shaken & served chilled

Cool Goose Martini Freshly muddled cucumber, Grey Goose,

St . Germain Elderflower & a hint of citrus

Good Food, Good Times and All The Flavors of New Orleans!hsa dinner 2-20

CRAFT BEERSSam Adams Seasonal 5 .99

Bells 2 Hearted IPA 5 .99

Fat Tire Amber Ale 5 .99

Dogfish Head 60 Minute IPA 5 .99

Stone IPA 5 .99

Angry Orchard Crisp Apple Hard Cider 5 .99