BRUSCHETTA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Balsamic marinated goat cheese topped with green olives,
served with herbed Roma tomatoes and grilled French bread.
FOIE GRAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Fresh duck liver pan seared, served over toasted brioche and topped
with a pineapple-toasted pecan relish.
HOT LOBSTER CILANTRO MARTINI . . . . . . . 16
Lightly breaded, quick-fried lobster medallions finished
in a rum cilantro sauce.
CRABCAKES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Lump crabmeat, fresh breadcrumbs, herbs and spices,
pan-fried and served over jalapeño béchamel, sriracha and
red pepper aioli sauces.
FRESH MOZZARELLA BRIOCHE . . . . . . . . . . . 14
Sliced fresh mozzarella coated with a brioche breading, pan fried
in extra virgin olive oil, served over a cracked peppercorn tomato broth, topped with a prosciutto, fig and chopped olive relish.
PRINCE EDWARD ISLAND MUSSELS . . . . . 12
Fresh Atlantic mussels, tossed in a spicy smoked paprika olive oil,
pan-seared and steamed in a fresh herb seafood broth.
Served with hot potato bread.
EGG ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Crispy wonton wraps filled with white rice, green chiles, seasoned pork and leek pecan slaw, deep-fried and served with soy horseradish sauce, citrus balsamic glaze and sriracha sauce.
SHRIMP & CRAB CHILE RELLENO . . . . . . . . . 15
Gulf shrimp and crab mixed in a manchego cheese blend, stuffed
in a smoked Anaheim chile, wrapped in puff pastry, baked, topped
with a Roma tomato pico de gallo and served over an avocado coulis.
SMOKED CHICKEN PIZZA . . . . . . . . . . . . . . . . . 10
Smoked chicken, tossed in a creamy garlic sauce, topped
with crisp bacon, fresh herbs, Parmesan and mozzarella cheeses.
ITALIAN SAUSAGE PIZZA . . . . . . . . . . . . . . . . . .9
Italian sausage, leeks, herbed tomato sauce, Parmesan
and mozzarella cheeses.
SMOKED PORTOBELLO&GOAT CHEESE PIZZA. 9
Smoked portobello, fresh herb oil, Roma tomatoes, garlic,
mozzarella and goat cheeses.
ANDOUILLE & PEPPERONI PIZZA . . . . . . . . . 10
Sliced andouille sausage, pepperoni, caramelized smoked
red bell peppers, herbed tomato sauce, manchego, mozzarella
and Parmesan cheeses.
SOUP & SALADS
CREAM OF TOMATO BASIL. . . . . . . . . . . . . . . . . 4
SMOKED RED BELL PEPPER & CRAB BISQUE . .6
Smoked red bell peppers, light cream and blue crab.
DINNER SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . .4.5
Choice of balsamic vinaigrette, bleu cheese, honey Dijon,
Cointreau almond vinaigrette, sesame vinaigrette,
basil vinaigrette, creamy Caesar or bacon tomato buttermilk ranch.
HARRY'S ICEBERG WEDGE . . . . . . . . . . . . . . . 11
A wedge of cold iceberg lettuce served with sliced turkey, ham, red onions, crisp bacon, Roma tomatoes, Parmesan cheese and your choice of dressing.
TOMATO AND MOZZARELLA . . . . . . . . . . . . . .10
Roma tomato slices, lightly marinated, layered with fresh mozzarella cheese and mixed field greens tossed in a basil vinaigrette.
SMOKED CHICKEN . . . . . . . . . . . . . . . . . . . . . . . . 10
Diced smoked chicken, Roma tomatoes, fresh grated Parmesan cheese and mixed salad greens tossed with a creamy bacon tomato buttermilk ranch dressing and topped with croutons.
SESAME SMOKED FRIED CHICKEN . . . . . . . . 11
Mixed salad greens, carrots, toasted almonds, tossed in
a sesame vinaigrette, served over a crispy potato ring,
topped with smoked fried chicken and shaved Parmesan.
PROSCUITTO FIG . . . . . . . . . . . . . . . . . . . . . . . . . .12
Prosciutto ham, black mission figs, candied walnuts, bleu cheese crumbles, Bermuda onions, tossed with fresh arugula and
a balsamic vinaigrette.
SANDWICHES
The following sandwiches served with housemade garlic potato chips, crispy fried potatoes or sautéed asparagus.
HARRY'S "KOBE" BURGER. . . . . . . . . . . . . . . .15
Fresh ground American “Kobe” Wagyu beef, chargrilled to order, topped with crispy bacon, mozzarella cheese, iceberg lettuce and Roma tomatoes. Served on an onion bun toasted with a foie gras herb butter and an ancho chile aioli.
DOWNTOWN CLUB . . . . . . . . . . . . . . . . . . . . . . . . 9
Citrus-soy marinated chargrilled breast of chicken, topped with
bacon, mozzarella cheese, iceberg lettuce, avocado and Roma
tomatoes on a toasted herb Parmesan bun with a roasted corn pesto.
PORTOBELLO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Grilled portobello mushroom, spicy cabbage slaw, mixed field
greens, Roma tomatoes and balsamic vinaigrette served on
a toasted potato bun.
SLICED PRIME RIB MONTE CRISTO . . . . . . .13
Thinly-sliced prime rib drizzled with an herbed olive oil, topped with fresh mozzarella cheese, crisp bacon, Roma tomatoes and Dijon mayonnaise, served on pan-fried batter-dipped French bread. (Lunch only.)
WILD MUSHROOM PHILLY . . . . . . . . . . . . . . . . .8
Wild mushrooms sautéed with Bermuda onions and bell peppers, finished in a fresh basil mushroom glacé, with Swiss and mozzarella cheeses. Served on a toasted herb Parmesan bun. (Lunch only.)
SMOKED FRIED CHICKEN . . . . . . . . . . . . . . . . 12
Smoked breast of chicken coated with a spicy herb breading, deep-fried and topped with pepperoni, smoked Gouda, iceberg lettuce and Roma tomatoes. Served with a spicy honey Dijon sauce on a toasted potato bun. (Lunch only.)
PASTA
BEEF STROGANOFF. . . . . . . . . . . . . . . . . . . . . . . .17
Beef tenderloin tips sautéed with wild mushrooms, fresh herbs,
leeks and red bell peppers, finished in a Marsala-Cognac cream sauce and tossed with pappardelle pasta.
TOMATO & FRESH BASIL PAPPARDELLE. . .14
Fresh Roma tomato and basil sauce, finished lightly with cream
and tossed with pappardelle pasta.
SEAFOOD EXTRAVAGANZA . . . . . . . . . . . . . . . 19
Gulf shrimp, mussels, lobster and lump crabmeat sautéed with leeks and Roma tomatoes, finished in a fresh herb Cognac seafood broth and tossed with parsley and garlic linguine.
HARRY'S CHICKEN GOUDA . . . . . . . . . . . . . . . .15
Smoked chicken, bacon and green onions simmered in a smoked
Gouda, Parmesan and mozzarella cream sauce, tossed with
penne pasta, fresh spinach and arugula and topped with breadcrumbs and Roma tomatoes.
ENTREÉS
PRIME RIB OF BEEF . . . . .SMALL 28/LARGE 34
Slow-roasted; served with creamy horseradish sauce and au jus. Served over roasted garlic smashed potatoes and sautéed asparagus. (Dinner only.)
FILET MIGNON. . . . . . . . . . SMALL 26/LARGE 34
Bacon-wrapped filet grilled to order, topped with fresh herb butter, served over roasted garlic smashed potatoes and sautéed asparagus.
FILET MIGNON ROYALE. SMALL 32/LARGE 39
Bacon-wrapped filet grilled to order topped with sautéed crabmeat and sauce béarnaise. Served over roasted garlic smashed potatoes and sautéed asparagus.
PRIME KANSAS CITY STRIP . . . . . . . . . . . . . . . .40
12 ounce center cut prime strip basted with a fresh herb butter, grilled to order, topped with a bleu cheese-caramelized onion Creole demi-glace and served over roasted garlic smashed potatoes.
PINOT NOIR BLACKBERRY DUCK. . . . . . . . . . 23
9 ounce breast of duck marinated in a sweet citrus cinnamon olive oil, chargrilled, served over ginger shiitake basmati rice, braised arugula and spinach and topped with a Pinot Noir blackberry demi-glace.
PORK ROULADE . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Center cut pork loin stuffed with shrimp, crab and spinach dressing,
slow roasted, served over sage chèvre smashed potatoes, chorizo gravy and topped with braised arugula and spinach.
JUMBO SEA SCALLOPS . . . . . . . . . . . . . . . . . . . 23
Jumbo sea scallops basted with a vanilla scented sesame olive oil, charbroiled, served over a smoked red bell pepper seafood broth, roasted corn risotto and topped with a Roma tomato-Parmesan relish.
ATLANTIC SALMON . . . . . . . . . . . . . . . . . . . . . . .19
Fresh Atlantic salmon fillet, pan-seared, sautéed with smoked
red bell peppers, leeks, fresh herbs, finished in a citrus pepper vodka sauce and drizzled with an avocado coulis. Served over smoked portobello risotto.
RAINBOW TROUT . . . . . . . . . . . . . . . . . . . . . . . . 21
Fresh boneless trout dredged in red pepper aioli and pecan
focaccia breading, pan-fried and served with a spicy almond,
crawfish and green bean cream sauté.
ROASTED CHICKEN . . . . . . . . . . . . . . . . . . . . . . 23
Half marinated roasted chicken, served over sage chèvre smashed potatoes, a Marsala wild mushroom-bacon demi-glace broth and topped with braised arugula and spinach.
HARRY'S MEATLOAF. . . . . . . . . . . . . . . . . . . . . .16
A special blend of slow-roasted ground beef, pork and veal, topped with sweet tomato sauce and caramelized onions. Served between layers of roasted garlic smashed potatoes with a Cabernet demi-glace and sautéed asparagus.
SIDES
ROASTED GARLIC SMASHED POTATOES . . . .5
SAGE CHÈVRE SMASHED POTATOES. . . . . . . .6
SMOKED PORTOBELLA RISOTTO . . . . . . . . . . .4
ROASTED CORN RISOTTO. . . . . . . . . . . . . . . . . . .4
CRISPY FRIED POTATOES. . . . . . . . . . . . . . . . . . 4
BRAISED ARUGULA & SPINACH . . . . . . . . . . . .3
SAUTÈED ASPARAGUS . . . . . . . . . . . . . . . . . . . . .4
SPICY ALMOND, CRAWFISH & GREEN BEAN CREAM SAUTÉ. . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
HOUSEMADE GARLIC POTATO CHIPS . . . . . . 2
DESSERTS
SACHER TORTE. . . . . . . . . . . . . . . . . . . . . . . . 8
Chocolate and blackberry cake enrobed in dark chocolate ganache.
Served with blackberry ice cream swirled with pecan praline.
COCONUT LIME CRÈME BRÛLÉE. . . . . . . 7
Coconut lime crème brûlée served with sweet mango salsa and a coconut tuile.
LEMON TIRAMISU. . . . . . . . . . . . . . . . . . . . .8
Layers of rich lemon mascarpone cream between ladyfingers soaked in limoncello syrup.
Served with raspberry sauce and a skewer of fresh raspberries.
HARRY'S HOUSEMADE CHEESECAKE. . .7
Ask your server for today’s creation.
PREMIUM ICE CREAMS . . . . . . . . . . . . . . .3
Housemade Selection and Vanilla
BAR SNACKS & SMALL PLATES
Available 4—7 p.m. in the cocktail/bar area only.
HARRY’S LOADED POPCORN . . . . . . . . . . . . 2.5
Popcorn tossed with toasted almonds, peanuts, dried cranberries
and brown sugar caramelized bacon.
CHICKEN & BACON KABOBS . . . . . . . . . . . . 4.5
Skewered herb marinated chicken and bacon, chargrilled
with
a citrus barbecue sauce, served over cognac carmelized bermuda
onions and peppers and topped with a roasted corn relish.
BRAISED PORK SOFT TACOS. . . . . . . . . . . . 5.5
Ancho seasoned braised and pulled pork shoulder, cilantro sour cream,
tomato pico de gallo and crispy tortilla strips in flour tortillas.
SHITAKE MUSHROOM LETTUCE WRAPS. . 4
Shiitake mushrooms, smoked red bell peppers, toasted walnuts,
green onions, tossed in a cilantro rice wine sauce, with iceberg lettuce
and drizzled with citrus balsamic glaze.
PEEL & EAT SHRIMP . . . . . . . . . . . . . . . . . . . . .5
A dozen gulf shrimp simmered in a spiced cayenne boil,
served chilled with traditional cocktail sauce.
COCKTAIL MENU
SIDE CAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
E&J brandy, Cointreau, lemon juice,
simple syrup and an orange sugar rim.
LYCHEE FIZZ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Prosecco, Chambord and fresh lychee puree.
BLACKBERRY MOJITO. . . . . . . . . . . . . . . . . . . . 8
Blackberries, mint, lime juice, simple syrup,
Don Q rum, topped with ginger ale.
PONCHE AGAVE. . . . . . . . . . . . . . . . . . . . . . . . . . 8
Patrón, agave nectar, fresh cilantro,
orange and lime juice and a splash of beer.
BULLEIT MANHATTAN . . . . . . . . . . . . . . . . . . . 8
Bulleit bourbon, sweet vermouth, homemade brandied
cherries, served on the rocks.
BLOODY MARY . . . . . . . . . . . . . . . . . . . 7
Tomato juice, spices, grated horseradish,
lime juice, Absolut vodka.
WINES