Harry's Continental Kitchens Dinner Menu

harry’s dinner menu salads harry’s fresh garden salad with choice of balsamic vinaigrette, 8 blue cheese, classical french or russian dressing classic caesar topped with crumbled blue cheese, sliced tomato and anchovy 9 fresh pear salad with crumbled gorgonzola cheese, glazed walnuts 9 and mixed greens drizzled with mango basil vinaigrette buffalo mozzarella and tomato tower with balsamic reduction and extra virgin olive oil 11 grilled parmesan-romaine wedge salad with candied bacon, 11 cherry tomato and blue cheese dressing

small plates and starters baked escargot with maître d’hôtel butter with sherry-shallots-garlic butter 12 pâté maison smooth mixture of liver, truffles and cognac with toast points 13 crispy volcano roll stuffed with crab, cucumber, avocado and green onion 14 served with pickled ginger and soy sauce harry’s famous crab cakes with spicy rémoulade 14 roast duck wontons over ginger asian coleslaw with orange sweet chili sauce 14 PBR beer battered soft shell crab over cashew-ginger slaw with garlic-key lime aïoli 15 double dip shrimp martini classic cocktail and creamy dill dressing 15

4-Course Prix Fixe Sample Menu Please check our website for current menu www.harryskitchen.com 1st Course choice of soup of the day, vichyssoise or gazpacho with baby shrimp 2nd Course ahi tuna carpaccio with olive tapénade, shaved parmesan and garlic crostini Domaine de la Petite Cassagne, Rose, Costieres de Nimes, 2007 steamed PEI mussels in a red curry coconut milk sauce with cilantro and basil Clean Slate, Riesling, Mosel, Germany 2007 diver sea scallop salad with mandarin oranges, roasted red pepper, hearts of palm, cucumber, boston bibb and orange-chili vinaigrette Wente Vineyards, Morning Fog Chardonnay, Livermore Valley, 2007 3rd Course pan-seared yellow tail snapper with vanilla bean beurre blanc, jasmine rice and fresh vegetables Sterling Vineyards, Sauvignon Blanc, Napa Valley, 2007 garlic infused key west pink shrimp with bacon, red onion and garlic barbequed butter sauce, smooth grilled corn polenta and fresh vegetables Mas Carlot, Marsanne-Roussanne, Vin de Pays d’Oc 2007 salmon and salmon pasta sautéed atlantic salmon, nova scotia smoked salmon, gemeli pasta, alfredo dill sauce and asparagus

Diseno, Malbec, Mendoza, Argentina, 2007 4th Course choice of harry’s desserts of the day Croft Fine Ruby Porto, Portugal

$29 per person

$43 with premium wine pairings

*can not be combined with any other discounts *menu items may change without notice

fresh homemade soups chef’s special for the day 7 vichyssoise, a chilled blend of potato and leeks, laced with cream 7 fresh chunky gazpacho with baby shrimp topped with seasoned croutons 7

from the sea market fresh seafood sautéed sea scallops ‘denek’ style with shallots, garlic and fresh apple 34 flamed in apple schnapps served with mushroom risotto *harry’s famous crab cakes with rémoulade sauce, 29 sautéed red potatoes with caramelized onions, fresh vegetables *florida gulf of mexico grouper 36 *grilled keys style topped with pimento, shallots, mushrooms, black olives in a creamy white wine sauce, wild rice, fresh vegetables *française style dipped in egg batter and sautéed with lemon butter sauce seafood pescatore with fresh grouper, sea scallops and shrimp; lightly battered 36 and sautéed with leeks in a lemon and garlic butter sauce over angel hair pasta seared north atlantic salmon topped with straw-raspberry sauce, 28 wild rice, fresh vegetables *seafood cobb with poached shrimp, sea scallops, crabmeat, smoked salmon, 30 avocado, tomato, olives and cucumbers over romaine with a creamy dill dressing PBR beer battered soft shell crab over cashew-ginger slaw 29 with garlic-key lime aïoli garlic infused key west pink shrimp with bacon, red onion and 34 garlic barbequed butter sauce, smooth grilled corn polenta and fresh vegetables

mainland selections *sautéed double chicken breast with wild rice, fresh vegetables 29 *piccata with button mushrooms and lemon butter white wine sauce *française style dipped in egg batter and sautéed with lemon butter sauce *sweet marsala wine sauce with mushrooms *sautéed veal medallions with wild rice, fresh vegetables 35 *piccata with button mushrooms and lemon butter white wine sauce *française style dipped in egg batter and sautéed with lemon butter sauce *sweet marsala wine sauce with mushrooms braised short ribs with smooth grilled corn polenta, 30 fall garden gravy and fresh vegetables *roast maple leaf half duckling with wild berry sauce, wild rice, fresh vegetables 34 black angus center-cut filet mignon stuffed with roasted garlic, gorgonzola butter, 38

bordelaise sauce, sautéed red potatoes with caramelized onions, fresh vegetables *the harwood, seared black angus center-cut tournedos, topped with dijon mustard 38 and a port wine reduction, sautéed red potatoes with caramelized onions, fresh vegetables * Harry’s classic entrees Most entrées can be served as a lite portion for $4 off the menu price. $4 plate fee for split entrées. 20% gratuity will be added to parties of 6 or more. consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

Check out our web site at:

harryskitchen.com