BOURBON STREET SEAFOOD FAVORITES...
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STARTERS Fried Green Tomatoes corn flake crusted with chipotle aioli & crumbled feta cheese 1049 Boudin Balls a new orleans tradition of cajun sausage, rice and creole seasonings deep fried and served with our house made remoulade 999 Harry’s Signature Crab Cakes pan seared served with roasted red pepper aioli 1299 Cajun Eggrolls our twist on a classic tender shrimp, cajun sausage, collard greens and cheddar cheese rolled up and served with our red bell pepper sauce 1099 Crispy Calamari with remoulade sauce 1199 VooDoo Shrimp sautéed in a creole style garlic herb butter sauce, served with crostinis 1099 Louisiana Fondeaux a warm shrimp and crawfish dip with a seasoned blend of three creamy cheeses 1199 Bacon Wrapped Scallops citrus glazed on mini grit cakes with tasso ham cream sauce 1349 Salmon Dip classic house-smoked salmon blended with cream cheese, lemon and chive 999 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 1299 DINNER SALADS Garden or Caesar Salad 899 add bleu cheese and bacon crumbles -or- feta cheese and sun dried cranberries 149 Crescent City Cobb chopped chicken tenders fried or grilled, diced eggs, bacon, red onions, cheddar cheese served on top of mixed greens tossed with our bourbon street ranch 1549 Blackened Shrimp mixed greens, sun dried cranberries, feta cheese & house vinaigrette 1599 Seared Tuna served rare over mixed greens with a creamy sesame soy dressing 1699 Marinated Salmon goat cheese, aged balsamic, fresh arugula with mixed greens in our house vinaigrette 1799 Chicken Caesar grilled or blackened, harry’s version of this timeless classic 1499 add a side salad with entrée 449 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 Blonde sautéed chicken breast with parmesan basil cream sauce served over a crispy grit cake 1699 “Harry’s Style” Chicken with bacon, caramelized onions, mushrooms, jack & cheddar cheeses 1799 Southern Fried Chicken Tenders with harry’s dipping sauce 1599 New Orleans Ribeye cajun seasoned and grilled, served with a creamy horseradish sauce 2599 Filet Mignon 8 oz filet of beef 2799 - add 5oz lobster tail for 1099 - “scampi style” - topped with tender shrimp in our scampi sauce 399 “french quarter style” - topped with mushrooms and caramelized onions in a worcestershire herb cream sauce 299 DESSERTS Bananas Foster sliced bananas sautéed in dark rum and banana liqueur, poured over vanilla ice cream 749 Key Lime Pie cool and refreshing, Harry’s personal recipe 699 Oreo Beignets six classic oreo cookies fried in a light and fluffy “beignet” batter, topped with white chocolate bourbon sauce and a drizzle of chocolate syrup 849 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 499 (grit cake 100 upcharge when substituted for side dish) BOURBON STREET FAVORITES Jambalaya our signature rice dish with shrimp, chicken & sausage! also available with pasta 1899 Red Beans & Rice with Smoked Sausage a louisiana tradition 1549 Crawfish or Shrimp Etouffée a classic cajun dish 1799 Chicken & Shrimp Creole 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 1799 Shrimp -N- Grits louisiana style with cajun red eye gravy, diced bacon & creamy sweet corn grits 1949 Chicken -N- Grits southern fried boneless chicken breast with our sweet corn grits and collard greens, finished with a tasso ham cream sauce 1699 Pasta Chicken Louisianne our popular seasoned cream sauce with sliced mushrooms 1699 Shrimp Scampi a pasta classic with sautéed shrimp in garlic lemon butter white wine sauce 1899 French Market Pasta fresh shrimp, chicken, spinach and bacon tossed with farfalle pasta and our parmesan basil cream sauce 1999 SEAFOOD Catfish Etouffée fried catfish and nola rice topped with etouffée sauce served with collard greens 1699 Blackened Redfish blackened redfish served with collard greens and nola rice 1999 Mahi Mahi served with nola rice and vegetables with a light lemon cream sauce 1999 Bourbon Street Salmon honey bourbon glazed with smashed potatoes and vegetables 2099 Jumbo Grilled Shrimp grilled shrimp served with zesty nola rice, corn maque choux and a touch of lemon cream sauce 1899 Mahi Arugula grilled mahi topped with a light lemon beurre blanc finished with fresh arugula salad and nola rice 1999 Baked Stuffed Shrimp large shrimp topped with crab meat & louisiana beurre blanc choice of one side 2099 Harry’s Signature Crab Cakes pan seared with roasted red pepper aioli choice of one side 2099 Twin Rock Lobster Tails two 5oz lobster tails grilled or flash fried choice of one side 2799 FRIED PLATTERS SERVED WITH CRISPY FRIES & CREAMY SLAW Shrimp extra large, hand breaded 1799 Oysters or Scallops choose your favorite 1999 Fried Catfish a louisiana favorite 1599 consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness www.hookedonharrys.com HOMEMADE SOUPS Harry’s Original Gumbo She Crab Cup...4.99/Bowl...8.99 PO’BOYS shrimp, oyster, or catfish 1499 ultimate po’boy 1499 BURGERS half pound burger on a fresh bun with lto 1299 “harry’s style” Burger 1499 bacon jam burger 1399 HAND HELDS crispy chicken sandwich 1299 grilled mahi sandwich 1499 fried grouper sandwich 1599 SIGNATURE DISHES Redfish Alexandria blackened redfish in a new orleans style cream sauce with tender shrimp, smoked sausage, fresh tomatoes, onion and red peppers served over white rice 2199 Shrimp & Scallop Orleans lightly blackened over a crispy grit cake with tasso ham cream sauce and harry’s collard greens 2099 Crab Crusted Redfish Royale blackened redfish topped with crab meat served with corn maque choux, smashed potatoes and finished with our louisiana beurre blanc 2399 Cajun Seared Ahi Tuna blackened 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 2099 French Baked Scallops the sweet taste of sea scallops & our savory parmesan topping choice of one side 2099 Andouille Crusted Grouper blackened 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 2299 CHICKEN & STEAK
Transcript of BOURBON STREET SEAFOOD FAVORITES...
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
