STARTERSFried Green Tomatoescorn flake crusted with chipotle aioli & crumbled feta cheese . . . . . . . . . . . . . . . . . . . . . . . . 9 .99

Boudin Ballsa new orleans tradition of cajun sausage, rice and creole seasonings . deep fried and served with our house made remoulade . . 9 .49 Harry’s Signature Crab Cakespan seared served with roasted red pepper aioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 .49

Crab & Eggplant Napoleonpanko crusted eggplant stacked with layers of crab meat topped with parmesan basil cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 .49

Crispy Calamariwith remoulade sauce . . . . . . . . . . . . . . . . . . . . . . . . .10 .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 . . .10 .99

Bacon Wrapped Scallops citrus glazed on mini grit cakes with tasso ham cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 .99

N’awlins Pickle Chipshand breaded and fried served with our chipotle ranch . . . . . . . . . . . . . . . . . . . . . . . . 8 .99

Grouper Fingers lightly coated in our signature seasoned corn flour, fried golden brown, dusted with cajun spices and topped with our house madedeviled 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 . . . . . 14 .99

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

Chicken Caesargrilled or blackened, harry’s version of this timeless classic . . . . . . . . . . . . . . . . . . . . . . .14 .49

add a side salad with entrée . . . . . . . . . . . . . . . 3 .99 salad dressings: harry’s original house vinaigrette, bleu cheese, ranch, creamy sesame soy, harry’s remoulade, honey mustard, bourbon street ranch, chipotle ranch, caesar

STEAK, CHICKEN & PORKserved 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

French Quarter Pork Tenderloin topped with mushrooms and caramelized onions in a creole style herb butter sauce . . .17 .99

Southern Fried Chicken Tenderswith harry’s dipping sauce . . . . . . . . . . . . . . . . . . . . 15 .49

New Orleans Ribeyecajun seasoned and grilled, served with a creamy horseradish sauce . . . . . . . . . . . . . . . . . . . 24 .99

Filet Mignon8 oz filet of beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 .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 creole style herb butter sauce . . . . . . . . . . . . . . . 2 .99

DESSERTSBanana’s 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 .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 . . . . . . . . . . . . . . . . . . . .7 .99

Pecan Piedecadent pecan pie drizzled with rich caramel and paired with vanilla ice cream . . . 6 .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 .49(grit cake 1 .00 upcharge when substituted for side dish)

BOURBON STREETFAVORITES Jambalayaour signature rice dish with shrimp, chicken & sausage! also available with pasta . . . . . . . . . 17 .99

Red Beans & Rice with Smoked Sausagea louisiana tradition . . . . . . . . . . . . . . . . . . . . . . . . . 14 .99 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 .99

Shrimp -N- Grits louisiana style with cajun red eye gravy, diced bacon & creamy sweet corn grits . . . . . . 18 .99

Chicken -N- Gritssouthern fried boneless chicken breast with our sweet corn grits and collard greens, finished with a tasso ham cream sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 .49

Pasta Chicken Louisianneour popular seasoned cream sauce with sliced mushrooms . . . . . . . . . . . . . . . . . . . . . . . 16 .49

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 . . . . . . . . . . . . . . . . . . 18 .99

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

Blackened Red Fishblackened red fish served with collard greens and nola rice . . . . . . . . . . . . . . . . . . . . . . . . . 18 .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 rosemary skewered 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 .99

Twin Rock Lobster Tailstwo 5oz lobster tails grilled or flash fried . choice of one side . . . . . . . . . . . . . . . . . . . . . . 25 .99

FRIED PLATTERSSERVED WITH CRISPY FRIES & CREAMY SLAW

Shrimplarge, hand breaded . . . . . . . . . . . . . . . . . . . . . . . . . . 16 .99

Oysters or Scallopschoose your favorite . . . . . . . . . . . . . . . . . . . . . . . . . 17 .99 Fried Catfisha louisiana favorite . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 .99

SIGNATURE DISHES Salmon Rockefellergrilled atlantic salmon with a traditional rockefeller topping of spinach, bacon & parmesan cheese finished with a champagne cream reduction served with smashed potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 .99

Red Fish Alexandriablackened red fish in a new orleans style cream sauce with tender shrimp, smoked sausage, fresh tomatoes, onion and red peppers . . . . . 20 .49

Shrimp & Scallop Orleanslightly blackened over a crispy grit cake with tasso ham cream sauce and harry’s collard greens . . . . . . . . . . . . . . . . . . . . . . 20 .49 Crab Crusted Red Fish Royaleblackened red fish topped with crab meat served with corn maque choux, smashed potatoes and finished with our louisiana beurre blanc . . . . . . . . . . . . . . . . . . . . . . . 22 .99

French Baked Scallopsthe sweet taste of sea scallops & our savory parmesan topping . choice of one side . . . . . . . 19 .99

Cajun Seared 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 . . . . . . . . . . . . . . . . . . . . . . . 19 .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 Soup Of The Day

Cup...4.99/Bowl...8.99

PO’BOYSshrimp, oyster, or catfish . . . . . . . . . . . . . . 12 .99ultimate po’boy . . . . . . . . . . . . . . . . . . . . . . . . . . 13 .99

BURGERS half pound burgeron a fresh bun with l .t .o . . . . . . . . . . . . . . . . . . . . 12 .49 “harry’s style” Burger . . . . . . . . . . . . . . . . . . . . 14 .49bacon jam burger . . . . . . . . . . . . . . . . . . . . . . . . . . 13 .49

HAND HELDScrispy chicken sandwich . . . . . . . . . . . . . . . . 11 .99 grilled mahi sandwich . . . . . . . . . . . . . . . . . . . 13 .99fried grouper sandwich . . . . . . . . . . . . . . . . 13 .99

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: 8 .99 Prosecco, Lunetta, Italy . . . . . . . . .Split: 8 .99 Chandon, Brut, California . . . . . . . . . . . . . . . . . . . . .36 .99

Alternative WhitesWhite Zinfandel, Beringer, California . 6 .49 . . .22 .99 Moscato, Ruffino, Italy . . . . . . . . . . . . . . . . 8 .49 . . .29 .99 Riesling, Chateau Ste . Michelle Washington . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 .49 . . .29 .99rosé, meiomi, California . . . . . . . . . . . . . . . . 8 .99 . . . 31 .99

Pinot GrigioMezzacorona, Italy . . . . . . . . . . . . . . . . . . . . . 8 .49 . . .29 .99Ruffino, Toscano . . . . . . . . . . . . . . . . . . . . . . 8 .99 . . . 31 .99sterling, vintner’s collection california . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 .99 . . .34 .99

Sauvignon BlancNew Harbor, Marlborough . . . . . . . . . . . . 8 .49 . . .29 .99Kim Crawford, Marlborough . . . . . . . . . . 9 .49 . . .33 .99 Ferrari Carano, Fumé Blanc, Sonoma . . 9 .99 . . .34 .99

ChardonnayLa Terre, California . . . . . . . . . . . . . . . . . . . 6 .99 Chateau Ste . Michelle, Washington . . . . 8 .49 . . .29 .99Meiomi, California . . . . . . . . . . . . . . . . . . . . . 8 .99 . . . 31 .99Mer Soleil ‘Silver’, Santa Lucia . . . . . . . . 9 .99 . . .34 .99

Pinot NoirOyster Bay, New Zealand . . . . . . . . . . . . . . . 8 .49 . . .29 .99Chateau St . Jean, California . . . . . . . . . . . 8 .99 . . . 31 .99Meiomi, California . . . . . . . . . . . . . . . . . . . . . 9 .99 . . .34 .99

MerlotLa Terre, California . . . . . . . . . . . . . . . . . . . 6 .99 Blackstone, California . . . . . . . . . . . . . . . . 7 .99 . . .28 .99 Sterling, Vintner’s Collection Central Coast . . . . . . . . . . . . . . . . . . . . . . . . . 8 .99 . . . 31 .99

Cabernet SauvignonR . Mondavi “Private Selection” Central Coast . . . . . . . . . . . . . . . . . . . . . . . . . 8 .49 . . .29 .99 Dynamite, Mendocino . . . . . . . . . . . . . . . . . . 8 .49 . . .29 .99 Rodney Strong, Sonoma . . . . . . . . . . . . . . . 9 .99 . . .34 .99Franciscan, Oakville . . . . . . . . . . . . . . . . . 11 .99 . . .44 .99

Alternative RedsShiraz, Greg Norman Estate, Australia 8 .49 . . .29 .99 Zinfandel, Rosenblum Cellars California . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 .49 . . .29 .99 Malbec, Terrazes, Argentina . . . . . . . . . . . 8 .99 . . . 31 .99Red Blend, Dreaming Tree, Crush by Dave Matthews, North Coast . . . . . . . 8 .99 . . . 31 .99

WINE

SIGNATURE COCKTAILS - 8.99 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 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 Sauza Blue Tequila, Patrón Citrónge, Blue Curacao & Grand Marnier

The RoyaleA refreshing blend of Crown Royal Regal Apple,

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,

Elderflower & a hint of citrus

Good Food, Good Times and All The Flavors of New Orleans!hsa dinner 8-17

CRAFT BEERSSam Adams Seasonal 5 .49Bells 2 Hearted IPA 5 .99Fat Tire Amber Ale 5 .49

Dogfish Head 60 Minute IPA 5 .99Magic Hat #9 5 .49

Stone IPA 5 .99Angry Orchard Crisp Apple Hard Cider 5 .49