Harry's Seafood Bar and Grille (110 SE 1st St)

Served with crispy fries and creamy slaw.

Served with crispy fries and creamy slaw.

Served with crispy fries and creamy slaw.

Cornflake crusted with chipotle aioli and crumbled feta cheese.

A new Orleans tradition of cajun sausage, rice, and creole seasonings. Deep-fried and served with our house-made.

Pan-seared served with roasted red pepper aioli.

With remoulade sauce.

With a seasoned blend of three creamy cheeses.

Classic house-smoked salmon blended with cream cheese, lemon, and chive.

Lightly coated in our signature seasoned corn flour, fried golden brown, dusted with cajun spices, and topped with our house-made deviled tartar sauce.

Chopped chicken tenders fried or grilled, diced eggs, bacon, red onions, and cheddar cheese. Served on top of mixed greens tossed with our bourbon street ranch.

Mixed greens, sun-dried cranberries, feta cheese, and house vinaigrette.

Goat cheese, aged balsamic, and fresh arugula with mixed greens in our house vinaigrette.

Grilled or blackened and harry’s version of this timeless classic.

Our signature rice dish with shrimp, chicken, and sausage also available with pasta.

A Louisiana tradition.

A classic cajun dish.

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.

Louisiana style with cajun red-eye gravy, diced bacon, and creamy sweet corn grits.

Our popular seasoned cream sauce with sliced mushrooms.

A pasta classic with sauteed shrimp with garlic lemon butter white wine sauce.

Fresh shrimp, chicken, spinach, and bacon tossed with farfalle pasta and our parmesan basil,and cream sauce.

Served with crispy fries and creamy slaw.

Served with crispy fries and creamy slaw.

Served with crispy fries and creamy slaw.

Sliced bananas sautéed in dark rum, banana liqueur, and poured over vanilla ice cream.

Cool and refreshing, harry’s personal recipe.

Six classic oreo cookies fried in a light and fluffy “beignet” batter, topped with white chocolate bourbon sauce and a drizzle of chocolate syrup.

Cornflake crusted with chipotle aioli and crumbled feta cheese.

A new or leans tradition of cajun sausage, rice, and creole seasonings. Deep-fried and served with our house-made.

Pan seared served with roasted red pepper aioli.

With remoulade sauce.

With a seasoned blend of three creamy cheeses.

Lightly coated in our signature seasoned corn flour, fried golden brown, dusted with cajun spices, and topped with our house-made deviled tartar sauce.

Mixed greens, sun-dried cranberries, feta cheese, and house vinaigrette.

Goat cheese, aged balsamic, and fresh arugula with mixed greens in our house vinaigrette.

Grilled or blackened and harry’s version of this timeless classic.

Our signature rice dish with shrimp, chicken, and sausage also available with pasta.

A Louisiana tradition.

A classic cajun dish.

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.

Louisiana style with cajun red-eye gravy, diced bacon, and creamy sweet corn grits.

Our popular seasoned cream sauce with sliced mushrooms.

Fresh shrimp, chicken, spinach, and bacon tossed with farfalle pasta and our parmesan basil, and cream sauce.

Lightly blackened over a crispy grit cake with tasso ham cream sauce and harry's collard greens.

blackened redfish topped with crab meat served with corn maque choux, smashed potatoes, and finished with our Louisiana beurre blanc.

Blackened grouper fillet crusted with a blend of panko breadcrumbs, creamy parmesan cheese, and finely diced cajun sausage. Set in a velvety red bell pepper sauce and served with smashed potatoes.

Blackened redfish served with collard greens and nola rice.

Served with nola rice and vegetables with a light lemon cream sauce.

Honey bourbon-glazed with smashed potatoes and vegetables.

Grilled Mahi topped with a light lemon beurre blanc finished with fresh arugula salad and nola rice.

Large shrimp topped with a light lemon beliure blanc finished with fresh arugula salad and nola rice.

Sliced bananas sautéed in dark rum, banana liqueur, and poured over vanilla ice cream.

Cool and refreshing, harry’s personal recipe.

Six classic oreo cookies fried in a light and fluffy “beignet” batter, topped with white chocolate bourbon sauce and a drizzle of chocolate syrup.