White shrimp served chilled or steamed with cocktail sauce and lemon.
Lightly breaded calamari deep fried golden brown sprinkled with banana pepper rings. Served with marinara sauce.
Three 2 oz. freshly made crab cakes served over a bed of lettuce and topped with cajun remoulade sauce.
Alligator bites coated in our slightly spicy house breading and deep fried golden brown. Served with boom-boom sauce.
Generous portion of warm tortilla chips loaded with ground bee and chili covered with all of your favorite toppings. Served with a side of sour cream.
Creamy spinach dip with lump crab meat and artichokes served with crispy tortilla chips.
6 Caribbean style fritters deep fried golden brown served with house-made cajun remoulade sauce.
3 jumbo frog legs hand battered and deep fried served with cajun remoulade sauce.
Fresh baked basket of 5 house-made rolls served with honey butter.
6 southern style cornbread balls deep fried golden brown served with cajun remoulade sauce.
Real New England clam chowder with diced potatoes, onions, bacon, herb blend and a light cream broth.
A treat from the bayou with a twist. Andouille sausage, shrimp, rice and okra in our chef's special gumbo with a spicy heat finished with sweet fire-roasted tomatoes. A real southern treat.
A cream based soup with a hint of roasted red pepper and nicely seasoned and full of crab meat.
Crisp romaine lettuce dressed with Caesar dressing, Parmesan cheese curls and toasted herb bread croutons.
A crispy wedge of iceberg lettuce, bacon bits, red onion, tomatoes and blue cheese crumbles.
A fresh mix of iceberg and romaine lettuce, tomatoes, cucumbers, red cabbage, bacon and croutons.
Fresh oysters on the half shell topped with creamy spinach, Parmesan cheese and baked to perfection.
Fresh shucked gulf oysters served with saltines, cocktail sauce and lemon. Steamed or chilled.
Harpoon Harry's crab house's own recipe of real 100% chunky lobster meat mixed with mayo, celery and red onion on 2 split top New England style rolls with lettuce.
4 oz. of fried oysters, sliced tomato, lettuce and cajun remoulade on a hoagie roll.
8 fried shrimp, sliced tomato, lettuce and cajun remoulade on a hoagie roll.
A 1/2 lb. chargrilled black Angus patty with barbecue sauce, grilled onions, cheddar cheese, lettuce, tomato and bacon.
Chargrilled chicken breast, your choice of cheese, with tomato, lettuce and red onion.
A 1/2 lb. chargrilled black Angus patty, your choice of cheese, with tomato, lettuce and red onion.
Jumbo shrimp, sea scallops and grouper fillet, blackened, deep fried or broiled, served with hush puppies, fries and corn.
Sea scallops pan seared served on top of a savory cream sauce. Served with wild rice and chef's vegetables of the day.
Atlantic salmon fillet pan seared and topped with an orange-bourbon glaze. Served with rice and chef's vegetable of the day.
Baked gulf grouper fillet topped with a crunchy crab crust and Parmesan cream sauce, served with rice and chef's vegetable.
12 hand battered gulf shrimp fried to perfection served with house fried, garnished with coleslaw, cocktail sauce and lemon.
Hand-breaded gulf grouper fillets served your choice, fried, grilled or blackened. Served with house fries, garnished with coleslaw, tartar sauce and lemon.
2 of our house made 4 oz. southern style crab cakes topped with a cajun remoulade, served with wild rice and chef's vegetable of the day.
2 catfish fillets fried golden brown in our old fashioned cornmeal breaded. Served with house fried, garnished with coleslaw, tartar sauce and lemon. Served blacked or grilled upon request.
6 oz. of gulf oysters carefully fried to perfection in our southern style cornmeal breading. Served with house fries, garnished with coleslaw, cocktail sauce and lemon.
Beer battered cod fillets fried until crispy and served with house fried, garnished with coleslaw, tartar sauce and lemon.
Baked stuffed flounder topped with a savory cream sauce, served with rice and chef's choice vegetables.
Two 5-6 oz. lobster tails steamed served with rice and chef vegetables served with lobster sauce.
Haproon Harry's scratch made mac and cheese with a generous portion of lobster meat in a 3 cheese cream sauce topped with toasted bread crumbs, crumbled bacon and baked to a golden brown.
Slightly spicy, calamari and large shrimp sauteed in our basil and marinara cream sauce served over buttered linguini.
Large shrimp sauteed with spinach, mushrooms and sun-dried tomatoes finished with a savory cream sauce tossed with cavatappi pasta.
Bacon lover's pasta. Chargrilled chicken breast, bacon, diced tomatoes, garlic, and our house made Parmesan cheese cream sauce tossed with buttered linguini.
Chargrilled chicken breast mixed with alfredo sauce on a bed of linguini pasta.
Sauteed shrimp mixed with alfredo sauce on a bed of linguini pasta.
Ravioli stuffed with claw and knuckle lobster meat tossed in a vodka sauce.
Iceberg lettuce, tomatoes, bacon, red cabbage, cucumbers and croutons.
Crisp romaine lettuce dressed with Caesar dressing, Parmesan cheese curls and toasted herb bread croutons.
10 oz. ribeye and a 5-6 oz. lobster tail served with baked potato and broccoli.
The tenderest of steaks, this lean yet succulent cut of premium black Angus is served with mashed potatoes and chef's choice vegetable.
Choice black Angus juicy with generous marbling. Served with mashed potatoes and chef's choice vegetable.
Well flavored and moderately tender with little marbling. Premium black Angus with mashed potatoes and chef's choice vegetable.
Choice black Angus beef tops, sauteed with mushrooms and onions in a sherry demi-glaze. Served with mashed potatoes and chef's choice vegetable.
Chargrilled chicken breast, served with wild rice and chef;s choice vegetable. Served blackened upon request.
Grilled pork chop topped with a bourbon glaze, served with mashed potatoes and chef's choice vegetables.
6 hand breaded chicken tenders deep fried to a golden brown, served with fries.