Savor Sarasota: Harry's Continental Kitchens

525 St. Judes Dr.
Longboat Key, FL 34228-1809
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215_640x480.jpg - Chef/Proprietor Harry Christensen with an enticing selection of Harry's classic dishes.
215_640x480.jpg - Chef/Proprietor Harry Christensen with an enticing selection of Harry's classic dishes.
216_640x480.jpg - It's a family affair!  Proprietor Lynn Christensen, son and General Manager Hal Christensen, and Chef Harry Christensen
216_640x480.jpg - It's a family affair! Proprietor Lynn Christensen, son and General Manager Hal Christensen, and Chef Harry Christensen
217_640x480.jpg - Harry's lovely tropical dining room, fine dining in a relaxed atmosphere
217_640x480.jpg - Harry's lovely tropical dining room, fine dining in a relaxed atmosphere
218_640x480.jpg - At Harry's bar you can enjoy innovative cocktails, an award winning wine list, and extensive selection of beers.
218_640x480.jpg - At Harry's bar you can enjoy innovative cocktails, an award winning wine list, and extensive selection of beers.

Savor Sarasota Menu

DINNER $32 per person | $42 with premium wine pairings | $4 additional for dessert wine pairing

1st Course: (Choice of)
- soups of the day | pairings: Cielo dal 1908, Pinot Grigio, Delle Venezie, Italy, 2017
- baked escargot: maître d’hôtel butter and fresh grated parmesan cheese | pairings: Cielo dal 1908, Pinot Grigio, Delle Venezie, Italy, 2017
- ahi tuna poke tacos: green onion, cucumber, avocado, pickled daikon, sesame ponzu dressing | pairings: Heinz Elfel, Riesling, Qualitatswein, Germany, 2016
- baked tomato pie: pimento cheese, seasoned croutons, tomato-garlic-basil, dressed field greens | pairings: Pierre Rougon “La Sable”, Rose, Luberon, France, 2017
- the happy salad: chevre cheese, toasted pecans, fiji apple, tomato, crispy shallots, bibb lettuce, lemon-honey dressing | pairings: The Ned, Sauvignon Blanc, Waihopai Valley, Marlborough, New Zealand, 2017

2nd Course: (Choice of)- chicken florentine: sautéed breast with baby spinach, garlic, basil, sun-dried tomatoes and fresh parmesan-mornay sauce, wild rice | pairings: Murphy Goode, Pinot Noir, California, 2016
- garlic infused gulf shrimp: bacon, red onion and garlic barbequed butter sauce, smooth grilled corn polenta, fresh vegetables | pairings: Domaine Paul Blanck, Pinot Blanc, Alsace, France, 2017
- pan seared local snapper: mango basil risotto, brazilian orange butter sauce | pairings: Mer Soleil, Reserve Chardonnay, Santa Barbara County, 2015
- PBR beer seafood soft-shell crab: over cashew-ginger slaw with garlic-key lime aïoli | pairings: The Ned, Sauvignon Blanc, Waihopai Valley, Marlborough, New Zealand, 2017
- bacon wrapped short rib: soy sauce-brown sugar glaze, asian style sweet potato mash, fresh vegetables | pairings: Conundrum by Caymus, Red Blend, California, 2016

3rd Course: (Choice of)
-desserts of the day

LUNCH $16 per person | $24 with premium wine pairings

1st Course: (Choice of)
- chef harry’s soup of the day
- vichyssoise: chilled potato and leek soup, laced with cream
- fresh chunky gazpacho: with gulf shrimp and seasoned croutons | pairings: Cielo dal 1908, Pinot Grigio, Delle Venezie, Italy, 2017
- spanish tapas: brie and artichoke crostini; prosciutto and eggplant crostini; and bruschetta of tomato, basil, garlic and olive oil | pairings: Pierre Rougon “La Sable”, Rose, Luberon, France, 2017
- crispy volcano roll: stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce | pairings: Heinz Elfel, Riesling, Qualitatswein, Germany, 2016
- classic caesar: topped with crumbled blue cheese, croutons, sliced tomato and anchovy | pairings: Cielo dal 1908, Pinot Grigio, Delle Venezie, Italy, 2017

2nd Course: (Choice of)
- coconut gulf shrimp: orange chili dipping sauce and coconut jasmine rice | pairings: Domaine Paul Blanck, Pinot Blanc, Alsace, France, 2017
- baked macadamia nut crusted salmon: orange poppy seed sauce, mediterranean rice | pairings: The Ned, Sauvignon Blanc, Waihopai Valley, Marlborough, New Zealand, 2017
- harry’s famous crab cakes: with rémoulade, mediterranean rice and fresh vegetables | pairings: Cielo dal 1908, Pinot Grigio, Delle Venezie, Italy, 2017
- chicken florentine crepe: chicken breast and spinach in a cream sauce wrapped in a french crêpe, served with sautéed fresh vegetables | pairings: Murphy Goode, Pinot Noir, California, 2016


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Harry's features globally inspired coastal cuisine with an emphasis on local seasonal flavors. Served in a beautiful garden setting plus outside bistro patio. A Longboat Key landmark since 1979.
- Lemonade
- Coffee

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