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We’ve taken the best of Cajun, Creole and Southern flavors
and infused them with a modern twist to create some
truly unique and award winning dishes.

The best of Cajun, Creole
and Southern flavors

-Seasonal Menu-

Featured Chef Specials

4. August, 2017.

Cajun Eggrolls – Tender shrimp, Cajun sausage, collard greens and cheddar cheese rolled up and served piping hot with our Red Bell Pepper Sauce. Shrimp Lafayette – Tender shrimp sautéed with fresh mushrooms, French green beans and Cajun sausage in our zesty Worcestershire cream sauce and served over our famous smashed potatoes. Sundowner – A tropical blend of […]


Q & A with Louie Saig

14. July, 2017.

Founded by Louis and Greg Saig, the original store had about 20 stools and a very limited raw bar menu. It was by chance that our first menu items were influenced by a couple fellas from Louisiana. These bold flavors and unique ingredients made a lasting impression on the development of the menu that you […]


Thank you for 30 great years!

19. June, 2017.

Harry’s first opened it’s doors on June 24th, 1987. 30 Years ago this Saturday! “It’s really hard to believe 30 years have gone by. So many wonderful people from the start have contributed to the development and sustainability of Harry’s.” said Louis Saig, President of Harry’s Seafood Bar and Grille. “This is a time to bring […]

-Seasonal Menu-

NEW Summer Features!

31. May, 2017.

  Smoked Salmon Appetizer – House-cured Atlantic Salmon lightly dressed with a fresh lemon chive aioli. Topped with a Cajun citrus glaze and served with toasted crostinis. Charbroiled Steak Salad – Tender grilled Skirt Steak served over mixed greens tossed in our sweet and tangy cilantro vinaigrette. Topped with grape tomatoes, red onions, croutons, toasted almonds […]


30 YEARS of being “Hooked on Harry’s!!”

30. May, 2017.

Let’s Celebrate 30 years of being “Hooked on Harry’s!” This June 24th marks the day Harry’s first opened for business 30 years ago.  Harry’s began with the Grand Opening of the new festival shopping center, The Jacksonville Landing, located in the heart of downtown on the St. John River.  It was a day of celebration […]

-From the Kitchen-


26. May, 2017.

There are some New Orleans signature dishes you can get anywhere. Many restaurants have some version of “Jambalaya”, and pretty much every sub shop can make a “Po’Boy.” And then, there is Étouffée… This one is for the dedicated purists, you don’t mess around with Étouffée unless you are serious about your Louisiana cuisine. This […]

-Holidays at Harry's-

Mom, you’re the best!

11. May, 2017.

Treat Mom this year to a memorable celebration at Harry’s! Here are some features that are sure to impress your special lady, whether it’s your grandmother, mother, aunt or close friend! We take pride in having a wonderful variety to choose from in order to make those family get togethers pleasing for everyone! View Full Menu Here Now offering E-gift cards for […]


Administrative Professional’s Day Happy Hour

19. April, 2017.

Celebrate your Administrative Professional by treating them to lunch, dinner or Happy Hour at Harry’s! On Wednesday, April 26th we will be extending our Happy Hour time from 11-10pm! (that’s ALL DAY) 🙂 $3 Draft Beer $4 House Wine $4 Premium Cocktails $5 Super Premium Cocktails $5 Harry’s Signature Cocktails   Laissez les bon temps […]

-From the Kitchen-

Good Friday, Great Seafood!

4. April, 2017.

This Easter weekend sit back, relax and “Let the Good Times Roll” while Harry’s does the cooking for you and your family! We are sure to have something for everyone. We have a wide variety of Seafood options including: Salmon, Mahi Mahi, Grouper, Redfish, Shrimp & Scallops. Along with steak, chicken, pork, salads, pastas and […]


Grouper features still available!

4. April, 2017.

By popular demand we have decided to extend featuring the Grouper Meunière and Southern Grouper Fingers! So if you thought you missed your shot at trying these premium dishes, think again! Southern Grouper Fingers – Lightly coated in our signature seasoned corn flour, fried until golden and dusted with Cajun spices. Served with a house made deviled tartar sauce. […]