Since 1979, Harry Christensen has been on a mission: to bring exciting gourmet cuisine to Longboat Key and the Sarasota area. Today, Harry and his wife, Lynn, are locally known as the passionate purveyors of incredibly fresh seafood, soups, salads, sides and other delicious dishes, using the highest quality ingredients and carefully prepared to enhance, not overwhelm, a dishes natural flavours. Harry’s Continental Kitchens, long a stalwart on Longboat Key, is at the heart of what has become a mini gourmet empire at the corner of Gulf of Mexico Drive and St. Judes Drive, serving wonderfully fresh and beautifully prepared food — what they call “coastal cuisine” — in a white-on-white dining room or outdoor on a pleasant patio. The bar knows its way around a dry martini, and there are a handful of good wines by the glass, as well as a more extensive list by the bottle. Harry’s incredible creations are available at Harry and Lynn's award-winning restaurant, Harry’s Continental Kitchens, from Harry’s Gourmet Deli & Wine Store offering gourmet food to-go and through Harry’s Coastal Catering. Delighting diners on Longboat Key for years, Harry's continues to improve with age offering fresh food with a spoonful of love and splash of panache.
Since 1979, Harry Christensen has been on a mission: to bring exciting gourmet cuisine to Longboat Key and the Sarasota area
Harry's menu of coastal continental favourites
Iced Tea on ice with lemon
Warm homemade scones and banana bread
Harry's Florida Lobster Roll with lush chunks of florida lobster, onion, celery and carrot, and cilantro-lime aïoli on a toasted bun, fresh salad with mango dressing
Harry's 'Nogi' with scrambled eggs, bacon crumbles, cheddar cheese, pico de gallo, avocado, chipotle sauce, and corn tortillas with cheese grits
Harry's Seafood Cobb Salad with jumbo shrimp, fresh sea scallops, crab claw meat and Nova Scotia salmon, avocado, tomato, olives, cucumber over romaine with creamy dill dressing
House Angus Burger with crispy onions, lettuce and tomato on a ciabatta bun with applewood smoked bacon, avocado and cheddar
Old Fashioned German Pancake with Maple Syrup
Hot Grouper Salad with sliced almonds and tomato over fresh spinach with hot sweet and sour lemon dressing
Harry’s Gazpacho with Shrimp
Serves 10-15
Recipe courtesy of chef Harry Christensen
1 English cucumber
1/2 green pepper
1/2 onion
4 tomatoes
1/2 tsp minced garlic
1 tbsp fresh tarragon
1 tbsp fresh basil
1/ cup minced parsley, for garnish
White pepper and salt, to taste
1 tbsp paprika
1/4 cup lemon juice, fresh squeezed
1/4 cup olive oil
1 46 oz can tomato juice
1 lb cooked medium shrimp
Seed and dice cucumbers, green peppers and tomatoes. Dice onion and put together in one large bowl sprinkle herbs on top. In a small bowl combine and dissolve paprika, lemon juice and olive oil. Pour over diced vegetables and herbs, add baby shrimp and tomato juice. Mix together. Chill. Serve with croutons.
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