Another side of the Harry’s menu
A steakhouse may be known for its cuts, but the main course does not always have to come from the grill in the form of beef.
Seafood at Harry’s opens another part of the menu through fish, lobster, salmon, totoaba, and octopus, each prepared with a different combination of cooking technique, sauce, vegetables, and texture.
Harry’s current From the Sea section includes Chilean Sea Bass, Caribbean Lobster Tail, Josper Roasted Salmon, Grilled Totoaba, and Grilled Octopus.
The difference between them is not simply the type of seafood.
Some lean toward richer sauces.
Others rely on citrus, herbs, grilled elements, or vegetable-based accompaniments.
Choosing between them starts with understanding what kind of main course you want.
Raw Bar or cooked seafood: what changes?
Harry’s allows seafood to appear at different moments during dinner.
The Raw Bar focuses on chilled and raw preparations such as oysters, sashimi, tartare, crab, and seafood platters.
The From the Sea section moves in another direction.
Here, heat changes texture, introduces caramelization or char, and allows sauces and warm accompaniments to play a larger role.
That distinction can help shape the meal.
A Raw Bar selection may work as the opening.
A cooked seafood preparation can take the place of the main course.
They belong to the same marine side of Harry’s, but they create very different moments at the table.
Chilean Sea Bass: when the sauce brings richness
The Chilean Sea Bass is served with beurre blanc, roasted cauliflower puree, herb oil, and mixed greens.
The combination moves the dish toward a richer profile.
Beurre blanc adds creaminess and depth, while the cauliflower puree continues that softer texture. Herb oil and greens introduce contrast so the plate does not remain entirely in the same register.
This type of preparation can work for someone who wants seafood while still looking for some of the richness commonly associated with a steakhouse main course.
It is not about making fish feel like steak.
It is about choosing a dish with enough structure and depth to occupy the center of dinner.
Caribbean Lobster Tail: a main course built around the sea
The Caribbean Lobster Tail follows a different path.
Harry’s serves it with roasted endives, mixed greens, lobster sauce, and grilled lemon.
The lobster remains the clear center of the plate.
The sauce reinforces its marine character, while grilled lemon introduces acidity and a roasted citrus note. Endives and greens add another texture around the lobster.
For guests who want seafood to define the main course without moving toward fish, lobster creates one of the clearest choices.
It also connects naturally with other parts of the Harry’s menu, from the Raw Bar to the Caribbean Lobster Risotto.
The ingredient stays consistent.
The preparation changes completely.
Josper Roasted Salmon: vegetables, herbs, and fire
The Josper Roasted Salmon combines roasted beetroot, French green beans, cherry tomatoes, herb vinaigrette, and grilled lemon.
Here, the preparation is built around more than the salmon itself.
Roasted beetroot adds sweetness and earthier notes.
Green beans introduce a firmer vegetable texture.
Tomatoes and vinaigrette move the plate toward acidity and freshness.
The grilled lemon adds another layer of citrus.
This makes the dish useful for a dinner where you want a cooked seafood main course without relying heavily on cream-based sauces.
The Josper also brings fire into the preparation, connecting seafood with one of the techniques closely associated with steakhouse cooking.
Grilled Totoaba: a citrus-forward direction
The Grilled Totoaba is served with carrot confit with rosemary, garlic chips, and citrus dressing.
Compared with some of the richer choices in the section, this combination moves toward herbs, citrus, and vegetables.
Rosemary gives the carrot an aromatic profile.
Garlic chips introduce crispness.
The citrus dressing brings acidity into the plate.
That makes totoaba a useful option for someone looking for contrast within a longer dinner, particularly if earlier courses already included creamy, fried, or highly intense preparations.
A main course does not need to keep increasing the intensity of everything that came before.
Sometimes changing direction is what gives the dinner better balance.
Grilled Octopus: char, chimichurri, and contrast
The Grilled Octopus brings another texture entirely.
Harry’s serves it with chimichurri, sweet potato puree, and leek confit.
The grill gives the octopus a different character from the chilled seafood preparations found in the Raw Bar.
Chimichurri introduces herbs and acidity.
Sweet potato puree brings softness and a touch of sweetness.
Leek confit adds another warm, savory element.
This creates a plate built around contrast.
Grilled and soft.
Herbal and sweet.
Structured and creamy.
For guests who want seafood but prefer a preparation with stronger grilled notes, octopus creates a natural bridge between the marine side of Harry’s and the character of a steakhouse.
How to choose between fish, lobster, salmon, totoaba, and octopus
The easiest way to decide is to start with the profile you want from the main course.
Choose Chilean Sea Bass when you want a richer sauce and softer accompaniments.
Choose Caribbean Lobster Tail when you want lobster to remain the main focus.
Choose Josper Roasted Salmon when vegetables, herbs, and roasted elements sound more appealing.
Choose Grilled Totoaba when you want citrus, rosemary, and a cleaner contrast.
Choose Grilled Octopus when you prefer char, chimichurri, and a more pronounced grilled character.
Texture matters too.
Fish, lobster, salmon, and octopus do not respond to heat in the same way.
Neither do the sauces and accompaniments around them.
The best choice is the one that fits the direction you want dinner to take.
Seafood or steak: you do not always have to choose one direction
A Harry’s dinner does not need to belong entirely to land or sea.
A table can begin with oysters and continue with steak.
Another can start with beef carpaccio and move toward lobster.
Seafood and steak can also coexist when several guests share different dishes.
That flexibility is part of what makes the menu broader than a single category.
The question is not always whether seafood or steak is better.
It is which one makes sense at that point in the dinner.
How to explore seafood at Harry’s
Seafood at Harry’s can move from the freshness of the Raw Bar to the warmth of a grilled or roasted main course.
The choice depends on texture, sauce, cooking method, and what came before.
A richer fish preparation can follow a fresh beginning.
A grilled octopus can create contrast after a colder first course.
Lobster can become the center of the meal.
Salmon or totoaba can bring vegetables, herbs, and citrus into the main course.
Harry’s may be defined by its steakhouse identity, but the menu leaves room for the sea to have its own place.
Not as an alternative to the steakhouse.
As another way to experience it.
