Pink Sands Resort on Harbour Island

The Harbour Lounge Restaurant Menu

A landmark bar-restaurant on Briland for many years.
Located on Bay Street near Government Boat Dock.


  • Soup du Jour - The chef's special soup of the day.
  • Conch Fritters - Savory fried conch fritters served with tomato and mayonnaise dipping sauce.
  • Smoked Dolphin Dip - Homemade and served warm in a crock with toasted pita chips for dipping.
  • Cracked Conch - Tenderized conch lightly battered and fried. Served with homemade tartar sauce.
  • Grouper Beignets - Crispy grouper bites with homemade tartar sauce.
  • Grilled Jerked Chicken on a Skewer - Chicken marinated in soy, garlic and cloves. Grilled and served with Dijon mustard and orange marmalade dipping sauce.
  • Conch Chowder - Local favorite, a thick, rich, conch and vegetable soup.
  • Spicy Tequila Shrimp - Flavorful appetizer prepared with four large seasoned shrimp and sauteed with a butter, white wine, tequila and shallot reduction.


  • Garden Salad - House salad of seasonal lettuce, fresh sliced vegetables and your choice of salad dressing.
  • Caribbean Salad - Healthy salad prepared with seasonal mixed greens, fresh fruits, blue cheese crumbles, maple roasted pecans, and balsamic vinaigrette dressing.
  • Caesar Salad - Romaine lettuce tossed with garlic vinaigrette dressing.
  • Grouper Cake Salad - Delicious fresh grouper fish cake topped with a beurre blanc butter sauce. On a bed of seasonal mixed greens with balsamic vinaigrette dressing.
  • Devil Crab Salad - Stuffed blue crab prepared with peppers, onions and blue crab meat. Served with seasonal mixed greens.
  • Chicken or Shrimp Caesar Salad (Grilled or Blackened) - Romaine lettuce tossed with garlic vinaigrette dressing. Chicken breast or four large shrimp brushed with house lime marinade and grilled or rubbed with blackening spices and sauteed.

Entrees - Served with a choice of rice or potatoes and a vegetable medley.

  • Grilled Sirloin Patty - Seasoned with garlic and Worcestershire sauce. Served over lettuce leaf and tomato with french fries.
  • Grilled or Blackened Grouper Fillet Dinner - Fresh grouper fillet brushed with house lime marinade and grilled or rubbed with blackening spices and sauteed.
  • Roasted Duck - Duck roasted with a tropical orange and banana sauce.
  • Vegetable Platter - Skillfully prepared daily selection.
  • Bahamian Smothered Grouper - Fresh grouper fillet smothered with onions, green peppers and tomatoes. Authentic home style recipe.
  • Broiled or Battered Bahamian Lobster Tail - Lobster tail brushed with butter sauce and broiled, served with drawn butter. Or lightly battered and deep fried, served with a honey mustard dipping sauce.
  • Grouper Beignet Dinner - Crispy grouper bites. Delectable seasoned grouper.
  • Grilled Shrimp with Garlic Sauce - Six large shrimp brushed with house lime marinade and grilled. Tossed with a butter and garlic sauce.
  • Shrimp Marinara - Five large shrimp brushed with lemon butter and grilled. Blended with linguini pasta, marinara sauce and feta cheese.
  • Cracked Conch Dinner - Tenderized conch lightly battered and fried. A favorite regional cuisine.
  • New York Strip Steak - Tender twelve-ounce strip, seasoned and grilled to perfection.
  • Pasta Aioli - Linguini pasta lightly blended with fresh herbs, garlic and olive oil.
  • Grilled or Blackened Chicken Breast Dinner - Brushed with the house lime marinade and grilled or rubbed with blackening spices and sauteed.
  • Marinated Filet Mignon - Fillet marinated in ginger, garlic,and teriyaki sauce. Seasoned and grilled.
  • Portobello Mushroom Alfredo - Sliced portobello mushrooms sauteed with onions and green peppers. Blended with penne pasta and alfredo sauce.
  • Honey Pecan Scallops - Honey brushed sea scallops sprinkled with pecans in beurre blanc butter sauce.
  • Soft Shell Crabs Almandine - Seasonal availability. Two jumbo crabs in a lime marinade lightly floured and deep-fried. Served with a garlic beurre blanc butter sauce. Topped with slivered almonds.

Freshly Made Desserts