Cuisine Mediterranean taste and flavors

Starters

• Oysters from Utah Beach from Monsier Jean Paul
• Marinated salmon with orange and ginger with slice of oranges and fennel
• Fried vegetables and fruit with mayonnaise sauce, ginger and hot chilli pepper
• Lobster salad with extra virgin olive oil, lemon dressing and pink cocktail sauce
• Burrata with sprouts of endive catalogna and Cantanbrico anchovies
• Spicy stewed salt cod with grilled polenta (corn flour mousse)
• Harry's Bar Salad with Arugola salad, bacon, avocado, boiled eggs, turkey, emmentaler cheese and cherry tomatoes
• San Daniele Raw Ham with parmigiano and pear salad
• Beef Tartare Harry’s Bar style with artichokes salad and ewe’s cheese mayonnaise
• Eggplants “parmigiana style” with tomatoes and buffalo mozzarella
• Eggs with parmigiano sauce, black truffle and spinach sprout
• Foie Gras escalope with dried figs, Porto wine sauce and brioche bread

First Course

• Vegetable soup
• Onion soup au gratin with crouton and cruyère
• Spaghetti with prawns and turnip tops stir in the bottarga
• Fusilli (spiral-shaped pasta) with monkfish tripe, mint and ewe’s cheese
• Tagliatelle with lobster and fresh cherry tomatoes
• Risotto with lemon marinated sea bass and aromatic herbs
• Extra-crispy toasted rice Milanese style with brown meat sauce
• Trofie (short pasta) with cheese, pepper and black truffle
• Pappardelle (large tagliatelle) with artichokes, pork jowls, ricotta and thyme
• Veal braised stuffed ravioli with rosemary meat stock
• Tagliolini (thin tagliatelle) with white meat sauce and Castelmagno cheese
• Spaghetti Amatrice style with tomatoes, ewe’s cheese and pork jowls

Main courses

• Grilled slice of Salmon with parsley olive oil
• Slice of amberjack with pizzaiola sauce (tomatoes oregano, garlic and parsley) and crunchy turnip tops
• Squid and prawns fry with mayonnaise sauce, ginger and hot chilli pepper
• Sea bass in salt crust with aromatic herbs Harry’s Bar (for 2)
• Beef fillet Rossini Style (black truffle and foie gras sauce)
• Milanese style veal escalope
• Braised Veal cheek with Cesanese red wine sauce and potatoes and chestnuts purea
• Rack of lamb in a crust of aromatic herbs
• Duck breast à l’orange
• Chicken breast with sautè wild mushrooms
• Fillet “Chateaubriand” served with Béarnaise sauce (for 2)

Hamburger and side dishes

• Harry’s Bar hamburger with cheese (lettuce, tomatoes, french fries*)
• Chickpea Vegan Burger (lettuce, tomatoes and green salad)
• Harry’s Bar Club Sandwich (lettuce, tomatoes, crispy bacon, turkey, hard-boiled eggs, mayonnaise and french fries*
• Roast potatoes
• French fries (fried potatoes*)
• Potato puree au gratin with parmesan cheese
• Roman style artichoke
• Seasonal vegetables
• Grilled red chicory (radicchio)
• Mixed salad

Dessert

• Tiramisù
• Chocolate cheesecake
• Sour black cherries cheesecake
• Warm apple pastry with vanilla sauce and cinnamon ice cream
• Golden chocolate sphere filled with pistachio mousse and raspberries
• Honey semifreddo parfait with glazed apple in red wine sauce
• Rum babà (leavened cake saturated with rum) with chocolate ganache
• Caramel mousse with citrus fruit stuffed cannolo and tangerine sauce
• Wild berries with lime and mint sauce
• Fresh fruit in season

Sherbets

• Strawberry, Lemon

Ice Creams

• Chocolat, Cream, Hazelnut, Cinnamon, Pistachios