- STARTERS
- Freshly Homemade Soup of the Day 6.25
- Seared Scallops with spring onions, chilli and lemon butter 9.75
- Fresh Asparagus and Poached Hen's Egg with hollandaise sauce 9.75
- Buffalo Mozzarella & Griddled Courgettes with slow roasted sweet, baby plum tomatoes & basil pesto dressing (v) 8.95
- Smoked Duck and Mango Salad with watercress, lime, chilli and fresh coriander 9.50
- Crab and Smoked Salmon Pate with pickled cucumber ribbons and toasted brioche 8.95
- Grilled Artichoke and Avocado with beef tomato and herby olive salsa (vg) 8.95
- MAINS
- Lemon Sole Fillets with brown shrimps and parsley butter, served with sautéed new potatoes 22.00
- Pan-Roasted Monkfish with Fresh Thyme served on linguine pomodoro 22.00
- Grilled Swordfish Steak with capers, olives and red pesto oil salsa served with sautéed new potatoes 22.00
- Peppered Lamb Fillet with aubergine caponata and dauphinoise potatoes 23.00
- Roasted Corn-Fed Chicken Supreme Rustico with prosciutto, artichoke and sun-blushed tomato served with braised rice 22.00
- Pan-Fried Calves Liver with caramelised onions, pancetta and fresh sage on creamy mashed potato 20.00
- Char-Grilled Prime English Fillet Steak with béarnaise sauce or au poivre sauce served with hand-cut chips 27.00
- Braised Veal Shoulder with lemon and rosemary served with dauphinoise potatoes 21.00
- Lincolnshire Sausages with Portobello mushrooms and crispy pancetta on a herbed mash 15.00
- Warm Caprese Tart served with avocado and rocket salad (v) 18.00
- PASTA & RISOTTO
- Creamy Saffron Risotto with prawns and fresh asparagus 17.00
- Trofie Pasta, Artichoke and Sun-Blushed Tomatoes with feta crumble and fresh basil (v 16.00
- Linguine Parma Ham with wilted spinach and mascarpone cheese 17.00
- DESSERTS
- French Apple Crumble Tart with vanilla ice cream 6.25
- Harry's Bar Classic Tiramisu with Marsala and fresh raspberry 6.25
- Homemade Chocolate and Fresh Strawberry Mousse 6.25
- Baked Lemon Cheesecake with fresh cream and red berry compote 6.25
- Chocolate Ganache and Praline Truffle Parfait with a light chocolate sauce 6.25
- Selection of finest ice cream or sorbet 6.25
- CHEESE PLATTER
- Cheese Platter served with water biscuits and apple chutney: Winterdale ~ Vignotte ~ Bleu D'Auvergene 10.00
- A 12.5% discretionary service charge will be added to your final bill
- HEAD CHEF - AZIOUZ LAMMALI
- PLEASE NOTE THERE MAY BE A TRACE OF ALLERGENS IN SOME OF THE DISHES, PLEASE ASK A SERVER FOR ASSISTANCE
HARRY'S BAR
BAR & RESTAURANT
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