Harry’s Bar Menu

with spring onions, chilli and lemon butter

with hollandaise sauce

with slow roasted sweet, baby plum tomatoes & basil pesto dressing (v)

with watercress, lime, chilli and fresh coriander

with pickled cucumber ribbons and toasted brioche

with beef tomato and herby olive salsa (vg)

with brown shrimps and parsley butter, served with sautéed new potatoes

served on linguine pomodoro

with capers, olives and red pesto oil salsa served with sautéed new potatoes

with aubergine caponata and dauphinoise potatoes

with prosciutto, artichoke and sun-blushed tomato served with braised rice

with caramelised onions, pancetta and fresh sage on creamy mashed potato

with béarnaise sauce or au poivre sauce served with hand-cut chips

with lemon and rosemary served with dauphinoise potatoes

with Portobello mushrooms and crispy pancetta on a herbed mash

served with avocado and rocket salad (v)

with prawns and fresh asparagus

with feta crumble and fresh basil (v)

with wilted spinach and mascarpone cheese

with vanilla ice cream

with Marsala and fresh raspberry

with fresh cream and red berry compote

with a light chocolate sauce

served with water biscuits and apple chutney: Winterdale ~ Vignotte ~ Bleu D’Auvergene