K.I.S.S. your food
This is a saying I have heard in the culinary profession since day one, and it still creeps up on me from time to time to this day. I have a story to tell that I’d like you to hear through my food. I have traveled through many kitchens and have picked up bits and pieces from each one. My chefs have been as diverse as my dishes. With the New Year right around the bend I believe it’s time to start getting back to my roots of “Keeping It Simple Stupid.”
Harry’s Hideaway is moving towards more focus work and will be open for Dinner Tuesday through Saturday 4pm-8pm and Sunday Brunch 10am-2pm. Our focus is giving our customers the experience they deserve. Cozy inviting atmosphere, good tasting food made with care and of most important a positive memory of their time with us. Our vision is not just to practice cooking and serving but practice everything involved with great detail. From recycling to help keep us going green, connecting with local farms and wineries for more options to networking with neighboring businesses for support and growth. My future plan is not to become a wealthy chef through Harrys but instead an experienced teacher. I wish to give back someday through teaching from all my experiences I’m gathering in this journey. I’d love for you to come experience our concept and help teach me along the way.
December is finally here and is filled with excitement. Our new menu is up and going with all of our local’s favorites such as the King’s Chicken made with grilled baby Portobello mushrooms with a smooth sherry cream sauce and the Dal Mare made with lobster and shrimp ravioli, tomato basil sauce and seared sea scallops. Some of the focus work has come into play with our new vegan and gluten free dish the Garden Grove. Daikon salad with carrots, onions, jalapeno tossed in a carrot and ginger dressing made with agave, cucumber ribbons and our Asian marinated firm tofu with sesame seeds and is served with white rice. At Harry’s you will find twist and turns in all of our dishes. Like our cilantro risotto with cheese stuffed rellenos or our fresh guacamole with fried wonton shells. Here our December features:
- Appetizer: Potato Munchskins – with Bourbon & Bleu Cheese Sauce | Bacon | Monterey Jack Cheese | Sour Cream | Green Onions
- Soup: New England Clam Chowder – with Saltine Crackers
- Salad: Bibb with Blue Cheese Dressing & Crumbles | Bacon | Red Onions | Tomatoes | Balsamic Reduction
- Entrees: 1. Pumpkin & Mascarpone Ravioli with Roasted Butternut Cream Sauce & Fried Sage 2. Bacon Wrapped Apple Stuffed Duck Roulade with Carrot Puree | Fingerling Potatoes & Korean BBQ Sauce 3. Ahi Tacos with Asian Slaw | Guacamole & Pickled Ginger
Spread the word and help a small business.
Chef Mike, Kristy, and Bella
Welcome to October… Great News – We have posted our new updated Menu. Check it out on “The Food” page.
We have our new features ready that we are offering as specials today thru October 20th. Our first is the traditional Bangers and Mash and the other is Cashew Chicken with Shrimp Fried Rice. We are also preparing some special Bread Pudding. Stay Tuned because Dunkeroos are coming……look for more on that later this week….. you won’t believe the taste!!!
Better Than Mama’s Meatloaf with Grilled Veggies
Grilled Sea Scallops with Grilled Veggies
Savory Lobster Mac & Cheese
Wow – I did not realize it has been so long since we posted – sorry but we have been very busy. We have now opened for Lunch from Wednesday thru Saturday and also opened for Sunday Brunch from 10am to 2pm. We have had some wonderful features over the last few weeks with our Grandma’s Bourbon Glazed Meatloaf, Bangkok Sweet & Sour Shrimp, Chicken Marsala and our Potato Jack Stuffed Rellenos leading the pack.
I just procured some excellent Pork Belly and made this wonderful Caramel Glazed Pork Belly meal with Celery Rice. I decided to plate it in a friendly way with it spilling out of a Chinese To-Go box. So if you haven’t been in for a while, give us a call at 928-639-2222 – make a reservation for Dinner or Brunch, or just stop by for Lunch.
I am working on some fantastic Bacon Wrapped Duck Breasts and hope to have a great Chef Shot for you to see soon…. Remember at the Hideaway – The Secret is on Your Plate , It’s Good Food ~ Prepared Well….
Our Newest Creation –
Caramel Glazed Pork Belly with Celery Rice
Chef Mike here – Thank you so much for such a great and warm welcoming for my family to the community. I am very honored and humble to take over such a well established restaurant such as Harry’s. We’ve been crazy busy getting things ready and want to do things right from the start. It’s been very rewarding to see such a strong and positive response to lunch service and the idea also of a breakfast concept.
Because we want to get things right for everyone we’re making a few changes to the schedule. We will be closed Sunday, Monday and Tuesday of next week for additional training due the expected volume for lunch service. Therefore, we will only be open for dinner service Wednesday August 8th to Saturday, August 11th.
Lunch service will then start from 11am to 2pm and dinner service from 4pm to 8pm regularly Tuesday to Saturday starting August 14th. with plans for breakfast to follow in mid -September.
Thank you again from my family and I. Please stop in and say hello, I would love to get to know my community better. Remember – I am YOUR local Chef here to cook for you.
Chef Michael and Kristy Papa welcome you to Harry’s Hideaway Restaurant. We are open for service starting today. Our initial menu will be a small introduction of the new with a little bit of the old. We want to thank you for your understanding in this transition period as we create our new menu. Our hours this week will be from 5pm to 8pm. Next week we plan to open for Lunch from 11am to 2pm and Dinner from 4pm to 8pm. See you at Harry’s!