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