I got some whole chickens in and I’m going to do Chicken Oreganato, a dish I used to do back in Chicago a lot, but its the first time here. Took me 8 years, but better late than never! Its roasted lemon chicken served with roasted potato wedges and peas in a Oregano flavored sauce. I also have wild mushrooms! I am primarily using them in a pasta dish. To that pasta dish you can add chicken, shrimp or oysters, or leave it just mushrooms. Or, I can make you a oyster mushroom appetizer with no pasta for a delicious twist on Oysters Rockefeller (that’s my test version in the pic above)! I made some fresh basil pesto and we’re doing our version of Salad Caprese with vine ripened tomatoes, fresh mozzarella and our pesto! Or we can make a pesto pasta for you with shrimp or chicken! Oh, by the way, Cape Capensis is back!
Big news! Some of the new owners are coming in for dinner Saturday night. Here’s your chance to get to meet them before we fully transition!
In honor of 4th of July, burgers are back! I also have more Salmon/Shrimp sliders, Grilled Shrimp with Bacon, Guacamole and Chipotle Aioli Sandwiches and a few other items up my sleeve. Don’t forget, we’ll be closed on the 4th. Oh yes, Blackened Mahi!
We had a lot of fun while on vacation in Seattle! Lots of food (and drink) and a whole lot of laughs! I’m going to be doing some specials this weekend and next week that have been inspired by some of the dishes we had there and that includes a lot of seafood. I’m going to do a salmon/shrimp burger on Croissant. I’m also going to do a Grilled Shrimp Sandwich on Ciabatta with Arugula, Bacon, Guacamole and Chipotle Aioli. I’m going to do Blackened Mahi and serve it with Asparagus Salad and a few other things. I’ve got grilled Lamb Chops. I’m also planning on doing Fried Chicken with Mashed Potatoes and Gravy. Please note, I said “planning”. I have a lot of things to do, so hopefully I’ll get it all done!
This is the grilled shrimp sandwich I had while in Seattle. I hope mine is half as tasty!
Hi everybody! Well, we’re getting close to retirement! Harry’s Hideaway will close in another 20 calendar days and that’s just 15 more dinner services! Father’s Day, which is Sunday, June 17th, will be the last day that we’ll be open to the public. We will be open that day (we’re usually closed on Sundays) from 12 Noon to 2pm to say goodbye and sell food to go. We will not be taking reservations for that day or having any sit down dinner service. Its just food to go! And to say goodbye to Adele! People can say goodbye to me, but its really Adele that everyone’s going to miss!
In the meantime, I’ll be doing Southwest Meatloaf as a sandwich or a dinner, got some Pork Shanks going and also doing a Charcuterie/Cheese Platter for a fun nosh-able dish! Got Bleu Cheese for a Bleu Cheese Apple Salad with Walnuts. Also, getting in some Tallegio Cheese and Goat’s Cheese for the platter. I am planning on having some Chicken Saltimbocca and I have a few other items up my sleeve!
Starting this week we are closed for lunch. Harry can’t take the long hours on his feet, so we’re back to being open for dinner only, Tuesday through Saturday. We’ll open at 5:30PM and close somewhere around 7:30PM. So we’re opening up a little later, but staying open a little longer. Think of it as “more daylight savings time” summer hours! So Harry will be back down to a 7 hour day (prep time + 2 hours open + clean up time) and that should help his feet and lower legs.
OK enough about Harry and his legs and the hours, let’s talk about the menu and specials! Since we’re not open for lunch, pulled pork and hamburgers are going to become a thing of the past! Sorry. But you will be able to get them for a little while longer. We’re doing Walleyed Pike this week as our fish special and Veggie Pasta with Meatballs as our pasta special. We also have Smoked Salmon and Potato Pancake as an appetizer and we have an Apple Bleu Cheese Salad with Walnuts.
On a final note (literally), there’s not too much left of May, and June will see us on vacation for a week and several days. Plus, we’re not planning on being open in July and August. But we are talking to a few people about buying the restaurant, so maybe that can be averted! We’ll see. So come on in while you can. This has been a great little restaurant for me and Adele and we want to thank each and everyone of you for making Harry’s Hideaway a success.
Its been a while since I did a video, so check it out!
We had a fantastic Cinco de Mayo week and sorry to say, but that’s my last one! This week Cape Capensis is back! I’m going to do a Chicken Caesar Wrap and have all kinds of burger specials and you can add bacon to all of them! Bistro Bacon is back! There will also be some Chicken Saltimbocca around and some Mediterranean Pasta too with artichokes and olives! I’m getting in a wheel of Bleu Cheese, so that will be on a burger with caramelized onions and in a Apple Bleu Cheese Salad with Walnuts. Come on in and check it out! Let’s have some fun!
We’re going to have lots of Mexican inspired specials tonight for Cinco de Mayo. Pork Osso Bucco with Black Bean Corn Cakes and Green Hatch Chili Sauce, Grilled Chicken with Chocolate Mole Sauce, Taco Plates with Beef Barbacoa, Roasted Chicken or Blackened Mahi, Harry’s Chili Rellenos, Chicken Quesadillas and we have a little of our Elote (it was a big seller during the week, sorry!).
Southwest food specials all week long! Quesadillas, Southwest Pork Osso Bucco, Salsa and Chips, Guacamole, Fish Tacos, Beef Barbacoa Tacos, Chicken Tacos and more! Please note the specials will come and go, so they won’t all be on at the same time. But we’ll have plenty of fun! Thanks!
Everybody’s Irish this week! Corned Beef and Cabbage, Reubens, Irish Lamb Stew and more as we get into the week. I’m going to get some Trout in. I’m going to do Parsnip Soup, Soda bread and maybe some Irish desserts.