Harry Cipriani

Harry's Bar Classics

• Baked Green Tagliolini

  with Ham

• Baked Spinach and Cheese Cannelloni

  with Fresh Tomato

• Calves Liver alla Veneziana

  with Fried Polenta

• Half Free-range Chicken

  served with Sautéed Mixed Vegetables

• Chicken Spezzatino al Curry

  with Rice Pilaf

• Carpaccio alla Cipriani

• Chicken Club Sandwich

  with Bacon, Lettuce and Tomato

• Harry's Bar Hamburger

  with Onion, Lettuce, Tomato and Fries

• Fish of the Day alla Carlina

  with Rice Pilaf

Entree Salads

All Salads Tossed with a Red Wine Vinegar Dressing

• Chicken

  Boiled Chicken, Lettuce, Tomato, Mayo and Egg

• Spinach

  Mushrooms, Walnuts, Crumbled Ricotta and Bacon

• Chef

  anned Tuna, Ham, Swiss Cheese, Egg, Tomato, Greens & Anchovies

• Doge

  Canned Tuna, Asparagus, Avocado, Tomato, Corn and Capers

Soups

• Minestrone

• Gazpacho Soup

• Fish Soup

Appetizers

• Mixed Green Salad

  with Seasonal Leaves

• Cold Green Asparagus

  with Vinaigrette Dressing

• Cucumber, Corn and Cherry Tomato Salad

• Fondo di Carciofi "Braised Artichoke Hearts"

• Baby Artichoke and Avocado Salad

  with Shaved Parmigiano

• Rucola and Cherry Tomato Salad

  with Shaved Parmigiano

• Red Beet Salad

  with String Beans and Goat Cheese

• Cold Veal Tonnato

  with Capers

• Mozzarella di Bufala

  with Kumato Tomato and Basil

• Steak Tartare alla Cipriani

• Soft Polenta

  with Veal Ragú

• Bresaola Della Valtellina

  with Rucola and Parmigian

• Prosciutto Crudo di Parma

  with Mozzarella di Bufala

• Cold Marinated Salmon

• Octopus Salad

  with Olive Oil and Lemon

• Thin Sliced Branzino

  with Olive Oil and Lemon

• Tonno Scottato

  with Braised Fennel and Balsamic Dressing

• Tuna Tartare

  with Mâche Salad

• Fritto Misto

  with Tartar and Marinara Sauces

• Pasta and Risotto

• Spaghetti al Branzino

• Bucatini all' Amatriciana in Bianco

• Baked Eggplant alla Parmigiana

• Rigatoni alla Bolognese

• Penne alla Puttanesca

• Veal Ravioli alla Piemontese

• Tagliardi

  with Veal Ragú

• Risotto

  with Black Squid Ink "Al Nero"

Main Course

• Grilled Branzino

  served with Broccoli Rabe

• Grilled Organic Salmon Steak

  served with Mixed Vegetables

• Pan Roasted Halibut with Fresh Tomato and Capers

  with Rice Pilaf

• Langoustine "Scampi" alla Carlina

  served with Rice Pilaf

• Veal Piccatine al Limone

  served with Yellow Rice Pilaf

• Veal Milanese

  served with Rucola and Tomato Salad

• Pan Roasted Veal Chop Butter and Sage

  served with Sautéed Spinach

• Grilled Lamb Chops

  served with Mixed Vegetables

• Roasted Chicken alla Romana

  with Mashed Potatoes

• Grilled Ribeye Steak

  served with Sautéed Mixed Vegetables

• Pan Roasted Filet Mignon alla Rossini

  served with Peperonata

Desserts

• Choice of Homemade Sorbet

  Lemon, Peach and Raspberry

• Freshly Whipped Vanilla Ice Cream

  Shared by Table

• Homemade Cake Selection

• Crêpes à la Crème

  with Vanilla Ice Cream