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Classic Menu
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Regional Menu
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HARRY'S BAR, Venice~ BAR ARRIGO, Venezia
Harry's Bar was opened in 1931 by bartender Giuseppe Cipriani. Harry Pickering, a rich, young Bostonian, had been frequenting Hotel Europa in Venice, where Giuseppe Cipriani was a bartender. When Pickering explained to his favorite bartender, Giuseppe, that he was broke because his family found out his drinking habits and cut him off financially, Cipriani loaned him 10,000 lire (about $5,000). Two years later, Pickering returned to the hotel bar, ordered a drink, and said, "Mr. Cipriani, thank you. Here's the money. And to show you my appreciation, here's L40,000 more, enough to open a bar. We will call it Harry's Bar."
Harry's Bar claims credit for the invention of the Bellini and Carpaccio, and is also famous for its Dry Martini, which is served in a small glass without a stem.
Giuseppe's son, Arrigo, and his grandson, Giuseppe, now run the organization.
info from Wikipedia
menu items from THE HARRY’S BAR COOKBOOK by Arrigo Cipriani
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ANTIPASTI
- Appetizers
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CARPACCIO - The most popular dish served at Harry's Bar.
raw American Kobe beef tenderloin sliced paper thin
drizzled with a sauce of homemade mayonnaise, lemon juice & white pepper
Sapphire Hill Russian River Zinfandel 2002
INSALATA HARRY'S BAR - Harry's Bar House Salad
radicchio, Belgian endive, arugula, & watercress
drizzled with Harry's Bar Vinaigrette
Acacia Pinot Noir 2005
PROSCIUTTO E RUCCOLA - Prosciutto di
Parma & Arugula
fresh, peppery arugula covered with thinly sliced Prosciutto di Parma
Pick them up together with your fingers and have a bite of ciabatta!
Tasca d'Almerita Regaleali Bianco 2006
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PRIMI
- Pasta and Rice
TAGLIOLINI ALLE ERBE - Fresh Spinach Pasta
Extra Virgin Olive Oil, fresh mixed herbs, fresh chopped tomato
sprinkled with Parmigiano Reggiano
Bruno Giacosa Arneis 2006
RISI E BISI - Rice & Peas
A very old and simple Venetian dish served almost soupy as at Harry's.
sprinkled with Parmigiano Reggiano
Tandem Van der Kamp Pinot Noir 2004
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SECONDI - Meat
BRANZINO AI CAPPERI - Fresh Sea Bass
lemon-caper-parsley 'fisherman's' drizzle
Doro Princic Tocai Friulano 2004
POLLO AL CURRY - Curried Chicken
Near-East Spice Merchant-inspired flavor of Venice
Pine Ridge Dijon Clones Chardonnay 2005
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