Harry’s serves a frequently changing menu of small bites, and we ordered three of them. The first one we dove into was the deviled eggs topped with caviar, truffle infusion and chives. At first bite, the truffle takes center stage, but then the caviar adds a salty, umami flavor. The order only came with three deviled eggs, so we agreed to split the third because they were simply that good.
Next up was the oven-roasted tomato tart, which was my favorite thing I ate that evening. The puff pastry was perfectly flaky and the natural sugars in the tomato caramelized in the roasting process, making it sweet. The goat cheese offered a smooth texture and complemented the tangy balsamic reduction and herbal notes from the basil. To round out the savory portion of our evening, we ordered the 24-hour Guinness braised short rib, which is sort of an elevated build-your-own-slider situation. Chandler described the texture of the short rib as “melt-in-your-mouth,” and I’d have to agree.
For dessert, we couldn’t decide between the three offerings, so we went with all of them and ordered the petite sweets trio. Each one packed a punch when it came to flavor, and I particularly loved the strawberry mousseline with balsamic caviar served on a mini cone. I will say their small size and structure made them hard to split evenly, which is honestly just an excuse to order your own.
When you’re ready to leave, be sure to ascend the spiraling stone staircase up to the Worman House. Since it was our first time visiting, we had the fortune of getting to see the grandeur of this circa-1920s beauty with fresh eyes. The ornate wood carvings and massive fireplaces evoke an enchanting, old-world feel right in the Ozarks.