Brunch Menu

Saturday and Sunday served
11:00am–2:30pm

Appetizers

Pastry Board 10
banana walnut bread, sticky buns, cheddar chive scones 

Carrot Ginger Soup 10
spiced creme fraiche & tempura maitake

Mozzarella House Burrata  12
roasted beets, pickled beet puree & dried fruit jam

Strawberry Fritters 10
strawberry rhubarb jam & coriander sugar 

Greek Yogurt Parfait 12
Berries, Granola, Honey & Mint

Harvest Caesar Salad 12
Crisp Romaine, Garlic Anchovy Dressing & Parmesan Biscotti

Classic Shrimp Cocktail* 16
cocktail sauce & lemon

New England Oysters 19
champagne mignonette, cocktail sauce & lemon 

 

Entrees

Painted Hills Farm Striploin "Steak Frites"* 24
sunny side up eggs, lettuce greens, hand cut fries & bordelaise

Goat Cheese Omelette* 16
asparagus, potatoes, frisée, shallot & chives 

Smoked Salmon Eggs Benedict* 16 
Griddled English Muffin, Herbed Potatoes, Lettuce Greens & Hollandaise

Buttermilk Biscuits & Chorizo Gravy* 14
Fried Vermont Cheddar Cheese Curds & avacado 

Macerated Strawberry Pancakes 14 
North Country Smokehouse Bacon, Whipped Cream & Maple Syrup

The Harvest Burger* 16
archer farms beef, cabot cheddar, mustard aioli, lettuce, tomato & red onion

Crispy Chicken Sandwich * 14
avocado, bacon, grilled onions & spicy aioli 

Desserts

Rum Baba 11
rum soaked cake, caramelized passion fruit, lime tuile, rum raisin whipped cream 

Caramel & Chocolate 11  
almond pate sucrée, whipped caramel crémeux, hazelnut dentelle & mascarpone ice cream

Lemon Tart 11
lemon cream, torched meringue, lemon basil pearls, almond short crust & coconut sorbet

Housemade Ice Cream or Sorbet 8
honey Tuile

refreshing libations

Harvest Bloody Mary
regular or spicy wtih your preference of vodka 

Grand Mimosa  14
cava, orange juice & grand marnier 

If you have specific dietary needs or allergies please inquire about creating a customized menu.

*The Commonwealth of Massachusetts suggests that the consumption of raw or undercooked meat, fish, shellfish, eggs and poultry may be harmful to your health and increase the risk of food borne illness

Note: menu items and photos are subject to change