Happenings
Spring Chef's Dinner on The Terrace at Harvest
Five Course Tasting Menu | 125 Per Person | 75 Optional Wine Pairing
Join us on April 10th as we debut our new spring tasting menu with a special Chef’s Dinner. Enjoy five courses highlighting the season’s freshest ingredients, served on our new Terrace. This dinner will be hosted by Executive Chef Nick Deutmeyer, Executive Pastry Chef Tab Volpe, and Beverage Director Benjamin Chesna. Throughout the evening, they will share the inspiration behind each dish and pairing, offering guests a deeper look into their creative process and culinary inspirations.
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First Course
White Asparagus Grenobloise brown butter, capers, pan-fried spätzle, parsley
Pieropan Calvarino, Soave Classico, Veneto 2024
Second Course
Spinach & Ricotta Raviolo egg yolk, rendered guanciale, pecorino romano, black pepper
Château Fuissé Pouilly-Fuissé Tête de Cuvée 2023
Third Course
Tempura Soft-Shell Crab snap pea & spring onion slaw, charred lemon, malt vinegar aioli
Lingua Franca Avni, Pinot Noir, Willamette Valley 2023
Fourth Course
Grilled Baby Lamb Chops minted pea & cheese samosa, garlic potato purée, baby carrots, cardamom jus
Alberto Ballarin Barolo, Piedmont 2021
Fifth Course
Apricot Paris Brest almond, apricot mousseline
Kracher Beerenauslese Cuvée, Burgenland 2019
Easter Brunch at Harvest
Three-Course Pre Fixe | 80 Per Person
Celebrate Easter Sunday with us! Indulge in a festive menu thoughtfully crafted by Executive Chef Nicholas Deutmeyer and Executive Pastry Chef Tab Volpe, featuring seasonal flavors and holiday-inspired favorites like Eggs Benedict Florentine and Carved Prime Rib, alongside a variety of delicious springtime dishes created especially for the holiday. Children’s menus will be available.
Please note: Our regular brunch menu will not be available on Easter Sunday.
