Brunch Menu

Brunch served Sunday 11:00am–2:30pm

Appetizers

Pastry Board 10
assorted breakfast pastries with accoutrement

French Onion Soup 12
gruyere, brioche & chives

Mozzarella House Burrata  12
roasted beets, applyes, pickled beet puree & frisee

Apple Cider Fritters 8
maple syrup & cinnamon sugar 

Greek Yogurt Parfait 8
granola, pear butter & dried cherries

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

Brandied Apple Pancakes 14 
North Country Smokehouse Bacon, Whipped Cream & Maple Syrup

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

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

Scituate Lobster Roll* 32 
Warm Roll, Cucumber Pickle & House Made Potato Chips

Bay of Fundy "Panzanella"* 24 
Brioche, Cucumber, Tomato, kalamata & harissa

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

Lentil, Black Bean & Red Quinoa Chili * 14
avocado, lime creme fraiche & cilantro 

 

sides

Breakfast Potatoes
North Country Smokehouse Bacon  6
Toasted English Muffin  4
Scrambled Eggs  4

Desserts

Chocolate Verrine    11  
Dark Chocolate Mousse, Maple Cream, Candied Pecans & Cranberry Ice Cream

Pear Galette    11
Frangipane, Brandied Pears, Almonds, Sweet Birch Ice Cream & Dark Chocolate

Toffee Cake    11
Fresh Figs, Caramelized Yogurt, Toffee Sauce & Pomegranate 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