Published On: Wed, Apr 18th, 2018

Harvest Seasonal Grill & Wine Bar introduces new Spring Menu

New wholesome and delicious offerings at Delray’s favorite Farm-To-Table eatery

By Kenny Spahn

You probably already know about Harvest Seasonal Grill, the innovative seasonally-inspired, farm-to-table restaurant and wine bar located in Delray Place on North Federal (at Linton Blvd.).  The cool & contemporary hot spot eatery features fresh, wholesome foods, and showcases locally-sourced, Farm-To-Table ingredients –plus a damn good bar scene and wine list.  (For a more in-depth look, see my earlier review:

As the name suggests, Harvest Seasonal Grill changes its menu seasonally to capture the best of each season’s fresh offerings.  So, as the days turn longer and the snowbirds migrate back north, it’s time to check out Harvest Seasonal Grill’s new Spring Menu.  The good folks at Harvest Seasonal Grill have source local  farms and fisheries to obtain the best ingredients for their new Springtime offerings, including sustainable, wild-caught, free-range, organic, and non-GMO products whenever possible.  Vegetarians in particular will be thrilled to see some new plant-based options, in addition to the many meat and seafood offerings for us carnivores.

The Spring menu includes some enticing new starters, like a sensational Sweet Pea & Avocado Toast, Smoked Salmon Flatbread, Mahi Mahi Fish Tacos, and a delightful Strawberry Patch Chicken Salad – grilled free-range chicken atop a bed of baby spinach, goat cheese, strawberries, and candied pecans, with a light strawberry balsamic vinaigrette ($4 – $14).

The Super Grain Bowl (my personal favorite) is a veritable health food store in a bow, packed with quinoa, farro, freekeh, kale, Moroccan carrots, golden raisins, pumpernickel breadcrumbs, almonds, feta, tangerine mint yogurt, ginger carrot hummus dressing. It’s absolutely delicious – and quite a bargain, at only $14!  Suggestion: Add on the Grilled Salmon or Seared Scallops for an incredible experience! Other light-yet-hearty choices include Chilled Soba Noodle Bowl; and a gluten-free Quinoa & Harissa Cauli-Rice Bowl (with minted chickpeas, curried eggplant, avocado, vanilla-scented ricotta, and  lemon cashew dressing (all for just 14 bucks!).

More substantial entrees include Lemon Thyme Chicken, Blackened Tuna, Seared Sea Scallops, and a sensational Bone-In Duroc Pork Chop, topped with grilled pineapple mango salsa and miso-mustard vinaigrette, along with organic coconut jasmine rice, grilled asparagus, and toasted coconut chips ($25).  Here’s your chance to also check out the hot new Impossible Burger, a 100% plant-based vegan burger that actually looks, grills, tastes, and even “bleeds” like a real burger. In addition, it’s also environmentally friendly, requiring 95% less land, 74% less water, and creating 87% less greenhouse gas emissions than traditional burgers.  Other seasonal additions include new Brunch items like the incredible Carrot Cake Waffle, and the chef’s Featured Seasonal Omelettes ($13); plus new craft cocktails like the Harvest Spring Bourbon, a refreshing concoction of Basil Hayden’s Bourbon, organic agave nectar, mint and lemon.

Of course, you’ll still be able to enjoy Harvest’s year-round signature dishes as well, from the wood-fired Flatbreads, Kung Pao Cauliflower “Wings,” and Grass-Fed Bison Burgers; to the Cedar Roasted Salmon and Grass-Fed Filet Mignon.  Harvest also offers menus for Happy Hour, Meatless Monday, Vegan and Gluten-Free options, and weekend Brunch.  And, since most items weigh in at in under 500 calories, you can leave room for the “shot glass” Desserts, and indulge in a “just a bite” of seasonal Gelato, Key Lime Pie, or luscious Peanut Butter Cup, with only a slight bit of compunction. And don’t forget about the “Wine Bar” part of the name, with an extensive wine list including over 40 wines by the glass, plus a special Reserve List. The full bar also shakes up some potent potables, including specialty cocktails and local craft beers, which also change seasonally.

Harvest features an outdoor patio and herb garden, bar dining, indoor seating and private dining room for special events.  The servers are friendly and knowledgeable, and are well-attuned to ensuring a pleasant dining experience under the guidance of GM Andrew Travieso.  Another plus: the management and staff are very cognizant of food sensitivities, and Executive Chef William Ring will gladly accommodate food allergies and dietary restrictions whenever possible.

Harvest Seasonal Grill is located at 1841 S. Federal Highway at Linton Blvd. (in the Delray Place Center), Delray Beach, FL.  Open daily for lunch and dinner.  For more information, call 561/266-3239 or visit:   #HarvestSeasonalGrill

For a more comprehensive review of Harvest Seasonal Grill, check out my previous (4/17/17) article:

For more info about Restaurant Placement Group, visit:

About the Author

- KEN SPAHN is an award-winning Food Critic and Culinary Author, and a renowned restaurant & hospitality authority and consultant. He has authored over 800 food-related articles; appeared on numerous TV, radio, online, and print venues; served as Celebrity Judge at culinary competitions; taught Hospitality Management courses at local colleges; appeared as a guest speaker at industry events; consulted and recruited for hundreds of restaurant, hotel, and food service operators; and has been intricately involved in countless food, wine, culinary, and restaurant events. Mr. Spahn is widely recognized as one of Florida's most knowledgeable and well-connected restaurant professionals. Ken Spahn is also the Founder and President of RESTAURANT PLACEMENT GROUP, the exclusive recruiting, consulting, and placement firm for the Restaurant, hospitality, and food service industry. For more information, visit: Boca Raton Tribune is honored to have Mr. Ken Spahn on its team!

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