Published On: Tue, Oct 15th, 2019

Harvest Seasonal Grill & Wine Bar Debuts New Fall Menu

New farm-to-table fall menu includes Vegan, Vegetarian, and Gluten-Free Dishes

By Kenny Spahn

When it comes to bringing out-of-town guests, friends, or a date to a restaurant where I know everyone will be happy, Harvest Seasonal Grill in Delray Beach is my Go-To place.  This cool & contemporary “polished casual” oasis features fresh, wholesome cuisine using locally-sourced, Farm-To-Table, and seasonal ingredients and healthy cooking techniques – along with an impressive wine list (including over 40 wines by the glass), specialty craft cocktails, and a happenin’ bar scene. (For a more in-depth look, see my earlier review in the Boca Raton Tribune: http://www.bocaratontribune.com/bocaratonnews/2017/04/harvest-seasonal-grill-wine-bar/ )

It’s hard to choose the ‘best’ item on the innovative HSG menu, because there’s nothing on it that I would not like to try!  But I suggest you try certain dishes while you can, before the menu switches. As the name suggests, Harvest Seasonal Grill capture the best of each season’s fresh offerings, and therefore changes its menu with each new season. So now, as the days turn cooler and our thoughts turn to warmer comfort foods, Harvest Seasonal Grill has launched its new fall menu. As always, the new menu sources local farms, fisheries, and other providers to obtain the best seasonal ingredients, including sustainable, wild-caught, free-range, organic, and non-GMO products whenever possible. Vegetarians, Vegans, and gluten-free eaters should also be pleased to see several new plant-based and Gluten-Free options as well (and all are thoughtfully indicated on the menu).

Flatbreads (thin pizzas, cooked in a real wood-burning oven) make an ideal starter to share. New fall versions include a surprisingly tasty vegan “Chorizo” Flatbread (with bell pepper, Kalamata olive, micro basil, vegan mozzarella); Pear & Bleu Cheese with a fig glaze; and an incredible Short Rib & Mushroom Flatbread (yumm!), with caramelized onions, horseradish-pumpkin seed pesto, and smoked cheddar (double yumm!).

   

Roasted Beet Toast (think Avocado Toast elevated), Roasted Seasonal Vegetables, Warm Butternut Squash Dip, and Crispy Brussels Sprouts with dried cranberries are other new fall appetizers —  but can easily serve as a side dish or light meal on their own. Making its mandatory return appearance is the signature Butternut Squash Soup, a perennial fall favorite that has developed a cult-like fan following.  Rich, creamy (although it contains just a slight touch of cream), and delicious – it’s a warm cup of autumnal comfort that makes you long for a cold blustery day.

        

 

A hearty Roasted Root Vegetable Bowl is another new fall addition, chock-full of seasonal root vegetables and wild rice (with protein add-ons available), served with an intriguing maple tahini dressing. Pasta-less Vegetable Lasagna is another new all-star, a totally vegan and gluten-free comfort dish comprising butternut squash, horseradish-pumpkin seed pesto, macadamia nut “ricotta”, spinach, tomato sauce, vegan mozzarella, and crispy plantains. Other new fall favorites include Grilled Maple Walnut Chicken, Wild Mushroom “Cheesesteak,” Grilled Autumn Salmon (with baby spinach, roasted beet, sheep’s milk feta, dried cranberry, apple, agave-glazed walnut, and apple vinaigrette), Seared Everything-Spiced Ahi Tuna, and a surprisingly realistic Vegan “Meatloaf” made with the Impossible Burger. And of course, it wouldn’t be fall without Harvest Seasonal Grill’s incredible Pumpkin Ravioli, a heartwarming delight comprising butternut squash purée, sage brown butter, dried cranberry, baby spinach, toasted pumpkin seed, and gingerbread dust.  Team that with a nice Pinot Noir, and you’ve found autumnal heaven.

 

           

 

But fear not, regulars — you’ll still be able to enjoy Harvest’s year-round signature dishes as well, from the Harvest Salad and Wood-fired Flatbreads, to the Impossible Burger and Seared Black Sesame Tuna Niçoise Salad, to the Cedar Roasted Salmon and Grass-Fed Filet Mignon. And since most items weigh in at in under 500 calories, you can save room for a “shot glass” Dessert, and indulge in a “just a bite” of decadence without remorse. And don’t forget about the “Wine Bar” part of the name, with an extensive wine list comprising 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 several indoor dining areas, including private dining rooms and the convivial inside/outside bar area, plus an outdoor patio garden (where the kitchen sources its own fresh herbs!). Wherever you sit, service is exemplary, with friendly and knowledgeable servers who are well-attuned to customer satisfaction, and obviously well-trained under the guidance of General Manager Andrew Travieso.  Another plus: the management and staff are very cognizant of food sensitivities, and Executive Chef Amit Jain will gladly accommodate special requests and dietary restrictions whenever possible.

So whether you’re in the mood for a simple glass of wine or craft beer and a light bite, or a healthy-as-hell  vegan, vegetarian, and gluten-free creation, or a hearty steak, pork chop, fish, or chicken meal – head over Harvest Seasonal Grill, and check out the new fall menu while you can – before the new winter menu arrives!

Harvest Seasonal Grill is located at 1841 S. Federal Highway in the Delray Place Shopping Plaza (SEC of Linton Blvd & Federal) in Delray Beach, FL.  Open for daily lunch and dinner, plus Saturday and Sunday brunch.

For more information or to make a reservation, call (561) 266-3239 or visit www.harvestseasonalgrill.com.

For a more comprehensive review of Harvest Seasonal Grill, check out my original article: http://www.bocaratontribune.com/bocaratonnews/2017/04/harvest-seasonal-grill-wine-bar/

About the AuthorKenny Spahn is a renowned food critic, culinary columnist, and restaurant authority, and has published over 800 culinary articles. The Boca Raton Tribune is proud to have Mr. Spahn as a contributor. Mr. Spahn is also the CEO of Restaurant Placement Group, an exclusive recruiting, placement, and consulting firm for the restaurant and hospitality industry.  https://www.restaurantplacement.com

For more information about Restaurant Placement Group, visit: https://www.restaurantplacement.com/

 

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: https://www.restaurantplacement.com Boca Raton Tribune is honored to have Mr. Ken Spahn on its team!

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