Fall flavors featured at Delray’s Harvest Seasonal Grill & Wine Bar

110

Staff report

Even if it doesn’t feel like fall in South Florida, it is beginning to taste like fall at Harvest Seasonal Grill & Wine Bar.

The restaurant rotates its menu every season and last month the fall offerings debuted.

“What drives customers is they know the menu is going to change,” Harvest Grill founder and owner and CEO of Dave Magrogan Group Dave Magrogan said.

So its in with butternut squash soup ($6), pumpkin ravioli served with a butternut squash puree, sage brown butter, dried cranberry, baby spinach, toasted pumpkin seed and gingerbread dust ($24); and pasta-less vegetable lasagna made from butternut squash, horseradish-pumpkin seed pesto, macadamia nut “ricotta,” tomato sauce, vegan mozzarella and crispy plantains ($20).

The menu highlights seasonal ingredients that celebrate autumn like root vegetables. A majority of food products are selected locally.

The farmers and vendors that Harvest works with are highlighted on the top of the menu. Locally, Harvest works with Pero Family Farms, Roth Farms, Pontano’s McKinstry Farms, Mozzerita, Natural Nomad Farms, Old School Bakery and Finnatic Fish Company.

Overhauling a menu is no small task and Magrogan said it is a process that keeps the entire culinary team engaged.

The chefs have just six days to learn the new menu and then servers have to pass a test on the overhauled menu before they can begin waiting on tables.

Magrogan said he challenged the chefs to come up with additional plant-based options for the menu. The plant-based spicy “chorizo” flatbread is vegan and cab be prepared gluten free ($11). Entree bowls like the roasted root vegetable ($14), spicy thai noodle ($14) and Cuban black bean and rice ($15) start out vegetarian or vegan. Proteins can be added for an additional charge.

Fall menu appetizers like pork potstickers are served over a celery root puree, apple cider soy gel and thai peanut-space pumpkin seed ($11). Crispy brussels sprouts are served with dried cranberry, smoked bacon pumpkin seed and a roasted garlic-lemon yogurt ($10).

Seasonal cocktails are also crafted with fall flavors. The Harvest Fall Bourbon features apple cider ($14) and the Apple Cranberry Mule mocktail brings Thanksgiving flavors to a cup

($5). Mocktails can become upgraded to cocktails for an additional $5.

Menu items are prepared with little butter or cream. There are many options under 500 calories and dishes can accommodate all types of diets from vegan, gluten free, keto and meat eaters.

Chef Amit Jain often whips up a chef’s special depending on what items come in. On a Thursday night last month, his specials included a watermelon salad and a pork chop for a main dish.

One thing is for certain about the fall weather in South Florida and the fall menu at Harvest- neither will last long.