Max’s Harvest has added a number of new seasonal items to its menu. Chef Eric Baker, who recently joined the restaurant, has updated some favorites and added several new dishes, while standards such as the deviled Heritage Hen Farm eggs and the goat cheese croquettes remain on the menu. An updated item on the “Start Small” section of the menu is the Florida buratta and caviar with mozzarella burrata, sustainable caviar, grilled sourdough, pickled kumquat, Nancy’s arugula and tangelo. New to the menu is warm kale “Caesar” which includes Nancy’s kale, toasted quinoa, grana padano and crisp white anchovy. Under the “Think Big” section of the menu, Chef Baker has added a high on the hog pork duo with roasted loin and 24 hour shoulder, black bean chorizo, succotash, roasted sweet plantain and charred scallion vinaigrette. An updated dish is the Murray’s brick chicken “coq au vin” which has al ceppo pasta, button mushrooms, pearl onions, bacon lardons and a red wine jus. “We are staying true to the farm to fork concept, while updating our menu,” Chef Baker said. “Our biggest challenge and greatest pleasure each day is seeing what the armers bring us and developing menu items around what is beautiful and available.” For more information, visit www.maxsharvest.com or call 561-381-9970. Max’s Harvest is located in Pineapple Grove in Delray Beach at 169 Northeast 2nd Avenue.