The Harvest Restaurant will custom design any breakfast, lunch or dinner menu to your specification or dietary needs. Mobile catering and on site meals are our specialty. Let us know how we can serve you.

Appetizers

• Veggie pakora (vegetable fritters) with mango chutney
• Bruschetta with buffalo mozzarella and pesto on crostinis
• Roasted pepper, goat cheese and chive tartlets
• Hummus, feta and parsley on pita chips
• Veggie spring rolls with red pepper ginger sauce and tamari
• Spinach dip on pumpernickel toasts
• Caramelized shallot, gruyere and bacon tartlets
• Fried artichoke hearts with Cajun ranch
• Miniature Pigs in a Blanket with sharp cheddar and spicy mustard
• Shrimp “cocktail” served on cucumber slices
• Ginger buffalo skewers with cilantro-soy dipping sauce
• Tamari-sesame chicken skewers with Thai peanut dip
• Blackened crab cakes with lemon basil aioli
• Duck, melon and prociutto on toothpicks
• Smoked salmon, herbed cream cheese and capers on bagel chips
• Blackened ahi with wasabi aioli and radish on cucumber slices
• Shrimp “cocktail” served on cucumber slices
• Asparagus, bacon, and gruyere baby quiches
• Baby “pizza”- basil, mozzarella, fontina and baby tomatoes baked on pita rounds
• Smoked trout “tostadas” with avocado, cilantro and chiles on tortilla chips
• Ginger-seared pork with pear and cherry chutney on wonton crisps

Appetizer Platters/Stations

• Veggie crudités with seasonal offerings, curried yogurt dip, Cajun ranch and French onion dips
• Cheese and fruit platter with domestic and imported cheeses, seasonal berries, roasted garlic, crostini and crackers
• Veggie Antipasti of marinated mozzarella and baby tomatoes, roasted peppers and red onions, grilled squash, pesto, rouille and asiago crostini
• Middle Eastern with hummus, baba ganouj, taboulleh, feta, olives, rouille, lemons and baked pita bread points
• Combination antipasti of all the above veggies with grilled sausages, salami and dipping mustards
• Chips and dips bar of black bean dip, spicy red bean hummus, guacamole, fruit salsa, spicy and mild traditional salsas, lime and cilantro

Salads

• Caesar salad with housemade roasted garlic dressing, asiago, croutons and baby romaine
• Greek salad with feta, cucumbers, tomato, olives, roasted peppers, chopped romaine and balsamic vinaigrette                                        
• Baby spinach with balsamic roasted red onion, Anjou pear, gorgonzola, candied walnuts and vinaigrette
• Baby greens with edible flowers, sprouts, taxi tomatoes and Dijon vinaigrette
• Thai salad with Napa cabbage, mint, cilantro, basil, bean sprouts, matchstick carrots and red peppers with a sesame cashew dressing (add chicken or beef $2)
• Southwestern orzo salad with black beans, poblanos, corn, peppers, cilantro, feta and cumin vinaigrette
• Five bean salad with blacks, cannelinis, kidneys, garbanzos, and green beans with shallots, red and yellow peppers and basil vinaigrette
• Strawberry and spinach salad with poppyseed vinaigrette
• Roasted red potato salad with fresh pesto, olive oil, caramelized onions, asiago cheese and parsley
• Antipasti salad of roasted peppers, artichoke hearts, red onion, pepperoncinis, olives and white beans with balsamic vinaigrette and asiago cheese

Entrees

• Vegetable Korma with stewed veggies in a tomato ginger sauce, ground cashews and a touch of cream
• Penne pasta caponata with roasted eggplant, squash, tomato, onion, capers, basil and garlic tossed in roasted tomato sauce
• Tofu vegetable stir fry with extra firm organic tofu, matchstick Asian veggies, and a choice of sauce: kung pao, coconut curry, Thai peanut or teriyaki
• Eggplant parmigiana with breaded eggplant layered with mozzarella, provolone, asiago, basil and roasted tomato sauce
• Baked salmon topped with bruschetta, basil and fried leeks
• Thyme rubbed chicken breast with sautéed mushrooms, onions and a Dijon sauce
• Ginger-sake marinated pork loin with a Hoisin peanut sauce
• Jerk rubbed mahi-mahi with tropical fruit salsa
• Adobo flank steak with chimi-churri sauce and fried onion straws
• Pan-seared New York strip with red wine sauce, caramelized shallots and Maytag blue cheese
• Grilled tri-tip with chipotle butter and corn and black bean salsa
• Pacific bass with tomato, olive, basil, and roasted red pepper relish
• Miso glazed salmon with fried leeks and Hoisin-peanut sauce
• Crisp seared duck breast with a Bing cherry red wine sauce
• Chicken Angelo scented with rosemary, sautéed artichoke hearts and kalamata olives in a white wine lemon sauce
• Half-Cornish hen, oven roasted and served with a orange honey bourbon sauce
• Pepper crusted pork tenderloin with red wine sauce and apple chutney
• Herb crusted prime rib with horseradish sour cream and pan au jus
• Ginger crusted Pacific snapper with curry coconut broth

Vegetable Sides

• Ratatouille with stewed eggplant, zucchini, squash, celery, tomatoes and North African spices
• Stir fried vegetables with choice of sauce (see tofu entrée)
• Green beans almondine
• Roasted seasonal veggies with fresh herbs
• Sautéed mushrooms in a white wine garlic butter sauce with parsley
• Steamed asparagus with lemon butter
• Ginger-maple glazed carrots
• Sautéed sweet corn with shallot butter and parsley
• Braised chard with lemon garlic butter

Starch Sides

• Pasta- choice of pasta and choice of either alfredo sauce, marinara or pesto
• Potatoes au gratin
• Risotto- served soft or in seared cakes (choice of flavor)
• Polenta- served soft or seared (choice of flavor)
• Basmati or jasmine rice
• Rice pilaf (white or wild)
• Roasted red potatoes with garlic and rosemary
• Garlic mashed Yukon gold potatoes
• Mashed sweet potatoes
• Roasted yams