Photos courtesy of Harvest Seasonal Grill & Wine Bar
Harvest Seasonal Grill & Wine Bar’s CEO Dave Magrogan, and executive chef Josh Short, have continued utilizing local, organic and sustainable ingredients to create the farm-to-table restaurant’s new spring menu, now available at all Harvest locations.
After a successful winter that saw Harvest experience some of its busiest cold weather months since the restaurant opened in May 2010, Magrogan and Short are looking forward to utilizing more ingredients that are harvested during the spring and summer, which are featured in a number of new dishes. Several of the most popular fall and winter menu items will hold over as the weather gets warmer.
New menu items include flatbreads, sandwiches, salads, appetizers, seafood, meat, poultry and vegetarian dishes, as well as a variety of single-serve, under-500 calorie desserts. “I’m really excited about a number of dishes that Harvest just debuted, including a vegetarian flatbread, which features asparagus, dandelion greens, goat cheese, candied sunflower seeds, local honey and spinach chive pesto, and a crab cake appetizer, which is prepared with a spring vegetable succotash, turmeric remoulade, chive oil and crispy golden beet straws,” says Short. “These dishes really steal the show with both flavor and presentation.”
“After months of cold weather and cooking root vegetables every way imaginable, we’re bursting with excitement to get our hands on the first local vegetables that spring gifts us with,” he adds. “This menu has been offered for only a couple of days, and the initial response has been fantastic. We can’t believe how quickly these new dishes are already taking off in just the first week of spring.”
Harvest’s spring brunch menu also has some new dishes, including a breakfast sandwich on a house-made English muffin with a turkey breakfast sausage patty, fried farm-fresh egg, charred spring onions and red-eye mayo; creamed chipped beef served with grilled asparagus atop rustic whole wheat toast and a sunny-side egg; and quinoa and steel cut oatmeal topped with toasted marshmallow fluff, organic strawberry yogurt, almond butter and dried blueberries.
In addition to sourcing many ingredients from the Lancaster Farm Fresh Co-Op, Magrogan and Short recently began obtaining bacon, smoked salmon and charcuterie from Castle Island Smokehouse in Allentown, N.J. The restaurant continues to utilize Spring Grove’s Caputo Brothers for all of its mozzarella cheese curd, as well as Philadelphia’s Baker Street Bread for baked goods.
“We are thrilled with our new partnership with Castle Island Smokehouse, and we’ve had nothing but positive experiences with the dozens of other local farmers, fishermen and artisan producers that we work with,” says Magrogan. “Chef Short’s fall and winter menus took our menu offerings to new heights, and the new dishes on our spring menu bring us to an even higher level.”
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555 E. Lancaster Ave., Radnor, (484) 584-4975; 549 Wilmington West Chester Pike, Glen Mills, (610) 358-1005; 1460 Bethlehem Pike, North Wales, (267) 460-8986, www.harvestseasonalgrill.com.