Harvest by Roy Ellamar serves seasonally-inspired and sustainable dishes made with local and regional ingredients.
If you want to start your meal with an appetizer, the restaurant's "snack wagon" will visit your table, displaying several small dishes for you to choose from, dim sum-style. Spicy steak tartare, eggplant caponata, Hawaiian ahi poke and smoked salmon dip are among the snack wagon offerings.
The main menu is divided into several distinctive categories filled with a wide variety of choices. From the garden section you'll find small plates including fresh vegetables like grilled cauliflower, charred Brussels sprouts and roasted baby beets.
Ocean dishes include oysters, a fish of the day and grilled Monterey squid. From the ranch, you'll find duck confit buns topped with foie gras, smoked beef brisket, which is served with sauerkraut on rye bread, and cocoa rubbed lamb ribs.
From the grill, there are things like bone-in ribeye and filet mignon. There's also a stone oven menu with dishes like live Maine lobster and fisherman's stew. From the rotisserie there's a tasty slow roasted porchetta and a roasted chicken, which is brined in local ale, slightly smoked and roasted. Sides like potato gratin and creamed kale are available to accompany your main entree.
Charcuterie fans will appreciate the boards menu with items including ham and goat cheese flatbread, a cheese board and naan bread with herb pesto.
If you thought the snack wagon was a cool way to start your meal, just wait for the sweet wagon that ends your meal. You can choose from a variety of small desserts including an almond pear tart, lollipops, a Tahitian vanilla cream puff, cupcakes and assorted candies.
Harvest features natural wood flooring and hand-blown light fixtures. Guests seated in the main dining room can enjoy the large exhibition kitchen and watch their food being made. There's also a full bar and a menu of wine, beer and handcrafted cocktails.