Name: Harvest - Boston
Address: 44 Brattle St, Cambridge, Massachusetts, 02138, United States
Price range: $$

Place Category: Contemporary American, Outside Dining, Seafood, Steakhouses, and Weekend Brunch

: Profile & Menus
: Photos
: Menu
: Lunch Menu
: Weekend Brunch Menu
: Dinner Menu
: Dessert Menu

Located in the heart of Harvard Square, Harvest celebrates the modern American table. Harvest presents inspired American cuisine showcasing the region’s freshest ingredients and seasonal product. Serving Lunch, Dinner and Sunday Brunch as well as our Bar Menu in the lounge. Enjoy our seasonal outdoor Garden Terrace (Terrace is seated on a first come, first serve basis).
Harvest Bar Menu
Menu and prices subject to change

Bar menu served from 3:00pm through close of dinner

Cocktail Snacks 4 ea

Lobster Gougére

Marinated Olives

Pickled Vegetables

Yukon Gold Potato Chips

Marcona Almonds

Housemade Charcuterie & Cheese 12 ea

Pâté en Croûte, Chicken Liver Mousse, or Prosciutto de Parma
served with apple butter, whole grain mustard, cornichons & toast

Classic Blue ~ Westfield Farms, MA
goat's milk - external blue chèvre; creamy with hints of mushroom & truffle

Invierno ~ Shepherd, VT
raw sheep & cow's milk*; firm with spicy notes & slightly tangy

Organic Triple Cream ~ Champlain Valley Creamery, VT
cow's milk - soft ripened; rich & creamy with earthy notes

New England Oysters*
3.50 ea; served with cocktail sauce, juniper mignonette & lemon

Island Creek, Duxbury, MA
firm, clean, sweet & mossy finish

Mookie Blues, Damariscotta River, ME
plump, briny & sweet

Wianno, Cape Cod, MA
firm, plump & briny

Katama Bay, East End, Martha's Vineyard
salty, briny & sweet finish

Appetizers

Classic Shrimp Cocktail 18.00
cocktail sauce & lemon

New England Clam Chowder 12.00
housemade oyster cracker

House Made Pretzels 13.00
whole grain mustard aioli

Rosemary French Fries 9.00
parmesan & mustard aioli

Simple Green Salad 10.00
radishes, fennel, feta cheese & red wine vinaigrette

Entrées

Carbone Steak Frites* 24.00
bitter greens, rosemary parmesan fries & bordelaise

The Harvest Burger* 16.00
savenor's beef burger, cabot cheddar, mustard aioli, pickles & hand cut french fries
Add North Country Smokehouse Bacon +2.00
Add Fried Farm Egg +2.00

Giannone Chicken Caesar 22.00
roasted breast, romaine, parmesan biscotti, balsamic & garlic-anchovy dressing

Poutine a la Varn 14.00
duck gravy, steak fries & cheese curds

Dessert

Coconut Cream Pie 12.00
coconut custard, rum pineapple sorbet, dark chocolate

Citrus Tart 12.00
lemon olive oil cake, blood orange, lemon curd, black sesame cookie & olive oil sorbet

Chocolate Progression 13.00
white chocolate panna cotta, milk chocolate mousse, dark chocolate ganache, coffee & goat's milk sorbets

Ice Cream or Sorbet 8.00
honey tuile
Harvest Brunch Menu
Menu and prices subject to change

Lunch served 11:30am–2:00pm, Monday–Friday

New England Oysters* 3.50 ea

Island Creek, Duxbury, MA
firm, clean, sweet & mossy finish

Mookie Blues, Damariscotta River, ME
plump, briny & sweet

Wianno, Cape Cod, MA
firm, plump & briny

Appetizers

Brown Butter Parsnip Soup 8.00
spiced crème fraîche & brioche croutons

New England Clam Chowder 10.00
bacon, potatoes & house made crackers

Burrata & Apples 14.00
roasted beets & honey roasted nuts

Arugula & Speck 14.00
blood orange, vincotto & parmesan

Simple Green Salad 10.00
radishes, fennel, feta & red wine vinaigrette

Romaine Heart Caesar Salad 14.00
parmesan biscotti, caesar dressing & balsamic

Classic Shrimp Cocktail 18.00
cocktail sauce, horseradish & lemon

Charcuterie & Cheese
served with seasonal mostarda, cornichons, whole grain mustard & sourdough toast

Chicken Liver Pâté 12.00
brandy & thyme

Pork Pâté en Croute 12.00
pistachios, cherries, sea salt

Prosciutto de Parma 12.00
aged 13 months, parma, italy

Westfield Farm Classic Blue ~ Hubbardston, MA 12.00
goat's milk – external blue chèvre; creamy with hints of mushroom & truffle

Organic Triple Cream ~ Champlain Valley Creamery, VT 12.00
cow's milk – soft ripened; rich & creamy with earthy notes

Invierno ~ Shepherd, VT 12.00
raw sheep & cow's milk*; firm with spicy notes & slightly tangy

Entrées

Lentil, Black Bean & Red Quinoa Chili 14.00
crispy tortilla, avocado, lime crème fraîche & cilantro

Bay of Fundy Salmon* 22.00
red quinoa, cucumber, oranges, lemon vinaigrette & carrot ginger purée

Brandt Beef Flat Iron Steak* 25.00
baby kale, greek yogurt ranch, cherry tomatoes & red onion

Whole Wheat Rigatoni 14.00
tuscan kale pesto, maitake mushrooms, butternut squash & goat cheese

Sandwiches

The Harvest Burger* 16.00
savenor's beef, cabot cheddar, mustard aioli & french fries

Smoked Turkey & Bacon 15.00
chipotle aioli, lettuce, tomato, onion & french fries

Garlic Roasted Steak Sandwich* 16.00
salsa verde, roasted red peppers, pickled onions, horseradish aioli & potato chips

Harvest Business Lunch Menu
Menu and prices subject to change

Two-Courses $26
Three-Courses $32

Course #1

Broccoli Cheddar Soup
Gougère & Espelette Pepper

Red Endive & Escarole Salad
Crispy Prosciutto, Walnuts, Red OnionBlue Cheese Dressing & Parsley

Course #2

Whole Wheat Rigatoni
Spicy Pork Sausage, Broccoli Rabe, Arugula Pesto & Parmigiano Reggiano

Warm Quinoa & Wheat Berry Bowl
Kale, Squash, Tomato, Poached Egg, Roasted Onion Dressing

Course #3

Milk & Cookies
Salted Butter Chocolate Chip Shortbread Cookies & Vanilla Milk

Cranberry Sweet Potato Sorbet
Honey Tuile
Harvest Brunch Menu
Menu and prices subject to change

Brunch served Sunday 11:00am–2:30pm

New England Oysters
3.50 each; juniper mignonette, cocktail sauce & lemon

Island Creek, Duxbury, MA
firm, clean, sweet & mossy finish

Mookie Blues, Damariscotta River, ME
plump, briny & sweet

Wianno, Cape Cod, MA
firm, plump & briny

Appetizers

Chocolate Babka 8.00
warm babka, dark chocolate swirl & raspberry jam

Cinnamon Sugar Fritters 6.00
apple butter, walnuts & mint

Honey Greek Yogurt & Granola 8.00
pears, pear puree & dried cherries

Brown Butter Parsnip Soup 8.00
spiced crème fraîche & brioche croutons

Classic Shrimp Cocktail 18.00
cocktail sauce & lemon

Arugula & Speck 14.00
blood orange, vincotto & parmesan

Romaine Heart Caesar Salad 12.00
garlic anchovy dressing, romaine & parmesan biscotti

Burrata & Apples 14.00
roasted beets & honey roasted nuts

Additions to Your Salads

Giannone Farm Chicken Breast* 10.00

Fennel & Garlic Marinated Shrimp 10.00

Massachusetts Grass-fed Steak* 14.00

Bay of Fundy Salmon* 10.00

Charcuterie & Cheese
12 each; served with seasonal mostarda, cornichons, whole grain mustard & sourdough toast

Chicken Liver Pâté
brandy & thyme

Pork Pâté en Croute
pistachios, cherries & sea salt

Prosciutto de Parma
aged 13 months, parma, italy

Westfield Farm Classic Blue ~ Hubbardston, MA
goat's milk – external blue chèvre; creamy with hints of mushroom & truffle

Organic Triple Cream ~ Champlain Valley Creamery, VT
cow's milk – soft ripened; rich & creamy with earthy notes

Invierno ~ Shepherd, VT
raw sheep & cow's milk*; firm with spicy notes & slightly tangy

Entrees

Buttermilk Pancakes 14.00
apples, bacon, walnuts, cinnamon whipped cream & maple syrup

Smoked Salmon & Eggs Benedict* 16.00
housemade buttermilk english muffin, roasted potatoes, chicory & hollandaise

Buttermilk Biscuits & Chorizo Gravy 14.00
fried egg, vermont cheddar cheese curds & cilantro

Asparagus & Nettle Quiche 14.00
breakfast potatoes, baby lettuces, red wine vinaigrette

Bacon, Egg & Cheese Biscuit Sandwich 14.00
cheese curds, buttermilk biscuit, north country smokehouse bacon, honey butter & french fries

The Harvest Burger* 16.00
savenor's beef, cabot cheddar, mustard aioli & french fries

Lentil, Black Bean & Red Quinoa Chili 14.00
crispy tortilla, avocado & lime crème fraîche

Harvest Breakfast* 14.00
sunny side up eggs, breakfast potatoes, bacon & toasted sourdough

Bay of Fundy Salmon* 22.00
red quinoa, cucumber, oranges, lemon vinaigrette & carrot purée

Refreshing Libations

Harvest Bloody Mary 12.00
regular or spicy with your preference of vodka

Grand Mimosa 12.00
cava, orange juice & grand marnier
Harvest Dinner Menu
Menu and prices subject to change

Dinner served from 5:30pm to close

Spring Salads

Spring Salads Smoked & Roasted Baby Carrots 14.00
coriander yogurt, mandarin orange & candied pecans

Asparagus & Red Quinoa 15.00
asparagus panna cotta, pickled white asparagus, bacon & salmon roe

Baby Beets & Stracciatella 14.00
kumquat, arugula vinaigrette, pistachio & mint

Strawberries & Nasturtium 15.00
lemon ricotta, seeded honey tuile, breakfast radishes & strawberry jam

Small Plates

Scituate Lobster Bisque 18.00
lobster roe dumplings, pearl onion & chervil

Massachusetts Beef Carpaccio 15.00
garlic mustard aioli, parmesan crisp, tatzoi, scallion & cured egg yolk

Spring Rabbit Gnocchi 17.00
braised rabbit, rabbit roulade, mustard jus, bok choy & thyme

Jonah Crab Tortellini 22.00
mushroom broth, cordiceps, black radish & chive

Maple Glazed Pork Belly 16.00
quince butter, salsify, king oyster mushroom & jalapeño

Raw Bar*

New England Oysters* 3.50 ea
juniper mignonette, cocktail sauce & lemon

Island Creek, Duxbury, MA
firm, clean, sweet & mossy finish

Mookie Blues, Damariscotta River, ME
plump, briny & sweet

Wianno, Cape Cod, MA
firm, plump & briny

Katama Bay, East End, Martha's Vineyard
salty, briny & sweet finish

Shellfish & Crudo*

Scituate Scallop Crudo* 14.00
pine granita, meyer lemon, celery root & brioche

Acadian Redfish Crudo 12.00
yuzu, avocado, capers, horseradish & plantain

Classic Shrimp Cocktail 18.00
cocktail sauce & lemon

Seafood Towers*

Grand Banks 75.00
12 oysters, 8 shrimp, redfish & scallop crudo

Half Banks 40.00
6 oysters, 4 shrimp, half redfish & scallop crudo

Charcuterie & Cheese
served with mostarda, cornichons, pickled mustard seeds & sourdough toast

Chicken Liver Pâté 12.00
brandy & thyme

Pork Pâté en Croute 12.00
pistachios & cherries

Prosciutto di Parma 12.00
aged 13 months, parma, Italy

Westfield Farm Classic Blue ~ Hubbardston, MA 12.00
goat's milk – external blue chèvrecreamy with hints of mushroom & truffle

Invierno ~ Shepherd, VT 12.00
raw sheep & cow's milk* firm with spicy notes & slightly tangy

Organic Triple Cream ~ Champlain Valley Creamery, VT 12.00
cow's milk – soft ripened rich & creamy with earthy notes

Main Courses

12 Oz. Massachusetts Ribeye 54.00
gruyère bruléed potatoes & asparagus with calabrian chili "piri piri," red watercress
Striploin 42.00

Garlic & Fennel Roasted Porchetta 34.00
cast iron corn bread with grapefruit marmalade, taza chocolate mole, coraline chicory & shiso

Roasted Long Island Duck Breast 36.00
strawberries, rhubarb, pistachio mole & lavender bordelaise

Giannone Farms Chicken 36.00
seared breast & veal sweetbread roulade, asparagus & morels

Acadian Redfish & Scituate Scallops 38.00
sorrel potato purée, red endive, alliums & bergamot beurre blanc

Georges Bank Haddock 34.00
calendar island mussels, fennel, butterball potatoes, artichokes sugar snap peas & lemon

Whole Wheat Pappardelle 26.00
spicy veal sausage, fava bean pesto, english peas & mint

Mushroom & Nettle Pesto Ravioli 24.00
spring garlic, fiddleheads, radishes, pickled shimeji & feta cheese

Sunday Roast 38.00
rosemary roasted prime rib, beef fat popover, garlic bone marrow butter & candy cap jus; available on sundays only

Share Plates

Roasted Baby Carrots
harissa, goat cheese & cilantro

Charred Cauliflower
romesco & parsley

Caramelized Broccoli
arugula pine nut pesto & pecorino

Seared Asparagus
calabrian chili "piri piri" & feta cheese

Hand Cut French Fries
rosemary & parmesan

Dinner Tasting Menu

3 Courses $60; Wine Pairing $22

Course #1

Smoked Mozzarella Caprese
Heirloom tomatoes, basil, balsamic, pine nuts & brioche. Wine Pairing: Chalk Hill, Chardonnay, Sonoma Coast, CA 2015

Course #2

Striped Bass
Minestrone Broth, Red Pepper Campanelle, Fava Beans, Corn & Trout Lilly. Wine Pairing: Badia a Coltibuono, RS, Chianti Classico, Tuscany, Italy 2014

Course #3

Roasted Plums
White Chocolate Mousse, Balsamic & Cardamom. Wine Pairing: Marenco, Pineto, Brachetto d'Acqui - Piedmont, Italy 2015
Harvest Business Dessert Menu
Menu and prices subject to change

Desserts

Cherry Blossom Entremet 13.00
almond crémeux, cherry mousse, milk chocolate hazelnut dacquoise crunch & bergamot preserves

Coconut Cream Pie 12.00
coconut custard, rum pineapple sorbet, dark chocolate black pepper compressed pineapple & lime curd

Brioche Almond Cake 13.00
fromage blanc mousse, caramelized honey frozen yogurt ginger shiso rhubarb & ice wine vinegar

Citrus Tart 12.00
lemon olive oil cake, blood orange, lemon curd, black sesame cookie & olive oil sorbet

Chocolate Progression 13.00
white chocolate panna cotta, milk chocolate mousse, dark chocolate ganache, coffee & goat's milk sorbets

Housemade Ice Cream or Sorbet 8.00
honey tuile

Fireside at Harvest
join us on our outdoor heated patio and enjoy dessert by the fire! only available outside

Make Your Own S'mores
graham crackers, traditional marshmallows, cinnamon marshmallows, baileys marshmallows, chocolate bars
10.00 per person

Cast Iron Cookie for Two 15.00
warm chocolate chip cookie, vanilla bean ice cream

Hot Chocolate 6.00
whipped cream; add baileys 6, add mezcal, add kahlua 6

Harvest - Boston

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