Food & Drink
50th Anniversary Alumni Dinner Series
Featuring Chef Jimmy Burke & Chef Chris Schlesinger
Thursday, September 18th, 6:00 pm
Cocktail Hour & Four-Course Dinner • $95 per person (+$55 for optional wine pairing)
Join us as we continue our 50th Anniversary Alumni Dinner Series with two beloved Harvest alumni: Chefs Jimmy Burke and Chris Schlesinger. For one night only, these accomplished chefs return to the kitchen where they helped shape Harvest’s enduring legacy. The evening begins with a cocktail hour, followed by a four-course dinner that reflects their individual styles, culinary journeys, and shared roots at Harvest. This special event celebrates decades of experience, creativity, and connection. Join us for a memorable night honoring the chefs who’ve helped define our story in Harvard Square.
MENU
WELCOME CANAPÉS
Tomato & Watermelon Gazpacho feta, mint
Local Heirloom Apples bacon palmier, aged cheddar
Duck Confit Empanada blackberry compote
FIRST COURSE
Eastern Shore Lump Crab Cake pickled corn relish, old bay beurre blanc
SECOND COURSE
Housemade Tagliatelle local lobster, sweet corn, basil butter
THIRD COURSE
Charred Ribeye Steak black garlic butter, confit byaldi, herb potato purée, crispy shallots, roast pepper vinaigrette
FOURTH COURSE
Baked Alaska
meringue, concord grape sorbet, vanilla ice cream
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
Dinner
raw bar
East Coast Oysters
cucumber mignonette, cocktail sauce, lemon* 4 each
Shrimp Cocktail
cocktail sauce, lemon 24
1975 Tower
six oysters, four shrimp, crab salad with toast 50
Harvest Tower
twelve oysters, six shrimp, chilled mussels, tuna tartare, three lobster sliders 125
Caviar Gougères
chives, kaluga caviar* 25
Chilled Salmon Mosaic
allium ash, soy sauce pearls, tempura crumb, lemon gel, wasabi aioli, furikake* 18
Appetizers
Cheeses
served with fruit, nuts, toast 10 each / 3 for 27
Strawberry Mesclun Salad
rhubarb, pan-fried halloumi, snap peas, honey & basil vinaigrette 17
Baby Arugula Salad
pecorino, lemon, olive oil, pine nuts 16
Beets & Cheese
honey lavender chévre, quinoa tabbouleh, butter crackers 19
Chicken Consommé
chicken thyme dumplings, carrot, celery 18
British Curry Mussels
peas, red bell pepper, yukon gold potatoes, scallion 20
Potato Leek Soup
lobster, sweetcorn, piquillo peppers 22
Pasta
Squid Ink Tagliatelle
garlic sautéed calamari, calabrian chili, parsley gremolata 27
‘Nduja & Potato Gnocchi
italian sausage, broccolini, tomato sauce, basil 26
Entrées
Grilled Brandt Ribeye
confit garlic & parmesan tartine, onion marmalade, roasted tomatoes, horseradish cream* 58
Pekin Duck Breast
aleppo-poached apricot, patty pan squash, baby kale, earl grey sunchoke purée * 46
Organic Chicken Breast
warm panzanella salad, pickled red onion, humboldt fog, frisée, roast chicken jus 38
Miso Glazed Eggplant
roasted japanese eggplant, jasmine rice, garlic chili bok choy, pickled carrot, aioli 36
Wild Atlantic Swordfish
hummus, grilled zucchini, string beans, pickled peppers, genoa salami, tomato 46
Day Boat Scallops
sweetcorn, fava beans, bacon lardon, potato purée, rhubarb gastrique 48
Pan-Seared Salmon
carrot ginger mousse, roasted asparagus, beluga lentils, hen of the wood mushrooms* 43
Filet Mignon
toasted brioche, garlic bone marrow aioli, asparagus, red wine onion jus* 52
Sides 14 each
Grilled Asparagus
Buttermilk Mashed Potatoes
Sautéed Mushrooms
Garlic Chili Bok Choy
Hand Cut French Fries
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
new: Chef’s Seasonal Tasting Menu
Celebrating 50 Years
Since 1975, our kitchen has brought New England’s seasons to life and honored the farmers and artisans who make it possible. It’s a privilege to continue writing the story the chefs before us began, carrying forward a legacy of craftsmanship and heartfelt hospitality. Thank you, Cambridge, and cheers to many more.
NICHOLAS DEUTMEYER Executive Chef
Melon & Prosciutto
heirloom cantaloupe, prosciutto de parma, nựớc chấm, pickled chilies, citronette aioli, crushed marcona almonds
Pierre Sparr Cremant d’Alsace, France NV
Lobster Ricotta Raviolo
spinach striped pasta, creamy tomato bisque, buttered sweetcorn, parmesan, chives
Frog's Leap Chardonnay, Shale and Stone, Napa Valley, CA 2022
Filet of Black Bass
fried green tomato, peach pico de gallo, chipotle aioli, curtido slaw, cilantro
Four Graces Pinot Noir, Willamette Valley, OR 2023
Rosewood American Wagyu
black garlic butter, confit byaldi, herb potato purée, crispy shallots, roast pepper vinaigrette*
Ridge Cabernet Sauvignon, Estate, Santa Cruz Mountains, CA 2021
Peach Pie
frangipane, toasted almonds, bourbon chantilly
Kracher Beerenauslese Cuvée, Burgenland, Austria 2021
Tasting Menu 125 | Wine Pairing 75
We kindly request that the entire table participate in the same menu format. Wine pairings are optional.
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
Lunch
raw bar
East Coast Oysters
cucumber mignonette, cocktail sauce, lemon* 4 each
Countneck Clams
lemon aioli, champagne pearls, chives* 15
Salmon Tartare
capers, cornichon, cucumber, dijonnaise, dill, everything crostini* 17
Shrimp Cocktail
cocktail sauce, horseradish, lemon 24
Bluefin Tuna Crudo
citrus ponzu, carrot, radish, edamame, japanese mayonnaise 19
Starters
Cheeses
served with fruit, nuts, toast 10 each / 3 for 27
Potato Leek Soup
sweetcorn, piquillo peppers, chive 16
New England Clam Chowder
leeks, potatoes, celery, bacon, cream 16
Little Gem Wedge
green goddess, bacon, cherry tomatoes, cucumber, local bleu, pickled shallots 17
Mesclun Greens
haricot verts, cherry tomatoes, crispy chickpeas, white balsamic vinaigrette 16
Caesar Salad
romaine hearts, caesar dressing, parmesan, garlic herb croutons 16
Beets & Cheese
honey lavender chévre, quinoa tabbouleh, butter crackers 19
Baby Arugula Salad
shaved pecorino, lemon, olive oil, toasted pine nuts 18
Salad Additions
Roasted Chicken Breast 14
Prime Hanger Steak* 17
Faroe Island Salmon* 17 Shrimp 16
entrées
Bourbon-Glazed Hanger Steak
potato purée, haricots verts, crispy shallots, black garlic butter* 35
Moules Frites
garlic, cherry peppers, white wine, parsley, french fries 28
Mediterranean Hummus Bowl
quinoa tabbouleh, ktipiti, cherry tomatoes, cucumber, picholine olives, pickled red onion, warm falafel 24
Roast Chicken Breast
heirloom tomatoes, pattypan squash, sweetcorn, bell pepper, lime, feta, cilantro 33
Pan-Seared Salmon
carrot ginger mousse, roasted asparagus, beluga lentils, hen of the wood mushrooms* 30
sandwiches
New England Lobster Roll
griddled roll, pickle 48
Grilled Chicken Bánh Mì
teriyaki chicken thigh, pickled vegetables, sriracha mayonnaise, cucumber, cilantro 22
Roast Turkey Club
pain de mie, crisp bacon, basil aioli, avocado, lettuce, tomato 21
Heirloom Tomato BLT
pain de mie, north country bacon, seasoned tomatoes, butter lettuce, red wine vinaigrette 20
burgers
The Harvest Burger
savenor’s beef, pickle, cabot cheddar, mustard aioli* 23
The Julia Burger
savenor’s beef, brandy-caramelized onion marmalade, boursin cheese* 25
The Veggie Burger
mushroom & bean burger, cheddar, avocado, pico de gallo, lettuce, chipotle aioli 25
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
Bar
Join us in the bar daily from 3PM to close to enjoy our full bar menu—no reservation needed. Prefer a table? The bar menu is also available in the dining room and on the patio from 3–5PM.
Chips & Onion Dip
housemade chips & dip 8
add caviar* +25
Hand Cut French Fries
white truffle oil, parmesan, rosemary 14
Caesar Salad
romaine hearts, parmesan, garlic herb croutons 16
Oysters Rockefeller
bacon, spinach, parmesan, breadcrumbs 16
Baby Vegetable Mezze
baba ghanoush, hummus, ktipiti 15
The Julia Burger
brandy-caramelized onion marmalade, boursin cheese* 25
Cheese & Charcuterie
humboldt fog, mimolette, chicken liver mousse, country pâté, fruit, nuts, mustard, crostini 22
Point Judith Calamari
roasted cherry tomatoes, pickled jalapeño, creamy salsa verde 18
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
Brunch
Libations
Grand Mimosa
bubbles, OJ, grand marnier 15
Bloody Mary
vodka or tequila 16
choice of classic mix or spicy pepper mix
Brattle In Bloom
lillet rosé, grapefruit, hibiscus, sparkling wine 18
Raw Bar
East Coast Oysters
cucumber mignonette, cocktail sauce, lemon* 4 each
Shrimp Cocktail
cocktail sauce, horseradish, lemon 24
Smoked & Marinated Local Clams
‘nduja aioli, tomato, garlic, lemon, fennel, hardtack 21
1975 Tower
six oysters, four shrimp, crab salad with toast* 50
Harvest Tower
twelve oysters, six shrimp, chilled mussels, tuna tartare, three lobster sliders* 125
Starters
Viennoiserie
daily selection of freshly baked pastries 7 each
Cheeses
served with fruit, nuts, toast 10 each / 3 for 27
Point Judith Calamari
pickled cherry peppers, sweet chili sauce, toasted sesame, scallions 18
Potato Leek Soup
sweetcorn, piquillo peppers, chive 16
Greek Yogurt Parfait
toasted granola, seasonal fruit & jam 12
Beets & Cheese
honey lavender chévre, quinoa tabbouleh, butter crackers 19
Caesar Salad
romaine hearts, caesar dressing, parmesan, garlic croutons 16
Mesclun Greens
haricot verts, cherry tomatoes, crispy chickpeas, white balsamic vinaigrette 16
Avocado Toast
sourdough, pickled peppers, feta, toasted pepitas 18
Salad Additions
Roasted Chicken Breast 16
Prime Hanger Steak* 17
Chilled Shrimp Cocktail 16
Faroe Island Salmon 17
Entrées
Crab Melt Benedict
jonah crab, poached eggs, meunster cheese, hollandaise, home fries* 24
Ham & Brie Benedict
ham, brie, poached eggs, hollandaise, home fries* 20
The Harvest Breakfast
two sunny side eggs, home fries, smoked bacon, sourdough toast * 20
Omelette
sausage, spinach, fresno peppers, boursin cheese 18
Strawberry Stuffed French Toast
brioche, vanilla custard, whipped mascarpone, maple syrup 16
Steak & Eggs
marinated hanger steak, two sunny side eggs* 32
The Harvest Burger
savenor’s beef, pickle, cabot cheddar, mustard aioli* 23
New England Lobster Roll
griddled roll, pickle 48
Fried Chicken & Cornbread
buttermilk fried chicken thigh, cornbread, collard greens, jalapeño, warm maple syrup 24
SIDES
Smoked Bacon 10
Maple Sausage 10
French Fries 12
Home Fries 10
Two Eggs Any Style 6
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy
Dessert
Coconut Cheesecake
tropical bavarian cream, coconut macaroon, coconut foam 16
Crème Brûlée
vanilla custard, seasonal fruit, lemon biscotti 16
Tiramisu
marsala mousse, coffee cream, coffee foam 18
Chocolate Silk Torte
dark chocolate crémeux, praline dip, coffee mousse 18
Strawberry Shortcake
strawberry ganache, angel food cake, strawberry jam 16
Housemade Ice Cream & Sorbet
chef’s selection of seasonal flavors 12
Cheese
served with fruit, nuts, toast 10 each / 3 for 27
