Farm-to-Table Harvest Supper

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Fall favorites from local farms are the inspiration on Thursday, October 26th at Vicki Lee’s popular Harvest Supper. Executive Chef Jason Reed will prepare a five-course meal of seasonal specialties from 7:00-9:00pm. See the full menu below (tickets run $85 per person, not including tax or gratuity). Insider’s tip? It’s BYOB, so don’t forget to bring your favorite autumn pairing and they’ll chill and uncork for you. Seating is limited at the Belmont restaurant so make sure to call 617.489.5007 to make a reservation or for more details.

Amuse Bouche
Roasted parsnip and harissa strudel with mint, feta, carrot reduction
and pistachio crumble

Soup Trio
Butternut with nutmeg crema
Winter root vegetable with poached pear
Golden beet with chive oil and cumin

Baby arugula, caramelized honey and cranberry vinaigrette,
butternut squash, parmesan and pepita crunch

Choucroute Garnie
Sage rubbed Lucky Seven Farm pork chop, New England charcuterie
bauernwurst, mustard glazed roasted cabbage with house bacon lardoons,
pickled apple, duckfat whipped potato

Kataifi Crusted Monkfish
Roasted brussels sprouts and chick peas, tomato confit, and spiced turmeric yogurt

Risotto with fall vegetable tasting
– Za’atar roasted butternut squash
– roasted brussels sprouts and chick peas
– black garlic braised swiss chard and tomato confit

Pumpkin white chocolate mousse cake
with boozy caramel and pepita brittle

Maple Cream Napoleon
Dix Family Farm Syrup

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