Pastry chef Molly Hanson invites her father, beekeeper Mark Hanson, to join her in The Harvest kitchen for the July installment of The Harvest Review. Join them on Wednesday, July 28th as they put their heads together with executive chef Eric Brennan for a menu featuring salad of bitter greens sweetened with avocado honey dressing; pan roasted wild salmon with honey-poblano baste and sweet corn butter sauce; smoked confit of duck with thyme honey drizzle and chopped pistachio; flourless chocolate honey cake with honey ice cream and crushed local raspberries; and summer peach shortcake with a honey butter biscuit. Dinner costs $39 per person not including tax and gratuity. Reservations are recommended, so call The Harvest directly at 617.868.2255.
