Harvest Seasonal Grill & Wine Bar proudly launches a plant-based and vegan and vegetarian-friendly this week. CEO Dave Magrogan and Executive Chef Josh Short have continued their utilization of local, organic and plant-based ingredients to create the farm-to-table restaurant’s new spring menu, which is now available at all eight of the restaurant’s locations.
The new spring menu includes a number of what Magrogan refers to as “extremely popular dishes which are returning for the spring season,” as well as a number of new unique dishes which Magrogan and Short are excited for customers to experience.
The newest menu additions include three vegetarian bowls from Chef Short, including a Super Grain Bowl; Chilled Soba Noodle Bowl; and Quinoa & Harissa Cauli-Rice Bowl, all of which have an option to add a protein for non-vegetarians looking for a healthy alternative.
In addition, Short has added a variety of vegetarian dishes, including a Shaved Heirloom Carrot Salad; Sweet Pea & Avocado Toast; Garden Vegetable Farro Soup; and Smoked Eggplant Rollatini. Short said the new “Knife & Fork Organic Egg Salad” sandwich, which features farm-fresh organic eggs sourced from various local farms, will “knock your socks off.”
While Magrogan and his team have a heavy focus on meat-free dishes, they still have an extensive offering of steak, seafood and poultry for the carnivorous crowd. Customer favorites returning to the spring menu this season include the Strawberry Patch Chicken Salad; Blackened Mahi Mahi Fish Tacos; Smoked Salmon Flatbread; Seared Sea Scallops; Sesame Chicken; Local Bone-In Duroc Pork Chop; and Lemon Thyme Chicken. The Kung Pao Cauliflower “Wings” were also brought back after huge success with the restaurant’s newest appetizer, according to Short.
“Spring is the most exciting season for us in terms of ingredients,” said Short. “There are so many ingredients that Mother Nature gifts us week to week, and we utilize a sizable variety of vegetables, fruits and herbs throughout our menu.”
“We have added a vast number of plant-based options to our spring menu to please the ever-growing number of vegetarians and vegans in all of our locations, and we are also enabling meat eaters to add delicious pedigree meats or other proteins to not only our bowls, but to our vegan and vegetarian entrees as well,” said Magrogan 45, who, along with his girlfriend Melissa Zirolli, have been consuming an almost totally vegan and plant-based diet for the past few years. “I’ve been a pescatarian for more than 20 years, and now, we are both really loving our new way of eating and living, and we’ve never felt better. We’re benefitting our own health along with the environment and the animal population.”
Perhaps the most exciting addition to Harvest’s spring menu is the new “Impossible Vegan Burger” — a 100 percent plant-based burger which is made from ingredients such as wheat, coconut oil, potatoes and heme, and features bibb lettuce, vegan cheddar cheese, tomato and red onion on a vegan burger roll, and served with a Harvest side salad and a pickle.
“The new Impossible Burger is a game-changer,” said Chef Short. “It’s tastes so much like the traditional beef burger that it easily fools your brain. We can cook this burger to any desired temperature, and we have a feeling we’re going to have serious burger lovers ordering this sandwich and coming back for more as often as they can.” Learn more about Impossible Foods’ Impossible Burger here: http://www.impossiblefoods.com/.
Harvest’s brunch menu will also bring back the restaurant’s hugely popular Carrot Cake Waffle, for those who would like to indulge in something on the sweeter side during the weekends.
Harvest Seasonal Grill offers a farm-to-table menu featuring organic, local, sustainable and non-GMO ingredients sourced from more than 75 local farms. The menu changes seasonally to utilize the freshest foods available, and a majority of menu items contain less than 500 calories, including a variety of house-made signature, single-serving desserts. In addition to the seasonally changing menu, Harvest offers more than 50 wines by-the-glass, seasonally-inspired hand-crafted cocktails and more than a dozen locally produced craft beers.
Dave Magrogan’s eight Harvest Seasonal Grill & Wine Bars are located in Radnor, Glen Mills, North Wales, Harrisburg, Newtown, and Moosic, PA; Moorestown, NJ.
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