Harper's Garden Menu

An herb tuile stuffed with chunks of fresh Maine lobster, tomato, ruby red grapefruit, tomato, and avocado

Seasoned and fried scallops, served over corn pancakes, Topped with a sweet and sour sauce

House blend of greens tossed with a sherry vinaigrette topped with haricot verts, goat cheese, spicy walnuts, and burgundy poached pear

Ask your server for today's seasonal soup.

Creamy goat cheese wrapped in potato and sautéed served over a haricot vert and beet salad; tossed in a raspberry and truffle vinaigrette

Served over a spicy tomato sauce

Tossed with balsamic vinaigrette, fresh figs, burrata, and fig jam

Served with long gnocchi and wild mushrooms tossed in a spicy sauce

Served with an avado espuma and Belgian endive salad tossed in a lemongrass vinaigrette

Pan seared ad served over truffled celeriac mousse with black lentils and herb cream

Scalloped purple sweet potatoes layered with duck confit, mushroom duxelles, and a burgundy sauce

Served over papardelle, braised baby carrots, spinach, lemon caper butter, and pecorino sardo

Braised in Asian flavors and served over roasted corn grits, topped with a lemongrass vinaigrette

Served over a spicy miso spinach gnocchi

Mashed potatoes and root vegetables

Vegetarian casserole of eggplant, squash, and tomato; served over quinoa with a pepper and onion piperade; topped with a celeriac mousse and pistachio crumble

Served over a beluga lentil salad and grilled scallions with tomato saffron dashi; topped with sauce gribiche

Squid ink risotto with lemon olive oil emulsion