Private Dining Packages

Transcription

1 Contemporary Cuisine Celebrating the Modern New England Table Private Dining Packages CONTACT: Chelsea Muntz Harvest Restaurant, 44 Brattle Street (on the walkway), Harvard Square, Cambridge, MA

2 Harvest Restaurant Private Dining Packages From Chef Mary Dumont & Harvest Restaurant From its humble beginnings in 1975 Harvest Restaurant has been a culinary landmark, writing its own chapter in the history book that is Cambridge, MA. Since her arrival at Harvest, Chef Mary Dumont brought her culinary reputation and presentation artistry to an illustrious Harvard Square establishment. Although the menu is described as Contemporary Cuisine Inspired by American Classics, it is her use of local, sustainable ingredients combined with expertise and vision that creates a unique, one of a kind fare that transcends boundaries and definition. Chef Dumont and her team are proud to introduce their Private Dining Menus. It is our mission to provide exquisite food and drink along with exemplary service to make your occasion a special one, delectable and memorable. From personalized events such as Wedding Receptions & Ceremonies, Birthdays and Bridal Showers to Corporate Gatherings, Recruiting Events and Holiday Parties, the Private Dining spaces at Harvest will create an atmosphere of comfort, elegance and style to complement the award winning dishes that you and your guests will be enjoying. Please contact us here at the restaurant at any time to begin planning your occasion. We will dedicate ourselves to making sure that your every request is accommodated, and we look forward to welcoming you as our guest. At your service, Chelsea Muntz cmuntz@harvestcambridge.com 2

3 Private Dining Rooms & Spaces All Rooms and Spaces will have an accompanying food and beverage minimum charge or rental fee depending on the date and time of the event. Our Private Dining Manager will personally work with our guests and clients to discuss inquiries regarding pricing and availability. All spaces are available Luncheon, In-Between, Dinner and Sunday Brunch service. Hours of operation are flexible and can be extended for Private Events. Harvest offers a full bar including hand crafted cocktails, 5 beers on tap and award winning wine list (complete list is available at All beverage is on consumption. Exclusivity for the space is based upon a Food and Beverage minimum based upon a 3 course $65 menu that offers choices for your guests. We will present that menu and offer a restaurant experience to your guest; there is no need to preorder. Fireplace Room The Fireplace Room at Harvest is a fully private function space that will accommodate up to 30 guests for a seated service or up to 45 guests for a standing cocktail reception. The ante-room to the Fireplace Room may also serve as a cocktail area; a wall with a swinging door separates the two spaces. The gas fireplace may be turned on and off depending on the preference of the guests. Seating arrangements vary to the size of the party. Large Private Dining Room The Large Private Dining Room at Harvest is composed of the entire rear dining area of the restaurant. Overlooking the patio with seasonal access via double doors, the Large Private Dining Room accommodates up to 65 guests for a seated service and 100 guests for a standing cocktail reception. Groups of 30 to 50 may host their cocktail receptions as well as their seated dinners in the same space. 3

4 Semi-Private Alcove The Semi-Private Alcove is set apart from the main dining room in a quiet corner at the front of the restaurant. You and your guests will have a more private area although there is no door to the space. Normally, two tables side by side accommodate up to 24 guests for a seated service although other configurations for a boardroom style table are available for parties of 8 to 12. Space for a standing cocktail reception is optimal for parties up to 35. Restaurant Buy-Out Harvest is available to close for Private Events for groups of Guests would have exclusive use of multiple Dining Rooms, Bar and Lounge Areas and the Patio Space inseason. Wedding Ceremonies, Cocktail Receptions, Food and Wine Tastings and Corporate Recruiting Events have all taken place during a Harvest Buy-Out. Harvest Patio The Patio at Harvest is available for use inseason. Plants, Flowers and Trees adorn the garden-like atmosphere making it a favorite for Private Celebrations. 4

5 Harvest Private Dining Menus Chef Mary Dumont and her culinary team are committed to preparing menus to complement any event or function. Beginning with the elegance of passed hors d oeuvres or the convenience of stationary displays leading into the traditional three course offerings or six course Chef s table, there are options for every type of event or gathering. Our in-house wine director and pastry chef will bring their own expertise to pair wines with food and make sure your meal ends with a sweet (or savory!) touch of dessert. Everything is customizable to the point where dishes can be created with special ingredients for the guest(s) of honor of an event. Simply ask us how we can elevate your dining experience for you and your guests. 5

6 Platters and Displays Table presentations to complement your cocktail hour; availability of certain ingredients dependent on seasonality Selections are $5 per person, per choice Grand Banks Raw Bar ($5 supplement) Island Creek Oysters, Jonah Crab Claws, Gulf Shrimp Cocktail Packed on Ice Harvest Charcuterie Platter Selections of Cured Meats, Rilletes, Pates & Grilled Breads Artisanal Cheese Plate Local Cheeses & Fruit Spreads, Crackers and Wafers Fruit and Crudités Fresh Seasonal Fruits and Vegetables, Traditional Garnitures and Dressings Meat & Game Roasted, Grilled & Smoked Meat or Game Sliced & Served Bite-Sized Harvest Mediterranean Crisp Pita, Chick Pea Hummus, Roasted Peppers, Marinated Olives, Tapenade Small Bites Perfect for passed hors d oeuvres at a dinner party or reception; Availability of certain ingredients dependent on seasonality Selections are $5 per person, per choice Grilled All Natural Beef Caramelized Onion Marmalade Tuna Tartare Avocado Crème & Basil Chicken Brochette Ginger Glaze, Cilantro, Cucumber & Mint Prosciutto with Asparagus Mint and Balsamic Reduction Atlantic Smoked Salmon Cucumber & Crème Fraiche Foraged Mushroom Tart Herbed Goat Cheese, Balsamic Reduction Mini Shortrib Burgers Smoked Ketchup Aioli Gulf Shrimp Satay Fresh Squeezed Lemon, Basil Pesto Deviled Eggs Paprika, Capers & Parsley Maine Crab Cake Cherry Tomato Gremolata, Herb Aioli 6

7 Private Dining Dinner Menu Offered at $65 per person plus tax and gratuity, beverage not included Menu items are subject to alteration based on availability A P P E T I Z E R S (choice of 4) Simple Green Salad English Cucumbers, Cherry Tomatoes & Balsamic Vinaigrette Foraged Mushroom Soup Conserved Wild Mushrooms, Oregano Crostini Pickled Shallot Roasted Beet Salad Truffled Laura Chenel Goat Cheese, Candied Pecans & Banyuls Vinaigrette Crispy Jonah Crab Cake Heirloom Beans, Tomato Nage, Basil Seeds & Creamy Truffle Vinaigrette Shrimp Cocktail Island Creek Oysters Little Gem Caesar Salad Parmesan Crisp, Balsamic & Roasted Garlic Anchovy Dressing E N T R E E S (choice of 3; 4th option is Vegetarian Risotto) Duo of Heritage Pork Applecrest Farm Peaches, Rainbow Swiss Chard & Brown Butter Peach Jus Giannone Farms Chicken Breast Roasted Cauliflower, Broccoli Rabe, Mint Thai Basil, Toasted Pinenuts & Golden Raisins Rooibos Tea Marinated Duck Breast Bing Cherries, Fennel, Fava Beans, Forbidden Black Rice & Fresh Lavender Loch Duarte Scottish Salmon Knoll Farm Green Garlic, Smoked Bacon Leeks, & Lemon Potato Mousseline Grilled Tenderloin of Beef ($5 Supplement) King Trumpet Mushrooms, Caramelized Shallots, Yukon Gold Potato Purée Crispy Vidalia Onions D E S S E R T S (All Are Offered) Taza Flourless Chocolate Peanut Butter Mousse, Salted Peanut Brittle Apricot Caramel & Marshmallows Apple & Cheese Crumb Tart Quince & Cranberry Jam, Whipped Cream Toasted Almond Crème Brûlée Cinnamon Almond Biscotti Lemon-Lime Sorbet Almond Tuile 7

8 Private Dining Luncheon Menu Offered at $35 per person plus tax and gratuity, beverage not included Menu items are subject to alteration based on availability A P P E T I Z E R S (choice of 4) Shrimp Cocktail Jumbo Shrimp, Lemon & Classic Cocktail Sauce Roasted Local Beet Salad Watercress, Frisée, Comte Cheese, Haricot Verts, Hazelnut Vinaigrette & Black Pepper Cracker Heirloom Tomato Gazpacho Summer Vegetables & Cilantro Crème Fraiche Island Creek Oysters Six on the Half Shell, Lemon, Horseradish & Classic Cocktail Sauce Simple Green Salad Balsamic Vinaigrette Harvest Caesar Green Romaine, Crispy Garlic Crostini, Balsamic & Roasted Garlic Anchovy Dressing Seafood Ceviche Cilantro & Jalapeños Vegetable Chopped Salad Asparagus, Carrots, Sugar Snap Peas, Cherry Tomatoes, Sunflower Seeds & Green Goddess E N T R E E S (choice of 3; 4th option is Vegetarian Risotto) Grilled Bavette Steak ($5 supplement) Grilled Asparagus, Buttermilk Mashed Potatoes & Bordelaise Sauce Spring Linguini Asparagus, Cherry Tomatoes, English Peas, Lemon, Mint & Shaved Parmesan Scituate Lobster Roll ($7 Supplement) Knuckles, Tail & Claw, Shredded Lettuce Housemade Aioli, Mixed Greens Fresca Grilled Scottish Salmon Red Beet Risotto, Fennel, Navel Oranges & Harissa Roasted Organic Chicken Breast Shiitake Mushrooms, Baby Bok Choy, Forbidden Black Rice & Ginger Soy Glaze Local Farm Eggs Benedict Ducktrap Smoked Salmon, Baby Spinach, English Muffin & Lemon Chive Hollandaise D E S S E R T S (all are offered) Taza Flourless Chocolate Peanut Butter Mousse, Salted Peanut Brittle Apricot Caramel & Marshmallows Apple & Cheese Crumb Tart Quince & Cranberry Jam, Whipped Cream Toasted Almond Crème Brûlée Cinnamon Almond Biscotti Lemon-Lime Sorbet Almond Tuile 8

9 Private Dining Sunday Brunch Menu Offered at $35 per person plus tax and gratuity, beverage not included Menu items are subject to alteration based on availability A P P E T I Z E R S (choice of 4) Steel Cut Toasted Irish Oatmeal Dried Fruit, Almonds, Maple Syrup Arugula and Apple Salad Roxbury Russet Apple, Toasted Almond Pesto, Laura Chanel Goat Cheese & Maple-Lemon Vinaigrette Gulf Shrimp Cocktail Classic Cocktail with Fresh Horseradish & Lemon Ducktrap Farm Smoked Salmon & Toasted Bagel Smoked Salmon, Chives, Red Onions, Capers & Cream Cheese Crispy Winter Root Vegetable Salad Parsnip, Carrot & Sunchoke Chips, Banyuls Vinaigrette Seasonal Fruit and Yogurt Greek Yogurt, Wildflower Honey & Mint Harvest Caesar Little Gem Lettuce, Black Pepper Biscotti, Balsamic & Garlic-Anchovy Emulsion Buttercup Squash & Apple Soup Crème Fraiche E N T R E E S (choice of 4) Huevos Rancheros Tortilla, Black Beans, Chorizo, Avocado, Scrambled Eggs, Sour Cream & Grilled Vegetable Salsa Grilled Apple Croque Madame Grilled Honeycrisp Apple, Sage, Black Forest Ham, Gruyère, Fried Egg, & Toasted Sourdough Brandt Farm Ribeye Steak n Eggs Fried Farm Eggs, Chive Crêpes, Caramelized Onion, Wild Mushrooms, Blue Cheese Butter & House Made Steak Sauce Red Pepper Egg Torta Yukon Gold Potato, Scallion & Egg Stuffed Red Pepper, Organic Greens & Sauce Choron Cinnamon-Vanilla French Toast à la Mode Seasonal Compote, Maple Syrup & Homemade Ice Cream Butternut Squash Crusted Dayboat Cod Wilted Baby Spinach, Wild Rice & Rosemary Aioli Farm Eggs Benedict Buttermilk Biscuits, Tasso Ham, Poached Egg & Sauce Crème Fleurette D E S S E R T S (choice of 3; 4 th option is Sorbet) Lemon Mousse Citrus Compote & Brandy Snap Cookie Crème Caramel Chocolate Dipped Cinnamon Shortbread Shredded Coconut-Brown Sugar Cake Vanilla Bean Ice Cream Praline Semifreddo Warm Chocolate Sauce & Praline Brittle Shortbread 9

10 Sample Chef s Tasting Menus F I V E C O U R S E C H E F S T A B L E Chef Mary Dumont s Improv Menu From Her Appearance on Iron Chef America on the Food Network Celery Root Flan Salmon Tartare and Caviar Housemade Ricotta Gnocchi Chervil Cream & Smoked Bacon Billi Bi Soup Saffron, Prince Edward Island Mussels, Potato & Tomato Confit Duo of Milk Fed Veal Tenderloin Creamed Leeks, Potato Risotto, Black Trumpet Mushrooms & Black Truffle Sauce Orange Creamsicle Crème Brûlée Warm Malted Milk C H E F D U M O N T S T H E V E R I T A B L E G A R D E N Pairing by Wine Director Allan Tidd Fried Soft Poached Farm Egg Garden Lettuces & Radish Sparkling Wine, Louis Bouillot, Rosé, Burgundy, France NV Braised Berkshire Ham Macomber Turnip Custard, Pea Greens, Stinging Nettle Béchamel Riesling, August Kesseler, Rheingau, Germany, 2005 Poached Atlantic Sole & Diver Scallops Snap Peas, English Peas & Pea Tendrils, Herb Coulis Chardonnay, O Reilly s, Oregon 2006 Roast Venison & Braised Shoulder Baby Field Vegetables & Bing Cherries Merlot, Château Recougne, Bordeaux, France 2005 Seared Arctic Char Eva s Baby Greens, Baby Carrots, Morels, Butterball Potato, Lovage Sauce Pinot Noir, Au Bon Climat, Santa Barbara, California 2005 Trip Through The Rose Garden Variation of Strawberries & Rose Moscato d Asti, Michele Chiarlo, Nivole, Piedmont, Italy

11 Seasonal Dinner Menus Dinners are priced individually, and require a 15 person minimum The following are sample menus and may be substituted with items of your choosing availability of certain ingredients may be dependent on seasonality S P R I N G 1 st Course Island Creek Oysters on the Half Shell Champagne Mignonette & Classic Cocktail 2 nd Course Ricotta & Harvest Greens Ravioli Housemade Pasta, Spearmint, Grapefruit & Parmesan Broth Entree Seared Atlantic Salmon Roasted Chiogga & Golden Beets, Yukon Gold Potato Purée, Red Grapes & Verjus Vinaigrette Dessert Tropical Fruit Pavlova Vanilla Syrup, Lemon Shortbread A U T U M N 1st Course Verrill Farms Pumpkin Soup Maine Lobster Beignet, Madras Curry 2nd Course Applecrest Farms Cider Poached Foie Gras Hazelnut Brittle, Caramelized Cider Gastrique, Mache Salad & Black Pepper Brioche Entree Jamison Farms Roasted Rack of Lamb Hand rolled Couscous with Preserved Lemon, Baby Carrots, Sheep s Milk Feta & Mint Gremolata Dessert Pear Almond Frangipane Almond Milk, Rosemary & Pear Sorbet S U M M E R 1 st Course Ahi Tuna Tartare Moroccan spices, Lemon Confit, Elephant Garlic 2 nd Course Seared Dayboat Scallops Braised Leeks, Spring Garlic, Morel Mushrooms & Caramelized Onion Soubise Entree Scottish Loch Duarte Salmon Maine Lobster, Fennel & Potato Confit, Grapefruit Beurre Blanc & Fennel Pollen Vinaigrette Dessert Chevre Cheesecake Terrine Poached Citrus, Pistachio Nougatine, Mint W I N T E R 1 st Course Brandt Farm Tenderloin Carpaccio Cartoccio Truffle Cheese, Black Lava Salt 2 nd Course White Truffles from Alba, Italy Creamy Carnarolli Risotto, Woodear Mushrooms & Mascarpone Entree Broken Arrow Ranch Axis Venison Braised Tuscan Kale, Red Wine Poached Pears, Baby Turnips, Potato Galette & Date Chutney Dessert Valhrona Chocolate Mille-feuille Ibarra Chocolate, Bittersweet Chocolate Ice Cream 11

12 Policies and Arrangements Please contact our staff to set up a time to view the spaces or make a reservation for a food and wine tasting. Parking Valet service is offered on Friday and Saturday evenings. We are happy to arrange hosted valet for your guests. Garage parking is validated at the Charles Hotel and University Place parking garages. Decor Decorations may be brought by the guests or supplied by a vendor. Custom menus and place cards can be arranged by the restaurant. Deliveries - Deliveries of material may be made to the restaurant with prior notice. Flowers Floral arrangements and centerpieces are composed and delivered by Brattle Square Please allow minimum 3 days notice. Audio Visual Presentation and other A/V equipment may be provided by a vendor. For a full list of options please contact the restaurant. Directions Directions to the restaurant and regular hours of operation can be found online at our website: Menu & Wine Selection Any format of food and beverage choices may be offered. The kitchen requests that selections be made 7 days prior to the event. Please notify us of any dietary restrictions or allergies when making selections. Custom made cakes can be baked and decorated by the in house Pastry Chef. Tax and Gratuity A 7% tax and 18% gratuity will be added to the bill. Booking Bookings for large parties require a signed contract with the agreed upon food and beverage minimum. The space is not guaranteed until a signed contract with a valid credit card is received by a Harvest Manager. We look forward to planning and hosting your Special Events! 12

13 Harvest Private Dining Questionnaire Who will be the contact person attending the event? Is there a specific table setup that you wish to have in your space? Is there a specific arrival time for your group? Do you wish to offer passed hors d oeuvres or displays? Would you like a header for your menu? Are there any dietary restrictions or allergies for any of your guests? Do you wish to offer bottled sparkling or still water to your guests? Because of limited allotments, Harvest recommends preselecting wines for large parties. Is there a range in which you would like us to select a red and white for your event? $40 to $50, $60 to $70? Full wine list available at Do you wish to offer full bar? Beer and wine? Do you require audio-visual equipment? Should the card on file be used for the final bill? Do you have any additional needs or comments? 13