Fall Dinner Menu



First Course


Soup of the evening          9.25


Crisp spicy calamari with wild rice risotto in a smoked tomato vinaigrette                   13.95


Duck dumplings with diced butternut squash, toasted pecans and sage

in a butternut squash cream sauce      13.95   


Pumpkin gnocchi with fresh sage, toasted pine nuts, gold and black raisins in a

 pumpkin and mascarpone cream sauce             13.95


Wild mushroom and spinach risotto in a black truffle vinaigrette             14.95


Seafood ravioli with diced celery root, spinach and crisp bacon in a

 ginger and sweet vidalia onion vinaigrette     13.95


Grilled chicken sausage with wild mushrooms grits          13.95


Asian chicken meatballs with julienne carrots, spinach, nappa cabbage and toasted peanuts

 in a sweet soy peanut ginger sauce          13.95


Grilled seafood sausage and grilled shrimp with angel hair pasta, and

 fresh herbs  in a tomato butter sauce           14.95


Crisp vegetable spring rolls with sautéed spinach and nappa cabbage

 in a sweet chili sauce       12.95




Seasonal greens tossed with sliced red onions and

diced tomatoes in a balsamic herb vinaigrette          8.95


Arugula with crisp duck confit in creamy lemon garlic vinaigrette with

parmesan cheese and garlic herb croutons         10.95


Spinach with roasted red and yellow peppers, oil cured black olives and fresh goat cheese in a roasted pepper and balsamic vinaigrette with red onion crisps          10.95


Radicchio and seasonal greens with toasted spicy pecans, diced apples and raisins in a bleu cheese dressing with crumbled bleu cheese            13.95


Romaine salad with toasted walnuts, orange confit, diced apples, and sundried cranberries

in an apple cider honey vinaigrette            13.95      





Grilled chicken breast with spaetzle, spinach, and button mushrooms

 in a roasted garlic demi glace              27.95


Sautéed sliced Long Island duck breast with whipped potatoes, braised red cabbage and caramelized onions in a  roasted garlic demi glace with kabocha squash and black truffle dumplings        33.95


Sautéed boneless pork chops with whipped potatoes and sweet peas in a caramelized onion and bourbon demi glace with maple glazed apples, sweet potatoes, and toasted pecans                29.95


Grilled beef tenderloin medallions with roasted potatoes, carrots, celery root and fresh sage in a red wine shallot demi glace with red onion crisps              39.95


Grilled NY strip steak with roasted sweet potato, caramelized onion, spinach and bacon in a

roast shallot and sherry wine vinegar demi glace with red onion crisps            39.95


Sautéed  shrimp and scallops with wild mushroom, celery root, and sweet pea risotto in a celery root broth with white truffle oil droplets         37.95


Sautéed salmon with linguine, nappa cabbage, bacon, and caramelized onions in a roasted shallot

 and sherry wine vinegar butter sauce            33.95


Pan seared tuna with cracked black pepper, wild rice, brown basmati rice, and broccoli

 in an orange sesame vinaigrette           36.95


Fresh whole wheat fettuccine with spinach and shiitake mushrooms

 in a mushroom broth with truffle oil droplets and parmesan cheese              21.95


Fresh pumpkin fettuccine with diced butternut squash, broccoli, sun dried cranberries, and toasted pumpkin seeds in a sweet Vidalia onion and ginger vinaigrette with goat cheese         21.95


Chef’s daily vegetarian creation            26.95



**Please refrain from using cell phones in the dining rooms**

**18% Gratuity will be added to tables of 5 or more**

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