Fall Lunch Menu


First Course


Soup of the day          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   


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

vidalia onion vinaigrette     13.95

Grilled seafood sausage and grilled shrimp with angel hair pasta, and fresh herbs  in a tomato butter sauce        14.95


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





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 seasonal greens, roasted red and yellow peppers, grilled portabella mushrooms, and sliced red onions in a balsamic herb vinaigrette with parmesan cheese and red onion crisps     16.95



( all pastas made fresh on premises )


Linguine with tomato sauce, parmesan cheese and herbs        12.95


Linguine with clams in a white clam broth with olive oil         18.95


Linguine with spinach, wild mushrooms, and parmesan cheese in roasted garlic oil        14.95


Penne pasta with diced butternut squash and toasted pecans in a parmesan cheese cream sauce       15.95


Fettuccine with sweet sausage, minced clams and shrimp in a red clam sauce        18.95


Fettuccine with oven roasted cherry tomatoes and spinach in roasted garlic oil with goat cheese         15.95


Fettuccine with sautéed shrimp in a "scampi" sauce         21.95




*You may add the following to any of our Salads, pastas or pizza*

Sliced chicken breast         6.00       Sliced beef tenderloin          9.00        Shrimp                  8.00      Salmon           8.00





Portabella mushroom, julienne prosciutto, and sage with mozzarella cheese     14.95


 "Traditional" with mozzarella cheese, tomato sauce, oregano, and fresh herbs              9.95


Sweet sausage, julienne prosciutto and crisp bacon with mozzarella cheese and goat cheese      15.95


Spinach and wild mushrooms with goat cheese and mozzarella cheese  13.95


Button mushroom, diced shrimp, minced red onions with mozzarella cheese        14.95




Beef tenderloin sandwich on a caramelized onion and poppy seed roll with caramelized onions, shiitake

 mushrooms and melted mozzarella cheese, horseradish vinaigrette, and house fries      18.95


Grilled hamburger on a toasted sesame seed roll with roasted garlic mayo, and house fries          15.95


Grilled marinated chicken breast sandwich on a toasted oat roll with jack cheese,

honey mustard dressing, and house fries          13.95




Omelet with diced butternut squash, caramelized onion, and bacon served with caramelized onions,

diced potatoes, and fresh herbs       14.95


Grilled chicken breast with pumpkin gnocchi, fresh sage, toasted pine nuts, gold and black raisins in a

 pumpkin and mascarpone cream sauce       16.95


Sliced sautéed Long Island duck breast with crisp vegetable spring rolls, sautéed spinach and

 nappa cabbage in a sweet chili sauce        17.95


Grilled pork medallion with spaetzle, spinach, and button mushrooms in a roasted garlic demi glace     16.95


Grilled beef tenderloin medallion with roasted sweet potato, caramelized onion, spinach and bacon in a

roast shallot and sherry wine vinegar demi glace with red onion crisps       24.95


Sautéed salmon with whole wheat fettuccine, spinach and shiitake mushrooms in a mushroom broth with

 truffle oil droplets and parmesan cheese              17.95


Grilled shrimp with pumpkin fettuccine, diced butternut squash, broccoli, sun dried cranberries, and toasted pumpkin seeds in a sweet Vidalia onion and ginger vinaigrette with goat cheese          19.95


Pan seared tuna with cracked black pepper, wild mushroom, celery root, and sweet pea risotto in a

celery root broth with white truffle oil droplets            21.95


Chef’s daily vegetarian creation            16.95




**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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