The Harvest Moon Inn
Indoor Dining - Wednesday thru Sunday 5:30 - 9:30
Online Ordering with No Contact Curbside Pick Up
Orders can be placed up to 4 Days to 20 minutes in advance
of scheduled pickup time between 4:00 PM and 8:00 PM Wednesday - Sunday
Tent and Patio Seating Closed until the Spring
We will open for Private Luncheon Parties with a Minimum of 20 Guaranteed People
Mother’s Day Menu
May 08, 2022
Brunch Items available from 11:30 till 2:00
Ala carte Menu available 11:30 till 6:00
Mother’s Day Menu
May 8, 2022
Brunch Items available from 11:30till 2:00
Ala carte Menu available 11:30 till 6:00
Brunch Items
Grilled ham steak with a sweet potato, shiitake mushroom, leek and bacon hash with a poached egg 21.95
Ham, spinach and goat cheese omelet with diced potato and caramelized onions 16.95
Grilled meatloaf with caramelized onion, potato home fires and poached egg topped with cheddar cheese sauce 21.95
Chicken Pot Pie with diced carrots, caramelized onions, diced celery and sweet peas with puff pastry 26.95
Grilled salmon with asparagus, and wild mushroom risotto in a black truffle vinaigrette 21.95
Poached eggs with caramelized onion, bacon, sausage home fries topped with béchamel sauced 16.95
Fresh fettuccine with julienne chicken, broccoli, and snow peas in a parmesan cheese cream sauce 21.95
First Course
Carrot ginger soup with scallions, crème fraiche and garlic herb croutons 7.00 cup 9.25 bowl
Seasonal greens tossed with sliced red onions and diced tomato in a balsamic herb vinaigrette 9.95
Vegetable spring rolls with sautéed nappa cabbage and spinich in a sweet chili sauce 15.95
Crisp breaded shrimp with wasabi whipped potatoes, spinach and shiitake mushrooms in a
white wine butter sauce 17.95
Duck confit ravioli with nappa cabbage, sweet peas and shiitake mushrooms in roasted garlic vinaigrette 15.95
BBQ pork dumplings with a tomato, kidney bean, bacon and scallion risotto in a smoked tomato vinaigrette 15.95
Grilled seafood sausage over sweet pea and shiitake mushroom risotto with microgreens and sweet pea coulis 15.95
Second Course
Lightly battered chicken breast layered with sliced ham and Monterey Jack cheese in a roasted garlic demi glace with broccoli, caramelized onions and button mushrooms 29.95
Grilled beef tenderloin medallions with whipped potatoes, snow peas, diced carrots and leeks in a roasted garlic demi glace 43.95
Sautéed Pekin duck breast with caraway spatzel, caramelized onions, crisp bacon, and sweet peas
in a caramelized onion demi glace 37.95
Pan seared salmon with parsley red bliss potatoes, asparagus, and leeks in a lemon butter sauce 36.95
Sautéed shrimp with linguine, spinach, and shiitake mushrooms in a lobster sauterne cream sauce 36.95
Fresh fettuccine with spinach and wild mushrooms in roasted garlic oil with fresh sage with goat cheese 21.95
Desserts
Assortment of sorbets with fresh fruit and berries 9.95
Rice pudding in a phyllo shell with toasted almonds, whipped cream and cinnamon cookies 9.95
Cheese cake with a graham cracker crumb crust, fresh strawberries and a berry coulis 10.95
Warm crepe with pastry cream warm macerated berries, and vanilla ice cream 11.95
Strawberry mousse with whipped cream and fresh straw berries in a berry coulis with a shredded phylocookie 11.95
Milk chocolate cappuccino mousse rolled in heath bar crunch in a dark chocolate sauce topped with whipped cream 11.95
Peanut butter ice cream with crushed peanut butter cups, and toasted peanuts in a dark
chocolate sauce and whipped cream 11.95
Carrot cake with cream cheese mousse and cinnamon crème anglaise 10.95