Harvest Seasonal Grill & Wine Bar

Whether you’re looking for dinner in the Philadelphia suburbs of  Radnor, Glen Mills, North Wales, Harrisburg, and Moosic, PA or in the New Jersey suburbs of Moorestown, NJ; and even Delray Beach, FL,  Dave Magrogan’s Harvest Seasonal Grill & Wine Bar has got you covered. They’re serving up a few delicious quintessential fall dishes on their farm-to-table restaurant’s new seasonal menu which prides itself on serving healthy, organic, locally-produced and seasonal food to its customers. The menu changes every three months to celebrate the new flavors that accompany the change in seasons. They also offer 50+ wines by the glass, as well as a growing selection of local and organic beers.with most items being 500 calories or less.


Some classic fall dishes are back by popular demand, include the Warm Butternut Squash Dip starter with Asiago cheese, caramelized onions, sage, crispy kale, pumpkin seeds, and pumpernickel crostini; Autumn Grilled Salmon Salad with baby spinach, roasted beets, sheep’s milk feta, dried cranberries, candied pecans, apples, and a Honeycrisp apple vinaigrette; Seared Roasted Beet “Scallops” with spiced squash ribbons, kale, pistachio butter, and goat cheese crema; and of course, Pumpkin Ravioli with butternut squash purée, sage brown butter, dried cranberries, baby spinach, toasted pumpkin seeds, and gingerbread dust.

Returning for the 5th Fall season is Harvest’s most popular dish — a sweet and savory Butternut Squash Soup, which is a staple on the restaurant’s menu.  In addition, the restaurant’s Three Bean Turkey Chili is a perfect dish to enjoy during autumn’s chill, as it contains cannellini, kidney & black beans, smoked cheddar, sour cream and scallions.

“This wildly popular (butternut squash) simple soup recipe has been with me for 15 years, and it has become legendary,” said Executive Chef Josh Short. “I am always asked what the secret to making this soup taste so amazing, and my answer is simple: organically grown squash that we source from Lancaster Farm Fresh Cooperative. It’s so popular that we also offer it by the quart to-go, and a lot of people take advantage of that….( in reference to the chili) We are working with local farms around Lancaster County to source ground Heritage Bronze turkey meat, and it’s delicious.”

Other new entree additions to the menu include the  Warm Autumn Squash Salad with farro, red quinoa, lentils, kale, sheep’s milk feta, dried cranberries and maple dressing; Harvest Moon Chicken with sweet potato latke, brussels sprouts, apple relish, and cider rosemary reduction; Braised Short Ribs with roasted root vegetables, mushrooms,pearl onions, roasted garlic mashed ootatoes, and natural jus; Spicy Shrimp Noodle Bowl with ginger soy soba noodles, shiitake mushrooms, asparagus, snow peas, cashews, cilantro, scallions, chili oil, sriracha salted lotus root chips; Barramundi Tikka Masala with pumpkin curry, Kashmiri pepper, toasted chikpeas, baby spinach, and coconut jasmine rice;  and Roasted Spaghetti Squash Pasta with roasted cremini mushrooms, fresh sage, toasted pistachios, garlic, truffle oil, freshly grated Lanchego cheese.

Chef Peter Chan’s created a special Fall Salad, which contains a delightful combination of frisée, radicchio, apples, dried cranberries, walnuts, aged bleu cheese and cranberry vinaigrette; Chef David Schorn allows guests to indulge in the ultimate in comfort food with his Bacon Wrapped Bison Meatloaf, which includes cauliflower purée, honey glazed carrots, mushrooms and Sriracha ketchup; and finally, last but not least Chef Jennifer Teti has crafted delectable fall desserts include a Caramel Apple Cobbler, which is made with local, seasonal apples, and her Pumpkin Whoopie Pie, which has a traditional vanilla whoopie pie cream and pumpkin spiced cake.

Harvest Seasonal Grill & Wine Bar believes that where your food comes from is as important as what you eat, which is why they champion the ideology of ‘know your farmer, know your food’. They work with over 75 local farmers to source the freshest and highest quality products available. Their mission of sustainability and green living is carried through every facet from our menu to our decor, and even the cleaning products that we use are eco-friendly. Reservations available for lunch, dinner, and brunch via OpenTable.

Additional images provided by @baris_belly



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