You'll know exactly where your food comes from at Harvest. "Being farm-to-table, we travel to farms within an hour and a half, meet the farmer and family, establish a relationship and maintain it. Harvest is a living, breathing fabric of sustainability which includes not only food, but the soil, our community and health. Everything that is worth it takes time and attention. That’s what we do best at Harvest. We take a familiar favorite and put our Harvest spin on it," Kelly says. For brunch, try the RK brioche french toast topped with candied bacon and chocolate ganache. Or try the chef's favorite Queen’s Break, which is a bacon maple fig scone with fried egg, Dijon, jam and a petite sweet and simple salad. For lunch or dinner, order the house ground prime rib burger signature style with onion jam, pork belly, Havarti and aioli. Their nontraditional chicken and waffles consists of a waffle cone filled with sweet chili, fried chicken and maple syrup. Ask for the chef’s tasting menu, which includes a variety of seasonal specialties like confit orange and honey duck legs with red lentils; miso-glazed pork belly with cheddar grits, roasted mushrooms and onions; and braised pork cheeks with pumpkin, apple, popped quinoa and savory bread pudding. Finish your meal on a sweet note with a beignet basket topped with ganache. Have a drink on the CONTINUED >
April 2017 | Johnson County Lifestyle
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