contemporary cuisine celebrating the modern new england table

Contemporary Cuisine Celebrating the Modern New England Table

Private Dining Packages

CONTACT: Chelsea Muntz [email protected]

Harvest Restaurant, 44 Brattle Street (on the walkway), Harvard Square, Cambridge, MA 02138 617-868-2255

44 Brattle Street (on the walkway), Harvard Square, Cambridge MA 02138 617-868-2255 harvestcambridge.com

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Harvest Restaurant Private Dining Packages

From Chef Mary Dumont & Harvest Restaurant

From its humble beginnings in 1975 Harvest Restaurant has been a culinary landmark, writing its own chapter in the history book that is Cambridge, MA. Since her arrival at Harvest, Chef Mary Dumont brought her culinary reputation and presentation artistry to an illustrious Harvard Square establishment. Although the menu is described as “Contemporary Cuisine Inspired by American Classics”, it is her use of local, sustainable ingredients combined with expertise and vision that creates a unique, one of a kind fare that transcends boundaries and definition. Chef Dumont and her team are proud to introduce their Private Dining Menus. It is our mission to provide exquisite food and drink along with exemplary service to make your occasion a special one, delectable and memorable. From personalized events such as Wedding Receptions & Ceremonies, Birthdays and Bridal Showers to Corporate Gatherings, Recruiting Events and Holiday Parties, the Private Dining spaces at Harvest will create an atmosphere of comfort, elegance and style to complement the award winning dishes that you and your guests will be enjoying. Please contact us here at the restaurant at any time to begin planning your occasion. We will dedicate ourselves to making sure that your every request is accommodated, and we look forward to welcoming you as our guest. At your service, Chelsea Muntz [email protected]


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Private Dining Rooms & Spaces

All Rooms and Spaces will have an accompanying food and beverage minimum charge or rental fee depending on the date and time of the event. Our Private Dining Manager will personally work with our guests and clients to discuss inquiries regarding pricing and availability. All spaces are available Luncheon, In-Between, Dinner and Sunday Brunch service. Hours of operation are flexible and can be extended for Private Events. Harvest offers a full bar including hand crafted cocktails, 5 beers on tap and award winning wine list (complete list is available at www.harvestcambridge.com). All beverage is on consumption. Exclusivity for the space is based upon a Food and Beverage minimum based upon a 3 course $65 menu that offers choices for your guests. We will present that menu and offer a restaurant experience to your guest; there is no need to preorder. Fireplace Room

The Fireplace Room at Harvest is a fully private function space that will accommodate up to 30 guests for a seated service or up to 45 guests for a standing cocktail reception. The ante-room to the Fireplace Room may also serve as a cocktail area; a wall with a swinging door separates the two spaces. The gas fireplace may be turned on and off depending on the preference of the guests. Seating arrangements vary to the size of the party. Large Private Dining Room

The Large Private Dining Room at Harvest is composed of the entire rear dining area of the restaurant. Overlooking the patio with seasonal access via double doors, the Large Private Dining Room accommodates up to 65 guests for a seated service and 100 guests for a standing cocktail reception. Groups of 30 to 50 may host their cocktail receptions as well as their seated dinners in the same space.


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Semi-Private Alcove

The Semi-Private Alcove is set apart from the main dining room in a quiet corner at the front of the restaurant. You and your guests will have a more private area although there is no door to the space. Normally, two tables side by side accommodate up to 24 guests for a seated service although other configurations for a boardroom style table are available for parties of 8 to 12. Space for a standing cocktail reception is optimal for parties up to 35. Restaurant Buy-Out

Harvest is available to close for Private Events for groups of 100 – 120. Guests would have exclusive use of multiple Dining Rooms, Bar and Lounge Areas and the Patio Space in-season. Wedding Ceremonies, Cocktail Receptions, Food and Wine Tastings and Corporate Recruiting Events have all taken place during a Harvest Buy-Out.

Harvest Patio

The Patio at Harvest is available for use in-season. Plants, Flowers and Trees adorn the garden-like atmosphere making it a favorite for Private Celebrations.


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Harvest Private Dining Menus Chef Mary Dumont and her culinary team are committed to preparing menus to complement any event or function. Beginning with the elegance of passed hors d’oeuvres or the convenience of stationary displays leading into the traditional three course offerings or six course Chef’s table, there are options for every type of event or gathering. Our in-house wine director and pastry chef will bring their own expertise to pair wines with food and make sure your meal ends with a sweet (or savory!) touch of dessert. Everything is customizable to the point where dishes can be created with special ingredients for the guest(s) of honor of an event. Simply ask us how we can elevate your dining experience for you and your guests.


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Platters and Displays Table presentations to complement your cocktail hour; availability of certain ingredients dependent on seasonality

Selections are $5 per person, per choice

“Grand Banks” Raw Bar ($5 supplement) Island Creek Oysters, Jonah Crab Claws, Gulf Shrimp Cocktail Packed on Ice

Harvest Charcuterie Platter

Selections of Cured Meats, Rilletes, Pates & Grilled Breads

Artisanal Cheese Plate Local Cheeses & Fruit Spreads, Crackers and Wafers

Fruit and Crudités

Fresh Seasonal Fruits and Vegetables, Traditional Garnitures and Dressings

Meat & Game Roasted, Grilled & Smoked Meat or Game Sliced & Served Bite-Sized

Harvest Mediterranean

Crisp Pita, Chick Pea Hummus, Roasted Peppers, Marinated Olives, Tapenade

Small Bites Perfect for passed hors d’oeuvres at a dinner party or reception; Availability of certain ingredients dependent on seasonality

Selections are $5 per person, per choice

Grilled All Natural Beef Caramelized Onion Marmalade

Tuna Tartare

Avocado Crème & Basil

Chicken Brochette Ginger Glaze, Cilantro, Cucumber & Mint

Prosciutto with Asparagus Mint and Balsamic Reduction

Atlantic Smoked Salmon Cucumber & Crème Fraiche

Foraged Mushroom Tart Herbed Goat Cheese, Balsamic Reduction

Mini Shortrib Burgers

Smoked Ketchup Aioli

Gulf Shrimp Satay Fresh Squeezed Lemon, Basil Pesto

Deviled Eggs

Paprika, Capers & Parsley

Maine Crab Cake Cherry Tomato Gremolata, Herb Aioli


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Private Dining Dinner Menu Offered at $65 per person plus tax and gratuity, beverage not included

Menu items are subject to alteration based on availability

A P P E T I Z E R S

(choice of 4)

Simple Green Salad English Cucumbers, Cherry Tomatoes & Balsamic

Vinaigrette

Foraged Mushroom Soup Conserved Wild Mushrooms, Oregano Crostini

Pickled Shallot

Roasted Beet Salad Truffled Laura Chenel Goat Cheese, Candied Pecans

& Banyuls Vinaigrette

Crispy Jonah Crab Cake

Heirloom Beans, Tomato Nage, Basil Seeds & Creamy Truffle Vinaigrette

Shrimp Cocktail

Island Creek Oysters

Little Gem Caesar Salad

Parmesan Crisp, Balsamic & Roasted Garlic Anchovy Dressing

E N T R E E S (choice of 3; 4th option is Vegetarian Risotto)

Duo of Heritage Pork

Applecrest Farm Peaches, Rainbow Swiss Chard & Brown Butter Peach Jus

Giannone Farms Chicken Breast

Roasted Cauliflower, Broccoli Rabe, Mint Thai Basil, Toasted Pinenuts & Golden Raisins

Rooibos Tea Marinated Duck Breast

Bing Cherries, Fennel, Fava Beans, Forbidden Black Rice & Fresh Lavender

Loch Duarte Scottish Salmon Knoll Farm Green Garlic, Smoked Bacon

Leeks, & Lemon Potato Mousseline

Grilled Tenderloin of Beef ($5 Supplement)

King Trumpet Mushrooms, Caramelized Shallots, Yukon Gold Potato Purée

Crispy Vidalia Onions

D E S S E R T S (All Are Offered)

Taza Flourless Chocolate

Peanut Butter Mousse, Salted Peanut Brittle Apricot Caramel & Marshmallows

Apple & Cheese Crumb Tart

Quince & Cranberry Jam, Whipped Cream

Toasted Almond Crème Brûlée Cinnamon Almond Biscotti

Lemon-Lime Sorbet

Almond Tuile


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Private Dining Luncheon Menu Offered at $35 per person plus tax and gratuity, beverage not included


A P P E T I Z E R S

(choice of 4)

Shrimp Cocktail Jumbo Shrimp, Lemon & Classic Cocktail Sauce

Roasted Local Beet Salad

Watercress, Frisée, Comte Cheese, Haricot Verts, Hazelnut Vinaigrette & Black Pepper Cracker

Heirloom Tomato Gazpacho

Summer Vegetables & Cilantro Crème Fraiche

Island Creek Oysters

Six on the Half Shell, Lemon, Horseradish & Classic Cocktail Sauce

Simple Green Salad Balsamic Vinaigrette

Harvest Caesar

Green Romaine, Crispy Garlic Crostini, Balsamic & Roasted Garlic Anchovy Dressing

Seafood Ceviche

Cilantro & Jalapeños

Vegetable Chopped Salad Asparagus, Carrots, Sugar Snap Peas, Cherry Tomatoes, Sunflower Seeds & Green Goddess

E N T R E E S

(choice of 3; 4th option is Vegetarian Risotto)

Grilled Bavette Steak ($5 supplement) Grilled Asparagus, Buttermilk Mashed Potatoes &

Bordelaise Sauce

Spring Linguini Asparagus, Cherry Tomatoes, English Peas, Lemon,

Mint & Shaved Parmesan

Scituate Lobster Roll ($7 Supplement) Knuckles, Tail & Claw, Shredded Lettuce Housemade

Aioli, Mixed Greens Fresca

Grilled Scottish Salmon Red Beet Risotto, Fennel, Navel Oranges

& Harissa

Roasted Organic Chicken Breast Shiitake Mushrooms, Baby Bok Choy, Forbidden

Black Rice & Ginger Soy Glaze

Local Farm Eggs Benedict Ducktrap Smoked Salmon, Baby Spinach, English

Muffin & Lemon Chive Hollandaise

D E S S E R T S

(all are offered)

Taza Flourless Chocolate Peanut Butter Mousse, Salted Peanut Brittle

Apricot Caramel & Marshmallows

Apple & Cheese Crumb Tart Quince & Cranberry Jam, Whipped Cream

Toasted Almond Crème Brûlée

Cinnamon Almond Biscotti

Lemon-Lime Sorbet Almond Tuile


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Private Dining Sunday Brunch Menu Offered at $35 per person plus tax and gratuity, beverage not included


A P P E T I Z E R S (choice of 4)

Steel Cut Toasted Irish Oatmeal Dried Fruit, Almonds, Maple Syrup

Arugula and Apple Salad

Roxbury Russet Apple, Toasted Almond Pesto, Laura Chanel Goat Cheese

& Maple-Lemon Vinaigrette

Gulf Shrimp Cocktail Classic Cocktail with Fresh Horseradish & Lemon

Ducktrap Farm Smoked Salmon

& Toasted Bagel Smoked Salmon, Chives, Red Onions,

Capers & Cream Cheese

Crispy Winter Root Vegetable Salad

Parsnip, Carrot & Sunchoke Chips, Banyuls Vinaigrette

Seasonal Fruit and Yogurt

Greek Yogurt, Wildflower Honey & Mint

Harvest Caesar Little Gem Lettuce, Black Pepper Biscotti, Balsamic &

Garlic-Anchovy Emulsion

Buttercup Squash & Apple Soup Crème Fraiche

E N T R E E S (choice of 4)

Huevos Rancheros

Tortilla, Black Beans, Chorizo, Avocado, Scrambled Eggs, Sour Cream & Grilled Vegetable Salsa

Grilled Apple Croque Madame

Grilled Honeycrisp Apple, Sage, Black Forest Ham, Gruyère, Fried Egg, & Toasted Sourdough

Brandt Farm Ribeye Steak n’ Eggs

Fried Farm Eggs, Chive Crêpes, Caramelized Onion, Wild Mushrooms, Blue Cheese Butter

& House Made Steak Sauce

Red Pepper Egg Torta Yukon Gold Potato, Scallion & Egg Stuffed Red Pepper,

Organic Greens & Sauce Choron

Cinnamon-Vanilla French Toast à la Mode Seasonal Compote, Maple Syrup

& Homemade Ice Cream

Butternut Squash Crusted Dayboat Cod Wilted Baby Spinach, Wild Rice & Rosemary Aioli

Farm Eggs Benedict

Buttermilk Biscuits, Tasso Ham, Poached Egg & Sauce Crème Fleurette

D E S S E R T S

(choice of 3; 4th option is Sorbet)

Lemon Mousse Citrus Compote & Brandy Snap Cookie

Crème Caramel

Chocolate Dipped Cinnamon Shortbread

Shredded Coconut-Brown Sugar Cake Vanilla Bean Ice Cream

Praline Semifreddo

Warm Chocolate Sauce & Praline Brittle Shortbread


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Sample Chef’s Tasting Menus

F I V E C O U R S E C H E F ’ S T A B L E Chef Mary Dumont’s Improv Menu

From Her Appearance on Iron Chef America on the Food Network

Celery Root Flan Salmon Tartare and Caviar

Housemade Ricotta Gnocchi Chervil Cream & Smoked Bacon

Billi Bi Soup

Saffron, Prince Edward Island Mussels, Potato & Tomato Confit

Duo of Milk Fed Veal Tenderloin Creamed Leeks, Potato Risotto, Black Trumpet Mushrooms & Black Truffle Sauce

Orange ‘Creamsicle’ Crème Brûlée

Warm Malted Milk

C H E F D U M O N T ’ S “ T H E V E R I T A B L E G A R D E N ”

Pairing by Wine Director Allan Tidd

Fried Soft Poached Farm Egg Garden Lettuces & Radish

Sparkling Wine, Louis Bouillot, Rosé , Burgundy, France NV

Braised Berkshire Ham Macomber Turnip Custard, Pea Greens, Stinging Nettle Béchamel

Riesling, August Kesseler, Rheingau, Germany, 2005

Poached Atlantic Sole & Diver Scallops Snap Peas, English Peas & Pea Tendrils, Herb Coulis

Chardonnay, O’Reilly’s, Oregon 2006

Roast Venison & Braised Shoulder Baby Field Vegetables & Bing Cherries

Merlot, Château Recougne, Bordeaux, France 2005

Seared Arctic Char Eva’s Baby Greens, Baby Carrots, Morels, Butterball Potato, Lovage Sauce

Pinot Noir, Au Bon Climat, Santa Barbara, California 2005

Trip Through The Rose Garden Variation of Strawberries & Rose

Moscato d’Asti, Michele Chiarlo, Nivole, Piedmont, Italy 2007


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Seasonal Dinner Menus Dinners are priced individually, and require a 15 person minimum

The following are sample menus and may be substituted with items of your choosing availability of certain ingredients may be dependent on seasonality

S P R I N G

1st Course Island Creek Oysters on the Half Shell Champagne Mignonette & Classic Cocktail

~ 2nd Course

Ricotta & Harvest Greens Ravioli Housemade Pasta, Spearmint, Grapefruit

& Parmesan Broth ~

Entree Seared Atlantic Salmon

Roasted Chiogga & Golden Beets, Yukon Gold Potato Purée, Red Grapes & Verjus Vinaigrette

~ Dessert

Tropical Fruit Pavlova Vanilla Syrup, Lemon Shortbread

A U T U M N

1st Course Verrill Farms Pumpkin Soup

Maine Lobster Beignet, Madras Curry ~

2nd Course Applecrest Farms Cider Poached Foie Gras

Hazelnut Brittle, Caramelized Cider Gastrique, Mache Salad & Black Pepper Brioche

~ Entree

Jamison Farms Roasted Rack of Lamb Hand rolled Couscous with Preserved Lemon, Baby

Carrots, Sheep’s Milk Feta & Mint Gremolata

~ Dessert

Pear Almond Frangipane Almond Milk, Rosemary & Pear Sorbet

S U M M E R

1st Course Ahi Tuna Tartare

Moroccan spices, Lemon Confit, Elephant Garlic ~

2nd Course Seared Dayboat Scallops

Braised Leeks, Spring Garlic, Morel Mushrooms & Caramelized Onion Soubise

~ Entree

Scottish Loch Duarte Salmon Maine Lobster, Fennel & Potato Confit, Grapefruit

Beurre Blanc & Fennel Pollen Vinaigrette

~ Dessert

Chevre Cheesecake Terrine Poached Citrus, Pistachio Nougatine, Mint

W I N T E R

1st Course Brandt Farm Tenderloin Carpaccio Cartoccio Truffle Cheese, Black Lava Salt

~ 2nd Course

White Truffles from Alba, Italy Creamy Carnarolli Risotto, Woodear

Mushrooms & Mascarpone ~

Entree Broken Arrow Ranch Axis Venison

Braised Tuscan Kale, Red Wine Poached Pears, Baby Turnips, Potato Galette & Date Chutney

~ Dessert

Valhrona Chocolate Mille-feuille Ibarra Chocolate,

Bittersweet Chocolate Ice Cream


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Policies and Arrangements

Please contact our staff to set up a time to view the spaces or make a reservation for a food and wine tasting.

Parking – Valet service is offered on Friday and Saturday evenings. We are happy to arrange hosted valet for your guests. Garage parking is validated at the Charles Hotel and University Place parking garages. Decor – Decorations may be brought by the guests or supplied by a vendor. Custom menus and place cards can be arranged by the restaurant. Deliveries - Deliveries of material may be made to the restaurant with prior notice. Flowers – Floral arrangements and centerpieces are composed and delivered by Brattle Square Florists @ 617-547-7089. Please allow minimum 3 days notice. Audio Visual – Presentation and other A/V equipment may be provided by a vendor. For a full list of options please contact the restaurant. Directions – Directions to the restaurant and regular hours of operation can be found online at our website: www.harvestcambridge.com. Menu & Wine Selection – Any format of food and beverage choices may be offered. The kitchen requests that selections be made 7 days prior to the event. Please notify us of any dietary restrictions or allergies when making selections. Custom made cakes can be baked and decorated by the in house Pastry Chef. Tax and Gratuity – A 7% tax and 18% gratuity will be added to the bill. Booking – Bookings for large parties require a signed contract with the agreed upon food and beverage minimum. The space is not guaranteed until a signed contract with a valid credit card is received by a Harvest Manager.

We look forward to planning and hosting your Special Events!


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Harvest Private Dining Questionnaire

Who will be the contact person attending the event? Is there a specific table setup that you wish to have in your space? Is there a specific arrival time for your group? Do you wish to offer passed hors d’oeuvres or displays? Would you like a header for your menu? Are there any dietary restrictions or allergies for any of your guests? Do you wish to offer bottled sparkling or still water to your guests? Because of limited allotments, Harvest recommends preselecting wines for large parties. Is there a range in which you would like us to select a red and white for your event? $40 to $50, $60 to $70? Full wine list available at www.harvestcambridge.com Do you wish to offer full bar? Beer and wine? Do you require audio-visual equipment? Should the card on file be used for the final bill? Do you have any additional needs or comments?

contemporary cuisine celebrating the modern new england table

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