Harvest’s Refreshed Menu and Service


Park City might be a mining town built by pioneers who salted, dried and canned to withstand the intensity of our winters, but in 2019 “harvest season” takes on a whole new meaning. This month we’re taking some time to experience a few of Harvest’s refreshed menu items and renewed service that have reminded us the snow is not all that’s fresh this season.

Fresh eats

The revamped menu at Harvest now includes two fresh takes on seasonally-inspired salads delivering that cornucopia of vegetables we’ve been searching for. First up, the roasted sweet potato salad filled with mixed greens, black lentils, roasted honey turmeric walnuts, aged Parmesan and avocado in a red wine vinaigrette that has us hoping for one more dose of autumn. While the Big Green Salad Bowl, with avocado, quinoa, asparagus, whipped feta, green goddess dressing, toasted almonds, seeds and a poached egg is giving us all the summer feels.

Harvest's Refreshed Menu Items

But wait, there’s more.

The Vietnamese banh mi sandwich has debuted as a new favorite, filled with poached chicken, spicy mayo, Asian slaw, pickled cucumber, toasted peanuts and a chili lime dressing that’s almost daring you to take a long lunch.

And in case you’re still not tempted, don’t forget about the daily specials. Most recently, these have included their über popular breakfast sandwich served on a buttery brioche bun; the Vegan Delight veggie bowl served with a chickpea curry and brown rice; the freshly juiced breakfast mocktails and two new wellness shots.

Fresh for November

Wake up and smell the special. Starting this month, you can now enjoy one of the most popular breakfasts in town for just $11. The Local’s Breakfast Special will run through the end of November from 8-10 a.m. offering locals and visitors alike the chance to nab the coffee and breakfast of their choice for one great price.

Harvest's Refreshed Menu Items

Fresh service

If you’ve been a regular at Harvest since its inception, you’ve experienced varying service styles, one popular, another, less than. Last spring, Harvest transitioned to a system of ordering and paying at the counter, a decision that was met with mixed reviews. “A lot of locals and regulars requested table service,” says Karen Mertens, general manager, who says the feedback from the community ultimately dictated their decision to return a more traditional style of dining. “We’re responding to the community,” says Mertens, “It’s going much better.”

Fresh digs

If you’re among the many who have noticed the brown paper covering the windows of the vacant space behind Harvest’s current home and wondered what new splendor awaits you, allow me to cure your curiosity. “It’s another 600-700 square feet. Not big, but it will probably give us about 15 more seats and, more than anything, working room,” says Mertens, of Harvest’s new expansion project that will house their current coffee bar and additional space to serve their clients. “We’re about a week away from getting the permit,” says Mertens, “We’re hoping to be open before Sundance.”

Harvest's Refreshed Menu Items


About Author

Casey Lane is a Southern California transplant based in Park City where she is a freelance writer with over 12 years experience in the restaurant industry. When she's not typing up witty food metaphors or personifying her meals she is a home chef, skier, avid mountain biker, and spin instructor who seems to constantly be reorganizing different nooks and crannies of her home. She is mom to two cats and one tiny pup who is also the star of her LGBT children's books, Lucky Love. Follow her adventures in words and woods @bycaseylane.

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