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| - A peak inside the glass "fish tank" kitchen at Harvest by Roy Ellamar is a fascinating experience. Behind the glass walls is a team hard at work. Chef is always easily visible in the kitchen, communicating over the headset...almost look like a special agent on a farm-to-table mission...tremendous respect for him and his staff. Their hard work shows clearly in all the dishes at Harvest.
Normally my love and I will sit at the bar a little while for some fun and delicious Snack Wagon Service (beautifully hand crafted small bites) and cocktails, before we mosey on over to the true sit down dining experience...hope you take advantage on this elevated Wagon service at Harvest.
In my most recent visit, eight of us were partaking in the tasting menu...the menu was created for all different types of eating preferences...vegans, carnivores, and normies like myself who eat almost everything...special thanks to David V. for arranging this tasty night.
First Course:
Big Eye Tuna Poke with Passmore Ranch Caviar or
Roasted Blue Lizard Beets
Second Course:
Grimaldi Farms Squab or
Farro Porridge
Third Course:
Grass Fed Filet Mignon or
"Spaghetti" or
Wild Coho Salmon
Dessert
Spiced Chocolate Cake
I ordered Roasted Blue Lizard Beets, Farro Porridge, Grass Fed Filet Mignon, and of course Spiced Chocolate Cake. For a person who loves food like myself, still I didn't know exactly what "squab" was and missed out big time by not asking. Admittedly, there was so much to learn by tasting Phillip T's...fatty and juicy protein with an amazingly flavorful sauce composed by Chef Roy. My Farro Porridge has been one of the must have dishes in the past at Harvest...especially at this time of the year so I stuck with it...Summer has gone and Autumn has arrived in full force...and I was glad this favorite was included. The Filet was sizable and cooked individually to everyone's liking. I had the opportunity to taste the Salmon, and it was absolutely top notch. The Spaghetti was the vegan choice made with roasted spaghetti squash, sweet pepper harissa and Brussels sprouts...which some of dinner partners enjoyed tremendously.
It's easy on the eyes to get to Harvest considering the stroll past Bellagio's garden welcomes you on your arrival...and it's fitting that you pass the beautiful garden as that beauty translates perfectly to Chef Ellamar's love for fresh and elevated ingredients. In the end, I'm grateful to had taken part in this delicious meal.
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