The Harvest Moon Inn
Indoor Dining - Wednesday thru Sunday 5:30 - 9:30
Online Ordering - Pick Up
Orders can be placed up to 4 Days to 20 minutes in advance
of scheduled pickup time between 5:00 PM and 8:00 PM Wednesday - Sunday
We will open for Private Luncheon Parties with a Minimum of 25 Guaranteed People
“Restaurant Week”
3 Course Price Fix Menu
Thursday January 15th Thru Friday January 24th
and Sunday the January 26th
(Not Available on Saturday January 25th) (Closed on Mondays and Tuesdays)
Easter 2024
March 31, 2024
We are offering a Special Easter
ala carte Dinner Menu
from 11:30 to 6:00 p.m.
Including some Brunch Items that will be available till 2:00pm
Ala carte Menu available all day
Children’s Menu 26.95 for children under 12
For reservations call 908-806-6020
Easter Menu
First Course
Potato leek soup with diced potatoes and diced leeks 8.00 cup 10.25 bowl
Seasonal greens tossed with sliced red onions and diced tomato in a balsamic herb vinaigrette 11.95
Angel hair pasta with wild mushrooms, julienne prosciutto and asparagus in truffle oil with parmesan cheese 16.95
Grilled seafood sausage with asparagus and wild mushroom risotto 16.95
Grilled chicken sausage with bacon, and sweet pea risotto in a smoked tomato vinaigrette 15.95
BBQ pork ravioli with black and white sesame seeds, sautéed spinach and shitake mushrooms in a plum ginger sauce 14.95
Duck ravioli with sautéed napa cabbage, shiitake mushrooms, and sweet peas in a spicy red pepper miso vinaigrette 15.95
Vegetable spring roll with sautéed spinach, and napa cabbage in a mango coulis 15.95
Brunch Items
Grilled ham steak with a sweet potato, shiitake mushroom, leek and bacon hash with a poached egg 24.95
Ham, spinach and goat cheese omelet with potato and onion home fries 19.95
Poached egg with grilled meat loaf, Monterey Jack cheese sauce and potato and onion home fries 28.95
Grilled salmon with an asparagus and red bliss potato salad in an asparagus and olive oil emulsion 26.95
Poached eggs with hollandaise sauce, caramelized onion, bacon, sausage and spatzel home fries 21.95
Second Course
Grilled beef tenderloin medallions with whipped potatoes, asparagus, leeks and diced carrots in a roasted garlic demi glace with red onion crisps 46.95
Lightly battered chicken breast layered with sliced ham and Monterey Jack cheese in a roasted garlic demi glace with whipped potatoes, broccoli, button mushrooms and caramelized onions 31.95
“Shepherds Pie” braised diced lamb, carrots, celery, sweet peas and onions in a pastry shell with mashed potatoes 39.95
Sautéed sea scallops with orecchiette pasta, artichokes, asparagus, and sundried tomatoes in a roasted garlic vinaigrette 48.95
Sautéed salmon with a wild rice and spinach risotto in a lemon butter sauce 36.95
Sautéed shrimp with linguine, black olives, asparagus, leeks, and diced to tomatoes in tomato and roast garlic vinaigrette 36.95
Fettuccine with asparagus and roasted red and yellow peppers in garlic oil with fresh goat cheese 23.95
Desserts
Rice pudding in a phyllo shell with toasted almonds, whipped cream and cinnamon cookies 12.95
Assortment of sorbets with fresh fruit and berries 13.95
Warm crepe with pastry cream warm macerated berries, and vanilla ice cream 15.95
Milk chocolate cappuccino mousse rolled in heath bar crunch in a caramel sauce 14.95
Cheese cake with graham cracker crumb crust, fresh strawberries and black berries in a berry couils 13.95
Vanilla ice cream Sundae with toasted walnuts, sliced bananas, maraschino cherry, whipped cream and dark chocolate sauce 14.95
Split Plate Fee 7.00
