Harvest Restaurant at Thanksgiving Point in Lehi rolled out a new fall menu on Wednesday, Oct. 7, according to an Oct. 12 report.
The seasonal menu features ingredients such as pumpkin, butternut squash, heirloom carrots, and winter greens.
The new menu includes a Wagyu Short Rib Osso Buco, which is a braised short rib served with Yukon gold mashed potatoes, heirloom carrots, charred leek, crispy onion, and bordelaise sauce.
Other new entrées include Brown Butter Pumpkin Ravioli with candied walnut crumble, crispy sage, and a brown butter cream sauce. The restaurant also introduced Pan-Seared Salmon paired with roasted butternut squash, winter greens, wild rice, a spiced citrus sauce, and burnt honey vinaigrette.
For diners seeking a vegetable-forward option, the restaurant added a Stuffed Butternut Squash plate containing ancient grains, pomegranate, candied walnuts, and an herb coconut cream sauce.
The sides menu features Cast Iron Brussels Sprouts with a sweet chili glaze, pomegranate, feta, and pine nuts, as well as Brown Sugar Glazed Heirloom Carrots served with herb mascarpone cream, toasted pecan crumble, and spiced citrus sauce.
For dessert, the restaurant is serving a S'mores Brownie Skillet made with the Ashton Family Brownie Recipe, topped with vanilla ice cream, brown butter graham cracker crumble, and toasted house-made marshmallow.
The restaurant is located on the Thanksgiving Point campus at 3003 N. Thanksgiving Way. The Ashton name used in the dessert recipe refers to Thanksgiving Point's founders, Karen Jackman Ashton and Alan C. Ashton, who established the nonprofit campus in 1995.
Harvest Restaurant serves New American cuisine and is open Monday through Friday from 11 a.m. to 3 p.m. and 5 to 9 p.m. It is also open Saturday from 5 to 9 p.m. and is closed on Sundays. Reservations can be made through the Thanksgiving Point website.
