The first course was a crudo of Local New England Scallop with foraged herbs. This was a simple preparation, and the light, fresh flavors were perfect for crudo - they highlighted but did not over power the delicate scallop.
Next was the foraged mushroom boudin blanc with sausage, smoked parsnip, mushroom, and hen broth.This was one of my favorite courses, I loved the contrast paired with the creamy parsnip.
Next was lobster risotto with sea beans; the risotto was rich and creamy and it was loaded with tons of fresh lobster.
The final savory course was served family style and included lamb prepared several ways, potatoes, and carrots. I loved the braised shoulder, which was seared perfectly and incredibly tender and flavorful.
Dessert was a chocolate tart with dandelion root ice cream. I really enjoyed trying the ice cream; I've never had dandelion root before and this almost tasted like coffee!
The meal at Harvest was incredible as always, and I hope to take a trip to Austin sometime soon to try Emmer & Rye!