Harvest on Fort Pond menu

Pan-seared shrimp wrapped in crispy pancetta served over a refreshing Tuscan-style white bean salad.

Prince Edward Island mussels steamed with garlic, shallots, and fresh parsley.

Fresh oysters grilled and topped with a savory blend of spinach, Parmesan cheese, and chipotle garlic butter.

A creamy fresh burrata cheese served with beefsteak tomato, basil pesto, and a fig balsamic reduction.

Thinly sliced, pan-seared rare tuna served with green tomato corn tapas and a fresh tomato salsa.

Tender lamb ribs marinated in a savory blend of soy sauce, ginger, and garlic.

Crisp romaine lettuce tossed with crunchy croutons and shaved Parmesan cheese.

A fresh mixed green salad topped with a grilled portobello mushroom, crispy goat cheese, and a tomato-spinach aioli.

A fresh salad featuring watercress and endive, tossed with gorgonzola cheese, crisp apples, and pecans in a red wine vinaigrette.

A fresh salad of tender calamari served over frisée greens with a savory white miso and red pepper vinaigrette.

A crisp wedge of iceberg lettuce topped with bacon, crispy onions, baby heirloom tomatoes, and a creamy gorgonzola dressing.

A grilled pizza topped with oven-roasted tomatoes and melted mozzarella cheese.

A grilled pizza topped with artichokes, spinach, shallots, mushrooms, and melted mozzarella cheese.

This grilled pizza is topped with crispy bacon, onions, jalapeños, fresh tomatoes, and melted mozzarella cheese.

This grilled pizza is topped with savory sausage, creamy Gorgonzola cheese, fresh tomatoes, and broccoli.

This dish features roasted pork tenderloin served with a sweet apricot and apple chutney, a fresh watercress and pine nut salad, and thin slices of Spanish prosciutto.

A 16-ounce skirt steak served with arugula, red onion, Manchego cheese, and a roasted garlic tomato butter.

A 42-ounce porterhouse steak seasoned with green peppercorns, shallots, and garlic.

An 8-ounce beef patty served with a side of garlic fries.

A tender free-range chicken breast served with garlic mashed potatoes, a grilled tomato and onion star anise reduction, and topped with crispy onions.

Pan-seared swordfish served with a savory sauce of sautéed spinach, capers, olives, and tomatoes.

Pan-seared salmon served with a refreshing cucumber, date, and walnut salad, finished with a light lemon butter sauce.

A toasted bread topped with a medley of mussels, clams, scallops, and shrimp.

A breaded and pan-fried chicken cutlet served with a fresh salad of baby arugula, tomatoes, parmesan cheese, lemon, and extra virgin olive oil.

A breaded chicken breast topped with roast tomato sauce, parmesan, and melted mozzarella cheese.

Bow-tie pasta served with savory sausage, green peas, and grated Parmesan cheese.

Tube-shaped pasta served with a savory meat sauce made from ground veal.

Penne pasta tossed with sautéed asparagus, plum tomatoes, and mushrooms in a creamy mascarpone cheese sauce.

Spaghetti pasta tossed with garlic-sautéed shrimp in a tomato sauce, finished with Parmesan cheese.

Linguini pasta tossed with whole and chopped littleneck clams in a light sauce of white wine, lemon, parsley, and toasted bread crumbs.

Creamy mashed potatoes blended with savory garlic.

Crispy golden fries tossed with minced garlic and herbs.

Fresh spinach sautéed with mushrooms and shallots.

A selection of fresh vegetables prepared according to the current season.

Breaded and fried strips of chicken breast served as a meal for children.

Tender macaroni pasta tossed in a creamy, melted cheese sauce.