Harvest
44 Brattle Street (on the walkway)
Cambridge, MA 02138
617-868-2255
Harvest celebrates the modern New England table. Executive Chef Mary Dumont presents contemporary New England cuisine focused on the region's freshest ingredients.
Tucked along a cobblestone pathway in the heart of Harvard Square, Harvest provides a welcome respite from the fast-paced world outside. Inside, the combination of soothing earth tones, supple banquettes, dark woods and pastoral art create an air of understated elegance. The open kitchen, spacious bar, and fireside dining complete the comfortable interior. Graceful linden trees offer shade to the Garden Terrace, the private garden café that boasts fireside dining, blooming flower boxes, and heaters for the chilly night of spring and fall.
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rhubarb
at Harvest
Strawberries and rhubarb with confit rhubarb, granité and strawberry liqueur
- Agnolotti
- 1. noun Small, half-moon-shaped ravioli.
- Aïoli
- 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Charcuterie
- 1. noun The French term for delicatessen-style items.
- Compote
- 1. noun Slow-cooked fruit in syrup.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Couscous
- 1. noun Granular semolina popular in North Africa.
- En croute
- 1. noun A food that is wrapped in pastry and baked.
- Foie gras
- 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mâche
- 1. noun Dark, tangy greens used most often in salads.
- Pancetta
- 1. noun Cured Italian bacon.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Quinoa
- 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- Roulade
- 1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
- Salsify
- 1. noun A root vegetable with oyster-flavored flesh.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
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