Harvest by Roy Ellamar
Bananas In Bela Vista – Avuá Amburana Cachaça, Banana Liqueur, Pineapple, Lime, Simple Syrup
Lavash, Tzatziki Cream Cheese
Naan Bread, Roasted Pepper Tapenade, Charred Eggplant, Whipped Raita
Foie Gras Torchon, Bourbon Cure, Green Blueberries, Green Strawberries, Strawberry Preserves, Brioche
From The Garden – Bombay Dry Gin, Chareau Aloe Liqueur, Cucumber, Lime, Freshly-Harvested Herbs
Sea Bass Crudo, Cucumber Salsa, Agua Chile, Avocado
Crispy Gulf Shrimp, Beer Batter Tempura, Sweet & Spicy Aioli, Asian Slaw
Tuna, Soy, Tempura Avocado, Plantain Chips
Mango Unchained – Espolòn Blanco Tequila, Mango Nectar, Muddled Cucumber & Jalapeno, Lime, Agave, Ginger Beer
Spring Green Salad, Gem Lettuce, Spring Peas, Meyer Lemon, Pea Tendrils, Radish Sprouts, Fresh Wasabi
Grilled Asparagus Salad, Charred Cucumbers, Avocado, Crispy Chickpeas, Kale, Pickled Onions
Radicchio Citrus Salad, Blood Orange, Tangerine, Parmesan, Sunchokes, Horseradish Vinaigrette
Pork Belly Lechon Wraps, Heirloom Tomatoes, Calamansi Soy, Savoy Cabbage Slaw
Rosemary & Fig Old Fashioned – Rosemary-Infused Old Forester Bourbon, Fig Preserves, Honeysuckle & Peppercorn Syrup, Tobacco Bitters
Diver Scallops, Black Truffle, Jerusalem Artichoke, Spring Vegetables, Turmeric Sauce
Lamb Osso Bucco, Red Wine, Anson Mills Polenta, Grapefruit Gremolata
Harvest Roast Chicken, Local Ale Brine, Hay Smoke, Nuoc Cham
Roasted Cruciferous, Broccolini, Cauliflower, Capers, Olives, Piquillo Peppers, Bread Crumbs
Mushroom Farro Risotto, Assorted Mushrooms, Shallot Confit, Parmesan
Crushed Potatoes, Beehive Seahive Cheese, Crème Fraiche, Olive Oil, Scallions
Grass Fed-Carrot Finished Filet Mignon, Red Wine Sauce, Truffle Bearnaise
We’ll Always Have Paris – Hardy Organic VSOP Cognac, Pierre Ferrand Dry Curaçao, Fassionola Syrup, Lemon
Crème Brulee, Vanilla Custard, Caramelized Sugar
Toffee & Bacon Pudding, Sticky Toffee Cake, Nueske’s Bacon, Vanilla Ice Cream
Harvest Apple Pie, Granny Smith Apples, Spiced Citrus Filling, Graham Cracker Streusel, Vanilla Ice Cream, Salted Caramel Sauce
Crunchy Hazelnut Coffee Puff, Coffee Cream, Hazelnut Ganache, Pralines
Chocolate & Lemon Mousse Cake, Dark Chocolate Sable, Coffee Lemon Cream
Raspberry Panna Cotta, Sicilian Pistachio Cream, Salted Streusel, Blackberries, Strawberries, Blueberries
Opened in the waning days of 2015, a visit shortly thereafter witnessing Royden Ellamar’s “homage to the origin of food” as a triumph for both the Chef and Bellagio, it was with a man equally committed to sourcing and sustainability that dinner was enjoyed at Harvest on Wednesday, the new Spring menu stunning in its ability to showcase ingredients with neither gimmicks nor pretense.
Still one of Las Vegas Boulevard’s rare “hidden gems,” a location between ballrooms and the Conservatory placing Harvest outside the main throughway but easily accessible, it was with greetings from General Manager Hunter Welch that two guests were led from lounge to dining room, Chef Roy and his team visible inside a jewel box kitchen surrounded by glass and flowers.
Using soft lighting and organic elements to build ambiance, overhead iheartradio unnecessary but not disruptive, it was with digital Cocktail menu and a list of purveyors presented that the decision was made to give staff carte blanche, a plate of crispy Lavash starting things off next to tangy Spread while a Cocktail yet to be introduced took the expected sweetness of a Tiki Drink further south by way of Cachaça with distinct toastiness.
Built on the skeleton of Ellamar’s Sensi, itself a misunderstood space with undeniable influence from Roy’s Hawaiian heritage, it is good news that renovation retained the Tandoor responsible for fluffy Naan offered alongside three Spreads, though for those in search of something richer a Terrine of Foie Gras from Hudson Valley offers unparalleled smoothness offset by acid and sweetness.
Next served “From The Garden,” an herbaceous Elixir that lingers long, guests wanting small shares will be well served by snappy Sea Bass brightened by Peppers as well as lightly fried Shrimp, the Poke unfortunately a bit under-salted on its own but better when eaten using crunchy Plaintains as a mechanism for delivery.
Building off the Serrano Peppers and Aioli with “Mango Unchained,” a Spirit-forward concoction countering Jalapenos with Citrus plus the effervescence of Ginger Beer, it was prior to Entrees and Sides that three Salads all impressed, Gem Lettuce hiding fresh Peas the lightest and most surprising though the variance of textures offered by grilled Asparagus plus it’s plate-mates and the combination of bitter, earthy and acidic displayed by Blood Orange and Radicchio were also striking.
Not forgetting Harvest’s well-regarded Pork Belly, crackling skin and supple Flesh ready to be dressed in Soy, Cilantro and Slaw, it was alongside a smoky Bourbon Beverage that sharable Meats arrived, omnipresent Scallops made interesting by Turmeric’s interaction with Sunchoke and Truffle while roast Chicken rivals the best served anywhere thanks to both the Bird’s quality and brining, plus clear yet potent Dipping Sauce.
Carefully using Sides to keep the palate fresh, roasted Crucifers with Olives and Capers unexpectedly pairing well while heterogeneous Potatoes tilt tangy, fans of Mushrooms should not miss toothsome Farro brightened by Parmesan while those in seeking Red Meat will find themselves torn between Filet Mignon raised on Grass but finished on Carrots and a sizable Lamb Shank cooked Fork-tender atop Polenta that is somehow made to feel fresh by way of whimsical crisps and vibrant Gremolata.
Returning to Tiki tastes for Dessert, the combination of Cognac and Curaçao creating a seductive sipper that packs a punch, it would be difficult to find fault in any of six sweets, $14 each not bad considering size and constituents with the “Crunchy Hazelnut Coffee Puff” featuring flawless Choux and Harvest Apple Pie bathed in Caramel both exquisite, though perhaps not quite as spotlight-stealing as Toffee & Bacon Pudding that will leave many thinking “Gordon Huh? Ramsay Who?”
FIVE STARS: In a city where Ingredient sourcing often takes a backseat to Restaurant design, ambiance or the whims of upper management Harvest by Roy Ellamar remains a beacon of quality and sustainability, its improvement with time a testament the team and their ability to craft rustic plates that show off the beauty of superior ingredients prepared simply to coax maximum flavor from each bite.
RECOMMENDED: We’ll Always Have Paris, From The Garden, Chicken, Lamb Shank, Foie Gras, Lechon, Grilled Asparagus, Toffee Pudding, Cream Puff.
AVOID: Tuna Poke could have used a bit of finishing Salt.
TIP: Open 5pm until 10pm daily, stay tuned to the website for upcoming Snack Wagon Pop-Up events including Mike Minor from Border Grill on May 3rd.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.