One of the best parts about the restaurant business is the opportunity to create and introduce new menus for our guests. Donnie Counts, the executive chef at Harvest at Homestead Manor, recently produced a menu that puts several new twists and flavors on the classic Southern dining experience, and we’ve received great feedback!
The menu features a smoked catfish dip, brick oven pizzas and Counts’ personal favorite, a grilled elk filet, inspired by a trip he took to Colorado as a child and a meal at the now-closed Tyrolean Inn.
“I had the “Wild Beast Feast” and ever since, I’ve been hooked,” Counts said about his favorite dish on the new Harvest menu.
The menu also boasts fresh veggies and eggs sourced from the Homestead Farm. Tomatoes, bell peppers, squash, chilies, herbs, eggs, beets, potatoes, okra and more are the stars of Homestead’s fresh salads and tasty vegetable sides. As daily specials are created, even more home-grown produce gets to join the mix.
True to the A. Marshall brand, Counts incorporates locally sourced ingredients in many of the dishes, such as sausage, ham and chicken from Katharos Farms, and cheese from Lost River Creamery.
For those with allergies and food restrictions, Homestead Manor is still the place to be. Our chocolate ganache cake is gluten free (yes, you’re reading that correctly!), we serve several of our cuts of meat a la carte and we’ve got great sides like summer succotash for our vegetarian guests.
Or, try our vegetable tian entrée — roasted Harvest Farm vegetables, stacked with cave-aged Gouda from Hidden River Creamery, topped with our smoked tomato gravy.
Whether you’re looking for the freshest summer veggies, savory meat entrees for a celebratory meal or the perfect pizza for a night out with friends, Harvest at Homestead Manor has something for everyone on our new menu, and it promises to include a twist that’ll bring you back for more!