maxs harvest panseared scallopsMax’s Harvest, Dennis Max’s farm to fork restaurant,  has a number of new entrees on the menu that make use of farm fresh organic items. “In addition, we’ve just begun composting our scrap produce and providing the compost to Farmer Jay of Farmer Jay’s Organics in Delray Beach,” Pete Stampone, Harvest’s manager said.

New dishes on the menu include pan seared diver scallops with forbidden black rice, toasted cashews and green beans with a Vietnamese scented aioli ($19/$35); Palmetto Creek Farms pork chop with sweet corn sformato, braised collard greens with house smoked hocks, baby carrots and green tomato jam ($36) and a 13 ounce “Seminole Pride” NY strip with a roasted tomato tarte tatin, arugula and cress salad with crispy onions and mustard peppercorn butter ($39).

For dessert: a banana cream pie— locally grown namwah bananas custard layered with bananas foster, molasses cookie crumble and a brulee vanilla custard topped with whipped cream and served with molasses cookies on the side.

maxs harvest banana cream pieMax’s Harvest,  Pineapple Grove in Delray Beach,   at 169 Northeast 2nd Avenue Delray Beach, FL, FL 33444. 561-381-9970. www.maxsharvest.com

 

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