New Fall Menu at Harvest Restaurant: Seasonal Comfort Food in Lehi, Utah

For the ultimate cold-weather comfort meal, start here.

The Wagyu Short Rib Osso Buco features braised Wagyu short rib served with Yukon gold mashed potatoes, heirloom carrots, charred leek, crispy onion, and bordelaise.

It is rich, hearty, and exactly the kind of dish you want when temperatures start dropping. The creamy mashed potatoes and slow-braised beef bring the comfort, while the vegetables, crispy onion, and bordelaise give the plate plenty of depth.

If you are searching for a hearty dinner in Lehi or want something special for date night, this is one of the standout additions to the fall menu.

Fall flavors do not have to mean heavy.

The Pan-Seared Salmon pairs roasted butternut squash, winter greens, wild rice, spiced citrus sauce, and burnt honey vinaigrette with beautifully seared salmon.

Sweet squash, citrus, honey, and seasonal greens give this dish plenty of autumn flavor while keeping it bright and balanced. It is a great pick for anyone looking for a lighter seasonal entrée without missing out on the cozy flavors of fall.

Pumpkin season has officially made it to dinner.

The Brown Butter Pumpkin Ravioli features fresh pumpkin ricotta ravioli with candied walnut crumble, crispy sage, and a brown butter cream sauce.

This dish delivers everything you want from a fall pasta: creamy pumpkin, nutty brown butter, fresh sage, and just enough sweetness and crunch from the candied walnuts.

For pasta lovers, this may be one of the most distinctly fall dishes on the entire menu.

Even the vegetables are bringing serious flavor this season.

The Cast Iron Brussels Sprouts are finished with sweet chili glaze, pomegranate, feta, and pine nuts.

The result is sweet, savory, tangy, and a little spicy, with pops of fresh pomegranate balancing the roasted Brussels sprouts. Order them for the table, although you may regret having to share.

Harvest’s Brown Sugar Glazed Heirloom Carrots turn a seasonal vegetable into a side worth ordering on its own.

The carrots are paired with herb mascarpone cream, toasted pecan crumble, and spiced citrus sauce. Sweet brown sugar and carrots meet creamy mascarpone, crunchy pecans, and bright citrus for a side that feels both comforting and elevated.

Looking for a vegetable-forward fall entrée? The Stuffed Butternut Squash brings together roasted butternut squash, ancient grains, pomegranate, candied walnuts, and herb coconut cream sauce.

The combination of roasted squash, grains, fruit, nuts, and creamy herb sauce makes this dish filling while still highlighting the seasonal produce at the center of the plate.

It is colorful, cozy, and made for fall dining.

No fall dinner is complete without something warm and chocolatey.

The S’Mores Brownie Skillet starts with the Ashton Family Brownie Recipe and is topped with Ice Age vanilla ice cream, brown butter graham cracker crumble, and toasted house-made marshmallow.

Warm brownie. Cold vanilla ice cream. Toasted marshmallow. Brown butter graham cracker crumble.

This is the dessert to order when everyone at the table says they are too full for dessert—and then immediately asks for a bite.