Slideshow Slide Show: Harvest at the Bindery's Farm-Fresh Vegan Plates March 20, 2015 Lunch at Harvest at the BinderySpaghetti Squash CarbonaraServed with confit charred cauliflower.Harvest at the BinderyRustic farm tools adorn the walls. White Bean CrispServed with flageolet, cooper hall white wine, rapini, fennel and veg crisp. Chocolate Hazelnut PieServed with burnt orange creme.Smoked Trumpet SandwichServed with Siggy's sherry bbq sauce & slaw on a seeded hoagie. Arugula SaladPear, radish, hazelnut, served with lemon sunflower dressing.Griddle SquashServed with pecan pesto and lite greens.Harvest Chop SaladChicory, cabbage, kale, carrot, and red onion, served with pumpkin seed dressing.Blue Bird Farms Farro PorridgeServed with maitake, sibly squash, chicory and hazelnut milk.Team HarvestOwner Jon Steuer (left) and Chef Shawn Sigmon.Sweet Potato SandwichServed with arugula and green harissa. Shown on New Cascadia gluten-free bread. Grilled Plate Served with white bean aioli. of Move over whole-hog cuisine, Harvest's southern-accented seasonal menu is using every part of the plant. Filed under Share Share on Facebook Share on Twitter Share on LinkedIn Share on Pinterest Share via Email Share on Reddit Show Comments
