It’s exactly as its name suggests—Harvest by Roy Ellamar is big on fresh, farmer’s market-inspired ingredients, local agriculture and sustainably produced proteins.
Chef Roy Ellamar’s restaurant concept is a clean, nature-inspired space with beautiful wood décor and green-glass accents. Ellamar’s upbringing around farmers and fishermen shines through in a menu packed with creative herbivore and carnivore delights.
Start with a specialty cocktail, particularly an option where spirits are mixed with cold-pressed juices. Appetizers include freshly made stone-oven pita bread with dips like smoky eggplant, tahini and roasted pepper; or opt to share a charcuterie board. Pescatarians can delight in raw kusshi oysters, or the sustainably caught Wild Isle salmon or diver scallops or a favorite, the crispy salt and pepper shrimp.
Vegetarians can dig into grilled broccoli and fresh burrata or the English pea soup. Land lovers have to try the organic, Harvest roasted half chicken. And don’t worry, steaks are on the menu, too—grass-fed beef that includes cuts like filet mignon and ribeye.
Bellagio, 702.693.8865
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