Harvest Seasonal Restaurant Week runs Sunday, July 26 through Friday, August 7, and it’s a genuinely strong value across the board: a three-course dinner for $39, a two-course lunch for $24 with a complimentary drink included, and every dish still built around the seasonal, scratch-made philosophy Harvest Seasonal Grill & Wine Bar has built its name on. Dine-in only, across all seven Pennsylvania and New Jersey locations.

On the Harvest Seasonal Restaurant Week menu, “Our Restaurant Week menus are designed to showcase everything that makes Harvest unique,” said owner Dave Magrogan. “From fresh summer produce and responsibly sourced proteins to our extensive gluten-free offerings and plant-based dishes, every course reflects our commitment to creating flavorful food everyone can enjoy.” It’s the same commitment dM has covered before at Harvest — from their gluten-free menu depth to a recent Mediterranean dinner — now applied to a genuinely accessible Restaurant Week price point.

Three Courses for $39: The Restaurant Week Dinner Menu

The Harvest Seasonal Restaurant Week dinner opens with a choice of appetizers that go well beyond the expected: Sweet Corn Chowder, Caesar Salad, Grilled Shrimp Skewer, Avocado Artichoke Dip, Edamame, Korean BBQ Pork Dumplings, and the genuinely distinctive Charred Sweet Corn “Ribs.” Entrées span a real range — Cedar Plank Salmon, Sesame Chicken, Wood-Grilled Peruvian Half-Chicken, and a Grass-Fed Beef Burger for the meat-focused table, alongside a Strawberry Patch Chicken Salad, Eggplant “Parmesan,” and Cuban Black Bean Bowl for guests leaning lighter or plant-based. Dessert closes things out with a seasonally inspired option, gluten-free and plant-based versions included.

Two Courses for $24: The Restaurant Week Lunch Menu

The Harvest Seasonal Restaurant Week lunch keeps the same spirit at an even more accessible price, and it comes with a complimentary coffee, tea, soda, or iced tea built right into the $24 — worth calling out specifically since a free drink on a two-course lunch is a real, concrete value add. Starters include Sweet Corn Chowder, Harvest Salad, Caesar Salad, Summer Hummus, and Edamame. Entrées bring Chili-Lime Fish Tacos, North Atlantic Salmon BLT, Sesame Chicken, Strawberry Patch Chicken Salad, Eggplant Parmesan Sandwich, and Cuban Black Bean Bowl. Guests can also customize with add-ons — chicken, shrimp, salmon, organic tofu, or petite beef filet — on select dishes, genuinely useful flexibility for bigger appetites or specific preferences.

Across the full Harvest Seasonal Restaurant Week lineup, Harvest works with more than 75 local farms across its menu, and that sourcing commitment shows up throughout both Restaurant Week menus — not just in the produce, but in the sheer number of naturally gluten-free and plant-based dishes woven into every course. Reserve online at harvestseasonal.com, at locations in Glen Mills, North Wales, Moorestown, Newtown, Collegeville, Lancaster, and Moosic.

Two weeks, two genuinely well-built menus, and one of the better Restaurant Week values in the region — whether it’s a first visit or the latest in a long line of trips back to a restaurant that keeps finding new ways to make seasonal, dietary-conscious cooking feel like a genuine treat rather than a compromise.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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