Harvest Restaurant | Castle Hot Springs | Arizona Luxury Resort
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Culinary Indulgence

Immerse your taste-buds in the ultimate culinary experience at our in-house restaurant, Harvest. Serving breakfast, lunch, and dinner, the Harvest menu is based on the “harvest of the day”. Chef Christopher Brugman and Agronomist Ian Beger team up to create an elevated farm-to-table dining experience each and every meal. Guests can participate in this forage and select their own dinner items. All meals are covered with an overnight stay.

A ONE OF A KIND EXPERIENCE

An accomplished Executive Chef plus home grown ingredients harvested the same day sound like a winning a combo to us. Take a look at what Chef Brugman is building at Castle Hot Springs.

Menus

While the menu at Harvest changes regularly, here are some items that you might expect to find depending on season and supply.

Breakfast

House Smoked Salmon
Choice of Bagel,  Pickled Red Onions, Capers, Lemon

Steel Cut Oats
Dark Brown Sugar, Sundried Currants, Milk

Garden Omlet
Seasonal Farm Vegetables, Aged White Cheddar, Chives

Lunch

The Lodge Burger
Parker Ranch Wagyu, Aged Cheddar, Oven Dried Tomato, Applewood Smoked Bacon and Farm Lettuce

Seared Yellowfin Tuna
Garden Kale, Napa Cabbage, Ancient Grains, Pickled Shiitake Mushrooms, Spiced Cashews, Wasabi Green Goddess

Wood Fired Panini
Mozzarella di Buffala, Prosciutto, Basil Pesto, Sun-Dried Tomato

Dinner

Nova Scotia Halibut
Garden leek “Fondue”, Green Harissa, Grilled Cucumber Salsa, Sunflower Shoots

Niman Ranch Prime Rib Eye
Burnt Alliums, Truffle Whipped Potatoes, Roasted Farm Carrots, Cipollini Onion, House Steak Sauce

Green Garden Gazpacho
Cucumber, Pickled Farm Onion, Pumpkin Seeds, Watermelon Radish, Nasturtium

Chimmichurri

RECIPES FROM THE KITCHEN

From our table to yours, check out some of Chef’s favorite recipes and try them out for yourself!

The Castle Hot Springs executive chef gets his hands dirty in the garden

THE RIGHT RECIPE

Have you ever tasted purple basil? What about onion ash? Executive Chef Christopher Brugman thinks you need to.