Harvest offers a trip to the farm

Harvest, from veteran Bellagio chef Roy Ellamar, opened Dec. 24 in the resort’s Spa Tower, serving a seasonal New American menu with a focus on regional farms. Among the features are the Snack Wagon, which travels from table to table serving such dishes as jars of smoked salmon belly dip and small plates such as pork belly with pickled apple and braised radish. Foods such as whole fish and Maine lobster are cooked in a custom-built stone oven and rotisserie specialties include 24-hour, local-ale-brined slow-roasted porchetta. The market-driven emphasis extends to the bar, with such choices as a Negroni made with tangerine-infused gin and served in a Cointreau-perfumed glass, a carbonated cocktail of the day that complements the day’s specials and Farmer’s Market Cocktails such as Beets, a mix of house-made cold-pressed beet juice with mezcal, lemon juice and mandarin syrup, garnished with a beet cone filled with goat cheese. Here’s a sample of the menu: