Harvest Moon Inn

About Harvest Moon Inn

Much of the produce served at the Harvest Moon Inn is grown on the five-acre property of the restaurant itself, tended by chef Stanley Novak and his wife Theresa. In an August 2009 article, the New York Times wrote that, "Mr. Novak picks arugula just minutes before dressing it with a lemon-garlic vinaigrette and pairing it with duck confit. In the spring, he tossed just-picked sugar snap peas with house-made fettuccine. He gardens, he said, to obtain peak flavors, to know how produce was grown, for the convenience of picking, say, a single cucumber rather than ordering in bulk, and to save money."