The leaves are turning, there’s a crispness in the air and shelves are filled with pumpkin spice everything. It’s finally fall, and that means it’s also harvest time. With a bounty of fresh fruits and veggies springing up, restaurants are stuffing their menus with apples, turnips, carrots and more.
Here’s where to get the best fall harvest meals across Canada.
Mallard Cottage, Quidi Vidi Village, Nfld.
Located just outside St. John’s in a tiny fishing hamlet, this farm-to-table restaurant, housed in an 18th century cottage, is all about its Newfoundland heritage. Chef Todd Perrin changes the menu nightly, using local produce and game to create fall dishes like cod bacon served with Brussels sprouts and roast potatoes in a carrot maple purée. Don’t miss the moose sausage with späetzle, beet purée and chanterelle mushrooms.
The Backyard, Lumsden, Sask.
On Fridays and Saturdays, chef Mariana Brito creates a locally sourced meal served at a communal table at Over the Hill Orchards, 20 minutes from Regina. Reserve a spot for the seven-course Harvest Meal on Oct. 17 (the last seating of the season) to dine on prairie grits made with lentils, peas, house pickles and sauerkraut, and Calabaza en Tacha, a Mexican candied pumpkin and cinnamon dessert.
Les Givrés, Montreal
Have your harvest meal in the form of crèmes glacées and sorbet, made in-house with local Quebec fruits and vegetables. Try the apple pie ice cream with cinnamon cone or opt for one of their fall veggie varieties like corn or butternut squash. The menu changes based on the harvest, so order the six shot glass sampler to try every flavour while they last.
This award-winning restaurant’s ever-changing menu is as fresh as it gets. It’s seasonal, regional, sustainable and uses a variety of produce grown in-house. Start with the carrot bread and pickles, or try the duck tacos with coffee-pickled pumpkin, then sample the lingcod with corn milk späetzle and Brussels sprout jam.
Chef Arup Jana changes up the menu at this Canadian cuisine bistro every month to reflect what’s in season. Pair the apple and cranberry jelly foie gras parfait (served with ported plums, radish sprouts, quinoa and potato crisps) with an apple cider and brandy “Allium Cide-Car” cocktail. Then try the fall vegetable risotto with mushrooms, butternut squash, charred tofu, cauliflower and turnip purée before indulging in a lemon and butternut pudding.