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Chef Royâ€™s culinary philosophy was cultivated as a child where he was surrounded by farmers, foragers and fishermen, gaining a true appreciation for the provenance of ingredients and the relationship with the producers. Working at restaurants throughout Hawaii, Chicago, Beverly Hills â€“ and as executive chef of Sensi in Bellagio â€“ he has become a staunch advocate of local agriculture and sustainably produced proteins.
In a custom-designed space designed by award-winning architects Gensler & Associates, Harvest will treat guests to menu selections that include: charcuterie and artisanal cheeses and preserves; opulent vegetarian dishes; sustainable seafood cooked in a stone oven; grilled, dry-aged and grass-fed beef; organic poultry and game from the rotisserie; along with adventurous small bites, market-driven sides and a line-up of classic cocktails featuring cold-pressed juices and homegrown herbs.
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