Breakfast Has Arrived at Harvest.

Harvest has unveiled a morning menu for the first time, a significant event for the project. Until now, the restaurant hadn't offered a separate breakfast, and now it's moved in that direction, keeping its recognizable style intact. Dmitry Blinov, known for his love of vegetables, made breakfast an extension of Harvest's philosophy: dishes that aren't heavy but always carry interesting accents. The menu is full of greens — kale, asparagus, cauliflower, arugula, pumpkin, basil. Everything is fresh, everything is as light as possible, but thoughtfully composed.

The foundation of the breakfasts is vegetable salads: kale with pomelo, cauliflower with basil and yogurt, arugula with pear and stracciatella, quinoa with pumpkin and feta. These aren't starters, but full-fledged morning dishes combining vivid flavor and texture. They'll also suit anyone who prefers to start the day with something refreshing.

Those looking for something sweet are offered a bowl with natural yogurt, red quinoa, and dried cranberry, or oatmeal with caramel and bananas. The porridge variations surprise: chamomile and yuzu are added to the rice porridge, changing the flavor beyond recognition. This approach to simple dishes reflects Harvest's core idea — reimagining the familiar.

The eggs on the menu are no ordinary eggs either. The egg-white omelet is served with herbs and feta, and a green version comes with arugula and parmesan. There's a poached egg with asparagus and lemon sauce. But the standout is the Frantsuza Bistrot scramble: two foie gras escalopes, toasted brioche, and black truffle. This dish stands in contrast to the rest and shows the chef isn't afraid of bold gestures, even on the breakfast menu.

For those who like a hearty breakfast, there's a choice too: a potato waffle with cold-smoked salmon, a rabbit cutlet with a poached egg, scramble with mortadella and parmesan. These are heartier dishes that could just as easily work as a late breakfast or even an early lunch.

The morning meal can be rounded off with dessert. New on the list: a pumpkin flan from the pastry chef. From the more familiar side: syrniki and a poppy-seed cake with sour-cream frosting. The latter is said to be one of Dmitry Blinov's favorite desserts, and it stays on the menu for good reason.

Breakfast is served daily from 9:00 to 13:00 — a good reason to drop by Harvest earlier than usual and see the restaurant from a new side.