Harvest Restaurant at Thanksgiving Point in Lehi rolled out a new fall menu on Wednesday, Oct. 7, featuring pumpkin, butternut squash, heirloom carrots and winter greens.

The headline dish is a Wagyu Short Rib Osso Buco, a braised short rib served with Yukon gold mashed potatoes, heirloom carrots, charred leek, crispy onion and bordelaise sauce. Other new entrées include Brown Butter Pumpkin Ravioli with candied walnut crumble, crispy sage and a brown butter cream sauce, and a Pan-Seared Salmon paired with roasted butternut squash, winter greens, wild rice, spiced citrus sauce and burnt honey vinaigrette.

The restaurant, which sits on the Thanksgiving Point campus at 3003 N. Thanksgiving Way, also added a Stuffed Butternut Squash plate with ancient grains, pomegranate, candied walnuts and herb coconut cream sauce for diners looking for a vegetable-forward option.

On the sides menu, Cast Iron Brussels Sprouts get a sweet chili glaze with pomegranate, feta and pine nuts. Brown Sugar Glazed Heirloom Carrots come with herb mascarpone cream, toasted pecan crumble and spiced citrus sauce.

For dessert, the S'mores Brownie Skillet starts with what the restaurant calls the Ashton Family Brownie Recipe, topped with vanilla ice cream, brown butter graham cracker crumble and toasted house-made marshmallow. The Ashton name traces to Thanksgiving Point's founders, Karen Jackman Ashton and Alan C. Ashton, who established the nonprofit campus in 1995.

Thanksgiving Point announced the menu on its website, describing the lineup as built around rich sauces, roasted vegetables, warm spices and seasonal produce. No prices were listed in the announcement.

Harvest Restaurant serves New American cuisine and is open Monday through Friday from 11 a.m. to 3 p.m. and 5 to 9 p.m., and Saturday from 5 to 9 p.m. The restaurant is closed Sundays. Reservations can be made through the Thanksgiving Point website.