The new farm-fresh Highball & Harvest (H&H) restaurant is now open at The Ritz-Carlton Orlando, Grande Lakes under the supervision of Chef de Cuisine Mark Jeffers. Offering a modern approach to Southern cuisine, the eatery features interactive dining with ingredients from local farms and the hotel’s own green-growing efforts. Housed in a railroad-inspired venue, H&H picks their fresh produce from their on-site 7,000-square-foot garden at Whisper Creek Farm daily.
On the menu, guests can find items such as Shrimp & Grits with canaveral red shrimp, Anson Mills grits, charred tomato BBQ, arugula, fennel and crisp onions; Duck & Andouille Gumbo with Carolina gold rice; and H&H Warm Apples Tart with quince paste, chocolate almonds and peanut butter gelato. At the interactive cocktail table, sip on handcrafted, herb-infused beverages infused with Whisper Creek Farm herbs and fruits and served on the rocks with hand-carved ice sculpted with a Japanese ice saw.
Highball & Harvest is open daily from 6:30 a.m. to 10 p.m. and the bar from 11 a.m. to midnight.
