They’re harvesting a new crop of dishes and drinks at Max’s Harvest (169 NE 2nd Ave., 561/381-9970), Dennis Max’s groundbreaking “farm to fork” eatery in downtown Delray.

From chef Eric Baker come a variety of plates from small to large: “Snacks” like tempura-fried shrimp and shishito peppers with nori salsa verde and bonito flakes; small plates like grilled Jamaican jerk octopus with crispy polenta cake and pineapple-fennel sauce vierge; and entree-sized creations like Florida shrimp paella with saffron rice, piquillo peppers, olives, peas, chorizo and calamari.

Master mixologist Kim Bahamondes has come up with a roster of new craft cocktails, the better to complement chef Baker’s eclectic menu. Among them are the Peach Tree Aviation (Bols Genevere gin, peach liqueur, creme de violette and lemon) and the Rose Garden (Tanduay rum, lemon, rosewater, rose petals and champagne with a stick of rum-soaked sugarcane). Couple of those and you’ll be harvesting a nap.