WINTER DINNER

Seasonal Market Cuisine. We have always been very proud of the quality of our food. We use well-marbled beef, non-endangered fish, and sustainable agricultural products. When available, we purchase many of our products from organic sources. Our products are brought in fresh, not frozen, and yes, we make all of our vegetable, beef, fish, and chicken stocks from scratch – never from a canned base. As our patrons, it is important for you to know that we cook not only with fresh ingredients in our kitchen, but with the environment in our minds. We strive to excel at “slow food” here, and hope that you will enjoy our daily efforts to combine sustenance with artistry, flavor, texture, and craft. Welcome to our table!

Chef/Proprietor   Stephen Gontram
Executive Chef   Nicholas Miller
Sous Chef Delynd Orr

A GREENER HARVEST

We are officially the first restaurant in the St. Louis area to convert to Wind Power. It costs a bit more but we think it’s worthwhile. We are also donating all of our used cooking oil to the St. Louis Bio-Diesel Club, helping to promote the science of alternative automotive fuels. Want to switch to wind power?

Call 1-866-665-PURE, or go to www.ameren.com/purepower

Join our e-mail list for information on nightly specials, wine dinners, special events, and to receive our fantastic birthday and anniversary gifts!
fill out our customer card

*The Saint Louis County Health Department has ordered ALL restaurants to tell their customers that by consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs you may be increasing your risk of food-borne illness. Of course, we at Harvest enjoy a medium-rare steak, farm fresh eggs, fresh shellfish, seared foie gras, and the like; regardless, we must place asterisks all over our menu to point out the items which may pose a health risk if not ordered super extra well-done. We will, of course, cook these items to your specific requirements…please enjoy these items on our menu responsibly.

Yours Truly, The Harvest Staff

OYSTERS
Daily Selections, Market Price

On the Half Shell
Deviled Fried with Creamed Spinach and Bacon
 “Buffalo” Style with Blue Cheese Sauce

SOUPS
January is National Soup Month!

Smoked Cauliflower Soup  $7
Pickled Vegetable and Olive Crostini

Butternut Squash Soup  $7
Apple Muffin, Cinnamon Crème Fraiche

STARTERS

Calamari Fritto Misto  $10
Rapini, Red Pepper, Lemon-Pepper Aioli

Wild Mushroom Ragout with Crispy Polenta  $8
Arugula, Mushroom Gravy, Balsamic Reduction

Pan Seared Hudson Valley Foie Gras*  $15
Brioche French Toast, Candied Kumquats, Star Anise Gastrique

Iron Skillet Roasted Prince Edward Island Mussels*  $9
Garlic Oil and Lemon

Oven Baked Rosemary-Onion Flatbread  $9
Our Pastrami, Gruyere, Carraway Cabbage, Russian Dressing

The Harvest Charcuterie Plate  $9
Chef’s Daily Selections, Grained Mustard, Pickled Vegetables

Lobster Macaroni and Cheese  $12
Fontina Cheese, Creamy Lobster Sauce

 SALADS

Bibb Lettuce Wedge  $8
Toasted Almonds, Amish Blue Cheese Dressing

Mixed Organic Field Greens  $6
Balsamic Vinaigrette, Herbed Cheese Toast

Steve’s Caesar Salad*  $7
Shaved Wisconsin Parmesan, Garlic-Parmesan Croutons

SIDE ITEMS

Creamed or Sautéed Spinach $6   
Roasted Garlic Mashed Potatoes $4
Illinois Horseradish Mashed Potatoes $5
Salemville Amish Blue Cheese Mashed Potatoes $5
Roasted and Sautéed Seasonal Vegetables $5
Buttermilk Onion Rings with Cayenne-Blue Cheese Dip $8

SEASONAL LARGE PLATES

Oven Braised Angus Beef Pot Roast  $22
Roasted Garlic Mashed Potatoes, Melted Brussels Sprouts, Mustard Sauce, Horseradish Crème Fraiche

Local Farrar Out Farm’s Heirloom Pork “Mixed Grill”*  $24
Tenderloin, Braised Belly, and Choucroute, with a Cinnamon Sauce and Apple Butter

Broiled Missouri Rainbow Trout*  $23
Bulgur Wheat, Snap Pea Almondine, Meyer Lemon Brown Butter

Oven Roasted Pekin Duck Breast*  $26
New England Style Red Flannel Hash, Port Butter

Pan Roasted Striped Bass*  $25
Creamy Ragout of Fingerling Potatoes, Swiss Chard, and Leeks

Char-Grilled Marinated Hanger Steak*  $19
Illinois Horseradish Hashbrown, Creamed Winter Spinach, Our Own Steak Sauce

Braised Colorado Lamb Shank  $24
Minted Goat Cheese Risotto, Grilled Rapini, Gremolata

HARVEST’S WELLNESS SPA MENU

Our spa menu is the answer to today’s demand to eat healthy.  No butter, oils, or cream are used with
these menu items; yet, by utilizing seasonal products at peak-flavor, we are able to achieve full-flavored meals free of caloric guilt.  These menu items are extremely low in fat and cholesterol.

The Harvest Spa Greens Salad  $6
Toasted Almonds, Dried Cranberries, Quinoa, Cranberry-Verjus “Vinaigrette”

Grilled Pear and Chicory Salad  $7
Goji Berries, Shaved Red Onion, Honey-Lime “Vinaigrette”

Vietnamese-Style Fresh Vegetable Spring Roll  $7
Sweet Chili-Lemon Sauce, Pickled Watermelon and Sweet Pepper Slaw

~~~~~~~~~~

Fennel Pollen Dusted Grilled Tofu  $16
Great Northern Bean and Aromatic Vegetable Stew, Chardonnay-Tomato Broth

Sous-Vide Naturally Raised Farrar Out Farm Chicken Breast*  $24
Fingerling Potatoes, Sunchoke-“Creamed” Spinach, Port-Pomegranate Reduction

 Some Notes Regarding Nutrition

Always seasonal and when possible local – Our tradition of serving seasonal market cuisine continues into our 13th year!  We are proud to feature a bounty of fresh produce from local farms such as St. Isidore Farm, our longtime partner in seasonal leafy greens and vegetables.  Even as we endure the cold winter months, look for many of the items on our menu to be from locally grown sources.

Sous-Vide Cooking – The process of cooking sous-vide has been around for a long time and is once again gaining popularity among chefs who value it as a means to impart amazing flavor to that which is being cooked.  We vacuum pack proteins, vegetables, and fruits and cook them sealed in their own juices.  The result is food which arrives to your table without any additional fat calories from sautéing, grilling, or frying.  This is “spa” cooking at its best!

Proud Founding Member of the