What the Critics are saying:
"Best New Restaurant" The Riverfront Times, 1997

"Harvest is a St. Louis scene backed with substance. The setting and crowds lift hopes and appetites, and the creative menu fulfills." Southern Living, 1998

"America's Top Tables" Gourmet, 1998

"&a knock-out!" The New York Times, 1998

"Best Chef" The Riverfront Times, 1999

"Fine dining that reaches perfection" The St. Louis Post Dispatch, 1999

"America's Top Restaurants" Zagat, 1999

"&sophisticated interpretations of American cooking." Bon Appetit, 1999

"&an epic romance. We came away astounded." The Riverfront Times, 2000

Best of Award of Excellence The Wine Spectator, 2001

"Best St. Louis Restaurant", Gourmet, 2005

STARTERS

Spring Garlic Soup  $8
 Roasted Tomato-Fennel-Kalamata Olive Beggar’s Purse

Fritto Misto  $9
 Calamari, Eggplant, Red Peppers, Kalamata Olive Aioli

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

Crispy Lump Crab Cake*  $8
 Oven Dried Tomato and Pinenut Panzanella, Pinenut Emulsion

Pan Seared Hudson Valley Foie Gras*  $15
 Toasted Brioche, Pickled Ginger, Blackberry Gastrique

Harvest’s Charcuterie Plate  $8
 Daily Selections, Housemade Pickles, Grained Mustard

Oven Baked Rosemary-Onion Flatbread  $9
 Spinach, Baby Artichokes, Port-Salut Cheese

Yukon Gold Potato Gnocchi  $9
 Spring Peas, Smoked Pork, Soft Farm Egg, Roasted Garlic Cream

Appetizer of the Month!!!
 Dear, longtime customers Rose and Ron Kline suggested we revisit some tried and true appetizers we’ve featured in the past…here is one of their favorites.

Harvest’s Lobster “Rangoon”*  $10
 Sweet Chili Sauce, Savoy Cabbage Slaw

If you have a favorite from our past 12 years in business, please let us know…
maybe we’ll feature you on our menu !

SALADS

Roasted Beet Salad  $9
 Laura Chenel Chevre, Arugula

St. Isidore Farm’s Little Gem Lettuce Wedges  $8
 Salemville Blue Cheese, Spiced Pecans, Red Onion

Farmer Bob Lober’s Wildfire Lettuce Mix  $6
 Balsamic Vinaigrette, Herbed Cheese Toast

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

SIDE ITEMS

Creamed or Sautéed Local Spinach $5   

Roasted Garlic Mashed Potatoes $4

Horseradish Mashed Potatoes $5

Salemville Blue Cheese Mashed Potatoes $5

Roasted and Sautéed Seasonal Vegetables $5

Buttermilk Onion Rings with Cayenne-Blue Cheese Dip $8

SEASONAL LARGE PLATES

Char-Grilled Marinated Hanger Steak*  $19
 Fresh Illinois Horseradish Mashed Potatoes, Bacon Braised Mustard Greens, Our Own Steak Sauce

Pan Roasted Canadian Pekin Duck Breast*  $25
 Green Garlic Potato Cake, Braised Fennel, Spring Cherry Sauce

Oven Roasted Free Range Chicken Breast*  $23
 Forest Mushroom and Organic Green and Yellow Bean Casserole, Sherry-Mushroom Sauce

Grilled Australian Rack of Lamb*  $27
 Lemon Verbena Scented Couscous Custard, Buttered Baby Turnips, Cabernet Reduction, Red Onion Marmalade

Braised Certified Angus Beef “Pot Roast”  $22
 Garlic Mashed Potatoes, Creamed Spinach, Grained Mustard Sauce, Horseradish Crème Fraiche

Pan Roasted Day Boat Maine Scallops*  $27
 Yukon Gold Potato Puree, Pancetta Wrapped Asparagus, Kreta Reserve Extra Virgin Olive Oil

Pan Roasted Missouri Rainbow Trout*  $21
 Spring Vegetable “Moo Shu”, Baby Bok Choy, Star Anise-Sweet Soy Gastrique

Forest Mushroom and Spring Ramp Pappardelle  $18
 Smoked Tomato Sauce, Fresh Parmesan

HARVEST’S WELLNESS SPA MENU

Our new wellness menu reflects our desire to cook light and 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.

Quinoa and Mixed Field Greens Salad  $8
 Toasted Almonds, Red Onion, Dried Cranberries, Citrus-Cranberry “Vinaigrette”

Avocado, Grilled Shrimp, and Jicama Salad*  $9Cherry Tomato and Lime Verjus

Black Turtle Bean Soup  $6
 Roasted Red Pepper Emulsion, Black Bean Salsa

                       Vietnamese Style Fresh Vegetable Springroll  $8
 Sweet Chili-Lemon Sauce, Tropical Fruit Salad

Fumet Braised Wild Alaskan Halibut*  $28
 Fingerling Potatoes, Swiss Chard, Shallot-Caper-Tomato Relish, Tomato Broth

Seasonal Herb-Grilled Vegetables  $16
 Ratatouille, Roasted Barley, Tomato Water

Sous-Vide Pork Tenderloin*  $24
 Sweet Potato Puree, English Peas and their Tendrils, Apple-Apricot Butter

Some Notes Regarding Nutrition
Quinoa, the so-called “mother grain” of the Mayans, Aztecs, and Incas, is not actually a grain at all, but a seed from a plant related to beet, chard, and spinach.  These seeds are incredibly rich in all amino acids and have a creamy, fluffy texture with a slightly nutty flavor.  Quinoa is gluten free, and is likely the least allergenic of all grains.  This grain is an overall excellent source of protein, vitamins B and E, and was believed by ancient cultures to give strength and stamina.

Sous-Vide cooking is an excellent way to gain food flavor without adding calories.  Essentially cooking food that has been vacuum-packed, the sous-vide process allows food to steam in its own natural juices, creating a moist, tender, and very flavorful result.