SUMMER DINNER

Welcome to Harvest, St. Louis’ home of 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 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  Brendan Noonan

"Best St. Louis Restaurant"... St. Louis Magazine, September 2009

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

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*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

STARTERS

THE HARVEST CHARCUTERIE PLATE  $9
Chef’s Daily Selections, Grained Mustard, Pickled Vegetables

CRISPY CRABCAKE  $8
Black Bean-Grilled Corn Salad, Salsa Verde

SMOKED LOCAL YELLOW CAULIFLOWER SOUP  $7
Tillamook Cheddar Fritter, White Truffle Oil

STACKED CRISPY EGGPLANT AND BASIL PESTO  $8
Fresh Mozzarella, Marinara Sauce

PAN SEARED HUDSON VALLEY FOIE GRAS*  $15
Toasted Brioche, Bing Cherry Gastrique, Cherrywood Smoke

SKILLET ROASTED PRINCE EDWARD ISLAND MUSSELS*  $9
Garlic Oil and Lemon

OVEN BAKED ROSEMARY-ONION FLATBREAD  $8
Grilled Asparagus, Oven Roasted Tomatoes, Kalamata Olives, Fontina

MISSOURI RABBIT CONFIT  $9
Porcini Mushroom Gnocchi, Prosciutto, Sage, and Arugula

SALADS

ROASTED BABY BEET AND GOAT CHEESE SALAD  $9
Arugula, Shaved Red Onion

CUCUMBER, MELON, AND FETA SALAD  $8
Preserved Lemon, Watercress

MIXED ORGANIC FIELD GREENS  $6
Balsamic Vinaigrette, Herbed Cheese Toast

STEVE’S CAESAR SALAD*  $7
Wisconsin Parmesan, Garlic-Parmesan Croutons

SEASONAL LARGE PLATES

GRILLED CERTIFIED ANGUS MARKET STEAK*  $21
Kennebec Potato “Frites”, Buttered Baby Turnip and their Greens, Three Sauces

BARBEQUED PORK PLATE*  $24
Chipotle-Mocha Rubbed Tenderloin, Braised Cheek, Bacon-Potato Salad and Slaw, Grilled Peach Butter

PAN ROASTED NEW ZEALAND BARRAMUNDI*  $23
Caper-Olive Mashed Potatoes, Braised Baby Fennel, Fennel Soubise, Red Pepper Emulsion

PAN ROASTED DUCK BREAST*  $25
Duck Confit and Cherry Potato Cake, Braised Mustard Greens, Cherry-Port Reduction

OVEN ROASTED ALL-NATURAL CHICKEN BREAST*  $22
Toasted Pinenut Couscous, Summer Vegetable Ratatouille, Organic Basil Pesto

GRILLED CERTIFIED BLACK ANGUS HANGER STEAK*  $19
Tillamook Cheddar Spoonbread, Creamed Local Spinach, Steak Sauce

GRILLED LEG OF LAMB*  $20
Fried Black Jasmine Rice, Vietnamese Style Salad, Hot Mustard and Coconut-Lemongrass Sauces

HARVEST’S WELLNESS SPA MENU

Our spa menu is the answer to today’s demand to eat healthy. No butter 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 $7
Toasted Pecans Dried Cranberries, Quinoa, Cranberry-Verjus “Vinaigrette”

STRAWBERRY-CRAB SALAD $9
Toasted Almonds, Strawberry-Poppyseed Dressing

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BLACK JASMINE RICE AND VEGETABLE TAMALE $16
Banana Leaf, Butternut Squash, Mango Salsa, and a Sweet and Sour Broth

BRAISED GEORGES BANK WILD COD* $24
Celery Root Puree, Swiss Chard, Warmed Aromatic Vegetable
and Beluga Lentil “Vinaigrette”

 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