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 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 Chefs  Derek Roe/Brian Hardesty

HARVEST IS GOING GREEN

We are now officially the first restaurant in the St. Louis area to convert to Wind Power.  It costs a bit more (we don’t know why…isn’t wind pretty cheap?), 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

Our Summer Specials

Every Day..3 courses for $30
Join our E-mail List for our amazing Tuesday specials
(fill out our customer card)

Wine Wednesdays are back!
50% off the whole list!

Thursdays, Half-Sized Entrees
at Half Price! (starting August)

Every Friday, Half Priced Specialty Martinis and Cocktails!

*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

STARTERS

Sweet Corn Soup  $8
Shrimp Fritter, Chive Oil

Crispy Lobster “Rangoon”*  $10
Sweet Chili Sauce, Savoy Cabbage Slaw

Fritto Misto  $9
Calamari, Zucchini, Organic Carrots, and a Lemon-Pepper Aioli

Crispy Lump Crab Cake*  $8
Sweet and Sour Local Cucumber Salad, Roasted Pepper Emulsion

Pan Seared Hudson Valley Foie Gras*  $15
Toasted Brioche, Roasted Local Peaches, White Balsamic Gastrique

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

Oven Baked Rye Flour Flatbread  $9
Our Own Canadian Style Bacon, Gruyere Cheese, Grained Mustard Aioli

Yukon Gold Potato and Spinach Gnocchi  $9
Pinenuts, Roasted Peppers, and a Creamy Sesame Seed Sauce

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Appetizer of the Month!!!

The Olshanskys have been coming to Harvest since we opened.   I’ll bet they were here on opening day.  Back in 1997 we did a version of an “eggplant parmigiano” with airy, fresh mozzarella and basil pesto…I was shocked they still remembered it! 

Here it is, true to form.  Thank you both for your patronage and support over the years!

Crispy Eggplant, Tomato, Mozzarella, and Basil Pesto  $9

Smoked Tomato Sauce, Balsamic Syrup

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

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SALADS

Roasted St. Isidore Farm Beet Salad  $9
Laura Chenel Chevre, Arugula

Bibb Lettuce Wedge Salad  $8
Salemville Blue Cheese, Spiced Pecans, Red Onion

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 Local Spinach $5   

Roasted Garlic Mashed Potatoes $4

Illinois Horseradish Mashed Potatoes $5

Salemville Blue Cheese Mashed Potatoes $5

Roasted and Sautéed Seasonal Vegetables $5

Char-Grilled Marinated Hanger Steak*  $19
Fontina and Penne Pasta Gratinee, Sweet Corn Maquechoux, Our Own Steak Sauce

Pan Roasted Canadian Pekin Duck Breast*  $25
Herb Spaetzle, Brasied Cabbage, Local Blackberry Natural Sauce

Oven Roasted Free Range Chicken Breast*  $23
Shrimp, Sweet Pepper, and Andouille Sausage Basmati Rice, Sautéed Arugula, Chipotle-Tomato Broth

Mixed Grill of Australian Lamb*  $25
Minted Couscous, Braised Local Swiss Chard, Cucumber Yogurt Sauce

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
Creamy Herb Risotto Cake, Ratatouille, Kreta Extra Virgin Olive Oil

Pan Roasted Missouri Rainbow Trout “Almondine”*  $23
Bulgur Wheat, Local Green Beans, Lemon Brown Butter

8-Hour Roasted Porcetta  $20
Local Chanterelle Polenta, Pancetta Wrapped Asparagus, Natural Jus

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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*  $9
Cherry Tomatoes and Lime Verjus

Heirloom Tomato Gazpacho  $6
Watermelon and Sweet Pepper Salsa

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

Spice-Grilled Wild Alaskan Coho Salmon  $24
Udon Noodle Bowl with Carrot, Scallions, and Lotus Root, Dashi Broth

Grilled Summer Vegetable Lasagna  $18
Smoked Tomato Sauce, Almond Milk Mozzarella

Some Notes Regarding Nutrition

Local Farm Flavor: We’ve always tried to cook as much as possible using local, organic, farm-raised products.  Enjoy items on our current menu such as spinach from Centennial Farm, swiss chard from Allan Nolte in Columbia, IL, fresh strawberries from Thies Farm in St. Louis County, mixed lettuces and a myriad of vegetables and herbs from St. Isidore Farm, and beautiful asparagus from Al and Nancy Sharf in Millstadt, IL.  Our hats off to these and other hard-working family farms that make dinner at Harvest a special occasion.

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.