Harvest Restaurant

Archives: February 2016

Harvest Welcomes Chef Patrick Roney

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voice tribune

 

“Harvest was one of the first restaurants I ate at in town. I loved the philosophy, how they treat their farmers and treat the community – just everything they were doing really intrigued me.” Those were the thoughts of Patrick Roney when he first visited the esteemed restaurant on East Market Street. Roney wasn’t living in Louisville at the time but would often take vacations here due to his wife’s being from Southern Indiana. Now, years later, Roney is the executive chef of Harvest.

 

chef patrick roney

Harvest Welcomes Chef Patrick Roney

 

Roney is originally from Maryland and has worked as a chef all over the country. He was living in Florida working on private yachts when he met his now wife. During time off, she would introduce him to her hometown. “We would come back here for vacation, and I fell in love with the food scene in Louisville,” Roney recounts. “So I decided when we wanted to cash in our sea legs that we would settle down in Louisville.”

 

For the Full Article in The Voice-Tribune by Remy Sisk Click Here

Harvest Visits Catalonia

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3/6/2016

 

A night of culinary treats and old world vino.  

Guest Speaker: David DuBois from Vintner Select

 

5 courses/$69 guest

tax and gratuity separate

5:30 start time

 

~ tapas ~

shared at the bar

shaved Woodlands pork charcuterie

pan con tomate

smoked trout croquets

olive oil cured Crystal Bridge Farm bass

paired with Biutiufl NV Brut Rose Cave of Garnacha

 

 

~ segundo ~

La Grange red claw & catfish zarzuella

paired with Las Colinas del Ebro 2014 Garnacha Blanca

 

 

~ tercera ~

local rabbit, country ham & mushroom terrine

paired with Vega Escal 2011 Priorat

~ adelante ~

Stone Cross Farms ribeye

paired with Las Cloinas del Ebro 2013 Rosso (Syrah, Garnatxa, Carinena)

 

 

~ quinto ~

bittersweet chocolate torta with dulce de leche

paired with Domaine Pouderoux 2011 Maury

Valentine’s Day “Duets” Menu 5 course/$65 guest

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Special Menu For One Day Only – Feb 14th

 

We will be open Valentine’s Day evening from 5:00-9:00.

Our last reservation will be available at 8:45.

We suggest reservations for the evening but will accept walk-ins.

 

 

~ one ~

parsnip & shiitake veloute

toasted hazelnut & chive

 

 

~ two ~

paddlefish caviar & soft boiled quail egg

sunchoke & parsley panna cotta

 

 

~ three ~

beet & goat cheese gnocchi

champagne buerre blanc & sorrel

~ four ~

filet mignon & red claw lobster tails

rutabaga grain & brussel sprouts

 

~ five ~

chocolate & chipotle pot de creme

cocoa nib & sea salt granola

wine pairings

$25/guest

 

*harvest is a locally grown restaurant and menu items are subject to change based on availability*

 

 

Patrick Roney

Executive Chef

 

 

624 E. Market St. Louisville, Ky. 40202 ~ 502.384.9090 ~ www.harvestlouisville.com

Valentine’s Day Menu 2016

Posted on

Special Menu For One Day Only – Feb 14th

 

We will be open Valentine’s Day evening from 5:00-9:00.

Our last reservation will be available at 8:45.

We suggest reservations for the evening but will accept walk-ins.

 

 

~  small plates  ~

 

red claw lobster & sunchoke bisque

lobster hushpuppy & Copper & King’s Brandy chantilly   14

 lolla rosa salad

candied pecans, pickled butternut squash, Kenny’s blue, pear vinaigrette     12

 smoked trout & fuji apple

watercress, radish, dill crema   14

 

Freedom Run farm lamb tartare

harissa, fresh mint, crispy black bean, soft poached quail egg   16

cheese board

Wabash cannonball & green tomato jam, Kenny’s reserve cheddar & country ham jam,

ameribella & apple butter  20

 

 ~  entrees  ~

Black Hawk Farm Beef Filet

Parsnip puree, baby carrots, cabernet demi-glace 38

 buttermilk fried chicken

potato puree, baby spinach, smoked peppercorn gravy, hot sauce   20

 pumpkin-sage tortellini

caramelized shallots, swiss chard, norwood cheese, sage crema   25

 Crystal Bridge large mouth bass

Louismill “rye sotto”, lion’s mane mushroom, ginger-bourbon butter  28

  

~  dessert  ~

 

cinnamon-chipotle pot de creme

cocoa nib & sea salt granola, whipped crème fraiche   9

 bourbon, apple & caramel bread pudding

vanilla bean ice cream     9

 angel food cake

warm blackberry-lime compote, vanilla chantilly, blackfruit berry leather   10

 

*consuming raw or undercooked food may increase risk of foodborne illness*

*harvest Is a locally grown restaurant and menu is subject to change based on availability*

Patrick Roney

Executive Chef