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Harvest Restaurant

Latest News

New Year’s Eve Menu 2017

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We are thrilled to announce our special menu for

New Year’s Eve 2017


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A Great Harvest Review From Leo Weekly

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Who doesn’t like to spend a summer Saturday morning browsing a farmers market, loading up on fresh veggies, enjoying a breakfast burrito or a barbecue sandwich, listening to music and running into friends? That’s what I love about Harvest Restaurant: It’s like a big farmers’ market that’s open all year, with air conditioning and table service!

So it’s no surprise that Ivor Chodkowski, a longtime leader in Louisville’s field-to-table movement and proprietor of farmers market favorite Field Day Farms, was the mind behind 6-year-old Harvest, a local destination that celebrates farm-fresh local food and the farmers who grow it.

Decor speaks of the farm, too, with rough-hewn wood tables and room dividers; side chairs are comfortable, blond wood, and oversize portraits of local farmers adorn the walls. A large wall map of the region bears circles and arrows connecting each farmer with the location of his or her property. Tables along the walls have small farmhouse-style lamps for cozy illumination. Tables are set with good, white napkins, assorted old-style flatware and fancy stemless wine glasses.

A bar along one side of the room is equipped with a massive list of 150 bourbons and another 50 whiskeys and ryes from around the world, plus cocktails and well-chosen selections of beer and wine too. We enjoyed a light, hoppy Founder’s All Day IPA ($4) and a “Berry Patch” cocktail ($10), a smooth and seductive blend of Rain vodka with strawberry-rhubarb and lime juices and basil syrup

I’ve admired Harvest since the very start, but I have to say that the arrival late in 2015 of Executive Chef Patrick Roney from his post as chef de cuisine at The Oakroom has taken Harvest to the next level. After a near-flawless dinner the other night, I’m not shy about declaring the food at Harvest on par with the city’s top tables.

Nine starters on Roney’s menu range in price from $10 (for Ivor’s black-eyed pea hummus) to $17 (for a Capriole goat cheese board).

Ten main courses, divided into pasta, pasture and creeks-and-lakes sections, are priced mostly in the $20s, with the Harvest burger holding the low end of the bill of fare at $17. A smoked Marksbury Farm pork chop tops the listed prices at $29, but market price on an eight-ounce Black Hawk Farms rib eye turned out to be $50.

I don’t like black-eyed peas and I’m meh about hummus, yet Ivor’s black-eyed pea hummus ($10) somehow combined those two things into a textured, rich and earthy dip that I wanted to lick the dish and wished there had been a lot more. It was plated on a long, narrow board with a dish of thin-sliced, crispy garlic toast fashioned from Blue Dog seeded baguette and assorted pickled veggies including carrots, green beans, kohlrabi julienne, hot-sweet curry-scented pickle rounds and more.

Heirloom tomato and charred cucumber salad ($12) was a delight. Generous portions of perfectly-fresh heirloom tomatoes in shades of yellow, orange, purple and red were plated with watercress and dill leaves, crescents of faintly smoky, quick-grilled cucumber, curry-scented onion pickle and a slab of Kenny’s Tomme de Nena cheese and encircled with a tangy orange gastrique.

Early tomato gazpacho ($12) achieved a remarkably creamy texture from pureed heirloom tomatoes. I can’t remember having better gazpacho in Spain than this bright, flavorful mix, topped with dollops of aromatic chive oil and micro-greens, iced with frosty chunks of cucumber-basil sorbet.

Potato gnocchi with mushroom ragout ($23) was a startling meatless entrée, a creative blend of field-grown salad topped with a variety of mushroom pieces that could almost pass for chicken and pork, tender rectangular house-made gnocchi, a mound of gently earthy Grana Padano cheese and an intense dark mushroom broth poured into the bowl at tableside.

The smoked Marksbury Farm pork loin chop ($29) was a very fine piece of locavore pig meat, dense but tender, lean save for a strip of edge fat. It had been gently smoked until its flavor rested in the zone between pork and ham, plated on a mix of several varieties of Ivor’s farm-grown beans held together with bean puree and finely chopped kale and kale stems. It was topped with a foamy coffee- and bourbon-scented red-eye gravy, a frothy presentation that was trendy a few years ago and perhaps came along from the Oakroom with the chef. It was a bit on the salty side, and so were the gnocchi, but not enough so to warrant a complaint.

Desserts were insanely good. A double scoop of rich, creamy yet tangy house-made lemon ice cream studded with frozen blackberries ($5) was opulent, not cloying, with subtly-flavored blackberry bits that carried hints of sugar.

Homemade angel food cake ($9) bore an unusual payload of chocolate bits, plated on a dark, intense bourbon hot fudge sauce with a ball of rich vanilla bean chantilly topped by four Muth’s chocolate-covered espresso beans.

Dinner for two came up to $125.14 and a $30 tip for our cordial, professional server Robin. •

Derby Menu May 4-6, 2017

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Derby May 4-6, 2017



~  small plates  ~


Cheese and Charcuterie Board

House Cured Meats and Local Cheeses, accoutrements   20



Harvest Salad

Barren County Blue Gouda , Candied Pecans, Garlic Croutons, Bourbon Sorghum Vinaigrette   13



Black Hawk Farms Beef Tartare

Yuzu Aioli, Smoked Soy Cured Yolk, Tapioca Crisp   17



Spring Vegetable Minestrone

House Cavatelli, Ramp Gremolata, Whipped Ricotta   15

Cast Iron Trout and Asparagus Salad

Soft Egg, Ivor’s Greens, Morel Vinaigrette   17



~  entrees  ~

Pan Roast Striped Bass (KY Farmed)

Spot Prawn & New Potato Hash, Cioppino Butter 45



Black Hawk Farms Strip

Oxtail Arancini, Short Rib, Bordelaise   65



Roasted Cauliflower Steak and Morel

Pickled Chard Ribs, Grilled Kohlrabi, Broken Rice Grits, Beet Cabernet Jus   38



Smoked Marksbury Farm Pork Chop

Hoppin John Risotto, Red Eye Gravy  55



Rivercrest Farms Fried Chicken

Whipped Potatoes, Braised Greens, Buttermilk Mushroom Gravy   40




~  dessert  ~


flourless chocolate torte

malted fromage, sea salt cocoa nib granola, strawberry confiture   15



bourbon apple bread pudding

caramel, vanilla bean chantilly  16



blueberry shortcake

blueberry curd, blueberry compote, buttermilk gelato   16

cookie platter

sorghum, salted chocolate, honey-butter ball   15

*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

New Years Eve Menu

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We are thrilled to announce our special menu for

New Years Eve 2016
New Years Eve Menu 2016

The Best Online Pharmacy. Buy Cialis Without Prescription –

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Why buy cialis on the internet is really beneficial for you?

So you’ve decided to order cialis and do not know where to start? We can give you some advice. First, ask your doctor for advice in order to properly determine the dosage, when you do that, you need to decide for yourself exactly where you will be buying the drug. You can buy cialis online, or you can just buy it at the pharmacy. Buy cialis online has a number of advantages, one of which is price. The cost of the Internet will always be lower than in stores, and when combined with the free shipping, it will be the best choice. Besides the price there are a number of advantages over conventional pharmacies, one of which is anonymity. Also, you can always check the online store on reliability, read reviews about it and the opinion of other buyers. Read more.

Harvest Featured in the Courier-Journal

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We are very proud of the latest write up in the C-J. For the full feature click here


Southern France Wine Dinner

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Forecastle Festival – Special Beer Dinner Menu

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Special Beer Dinner


Sierra Nevada/Forecastle Week Beer Dinner

5 beers

4 courses

$55 per guest (tax and gratuity not included)

6:30 Doors Open

Sierra Nevada Pale Ale served as greeting beer

7:00 Dinner Sitdown

~ one ~

citrus cured Lake Barkley silver carp

tomato water, jalapeno, wheat berry

beer pairing

Sierra Nevada “Otra Vez” Gose-style ale brewed with cactus & grapefruit



~ two ~

Rivercrest Farm rabbit “wurst”

basil-fava puree, green tomato mustard

beer pairing

Sierra Nevada Summerfest Crisp Lager



~ three ~

jerk spiced Kentucky bison shortrib

charred carrot, black bean, napa cabbage

beer pairing

Sierra Nevada Rain Check Stout


~ four ~

“Bluegrass” cheese plate

“Pauline”, “Foxglove”, “Sophia”

beer pairing

Sierra Nevada Hoptimum Imperial IPA



Patrick Roney

Executive Chef




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

Harvest Restaurant – Taste of the Town

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Prima Supply recently came to film Ivor for a new video call Taste of the Town. Here is the film and if you wish to discover more about Prima Supply click here


Just minutes from downtown Louisville, Harvest sources an impressive 80% or more of their ingredients within a 100-mile radius. We had the unique opportunity to sit down with Harvest’s Executive Chef, Chef Patrick Roney, and one of the co owner’s of Harvest, Ivor Chodkowski. On top of tasting some seriously savory, delicious meals, we also visited Ivor at his farm, Field Day Family Farm. Harvest’s mission is “to serve outstanding, regionally inspired, seasonal ‘farm-to-table’ cuisine.”

Derby a la Carte Menu May 5-7, 2016

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Derby May 5-7, 2016



~  small plates  ~


bluegrass fish board

smoked trout mousse, paddlefish caviar, cured bass, accoutraments   14



lolla rosa salad

Barren county blue cheese, candied pecans, brioche croutons, bourbon sorghum vinaigrette   12



3D Valley beef tatar

michters rye, pickled mustard seed, cured yolk, cress, pretzel crisp   14



charcuterie board

duck prosciutto and rillet, Mountain Home rabbit pate, house pickles   16

red claw lobster bisque

Copper & Kings Chantilly, hush puppy  20




~  entrees  ~

pan roasted large mouth bass

red claw and tasso hash, creole butter 50



harvest steak

potato leek fondue, Sheltowee mushrooms, wilted kale and bordelaise   65



swiss chard & mushroom strudel

Ivor’s greens, red wine gastrique, herb coulis   38



smoked double cut pork chop

black bean and pork cheek chili, grilled spring onion, bourbon queso  55



fried chicken

truffle grits, braised greens, mushroom gravy   55





~  dessert  ~


flourless chocolate torte

melted fromage, cocoa nib granola, strawberry gastrique   15



house bourbon apple bread pudding

caramel, vanilla bean chantilly     16



blueberry shortcake

blueberry curd, blueberry compote, buttermilk ice cream   16

cookie platter

sorghum, double chocolate, honey butter ball   15

*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