Harvest Restaurant

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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

 

Derby 5 Course Menu – May 5-7, 2016

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Derby Menu

May 5-7, 2016

5 course/$75 guest

 

 

~ one ~

bluegrass fish board

smoked trout mouse, paddlefish caviar, cured bass, accoutrements

 

 

 

~ two ~

lolla rosa salad

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

 

 

 

~ three ~

red claw lobster bisque

Copper & Kings Chantilly, hush puppy

 

~ four ~

harvest steak

potato leek fondue, Sheltowee mushrooms, wilted kale and bordelaise

 

 

~ five ~

flourless chocolate torte

melted fromage, cocoa nib granola, strawberry gastrique

wine pairings

$40/guest

 

Patrick Roney

Executive Chef

 

 

 

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

 

 

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

Goodwood Beer Brunch

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Saturday, March 19

Seatings at 10:30 and 12:30

$35

 

~ one ~

duck confit & fuji apple crepe

red wine gastrique, baby mustard green salad

~paired with~

Goodwood Red Wine barrel-aged Saison

 

 

~ two ~

“black & tan” corned beef benedict

redeye gravy, “Louisville Lager” hollandaise

~paired with~

Goodwood Bourbon Barrel Stout &

Goodwood Louisville Lager

 

 

~ three ~

cocoa nib and sea salt granola

malted fromage blanc & chocolate cremeaux

~paired with~

Goodwood Walnut Brown Ale

 

~brunch to be followed by tour & tasting at Goodwood Brewery~

 

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

*vegetarian option available upon request*

 

 

 

 

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

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

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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.

 

 

~  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

New Year’s Eve 2015 Menu

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harvest

new year’s eve 2015

 

amuse bouche

king trumpet mushroom confit

house fromage blanc

sunchoke chip

~ two ~

~choice of~

pecan crusted brie with orange champagne marmalade and house crackers

~or~

house charcuterie board, bresoala, lardo, rillettes

~or~

strip carpacchio, reserve asiago, arugula and red wine gastrique

-served family style-

~ three ~

~choice of~

chickory salad

gorgonzola, cured black walnut, radish

~or~

caramelized fennel

beet caviar, sunchoke chip, fronds and burnt orange crème fraiche

~or~

duo of soups

carrot and turmeric vs beet and ginger

~ four ~

~choice of~

tortelloni of cauliflower and goat cheese

brown butter, crispy oyster mushrooms and roasted garlic

~or~

porchetta

fingerlings and fermented chilies

~or~

braised oxtail

garganelli with preserved tomato, sofrito and watermelon radish gremolata

 

~ five ~

~choice of~

blackberry sonhos

chickory hot toddy

~or~

butterscotch crème brulee

pecan praline

~or~

blueberry white chocolate mousse

 

$75/person

wine pairing

$25/person

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

*per person pricing does not include alcohol, tax or service charge*

 

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