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Harvest Restaurant

Special Events

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

Southern France Wine Dinner

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southern-france-wine-dinner-9-18-2016

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*

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 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