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Harvest Restaurant

Latest News

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

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

cj

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*

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