At harvest, we’ve been missing those braised greens…
But our farmers are expecting to have some soon and we can hardly wait…
In the meantime, check out this short snippet from First We Feast blog
Eat Your Greens
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Author Archives: harvestkitchen
Chicago Tribune Article
Chicago Tribune article lists Harvest as a derby dining destination alongside some of our favorite Louisville restaurants including Garage Bar, Blue Dog Bakery, Proof and several other great restaurants An excerpt from the article:
“It’s not the only farm-to-table restaurant in town, but Harvest (624 E. Market St., 502-384-9090, harvestlouisville.com) means business. Dine under the smiling photo of the farmer who raised your chicken (because you owe it to yourself to have the buttermilk fried chicken and gravy), and check out the wall map of suppliers; Harvest vows that 80 percent of ingredients come from within 100 miles. Luckily, you’ll be here in time for fresh spring goodness.”
Spring Equinox Menu
March 7-April 13
A Celebration and Interpretation of traditional Kentucky dishes
beer cheese
NABC elector, pretzel bun
buttermilk fried chicken livers
greens, housemade bacon, mustard glaze
cornmeal johnny cake
smoked pepper bacon, arugula, maple syrup vinaigrette, shoestring potatoes
burgoo
pork, chicken, rabbit, green beans, heirloom tomatoes, corn, pretzel roll
chicken fried steak
savory bread pudding, smoked peppercorn gravy, snow pea sprouts
hot brown burger
turkey-bacon burger, sweet potato mornay, dried cherry tomato relish, asiago crisp
BBQ plate
smoked baby back ribs, chicken thigh confit, grilled hunter sausage
trio
modjeska, bourbon ball, chocolate-pecan tart
*menu subject to change based on availability*
502 Week
harvest
502 Restaurant Week
Pre-Fixe Menu
$50.20 per couple
~ one ~
bread board
seasonal butter
or
crispy tasso ham grit cake
herb-dijon remoulade, spicy salad
~ two ~
vegetable pot pie
roasted seasonal vegetables, sweet potato-asiago jus
or
braised beef turnover
crushed potatoes, braised beef, red wine mushroom jus
~ three ~
fried apple pie
caramel, whipped cream
or
bread pudding
caramel sauce, whipped cream
To learn more about 502 Restaurant Week check out their website here.
Lunch Menu
starting
daily bread board, seasonal butter 6
butternut bisque, pickled butternut relish, croutons 7
spicy greens, housemade pancetta, pickled peach vinaigrette, herb breadcrumbs 10 greens, pickled bok choy stems, bleu gouda dressing, crispy onions,croutons 10
sweet potato hummus, pretzel crostini 10
sandwiches served with one side
smoked bbq chicken, blue gouda slaw, pretzel hoagie 13
burger*, chevre, lettuce, hog jowl bacon jam, pretzel bun 14
grilled cheese, spicy white cheddar pimento cheese 12
country ham salad, pretzel croissant, greens 13
seasonal house made condiments .50
harvest pizzas market price
sides
three cheese grits / potato chips / spicy basil slaw / herb dijon potato salad 3
desserts
berry bread pudding, caramel, whip cream 7
sorghum cookie, candied bacon-vanilla filling 6
fried apple pie, vanilla ice cream, caramel sauce 9
February 15 , 2013
*consuming raw or undercooked food may increase risk of food borne illness*
Mardi Gras Pics
As we gear up for our next menu adventure, we wanted to remember some of our favorites from the recent Mardi Gras menu…
We always want to have something on our special menu for our vegetarian friends. This time it was the Vegetable Creole served with crispy grit cakes and arugula.
and of course, it wouldn’t be a new orleans menu without Gumbo.
Jason Cobler worked his bartending magic with the Milk Punch with vanilla infused bourbon and nutmeg.
And finally, the muffaletta!!! Our version had country ham, mortadella, salami, provolone & giardiniare olive relish on italian bread and served with a side of creole chips
The relish was a little less than traditional. We incorporated olives, since what’s a good muffaletta without olives…right? But in keeping with our desire to use as much local produce as possible, we used lots of crunchy pickled veggies that we put up from the spring and summer harvest including carrots, broccoli stem, cauliflower, chard stems, garlic scapes & onions.
Dinner Menu
starting
daily bread board, seasonal butter 6
NABC beer cheese, pretzel bun 7
buttermilk fried chicken livers, mustard glaze, smoked bacon, arugula 10
tasso ham grit cakes, spicy greens, herb dijon remoulade 10
sweet potato hummus, pretzel crostini 10
soup & salad
butternut bisque, pickled butternut relish, croutons 7
greens, housemade pancetta, pickled peach vinaigrette, norwood,breadcrumbs 10
greens, pickled bok choy stems, bleu gouda dressing, crispy onions, croutons 10
dinner
vegetable stovetop pie, mushroom mornay, chive biscuit 18
buttermilk fried chicken, savory bread pudding, peppercorn gravy, carrot hot sauce 19
crispy pork confit, black bean-masa cake, pickled vegetable relish, butternut mole 19
burger*, chevre, lettuce, hog jowl bacon jam, pretzel bun, chips 14
seasonal house made condiment 50¢
harvest steak*, pickled jalapeño-bacon grits, green bean casserole, crispy onions
market price
harvest pizza
meat or vegetarian
market price
sides
pickled jalapeño-bacon grits / savory bread pudding / spicy basil slaw / potato chips / herb dijon potato salad 3
february 15, 2013
*consuming raw or undercooked food may increase risk of food borne illness*
*menu subject to change due to availability*
