Harvest

Name: Harvest
Address: 4051 E. Main St., 60174, IL, 60174
Telephone: 630-524-5080

4051 E. Main St., St. Charles, IL 60174, US

• Monday: 11:00AM-2:00PM •Tuesday: 11:00AM-2:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 11:00AM-11:00PM •Sunday: 11:00AM-10:00PM •

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Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Soups and Appetizers

Grilled Beef Tenderloin & Artichoke Crostinis

Topped with Tomato Relish and Smoked Gouda Cheese

BBQ Chicken and Cheese Quesadilla

With Caramelized Onions and Homemade Avocado Salsa

Moonlit Shrimp Cocktail

Served with Marinated Celery Root and Hand Stuffed Iowa Maytag Bleu Cheese Olives

Soup of the Day

Made From Fresh Harvest Ingredients

Baked Vidalia Onion Soup

Caramelized Sweet Georgia Onions and Roasted Garlic Flavored with Brandy and Topped with Gruyere, Provolone and Parmesan Cheeses

Beer Cheese Soup

Flavored with Fox Valley Prairie Path Lager and a Mixture of Wisconsin Cheeses with Crisp Apple Bacon Crumbles and Chopped Scallions

Served in a Harvest Bread Bowl

Salads

Chicken and Spinach

Nut Crusted Chicken Set on a Bed of Spinach, Tossed with a Raspberry Dijon Vinaigrette And Accompanied by Maytag Bleu Cheese, Candied Pecans and Fresh Raspberries

Chicken Caesar

Hearts of Romaine Tossed with Chef’s Home Style Caesar Dressing and Grated Parmesan Cheese Served with Tomato Basil Crostinis

Bleu Moon Steak Salad

Grilled Tenderloin Set on a Bed of Mesculin Greens and Garnished with Roasted Corn Relish, Sautéed Onions and Roma Tomatoes and Served with Pepper Crème Bleu Cheese Dressing

Grilled Pesto Shrimp and Pan Seared Fresh Mozzarella

Mesculin Greens Tossed with Roasted Garlic Vinaigrette and Garnished with Grilled Vegetables and Gala Apples

Cobb Salad

Grilled Chicken, Mixed Greens, Avocado, Crispy Apple Bacon, Hard Cooked Egg, Bleu Cheese and Tomato

Grilled Fruit and Asian Chicken Salad

Grilled Papaya, Apple and Pineapple Served with Sesame Soy Infused Chicken Salad And Garnished with Cellophane Noodles and Toasted Peanuts

The Butcher Block

One Meat and Cheese

Additional Meat or Cheese

Half Sandwich and Crock of Soup

Sandwiches

Grilled Herb Chicken Wrap

Lettuce, Tomato, Avocado, Red Onion and Smoked Apple Bacon With Pepper Jack Cheese and Herb Mayonnaise

Harvest Style Pulled Pork Panini

Served on Grilled Bolo with Pepper Jack Cheese and Garnished with Fried Onion Strings and Grilled Pineapple

Herb Crusted Tenderloin

Topped with Sautéed Mushrooms and Onions and Crumbled Bleu Cheese

Club Sandwich

Triple Decker Sandwich filled with Honey Roasted Ham, Oven Baked Turkey, Applewood Smoked Bacon, Lettuce and Tomato on Fresh Harvest White Bread

Crab Cake Po’Boy

Pan Seared Maryland Lump Crab Cakes with Remoulade Sauce and Harvest Slaw

Eggplant, Portobello and Asparagus Bolo

Topped with Tomato Tapenade, Smoked Provolone Cheese and Fresh Spinach

Burgers

Harvest

Topped with Your Choice of Cheese

Turkey

Topped with Avocado Relish and Wisconsin Colby

Heartland

Topped with Smoked Apple Bacon and Aged Wisconsin Cheddar

Route 64

Topped with Baby Smoked Swiss, Sautéed Mushrooms and Grilled Onions

Entrées

Grilled Beef Tenderloin and Vegetables

Layers of Beef Tenderloin and Potato Apple Pancakes and Garnished with Grilled Vegetables with a Cabernet Reduction

Pan Seared Salmon and Grilled Polenta

Garnished with Grilled Eggplant, Spinach and Fresh Tomato Bruschetta and Topped with a Sautéed Sun Dried Tomato and Shiitake Tapenade

Sauté Shrimp Pappardelle

Served with Toasted Pine Nuts in a Parmesan Broth

Pesto Brushed Organic Chicken and Stir Fried Vegetables

Set on a Nest of Cellophane Noodles with Sun Dried Tomato and Asiago Broth

Pecan Crusted Whitefish

Soy Maple Glazed Whitefish Set on Spinach and Served with Lyonnaise Potatoes

DINNER

Appetizers

BBQ Chicken Quesadilla

With Caramelized Onions, Cheddar and Monterrey Cheese Garnished with House Made Avocado Salsa

Moonlit Shrimp Cocktail

Garnished with Marinated Celery Root and Hand Stuffed Iowa Maytag Bleu Cheese Olives

Baked Brie with Grilled Apples and Pears

Individual Brie Baked until Creamy and Garnished with Gala Apples and Bosc Pears Served with Garlic Crostinis for Dipping and Garnished with Fruit Drizzles

Fresh Tomato Bruschetta with Roasted Zucchini Puree

Fresh Midwestern Plum Tomatoes, Basil and Asiago Cheese Served on Toasted Filone Bread Flavored with Roasted Zucchini and Chiffonade of Baby Spinach

Shrimp and Lemon Infused Crostini

Pan Seared Shrimp Tossed with Midwestern Tomatoes, Shallots, Fresh Basil and Asiago Cheese Finished with Melted Smoked Gouda | Suggested Wine Pairing

Oysters Rockefeller

Baked with Spinach, Bacon and Anisette and Glazed with Hollandaise sauce

Peppercorn Beef Carpaccio and Asparagus

Seared Tenderloin Garnished with Roasted Mushrooms, Aged Fresh Mozzarella and Fresh Micro Greens With a Caper Port Wine Drizzle

Soups

Baked Vidalia Onion Soup

Caramelized Sweet Georgia Onions and Roasted Garlic Simmered in a Light Broth Flavored with Apple Brandy And Topped with Gruyere, Smoked Provolone and Parmesan Cheeses

Lager Soup

Flavored with Fox Valley Prairie Path Lager and a Mixture of Wisconsin Smoked Swiss and Aged Yellow Cheddar Topped with Crispy Apple Bacon Crumbles and Chopped Scallions

Soup of the Day

Made Daily from Fresh Seasonal Ingredients

Side Salads

Wedge of Lettuce and Beefsteak Tomato

Crisp Head Lettuce with Shaved Red Onion, Tomato, Iowa Maytag Bleu Cheese and Crisp Bacon

Caesar Martini for Two

Hearts of Romaine Tossed with Caesar Dressing, Grated Parmesan Cheese, Fresh Mozzarella and Anchovy Stuffed Olives

Smoked Duck and Wilted Baby Spinach

Smoked Duck, Fresh Raspberries and Candied Pecans with Warm Orange Marmalade Dijon Vinaigrette | Suggested Wine Pairing

Asian Infused Seafood Ceviche and Butter Lettuce

Shrimp and Scallops Marinated in Soy, Lemon, Sesame and Fresh Ginger Served with Butter Lettuce and House Made Avocado Salsa

Pasta and Poultry Entrées

Sautéed Shrimp Arrabbiata

Pan Seared Shrimp in a Spicy Seafood Broth Garnished with Fresh Broccoli and Pappardelle Pasta | Suggested Wine Pairing

Penne Pasta and Roasted Vegetables

Portobello Mushrooms, Zucchini, Asparagus, Baby Bok Choy and Grilled Artichokes Served with Penne Rigate and Complimented with Sun Dried Tomato Asiago Broth Dotted with Goat Cheese

Roma Chicken and Linguine

Pan Seared Chicken, Roma Tomatoes, Shallots and Asiago Cheese Tapenade Finished with Melted Smoked Gouda Cheese and Garnished with Roasted Mushrooms and Fresh Asparagus Finished with Parmesan Herb Broth | Suggested Wine Pairing

Crab Crusted Chicken

Pan Seared Chicken Topped with Maryland Crab Nestled in a Bed of Spinach Accompanied with Merlot Demi Glace Served with Garlic Mashed Potatoes and Glazed with Béarnaise Sauce | Suggested Wine Pairing

House Specialties

Pan Roasted Pheasant

Breast of MacFarlane Farms Pheasant, Janesville, WI., Grilled and Finished with a Roasted Garlic Juniper Berry Sauce Garnished with Caramelized Onions, Grilled Polenta, Roasted Mushrooms and Wild Rice | Suggested Wine Pairing

Great Lakes Whitefish

Pan Seared and Brushed with Honey Mustard and Encrusted with a Pecan, Walnut and Almond Mixture With a Citrus Mustard Crème, Set on a Bed of Baby Spinach and Served with Rice Pilaf

Bone-in Filet

Crusted with a Wild Mushroom and Baked Iowa Maytag Bleu Cheese Crust Glazed with a Cognac Demi Crème and Served with Garlic Redskin Mashed Potatoes

Roast Prime Rib (Available Thursday through Saturday Evenings)

Slow Roasted and Served with Brandy Au Jus, Yorkshire Pudding and Your Choice of Starch

Seafood Selections

Cedar Planked Salmon

Basted with Soy Maple Glaze and Garnished with Grilled Baby Bok Choy, Served with Garlic Redskin Mashed Potatoes | Suggested Wine Pairing

Pecan & Cranberry Crusted Rainbow Trout

Pan Seared & Brushed with Remoulade Sauce and Topped with Caramelized Pecans and Sun Dried Cranberries, Garnished with Caramelized Fennel and Gala Apples and Served with Roasted Fingerling Potatoes | Suggested Wine Pairing

Lobster Tail

12 ounce Lobster Tail Served with Drawn Clarified Butter and Roasted Fingerling Potatoes Garnished with Roasted Corn and Andouille Crab Hash

Asiago Crusted Grouper

Set on Bed of Grilled Artichokes, Portobello Mushrooms and Grilled Asparagus with Mascarpone Mashed Potatoes Garnished with Caramelized Onions in a Cabernet Red Wine Reduction | Suggested Wine Pairing

Steaks and Chops

Filet of Beef

Glazed with Brandy Au Jus and Served with Sautéed Mushrooms and Béarnaise Sauce

Porterhouse

Glazed with Brandy Au Jus and Served with Sautéed Mushrooms | Suggested Wine Pairing

New York Strip

Glazed with Brandy Au Jus and Served with Sautéed Mushrooms

Roasted Rack of Lamb

Three Grilled Double Cut Colorado Lamb Chops, Crusted with a Mélange of Peppercorns and Glazed with a Pinot Noir Balsamic Reduction Served with Garlic Mashed Potatoes and Garnished with Cucumber Mint Relish | Suggested Wine Pairing

Filet and Lobster Tail

8 ounce Filet Served with Brandy Au Jus and Sautéed Mushrooms and Accompanied by a 12 ounce Lobster Tail | Suggested Wine Pairing | Suggested Wine Pairing

Barbequed Baby Back Ribs

Full Slab of Chicago Style Pork Ribs with Grilled Monterey Pineapple and Served with Garlic Mashed Potatoes | Suggested Wine Pairing

Double Cut Pork Chops

Two Grilled 10 ounce Chops Finished in a Maple Creole Mustard Sauce Served with Garlic Mashed Potatoes and Complimented with Sweet Potato Andouille Hash | Suggested Wine Pairing

Chef’s 2007 Winter Seasonal Selections

First Course

Leading Entrees

| Suggested Wine Pairing | Suggested Wine Pairing