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1059 S. Big Bend Blvd. Richmond Heights, MO 63117

314-645-3522 

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  • American, Contemporary, New American
    Sun 5pm-9pm, Tue-Thu 5:30pm-9:30pm, Fri-Sat 5:30pm-10pm
    $$$, $$$$
  • All Major Credit Cards, Diners Club, cash, ATM/Debit
    Business-casual attire
    Smoking, Takeout, Private Party, Banquet Facilities, Wheelchair Accessible, Fireplace
  • Dinner
    Accepted
    Lot Available
Description

When Stephen Gontram opened Harvest nearly fifteen years ago, it set a new standard for St. Louis dining with its emphasis on seasonal American cuisine. Gontram sold Harvest a few years ago to his executive chef, Nick Miller, and under Miller and his executive chef, Brendan Noonan, Harvest continues to stand out amidst an increasingly crowded field of restaurants featuring local, seasonal fare. Meat, seafood and game preparations are sure bets, and the bread pudding might be the best dessert in town. The award-winning wine list features good selections for most budgets.







Back to TopAwards | Visit the Best Of Website

  • 2007 | Best Never Left

    How long has Harvest been open A few weeks A couple of months No -- longer than that. Dinner there runs much too smoothly for the restaurant to be brand new. The servers know the menu and the wine list. Courses are perfectly staggered. Dessert isn't a tacked-on afterthought. It's divine. Six months old, then Or maybe a year It has that vibe: the hot new joint settled into a solid groove. Wait, though. Isn't that chef-proprietor Stephen Gontram carrying plates to that table... More »

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Back to TopMenu
Dinner Menu
Appetizers
$10.00
Scallop Corndog
local honey, mustard, sprout salad
$8.00
Butternut Squash Soup
cinnamon crème fraiche, apple muffin
$12.00
Lobster Ravioli
chipotle lobster cream, preserved lemon, watercress
$15.00
Pan Seared Foie Gras
caramelized apple, brioche toast, maple pecan gastrique
Starters
$9.00
With Artisinal Cheese $14.00
The Harvest Charcuterie Board
chef’s daily selections, grained mustard, pickled vegetables
$10.00
Skillet Roasted Prince Edward Island Mussels
garlic oil and lemon
$9.00
Oven Baked Rosemary Flatbread
grilled onion, prosciutto, local raw milk havarti, arugula
$12.00
Lamb Toasted Ravioli
tomato sauce, goat cheese “foamdue”
Salads
$6.00
Mixed Organic Field Greens
balsamic vinaigrette, herbed cheese toast
$7.00
Whole Leaf Caesar
shaved wisconsin parmesan, garlic-parmesan croutons
$8.00
Arugula Salad
clementines, feta, toasted pinenuts, shaved red onion
Oysters
Daily Selections, Market Price
 
On The Half Shell
 
Deviled Fried
with creamed spinach and bacon
 
Buffalo Style
with blue cheese sauce
Seasonal Large Plates
$23.00
Grass Fed Beef Pot Roast
roasted garlic mashed potatoes, buttered turnips and their greens, mustard jus, horseradish crème fraiche
$25.00
Troutdale Farm’s Rainbow Trout Lyonnaise
fingerling potatoes, lardon, red onion, frisee, warm grain mustard vinaigrette, one hour egg
$26.00
Pan Roasted Alaskan Wild Salmon
roasted cauliflower “risotto”, swiss chard, rosemary pancetta brown butter
$21.00
Grilled Angus Hanger Steak
potato pave, creamed spinach, harvest’s steak sauce
$26.00
Braised Pork Cheeks
pork scrapple, rapini, pear-cognac sauce, poached pear chutney
$26.00
Pan Roasted Wild Striped Bass
spinach, forest mushroom barley, pomegranate beurre blanc
Harvest’s Wellness Spa
Our Spa Menu Is The Answer To Today’s Demand To Eat Healthy. No Butter Or Cream Are Used With These Menu Items; Yet, By Utilizing Seasonal Products At Peak-flavor, We Are Able To Achieve Full-flavored Meals Free Of Caloric Guilt. These Menu Items Are Extremely Low In Fat And Cholesterol.
$7.00
The Harvest Spa Greens Salad
toasted pecans, dried cranberries, quinoa, cranberry “vinaigrette”
$9.00
Chicory “waldorf”
chicory, apples, pistacchio-rosemary dressing, banyuls vinegar
$20.00
Smoked Tempeh Farm Egg Frittata
roasted pepper, grilled onion, almond milk mozzarella quesadilla, manchamanteles sauce, cilantro
$25.00
Grilled Naturally Raised Chicken Breast
smoked mushrooms, collard greens, beluga lentil ragout

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