Menus
At Harvester Kitchen, we offer three exceptional multi-course menus. Our plant-based and chef's menus each feature four courses plus dessert, with options to add additional courses and wine pairings for an enhanced dining experience. For a truly over-the-top experience, try our HK Signature multi-course menu, which includes seven courses and desserts, with the option to add wine pairings.
HK SIGNATURE MENU
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Moules Frites
with Salt Spring Island Mussels, Fennel Pollen Dauphine, and Espelette
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Snapper
with Bisque, Green Garlic, and Charred Leek
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Foie Gras Torchon
with Rose Apple, Thyme, Sorrel, and Brioche
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Idaho Potato Gnocchi
with Sweet Corn and Burgundy Truffle
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Caramelized Maitake Mushroom
with Sherry, Salsify, and Arugula
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Madeira Glazed Chicken
with Chanterelle Mushrooms and Cipollini Onion
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American Wagyu Tenderloin
with Pommes Anna, Preserved Tomato, and Gorgonzola
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Lemon Ice
with Sicilian Pistachio and Crème Fraîche
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Huckleberry Cheesecake
with White Chocolate Magic Shell and Violas
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Golden Kaluga | Osetra or Golden Osetra Caviar
with Buckwheat Macaron, Cirtus French Toast, Pickled Allium Blooms and Creme Fraiche
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Alba White Truffles
5 Grams or 'Make it Rain' | Shaved Tableside Until You Say Stop
CHEFS MENU
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Badger Flame Beet
with Candied Endive and Foie Gras Suds
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Herb Butter Poached Salmon
with Kohlrabi, Chanterelle, and Arugula
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Croque Monsieur
with Bistro Ham, Ages Comte, and Truffle
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Beef Short Rib Poivrade
with Little Gem, Potato, Mushroom, and Onion
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Sweet Corn Bavarian
with White Chocolate, Thyme, and Vermouth
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Moules Frites
with Salt Spring Island Mussels, Fennel Pollen Dauphine, and Espelette
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American Wagyu Tenderloin
with Pommes Anna, Preserved Tomato, and Gorgonzola
PLANT-BASED MENU
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Sunchoke Soup
with Caramelized Beet and Fennel
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French Onion
with Brioche, Madeira, Sherry and Comte
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Sweet Potato Berlingot
with Creme Fraiche, Piperade, and Pickled Ramps
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Baby Cauliflower
with Custard, Hazelnut Marmalade, and Sponge
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Kuri Squash Pie
with White & Dark Chocolate, Basil, and Cashew
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Idaho Potato Gnocchi
with Sweet Corn and Burgundy Truffle
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Caramelized Maitake Mushroom
with Sherry, Salsify, and Arugula