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.
#TreatYourself
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Smoked Salt Spring Island Mussels
with Green Garlic and Pommes Dauphine
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Winter Squash Tart
with Sunshine, Red Kuri, Butter Nut, Spaghetti and Truffle
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Caramelized Sea Scallop
with Jamon Iberico, Pepita, and Dried Apricot
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European Turbot
with Portabello Mushrooms and Melted Leek Emulsion
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Texas Quail
with Oxtail & Mincemeat Stuffed Shallot and English Walnut Jus
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Japanese A5 Wagyu
with Kohlrabi, Rapini, Garlic, and Smoked Soy
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Duck
with Root Spinach, Quince, Hibiscus, and Foie Jus Gras
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Jasmine Pearl Soda Float
with Vanilla Bean Ice Cream
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Persimmon Pudding
with Ginger, Cardamom, and Meringue
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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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Chocolate Bavarois
with Quince, Cardamom, and Vanilla
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Smoked Salt Spring Island Mussels
with Green Garlic and Pommes Dauphine
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Japanese A5 Wagyu
with Kohlrabi, Rapini, Garlic, and Smoked Soy
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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Idaho Potato Gnocchi
with Sweet Corn and Burgundy Truffle
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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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Winter Squash Tart
with Sunshine, Red Kuri, Butter Nut, Spaghetti and Truffle