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Snacks
Tasty bites to enjoy any time, paired with your favorite wine.
Baguette with Butter & Olive Oil
Freshly-baked, crusty baguette served with butter, olive oil, and balsamic vinegar.
House-made Hummus
Served with pita.
Castelvetrano Olives
Simple, classic, delicious.
Fresh Veggies
Served with house-made Dill Dip.
Cheese & Charcuterie Board
A mouth-watering variety of cheeses, cured meats, olives, & dried fruits, served with assorted crackers.
Lunch: Appetizers & Small Plates
Perfectly-portioned dishes, served from 11:00 a.m.— 5:00 p.m.
Tapenade Bruschetta
Made with tomato, olives, onion, feta, garlic, parsley.
Cast-iron Skillet Mac & Cheese with Bacon
A delicious update to the comfort-food classic.
Roasted Garlic Cheesecake with Crostini
Roasted garlic mellowed into spreadable perfection, served with crisp crostini.
Featured Quiche & Side Salad
Changes daily.
Lunch: Soup & Salad
Delicious, homemade soups and our innovative fresh salads, served from 11:00 a.m. — 5:00 p.m.
Featured Soup
Our chef’s Featured Soup of the day, all house-made.
The Harvest Salad
Our signature salad, with pepitas, dried cranberries, grana padano, vinaigrette.
Greek Salad
With hummus, olives, tomato, cucumber, feta, vinaigrette.
Warm Quinoa Butternut Squash Salad
With kale, diced apple, pomegranate seeds, pepitas, vinaigrette.
Roasted Beet Salad
Roasted beets with toasted pine nuts, goat cheese, vinaigrette.
Lunch: Panini & Cold Sandwiches
Our signature hot panini, and cold sandwiches with special details, served from 11:00 a.m.—5:00 p.m.
Three-Cheese Melt
Sharp cheddar, Havarti, grana padano, all toasted to Panini perfection.
Roasted Vegetable Panini
With pesto, arugula, Havarti, mayonnaise.
Ham & Cheddar Melt
With Dijon mustard, arugula, mayonnaise.
Turkey Bacon Avocado Sandwich
With greens, Havarti, mayonnaise.
Tuna Salad Sandwich
The delicious classic updated with greens, celery, onion, cornichons.
Dinner: Appetizers
Delicious ways to start your dinner, served from 5:00 p.m.—9:00 p.m.
Croquettes
Deep-fried potato, ham, cheddar, chives, and served with house-made Dill Dip.
Tapenade Bruschetta
Made with tomato, olives, onion, feta, garlic, parsley.
Roasted Garlic Cheesecake with Crostini
Roasted garlic mellowed into spreadable perfection, served with crisp crostini.
Dinner: Soup & Salad
Our house-made soups and innovative salads, served from 5:00 p.m.— 9:00 p.m.
Featured Soup
Our chef’s Featured Soup of the day, all house-made.
The Harvest Salad
Our signature salad, with pepitas, dried cranberries, grana padano, vinaigrette.
Warm Quinoa Butternut Squash Salad
With kale, diced apple, pomegranate seeds, pepitas, vinaigrette.
Roasted Beet Salad
Roasted beets with toasted pine nuts, goat cheese, vinaigrette.
Dinner: Plates
Elegantly-presented entrées to accompany our extensive wine selection, served from 5:00 p.m.—9:00 p.m.
Cast-iron Skillet Mac & Cheese
A delicious update to the comfort-food classic.
Featured Quiche & Side Salad
Changes daily.
House-made Meatballs
Served with tomato, bacon, & onion jam, over mashed potatoes.
Featured Panini & Side Salad
Served on Grand Central Bakery bread. Changes daily.
Pasta Carbonara
The pasta classic, updated with bacon, leeks, shallots, egg yolk, and grano padano cheese.
Miso Tarragon-glazed Salmon
Accompanied by brown-rice risotto, mushrooms, and seasonal vegetable.
Desserts
Specials, changing frequently. Here's what we're serving this week!
Dessert Specials
Our desserts are always specials (Caramel Apple Bread Pudding is just one example), changing frequently. Want to know more? Call ahead (or use our Contact Form to e-mail) and we’ll be happy to answer your questions.
Starter: Chevre-stuffed Bacon-wrapped Dates
Wine pairing: Canella “Veneto” Brut Rosé NV
Valentine’s Day Menu
The Harvest Wine Bar Valentine’s Day Menu
Four course Prix Fixe Dinner with wine pairings
$75 with the wine pairings, $50 without the wine pairings
Reservations required. Please call us at 503-747-7263.
First Course
Herbed chickpea fritters with red beet hummus
and
Buttermilk crackers with roasted garlic and walnut dip
Paired with: Franciacorta Sparkling Chardonnay
Second Course
Clams and chorizo: Otello’s Pebbles, caramelized fennel dashi, and olive oil-drenched bread
Paired with:
Brick House “Cuvee de Tonnelier” 2014 Pinot Noir
Goodfellow “Whistling Ridge” 2015 Pinot Noir
Gersing Cellars “Sextet” 2016 Pinot Noir
Third Course
Roasted Half Chicken with Winter Chicory Salad: Shaved squash, apple, Meyer lemon vinaigrette, and toasted almonds
Paired with:
Aubichon “Armstrong Vineyard” 2011 Pinot Noir
Angela Estate “Yamhill-Carlton” 2012 Pinot Noir
Colene Clemens “Adriane” 2013 Pinot Noir
Dessert
Dark Chocolate Beet Cake: Hazelnuts, cocoa nibs, and whipped crème fraiche
Paired with: Quinta do Noval “Black” Ruby Port NV
First Course, option 1: Butternut Squash Soup with Creme Fraiche
Wine pairing: Capture “Tradition” Savignon Blanc 2014
First Course, option 2: Butter Lettuce Salad with Roasted Hazelnuts, Pomegranate Seeds, Creamy Blue Cheese Dressing
Wine pairing: Capture “Tradition” Sauvignon Blanc 2014
Main Course, option 1: Truffle-buttered New York Strip Steak with Wild Mushroom Risotto & Seasonal Vegetable
Wine pairing: Hartford Family “Russian River” Zinfandel 2013
Main Course, option 2: Sicilian Roast Chicken with Oil-cured Olives, Caramelized Onions & Creamy Polenta
Wine pairing: Hartford Family “Russian River” Zinfandel 2013
Dessert Course, option 1: Chocolate-Tangerine Pots de Creme
Wine pairing: Quinta de la Rosa Tawny Port or Helioterra “Starthistle Cuvée” White Blend 2014
Dessert Course, option 2: Goat Cheese-Lemon Cheesecake
Wine pairing: Quinta de la Rosa Tawny Port or Helioterra “Starthistle Cuvée” White Blend 2014