Harvest

Harvest welcomes you to embark on a remarkable culinary journey, curated by Michelin Star Executive Chef Riccardo. Prepare to be dazzled as you indulge in sparkling panoramic city and water views combined with bold, eclectic, organic and locally sourced cuisine. Sumptuous gastronomic creations presented by our internationally recognized culinary team combined with an award-winning wine list and stunning views of Mt. Rainier make Harvest your most memorable dining destination.

Lunch Service 
Wednesday - Friday 11:00am-3:00pm

Dinner Service 
Wednesday -  5:00pm-9:00pm (last seating 8:30pm)
Thursday - Friday - 5:00pm-10:00pm (last seating 9:30pm)

Harvest Menu

  • On Ice

    Hama Hama Oyster ( 12 )   | 20

    JumBo Prawns Cocktail ( 6 )  | 21

    Pound Alaskan King Crab | 65

    Todays Vegetable Bounty | 16

    Appetizer

    Tuna Ravigote | 25
    Avocado, enlglish cucumber

    Filet Mignon Steak Tartar  | 24
    pickled onions, mustard seeds, parmigiano

    Avocado Crab Louis | 26
    dressed table side

    Scallop on the Shell | 22
    horseradish Meuniere

    Soups

    Clam Chowder | 12 / 14

    Pea & Crab Chowder  | 16

    Specialties

    Linguine | 25
    hokkaido uni " a matriciana " , caramelized onion smoked pork belly

    Foie Gras Torchon  | 26
    plum, hazelnut, shaved celery, brioche

    Short Rib Wellington | 46
    summer truffle mousseline, green asparagus

    Maine Lobster Risotto   | 28
    lemon , saffron , cognac , dill butter

    Steaks & Chops

    10 oz. Filet Mignon | 44

    American  Wagyu New York Strip 16 oz. | 62

    Cowboy Ribeye Steak 24 oz. | 80

    For Two

    Please select Two Accompinanment

    32 oz. Porterhouse | 120

    44 oz. Porterhouse | 175

    Accompaniments

    Crustacean Macaroni au gratin | 8

    Potato Robouchon 8

    Mushroom & Foie Gras 9

    Truffle Fries 7

    LIBATIONS

    Cocktails

    Bourbon Blossom | 18

    Woodford Reserve, ledge de vignue

    Espresso Martini | 18

    Glass Kina vodka, Kailua, espresso

    "Empressive" Vesper | 14

    Empress gin, stolichnaya

    Blueberry Lemon Drip Martini 14

    Grey Goose vodka, house-made blueberry syrup, lemon

    Seattle Spritz 1 4

    Aperol, Gifford pamelmousse, prosecco

    White Wine

    Domaine Ste. Michelle Sparkling 
    Sparkling | WA
    14 / 56

    Marival “Studio”
    Rose | FR
    13 / 52

    Up church
    Sauvignon Blanc | WA 
    25 / 100

    Recol
    Sancere | FR
    25 / 100

    Montinore
    Pinot Gris | OR
    10 / 40

    Duckhorn "Decoy"
    Chardonnay | CA
    10 / 40

    Barnard Griffin Cote Du Rob Blanc
    White Blend | W A
    15 / 60

    Red Wine

    La Crema
    Pinot Noir | CA
    12 / 48

    Owen Roe Abbot's Table
    Red Blend | WA
    16 / 64

    Walla Walla Vinters
    Sangiovese | WA
    18 / 72

    Daou
    Cabernet Sauvignon | CA 
    16 / 64

    Argento Reserve
    Malbec | AR
    11 / 44

    Bonanza
    Cabernet Sauvignon | CA 
    10 / 40

    Draft Brews | 6

    Georgetown Rogers Pilsner 

    Stoup Mosaic Pale Ale

    Fremont Lush IPA 

    Mac & Jack Amber

    Silver City Tropic Haze IPA

    On Ice

    Hama Hama Oyster (12)   | 20

    Jumbo Prawns Cocktail (6)  | 21

    Pound Alaskan King Crab | 65

    Todays Vegetable Bounty | 16

    Appetizer

    Tuna Ravigote | 25
    Avocado, enlglish cucumber

    Lobster Custard - Osetrea Caviar | M.P.
    Blini, green aioli

    Avocado Crab Louis | 26
    dressed table side

    Scallops | 22
    horseradish Meuniere

    Soups

    Clam Chowder | 12 / 14

    Pea & Crab Chowder  | 16

    Specialties

    Linguine | 25
    hokkaido uni " a matriciana " , caramelized onion smoked pork belly

    Foie Gras Torchon  | 26
    plum, hazelnut, shaved celery, brioche

    Short Rib Wellington | 46
    summer truffle mousseline, green asparagus

    Copper River King Salmon | 39
    caviar & fennel vichyssoise, clams cioppino

    Steaks & Chops

    10 oz. Filet Mignon | 44

    American Waygu New York Strip 16 oz. | 62 

    A5 Japanese Waygu 8 oz. | 125

    Steak & Lobster | 125

    Triple Oregon Lamb Chops | 56

    For Two

    Please select Two Accompinanment

    Duck Breast "a L'orange" |64

    32 oz. Porterhouse | 120

    44 oz. Porterhouse | 175

    Accompaniments

    Heirloom Tomatoes

    Potato "Robouchon"

    Mushroom & Foie Gras

    Spinach  Au Gratin

**CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. PLEASE INFORM YOUR SERVER IF YOU OR ANYONE IN YOUR PARTY HAS FOOD ALLERGIES OR SPECIAL DIETARY REQUIREMENTS. ©INVITED INC. ALL RIGHTS RESERVED.