HARVEY'S PLACE
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STARTERS

Salmon Cakes ~ wild Sockeye salmon cakes, grilled, mixed greens, lemon aioli    18
Chilled Shrimp Cocktail ~ 1/2 lb citrus boiled shrimp, fresh lemon, house cocktail sauce  14
Feisty Clams ~ garlic, shallots, cherry peppers  21
Shrimp &  Polenta ~ butterflied shrimp, creamy polenta, pan sauce    14
Arti Dip ~ creamy artichoke dip, flat bread    10  add bacon  2
Salt & Pepper Fries ~ battered & served with house sauce   6 
Crispy Tots ~ spicy tater barrels & house sauce    6
Rob's Ribs (3) ~ all natural knife & fork baby back pork ribs    14.5
     Entree size (4 ribs & 2 sides)    25  (Friday & Saturday only. 4:30 till they're gone! with choices of sides


Salads & Soups

The Wedge ~ iceberg, Organic Rogue Creamery Blue Cheese, all natural Applewood bacon, rough cut tomatoes & bacon
    Vinaigrette    15
Classic Caesar ~ romaine hearts, dressed with our house Caesar, shaved parmesan, croutons & anchovies    14

Rogue Blue Salad ~ house mixed greens with a light white balsamic vinaigrette, caramelized pecans, organic
    Rogue Creamery blue crumbles, & dried cranberries    15.5

Heirloom Burrata Caprese (seasonal) ~ basil oil, fresh mozzarella, reduced balsamic    15
Dinner Salad and Bread add to Main Course ~ mixed greens, basil oil, balsamic and tomatoes    7.25
​
Soups 
Tomato Soup ~ gluten free, house made creamy tomato soup    6.5/9.5
Clam Chowder ~ gluten free chowder, served with soaking bread (bread not GF)    8.95/13.25

Entrees

Butcher's Choice
   Certified Angus Beef, Filet Mignon, 100% vegetarian fed, preparation varies     Market Price

Chicken Piccata
   all natural chicken breast, seared and finished with sauteed mushrooms, caper buds, fresh lemon, with seasonal veg,
   & rosemary polenta   24

Duroc Pork Chop
   all natural dry-aged chop, house made apple butter sauce, pepper vinegar, with seasonal veg, & garlic mashers    27.5
Meatloaf
   all natural house made meat loaf with gravy, seasonal veg, & garlic mashers    24

Jarls-Burger
   all natural beef (or chicken), Swiss cheese and mushrooms on brioche bun with pub sauce and salt & pepper fries 17.5 (GF bun +3)
Fresh Catch*
   Alaskan Halibut, parmesan & panko crusted, finished with sweet chili sauce, with seasonal veg & rosemary polenta    market

Sockeye Salmon
  Pacific Northwest Sockeye, grilled, finished with lemon herb butter, served with spinach & rosemary polenta 26​
Fish & Chips

  golden brown, beer battered Pacific Snapper, Northwest tartar sauce, fresh lemon, salt & pepper fries    18.5
Northwest Seafood Linguine
   shallots, garlic, capers, white wine, touch of cream, artichoke heart, mixed sauté    27

  

THIRD WHEEL

GARLIC MASHED POTATOES ~ 4.25
BOB'S RED MILL ROSEMARY POLENTA ~ 4.25

SEASONAL VEG ~ 4.25

Dessert Menu

Harvey's Carrot Cake
    made by Anny, 4 layers, cream cheese frosting    9.25

Crème Brulee
    rich-silky, ginger & orange custard topped with caramelized sugar   8.75
Pot De Crème
    rich Calabaut chocolate, chilled, whipped cream, chocolate shavings (3oz)   5.25

Triple Chocolate Ice Cream
    layered and topped with whipped cream and heath crunch   10
Warm Berry Cobbler 
    served warm, streusel top, vanilla scoop    9.25


Photos by Mark Arinsberg                                                                                                   Copyright © 2014 - Harvey's Place - Restaurant & Bar - All Rights Reserved

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