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Home :: IL :: DuPage County :: Wayne

Harvest at Pheasant Run Resort

4051 E Main St, SAINT CHARLES, IL 60174 View Map • View Website

Harvest at Pheasant Run Resort

4051 E Main St SAINT CHARLES, IL 60174

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(630) 524-5080 | Make Reservation

A listing on Allmenus.com does not necessarily reflect any affiliation or endorsement of the listed restaurant. Prices may not reflect recent changes. Check with this restaurant for current prices.

Appetizers

$9.00

Baked Brie with Grilled Apples and Pears

individual brie baked until creamy and garnished with gala apples and bosc pears served with garlic crostinis for dipping and garnished with fruit drizzles

$8.00

Fresh Tomato Bruschetta with Roasted Zucchini Puree

fresh midwestern plum tomatoes, basil and asiago cheese served on toasted filone bread flavored with roasted zucchini and chiffonade of baby spinach

$11.00

Shrimp and Lemon Infused Crostini

pan seared shrimp tossed with midwestern tomatoes, shallots, fresh basil and asiago cheese finished with melted smoked gouda

$11.00

Oysters Rockefeller

baked with spinach, bacon and anisette and glazed with hollandaise sauce

$12.00

Peppercorn Beef Carpaccio and Asparagus

grilled tenderloin garnished with roasted mushrooms, aged fresh mozzarella and fresh micro greens with a caper port wine drizzle

$9.00

BBQ Chicken Quesadilla

with caramelized onions, cheddar and monterrey cheese garnished with house made avocado salsa

$12.00

Moonlit Shrimp Cocktail

garnished with marinated celery root and hand stuffed Iowa maytag bleu cheese olives

Soups

$4.00

Soup of the Day

made daily from fresh seasonal ingredients

$4.00

Lager Soup

flavored with fox valley prairie path lager and a mixture of wisconsin smoked Swiss and aged yellow cheddar topped with crispy apple bacon crumbles and chopped scallions

$4.00

Baked Vidalia Onion Soup

caramelized sweet georgia onions and roasted garlic simmered in a light broth flavored with apple brandy and topped with gruyere, smoked provolone and parmesan cheeses

Side Salads

$6.00

Wedge of Lettuce and Beefsteak Tomato

crisp head lettuce with shaved red onion, tomato, Iowa maytag bleu cheese and crisp bacon

$11.00

Caesar Martini for Two

hearts of romaine tossed with Caesar dressing, grated parmesan cheese, fresh mozzarella and anchovy stuffed olives

$11.00

Smoked Duck and Wilted Baby Spinach

smoked duck, fresh raspberries and candied pecans with warm orange marmalade Dijon vinaigrette

$10.00

Asian Infused Seafood Ceviche and Butter Lettuce

shrimp and scallops marinated in soy, lemon, sesame and fresh ginger served with butter lettuce and house made avocado salsa

Pasta and Poultry Entrees

$22.00

Sauteed Shrimp Arrabbiata

pan seared shrimp in a spicy seafood broth garnished with fresh broccoli and pappardelle pasta suggested wine pairing: meridian merlot, Paso Robles, California

$16.00

Penne Pasta and Roasted Vegetables

portobello mushrooms, zucchini, asparagus, baby bok choy and grilled artichokes served with penne rigate and complimented with sun dried tomato asiago broth dotted with goat cheese

$19.00

Roma Chicken and Linguine

pan seared chicken, Roma tomatoes, shallots and asiago cheese tapenade finished with melted smoked gouda cheese garnished with roasted mushrooms and fresh asparagus finished with parmesan herb broth suggested wine pairing: Robert sinsky pinot noir, Napa v

$24.00

Crab Crusted Chicken

pan seared chicken topped with Maryland crab nestled in a bed of spinach accompanied with merlot demi glace served with garlic mashed potatoes and glazed with béarnaise sauce suggested wine pairing: clos du bois chardonnay, north coast, California

House Specialties

$29.00

Pan Roasted Pheasant

breast of macfarlane farms pheasant, Janesville, wi., grilled and finished with a roasted garlic juniper berry sauce garnished with caramelized onions, grilled polenta, roasted mushrooms and wild rice suggested wine pairing: chateau st. jean chardonnay, S

$24.00

Great Lakes Whitefish

pan seared and brushed with honey mustard and encrusted with a pecan, walnut and almond mixture with a citrus mustard crème, set on a bed of baby spinach and served with rice pilaf suggested wine pairing: bighorn cellars chardonnay, Edna valley, Californi

$39.00

Bone-in Filet

crusted with a wild mushroom and baked Iowa maytag bleu cheese crust glazed with a cognac demi crème and served with garlic redskin mashed potatoes (12 ounce)

16 ounce

12 ounce

$33.00

$29.00

Roast Prime Rib

(available Thursday through Saturday evenings) slow roasted and served with brandy au jus, Yorkshire pudding and your choice of starch

Seafood Selections

$24.00

Cedar Planked Salmon

basted with soy maple glaze and garnished with grilled baby bok choy, served with garlic redskin mashed potatoes

$22.00

Pecan & Cranberry Crusted Rainbow Trout

pan seared and brushed with remoulade sauce and topped with caramelized pecans and sun dried cranberries, garnished with caramelized fennel and gala apples and served with roasted fingerling potatoes suggested wine pairing: Kendall jackson ‘vintner’s rese

$39.00

Lobster Tail

12 ounce lobster tail served with drawn clarified butter and roasted fingerling potatoes garnished with roasted corn and andouille crab hash

$28.00

Asiago Crusted Grouper

set on bed of grilled artichokes, portobello mushrooms and grilled asparagus with mascarpone mashed potatoes garnished with caramelized onions in a cabernet red wine reduction suggested wine pairing: Hess select cabernet sauvignon, Napa valley, California

Steaks and Chops

served with choice of potato and chef’s market fresh vegetables, we can healthfully substitute a larger portion of chef’s vegetables in place of potato choice. Add a harvest signature crust: choice of pepper-corn, bleu cheese or Asiago for crab meat Oscar

12 ounce

8 ounce

$34.00

$29.00

Filet of Beef

glazed with brandy au jus and served with sauteed mushrooms and bearnaise sauce

$42.00

Porterhouse

glazed with brandy au jus and served with sautéed mushrooms suggested wine pairing: Kenwood jack London cabernet sauvignon, Sonoma valley, California (24 ounce)

$37.00

New York Strip

glazed with brandy au jus and served with sauteed mushrooms (14 ounce)

$32.00

Roasted Rack of Lamb

three grilled double cut Colorado lamb chops, crusted with a mélange of peppercorns glazed with a pinot noir balsamic reduction served with garlic mashed potatoes and garnished with cucumber mint relish suggested wine pairing: Hess select cabernet sauvign

$27.00

Double Cut Pork Chops

two grilled 10 ounce chops finished in a maple creole mustard sauce served with garlic mashed potatoes and complimented with sweet potato andouille hash suggested wine pairing: chateau Souverain, Alexander valley, California

$28.00

Barbequed Baby Back Ribs

full slab of Chicago style pork ribs with grilled monterey pineapple and served with garlic mashed potatoes suggested wine pairing: rock rabbit syrah, central coast, California

$65.00

Filet and Lobster Tail

8 ounce filet served with brandy au jus and sautéed mushrooms and accompanied by a 12 ounce lobster tail

Chef's 2006 Autumn Seasonal Selections-First Course

$9.00

Grilled Fall Vegetable Salad with Herb Crusted Fresh Mozzarella

garnished with pesto roasted plum tomatoes and toasted pine nuts with roasted pepper vinaigrette

$8.00

Roasted Fall Corn and Lobster Chowder

flavored with chili ancho and sherry wine, garnished with roasted lobster medallions and sweet potato straws

Chef's 2006 Autumn Seasonal Selections-Leading Entrees

$28.00

Medallions of Beef Tenderloin Portobello

set on a bed of garlic mashed potatoes and sauced with caramelized onion reduction garnished with roasted fall squash suggested wine pairing: Erath pinot noir, Oregon

$20.00

Buttermilk Pan Seared Breast of Chicken

pan seared chicken breast served with bourbon mashed sweet potatoes and tasso cream sauce suggested wine pairing: bighorn cellars chardonnay, Edna valley, California