Harvest Table Introduces Full Cocktail Program
Napa Valley restaurant is granted liquor license and debuts new seasonal craft cocktail offerings
March 9, 2016, St. Helena, Calif.— Harvest Table, Chef Charlie Palmer’s St. Helena restaurant located at Harvest Inn by Charlie Palmer, announces the introduction of a full cocktail program and menu following the official receipt of its liquor license. The new bar menu debuts this week.
Harvest Table, which opened in May 2015, is a wine country kitchen highlighting local ingredients and the best of the Napa Valley. The new bar program mirrors the restaurant’s locavore philosophy, utilizing many California spirits and flavors, as well as herbs and botanicals from Harvest Inn’s culinary gardens. The farm-to-bar menu, led by lead bartender Joel Pfeifle, offers fresh interpretations of classic cocktails, in direct complement to Executive Chef Levi Mezick’s kitchen approach. Pfeifle’s style was developed under the tutelage of Scott Beattie’s fresh, seasonal techniques at Goose & Gander, while Charlie Crebs at Cook St. Helena inspired his respect for updated classics.
The new bar menu will debut with ten cocktails featuring variations on classics, as well a small section paying homage to the restaurant’s original opening bar menu composed primarily of low proof cocktails with drinks such as the French Margarita made with Noilly Prat Dry, Imbue Petal and Thorn, Lime Juice and Clement Cane Sirop , and the Rainwater Sour made with Angostura Bitters, Cossart Gordon Rainwater Madeira, and Orgeat Syrup.
Pfeifle works closely with culinary horticulturalist Laura McNiff and her “bar garden” on the Harvest Inn grounds featuring herbs, fruits, vegetables, and edible flowers designed specifically for the bar program, such as blood limes and pineapple sage. “ Laura is so talented and has an open mind for planting whatever we ask of her,” says Pfeifle. “ She really adapts her craft and expands her knowledge with requests from Chef Levi and me and truly feels that the bar is like the kitchen, but with liquid.”
Pfeifle and his team use honey sourced from the hotel’s bee colonies and also create unique house-made tinctures, syrups, and shrubs. A long list of local distilleries graces the menu, such as Copper Cane, Charbay, and more. In addition, Pfeifle will serve as resident brewmaster, managing the small production, original recipe Harvest Table beer to be served on tap, along with the list of local craft producers.
The cocktail menu pairs easily with lunch, brunch, and dinner items, with Harvest Table originals like the Palmer Palmer with Lemon Verbena infused vodka, Tempus Fugit Quinquina, Lemon Juice, Soda; the Napa Highlander with Monkey Shoulder Scotch, Lemon, Earl Grey Infused Harvest Inn Honey; the Caribbean Old Fashioned with Brugal Anejo Rum, and Housemade Falernum; the Spicy Negroni with St. George Dry Rye Gin, Luxardo Bitter, Gran Classico, Ancho Reyes, Carpano Antica; the Apple Saratoga with Sazerac 6 Year Rye, Apple Brandy, Carpano Antica, Apple Bitters, and a Scotch Rinse; and The Grenade with Bols 18 Month Genever, Dry Curacao, Pama Pomegranate Liqueur, Egg Whites, and Fresh Cardamom.
Inspired by Burritt Room + Tavern, Charlie Palmer Group’s craft cocktail bar located on the second floor of San Francisco’s Mystic Hotel by Charlie Palmer, the menu will also feature a Bartender’s Choice option where guests choose a base spirit, then decide between mixed, spirituous or savory, which allows the bar staff to show their versatility and cocktail knowledge.
Brunch cocktails, served Saturday-Sunday from 11:30am to 2:30pm, feature The Pampered Mousse, made with Giffard Pamplemousse, Gin, Sparkling Wine and Grapefruit Juice; the McNiff’s Mary made with our culinary horticulturist’s proprietary blend of ingredients, as well as the Citrine, a crowd favorite and variation on the mimosa, made with dry sparkling wine, Angostura Bitters, fresh orange juice, and house made mint syrup. View the full cocktail menu here.
Harvest Table offers a happy hour program Tuesday through Sunday from 4-6 pm and features $6 cocktails, well drinks, and wines, as well as the daily Harvest Punch, along with $3 draught beers and a variety of bar bites. View happy hour menu here.
View cocktail images here. (Photo credit: Paige Green)
The bar is open Tuesdays at 5:30pm and Wednesday through Sunday at 11:30am.
Learn more at HarvestTableNapa.com and follow on Twitter, Facebook & Instagram for updates @HarvestTbl.
Christa Weaving | email@example.com