Harvest Table St. Helena’s
Wine Country Kitchen

Featuring menus that highlight locally sourced ingredients and the very best of the Napa Valley, Harvest Table offers a welcoming atmosphere for relaxed Wine Country dining. Here, open, airy spaces are bordered by alfresco dining terraces, and smooth wood finishes are offset by the classic brickwork of our oversized fireplace. The 110-seat Harvest Table is an honest and refined restaurant, ideal for any St. Helena gathering.

Phone: 707-967-4695 E-mail: reservations@harvestinn.com

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Bar

Snacks + Starters

  • Marin Miyagi Oysters - meyer lemon granita 6 for 18 | 12 for 32
  • Tartar of Beef - yuzu dijonaise, caper, shallot, house pickle, quail egg, malted potato chips - make it impossible! 16
  • J.P.'s Garden Salad - estate grown lettuce, shaved vegetables, pt. reyes blue, stone fruit, champagne vinaigrette 12
  • Today's Soup - inspired by our culinary gardens 9
  • Deviled Eggs - cornichon, red onion marmalade 8
  • Mussels and Pork Belly - tomato fennel brodo, house flatbread 15
  • Harvest Table Chicken Wings - harissa-red pepper sauce 12

Entree Salads + Sandwiches + Mains

  • Garganelli Pasta - wild mushrooms, pancetta, parmesan cream 15
  • Cobb Salad - organic greens, roasted chicken, harvest table bacon, point reyes blue cheese, heirloom tomatoes, avocado, farm egg, house made ranch dressing 15
  • Caesar Salad - estate grown lettuce, calabrian chile, classic caesar dressing, parmigiano-reggiano 12 add organic chicken breast 8
  • H.T.B.L.T. - toasted sour dough, applewood bacon, heirloom tomato, butter lettuce, rosemary mayonnaise, petit salad 15
  • Harvest Table Burger - fontina, caramelized onion, malted french fries 18
  • Impossible Burger - totally vegan burger prepared the same as above 18
  • Organic Chicken Breast - roasted broccolini, harvest table fingerling potatoes, thyme jus 21
  • Herb Roasted King Salmon - farro & quinoa saute, fennel salad 26
  • Black Angus New York Steak Frites - malted french fries, cabernet reduction 27

Sides

  • Malted French Fries - 6
  • Gratin of Gruyere and Cauliflower - 8
  • Crispy Fingerling Potatoes - olive oil, sea salt, herbs 6
  • Swiss Chard - 7
  • Roasted Shisito Peppers - sesame, orange oil 9

Dessert

  • Harvest Creme Brulee - caramel pop rocks 9
  • Salted Caramel Custard - peanut butter mousse, peanuts, cocoa nibs 9
  • Coconut Panna Cotta - pomegranate curd, mint & lime granita 11
  • No-Bake Cheesecake - orange mascarpone, macerated strawberries, salted graham cracker 9
  • California Cheese - honeycomb, apricot compote, almonds, focaccia, croutons 21
  • Mix Berry Galette - Tahitian Vanilla, Vanilla Ice Cream 9
  • Chocolate & Espresso Torte - Brandied Cherries, Candied Hazelnuts, Creme Fraiche 10
  • Vanilla Bean Panna Cotta - Caramelized Fennel and Pineapple, Tropical Gastrique 9
  • No-Bake Cheesecake - Orange Mascarpone, Almond Brittle, Salted Graham Cracker 10
  • House Made Ice Cream + Sorbet - One Scoop $3 Two Scoop $5

Dinner

Snacks + Starters

  • Marin Miyagi Oysters - meyer lemon granita 6 for 18 | 12 for 32
  • Smoked Hamachi Flatbread - orange supreme, marcona almond, greek yogurt, golden raisin, orange oil 17
  • Harvest Table Chicken Wings - harissa-red pepper sauce 12
  • Tartar of Beef - yuzu dijonaise, caper, shallot, house pickle, quail egg, malted potato chips 16
  • J.P.'s Garden Salad - estate grown lettuce, shaved vegetables, pt. reyes blue, stone fruit, champagne vinaigrette 12
  • Caesar Salad - estate grown lettuce, calabrian chile, classic caesar dressing, parmigiano-reggiano 12
  • Today's Soup - inspired by our culinary gardens 9
  • Deviled Eggs - cornichon, red onion marmalade 8
  • Mussels and Pork Belly - tomato fennel brodo, house flatbread 15
  • Roasted Mushrooms  - mushroom custard, whipped ricotta, brioche, pickled matsutake, king trumpets,          pine nuts  14

Mains

  • Herb Roasted King Salmon - farro and quinoa sauté, fennel salad 29
  • Housemade Pappardelle - hazelnut cream, chanterelle mushrooms, cavolo nero, parmigiano-reggiano 22
  • Local Halibut - confit cherry tomatoes, crispy leeks, sunchoke puree, lemon cream sauce 27
  • Organic Chicken Breast - roasted broccolini, fingerling potatoes, thyme jus 26
  • Berkshire Pork - fennel, preserved fruits, everything crumble, maple 26
  • Harvest Table Burger - fontina, caramelized onion, malted french fries 18
  • Five Dot Ranch Dry Age Striploin - roasted trumpet mushrooms, panisse, sauce ravigote, red wine reduction 42
  • Crispy Duck Egg Risotto - confit duck leg, chanterelle mushrooms, cippolini onion, tarragon 22

Sides

  • Malted French Fries - 6
  • Gratin of Gruyere and Cauliflower - 8
  • Crispy Fingerling Potatoes - olive oil, sea salt, herbs 6
  • Swiss Chard - garlic, chili flakes 7
  • Roasted Shisito Peppers - sesame, orange oil 9

Hours of Operation

Breakfast

Mon - Fri 8:00 am - 10:30 am

Brunch

Sat/Sun 8:00 am - 2:00 pm

Dinner

Mon-Sun 5:30 pm – 8:30 pm

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Gardens Botanical Beauty

On a property with more trees than rooms, Harvest Table’s five culinary gardens are a source of pride and produce for our team in both the plates and cocktails we serve. Our rotating garden crops include herbs and salad greens, fruit shrubs and trees, and a full array of vegetables and roots.

In-Room Dining

Don’t forget—Harvest Table delivers to your room! Enjoy the best of our Wine Country kitchen from the luxurious comforts of your very own Harvest Inn guestroom. Just press the “Room Service” button on your in-room phone to place an order.

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In-Room Dining

Breakfast

8:00 am – 10:00 am

Brunch

Coming soon

Lunch

Coming soon

Dinner

5:30 pm – 8:00 pm

**Dinner is served family style, prix fixe $60 per. Reservations required.

Private Dining Events

Come together at Harvest Table for celebrations with one-of-a-kind catering. Set among an impressive backdrop—the Napa Valley vineyards and the Mayacamas Mountains beyond—special events at Harvest Table are simply unforgettable.

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Private Dining Events

Meet The Chef

Harvest Inn Executive Chef, Jeff Libunao

Boasting over 20 years of culinary experience in restaurants and resorts throughout California, Harvest Inn executive chef Jeff Libunao crafts memorable and unique dishes with a personal touch, incorporating his culture and heritage.

Libunao most recently served as the executive chef at The Lodge at Sonoma Renaissance Resort & Spa, where he oversaw all culinary operations, including the property’s event and banquet menus, and led the re-concept of two dining outlets. Prior, Libunao served at the JW Marriott San Francisco, where he rose in the ranks from executive sous chef to executive chef. Earlier in his career, he worked at The Beverly Hills Hotel, where he gained invaluable knowledge and experience in the kitchen for both the restaurant and banquet events.

A native of Manila, Philippines, Libunao grew up with a fondness for street food culture – his comfort food. He learned how to cook family recipes from his grandparents, including adobo and sinigang “sour soup.” He fondly remembers his grandparents treating him to pan de sal and other Filipino desserts when he helped in the kitchen. These early memories of learning recipes and cooking together have served as his inspiration for success, as they connect him to his family, his main motivator in life.

In his cooking and menu ideation at Harvest Inn and Harvest Table, Libunao collaborates with his team to incorporate their respective heritage into the cuisine, ensuring guests will enjoy a personal touch in each plate. He focuses on meals that will make people happy dishes that not only guests will enjoy, but food he would choose to eat for any meal. He is also passionate about working with local growers and producers to source fresh ingredients that highlight the bounty of the region. Incorporating quality products sourced locally not only help Harvest Inn and Harvest Table grow as reputable culinary establishments, but also benefit the entire community, putting Napa Valley on the map for food-focused travelers looking to discover the best destinations to dine.

Libunao graduated with honors from Le Cordon Bleu and holds a Bachelor of Science degree in Psychology from De La Salle University, which has helped him become a better mentor and leader in the kitchen. His passion for hospitality can be seen in his personal life, where he can be found cooking or baking with his daughter, playing golf, traveling or exploring new restaurants, wineries, and breweries, as well as discovering new cuisines and cultures through dining at restaurants that proudly serve cultural family recipes.

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Personal Information
Event Information

Harvest Inn collects personal information from consumers. You can learn more about what personal information is collected and how it is used by viewing Harvest Inn's privacy policy at: https://www.harvestinn.com/privacy-policy