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Seasonal · Wood-fired · Always changing

A menu that turns with the season.

Nearly everything you’ll eat tonight was grown, foraged or raised within a day’s drive of the kitchen — then finished over an open oak fire. The list shifts with each delivery, so consider this a postcard from this week’s harvest.

Reserve a table Jump to the menu
Small platesMainsSidesDessertsDrinks
V

Vegetarian — and we can make most plates vegan, just ask.

GF

Gluten-free, or easily made so. Allergies? Tell us and we’ll cook around them.

★

A 20% service charge is added for parties of six or more. No splitting required.

To begin

Small plates

Meant for the middle of the table — order a few and let the night unfold.

  • Wood-fired sourdough V 9

    Cultured butter, smoked sea salt, last summer’s tomato jam.

  • Charred carrots VGF 14

    Honey from our rooftop hives, dukkah, whipped sheep’s milk yoghurt.

  • Burrata & stone fruit VGF 16

    Grilled peach, basil oil, toasted pistachio, aged balsamic.

  • Ember-roasted beets GF 15

    Goat curd, pickled walnut, chicory, a drizzle of oak-smoked honey.

  • House charcuterie 21

    Coppa, fennel salami & chicken-liver parfait, grilled levain, mostarda.

  • Oysters on the half shell GF 22

    Half dozen, Mill Street mignonette, fresh horseradish, lemon.

From the fire

Mains

Everything cooked over oak & applewood on the open hearth.

  • Open-fire ribeye 46

    Dry-aged 35 days, bone marrow butter, fire-roasted shallot, watercress.

  • Cedar-plank steelhead GF 34

    Brown butter, capers, charred lemon, smashed new potatoes.

  • Half hearth chicken GF 31

    Brick-pressed & wood-grilled, sage jus, confit garlic, bitter greens.

  • Smoked short rib GF 39

    Twelve hours over oak, parsnip purée, red-wine reduction, gremolata.

  • Charred cauliflower steak VGF 27

    Romesco, salsa verde, crispy capers, toasted almond, herb oil.

  • Hand-rolled pappardelle V 26

    Slow braised mushroom ragù, aged pecorino, cracked black pepper.

Alongside

Sides

Family-style, picked from the morning’s market haul.

  • Fire-blistered greens VGF 11

    Garlic, chili, lemon.

  • Hearth potatoes GF 10

    Duck fat, rosemary, flaky salt.

  • Heirloom tomato salad VGF 12

    Shallot, basil, sherry vinegar.

  • Maple-glazed squash VGF 11

    Brown butter, sage, pepitas.

To finish

Desserts

Sweet, seasonal & made in-house each afternoon.

  • Burnt honey panna cotta VGF 13

    Rooftop honey, oat crumble, poached pear.

  • Dark chocolate & olive oil tart V 14

    Maldon salt, crème fraîche, candied orange.

  • Skillet apple crumble V 12

    Orchard apples, oat streusel, brown-butter ice cream.

  • Seasonal sorbet trio VGF 10

    Ask your server for today’s churn — always vegan.

To pour

Drinks

A short, considered list — cocktails, cider & zero-proof.

  • The Oak Old Fashioned 16

    Barrel-aged rye, smoked maple, black-walnut bitters.

  • Garden Spritz 14

    Elderflower, grapefruit, rosemary, sparkling wine.

  • Ember & Smoke 15

    Mezcal, charred pineapple, lime, ancho, a whisper of chili.

  • Harvest Reserve flight 24

    Three two-ounce pours from our cellar, chosen by the sommelier.

  • House cider 9

    Local orchard, dry & bright, on draught.

  • Non-alcoholic — Ffield Cooler 8

    Cucumber, mint, verjus, soda. Zero proof, full flavour.

By the chef’s hand

The Hearth Tasting

Five unhurried courses, sent out as they come off the fire — no menu, no decisions, just whatever Chef Lena Hartwell found worth cooking this morning.

  • 1 Snacks from the garden & the wood oven
  • 2 Two seasonal small plates, chosen that morning
  • 3 A plate from the open fire with its companions
  • 4 Cheese, or a sweet — the choice is yours
  • 5 Petits fours & a pour to close the table
0 per guest · whole table
0 wine pairing, optional
Book the tasting Meet the kitchen

Available Tue–Sat with 48 hours’ notice. Reserved for the full table.

From the cellar

A list built to drink, not to impress.

Our cellar leans toward small growers and honest farming — low-intervention wines, a rotating handful by the glass, and a back vintage or two worth the splurge. Don’t know where to start? Tell our sommelier, Marcus Vey, two things you love and a number you’re comfortable with, and he’ll pour you something true.

0 labels in the book
0 pours by the glass
0 cocktails, all originals
Ask about a pairing flight
Pour of the week

2021 Domaine Aubel, Gamay

Beaujolais, France · granite & wild cherry

Bright, peppery, barely chilled — the bottle we keep reaching for behind the pass. It loves the short rib and forgives a long, loud table.

14 / glass · 52 / bottle
Plan your evening

Where to find us, and when.

We’re tucked into the old grain mill on the riverfront — look for the warm light and the smell of oak smoke. Walk-ins are welcome at the bar; the dining room books up, so reserve ahead for weekends.

Find us 88 Mill Street, Minneapolis, MN 55401
Call +1 (612) 555-0173
Email table@harvestandoak.com
See the room

Kitchen hours

  • Tue – Thu 5 – 10pm
  • Fri – Sat 5 – 11pm
  • Sunday 4 – 9pm
  • Monday Closed

The bar stays open an hour past the kitchen most nights.

Hungry yet?

Pull up a chair by the fire.

The best seats — and the tasting menu — go first. Reserve your table and tell us if you’re celebrating; we love a reason to send out something extra.

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