Harvey’s Happy Hour Monday – Friday 4:00 – 6:00 PM
Dinner Served Monday – Saturday from 5:00 PM
For reservations call 262-241-9589.


  • Dinner Menu

    Download a PDF of our Harvey's Dinner & Dessert Menu, Parties and Banquets Menu or Harvey's Wine and Beer List.

    Small Plates and Starters

    Volcano Chicken 10.00 grilled marinated chicken tenderloin strips served with lava sauce and peanut slaw.
    Harvey Darffers 11.00 toasted hazelnuts, caramelized onions and blue cheese wrapped in egg roll skins, served with honey rosemary dipping sauce (delicious!)
    Salmon Bruschetta 12.00 Marinated grilled salmon served on crostini with cucumber salsa and lemon dill creme fraiche.
    Goat Cheese Marinara 10.00 goat cheese baked in a garlic marinara sauce served with homemade croutons.
    Lollipop Lamb Chops ♦♦ 15.00 three marinated, grilled strauss cocktail chops served with dirty garlic mashed potatoes and balsamic drizzle.
    Kung Pao Chicken Tacos 8.00 two spicy chicken and peanut tacos…Yum!
    Day Boat Sea Scallops ♦♦ 11.00 tasty sampler made special each day. (in season)
    Ahi Tuna Carpaccio 12.00 served on crisp sesame rice crackers with wasabi cream cheese, pickled ginger and drizzled with a sweet soy sauce.
    Pistachio-Kalamata Tapenade ♦♦ 11.00 a house favorite. served with baguette croutons. gluten free rice crackers available.
    Shrimp Sriracha ♦ 9.00 spicy Thai shrimp.
    Slider Sensation 12.00 spicy lamb, asian chicken and beef burgers with a side of chili aioli and horseradish sauce. All lamb 15.00
    Cajun Grilled Shrimp ♦ 11.00 our longest running, most popular appetizer. served with honey mustard sauce.
    Grilled Baby Artichokes ♦ 10.00 grilled marinated artichoke halves drizzled with a cabernet reduction. served with a lemon aioli.
    Hummus Platter 10.00 the best in town. served with roasted garlic, cornichons, olives and pita bread.
    Brandied Chicken Liver Pate ♦♦ 9.00 deliciousness, try it, you will like it!
    Sweet Potato Fries 6.00 served with mango aioli.
    Dirty Garlic Mashed Potatoes 4.00


    House Salad ♦ 6.00 spring mix, grape tomatoes, onion, sliced radishes and cucumber with a Dijon vinaigrette.
    Harvey’s House Dressings: dijon vinaigrette, creamy gorgonzola, pear vinaigrette, tomato vinaigrette and balsamic vinaigrette.
    Bistro Side Salad ♦ 9.00 spring mix with apples, craisins, walnuts and gorgonzola. tossed in a dijon vinaigrette.
    Harvey's Side Ceasar Salad 8.00 romaine lettuce with homemade croutons, creamy ceasar dressing and a parmesan crisp.
    Root Vegetable Salad ♦ 10.00 roasted root veggies, toasted pumpkin seeds, and goat cheese over mixed greens with an herb vinaigrette.

    Entree Salads

    Grilled Salmon Salad ♦ 17.00 fresh grilled salmon served over greens with oven roasted tomatoes, sliced radishes, cucumbers, onions and feta cheese. tossed in a tomato vinaigrette.
    Steak Salad 14.00 grilled flat iron certified angus steak over spring mix tossed with red onions, cucumbers, oven roasted tomatoes, sliced radishes and a creamy gorgonzola dressing. Tenderloin 19.00
    Bistro Chicken Salad ♦ 15.00 grilled chicken over spring mix with apples, craisins, walnuts and gorgonzola. tossed in a dijon vinaigrette.
    Tuna Nicoise Salad ♦ 18.00 ahi tuna, hard boiled eggs, red potato, olives and green beans over mixed greens with a dijon vinaigrette.
    Duck Salad ♦ 16.00 grilled duck breast served on a bed of spinach with gorgonzola cheese, sliced pears, walnuts, crumbled bacon and a pear vinaigrette.
    Harvey’s Caesar Salad 10.00 romaine lettuce with homemade croutons,creamy ceasar dressing and a parmesan crisp. with grilled chicken 15.00, with ahi tuna or grilled shrimp 17.00

    Soups du Jour

    cup 5.00 bowl 6.00

    Main Course

    Wolfgang Puck’s Seafood Stew ♦♦ 21.00 seasonal seafood in a rich saffron and fennel laced tomato broth with onions, peppers and mushrooms. served with garlic bread.
    Bone in Ribeye ♦ 29.00 bone in ribeye grilled served with choice of garlic butter or Gorgonzola cheese, also served with roasted red skin potatoes.
    Mediterranean Shrimp ♦ 20.00 gulf shrimp sautéed with onions, green pepper, Kalamata olives, dried tomatoes, feta cheese, olive oil and white wine served with rice.
    Stuffed Prime Rib of pork 20.00 grilled stuffed with a tasty mixture of Gorgonzola and bacon served with port wine demi glacé and dirty mashed potatoes.
    Blood Orange and Poblano Shrimp ♦ 20.00 gulf shrimp sautéed with red bell peppers, poblano pepper, blood orange and lemon juice served with rice.
    Pecan Crusted Whitefish 19.00 lake superior whitefish crusted with a spicy ground pecan and cajun seasoning mixture, sautéed and topped with lemon butter sauce and capers.
    Sesame Crusted Ahi Tuna ♦♦ 21.00 black and white sesame coated ahi tuna. served with pickled ginger, wasabi and soy sauce, and a side of coriander rice.
    Louisiana Bayou Gumbo 18.00 chicken, shrimp and andouille sausage gumbo. served over rice with corn muffins.
    Sesame Plum Salmon 20.00 atlantic salmon fillet grilled, topped with an oriental sesame plum sauce. served with coriander rice.
    Chicken Scarpariello ♦♦ 19.00 sliced chicken breast sautéed with potatoes, onion, mushrooms, green pepper and tomato with white wine and red wine vinegar.
    New York Strip 29.00 12oz certified angus, grilled and topped with a truffle demi-glace and crispy onions. served with roasted red skin potatoes.
    Masaman Beef 18.00 tenderloin tips sautéed with onions, green peppersand tomatoes in a flavorful masaman sauce.
    Duck Piccata ♦♦ 19.00 duck breasts dusted with almond flour, sautéed and topped with an orange hazelnut grand marnier sauce.
    Sesame Duck Fettuccine 17.00 served over fettuccine with a balsamic plum sauce.
    Tenderloin with Gorgonzolae 29.00 two four oz tenderloin medallions with Gorgonzola and sherry mushroom sauce. served with roasted red skin potatoes. Petit Filet 20.00
    Tomato Mozzarella Pennee 16.00 penne pasta with a Venetian tomato sauce and fresh mozzarella. with Chicken 19.00, with Shrimp 20.00
    Veal Piccata 21.00 Strauss veal, lightly breaded sauteed topped with capers and lemon butter served with red skin potatoes.

    Friday Fish Fry

    Lake Perch 16.00 panko crusted lake perch served with an avocado tartar sauce, creamy dijon slaw and a side of french fries.


    Steak Sandwich 15.00 grilled flat iron certified angus steak with mushrooms, onions, swiss cheese and a horseradish mayo. served on a ciabatta roll with french fries. upgrade to Tenderloin 18.00
    Tilapia Reuben 14.00 tilapia, Swiss cheese, sour kraut and tartar sauce on a rye roll served with sweet potato fries.
    Chicken Muffuletta 13.00 marinated chicken breast, provolone cheese, and olive salad on a brioche bun.
    Portabella Mushroom Sandwich 12.00 grilled portabella mushroom with caramelized onion, garlic, roasted red pepper, pepperjack cheese and sun-dried tomato pesto. served on a ciabatta roll with sweet potato fries.
    Chicken Gyro 14.00 grilled chicken, feta cheese, onions, tomatoes, cucumbers and yogurt sauce served open faced on a kangaroo pita. served with fries.
    Harvey’s Classic Hamburger 11.00 certified angus topped with lettuce, tomato and choice of cheese. served on a sesame kaiser roll with a pickle spear and a side of french fries.
    Bacon Blue Cheese Burger 13.00 certified angus sprinkled with pepper, grilled topped with bacon and blue cheese served on a kaiser roll with a pickle and fries.


    Tiramisu layers of espresso infused ladyfingers, mascarpone cream and liquor, finished with shaved chocolate.
    English Toffee Bread Pudding rich custard soaked french bread baked with english toffee pieces, served warm with cream.
    Cappuccino Ice Cream Pie mocha-java ice cream in a chocolate graham crust topped with whipped cream and chocolate sauce.
    Key Lime Pie creamy sweet and tart filling in a graham crust.
    Carrot Cake three moist layers with cream cheese frosting.
    Molten Chocolate Cake baked to order with a warm melted chocolate center. served a la mode. (please allow 15 minutes)
      ♦ Gluten Free ♦♦ Available Gluten Free