Dining at Harmel's

Riverside Dining At Its Best open 5/15 through 9/30

• Breakfast: 7:30 - 9:30 ~ 7:30 - 9:00 off season
• Lunch: 11:30 - 1:30 ~ 11:30 - 1:00 off season
• Dinner: 6:30 - 8:30 ~ 6:00 - 8:00 off season

Monday Evenings: Starting June 15 through August 16

It's Steak Fry, the triangle rings at 6:30pm. At Harmel's Chuckwagon grounds, it's a family feast featuring ribeye steak, crab legs, and a cornucopia of western compliments. Live entertainment including Polka with Peter Dunda.

Tuesday and Saturday Evenings: starting 5/15 through 9/30

Served in Harmel's dining room overlooking the Taylor River. It's Harmel's Really Big SMORGASBORD nights. Served from 6:30 to 8:30pm, there is plenty of time to enjoy the feast. This buffet features assorted salads, fruits, starches, and five different entrees. Manned by our chefs; we have a carving table, bread table, and dessert table as well. Enjoy the evening on the deck at the firepit by Taylor River.

Thursday Evenings: starting 6/15 through 8/16

Harmel's famous Chuckwagon BBQ dinnerbell rings at 6:30pm. At Harmel's cookout grounds western style BBQ pork ribs and chicken are featured. All of the feast is cowboy style. John Nelson, local cowboy poet, entertains us between sets of Walt Cranor's famous square dances. Fill up your belly with our wonderful food and then get yourself out on the "dance floor" for the Chicken Dance!

Sunday, Wednesday, and Friday nights: starting 5/25 through 9/30

We will begin this format on May 25 and continue until September 30. Harmel's serves a full service dining experience on Sundays, Wednesdays, and Fridays. You can order off of the menu on these nights (unless a impromtu buffet is being served). Listed below is a sample of our menu. We pride ourselves with good service and excellent western gourmet food! Dinner hours are from 6:30 to 8:30pm. Hours may be shortened during our off-season. This plan is subject to change. Your table is waiting!

Breakfast on the Taylor River

• 2 Eggs Any Style: served with hash browns and choice of ham, bacon, or sausage
• Breakfast Buffet: scrambled eggs, ham, bacon, sausage, biscuits and gravy, hash browns, fresh fruit and yogurt bar
• Create Your Own Three Egg Omelet: choose from tomatoes, peppers, onions, mushrooms, jalapenos, bacon, ham, cheese, or salsa; served with hash browns
• All You Can Eat ~ Pancakes or French Toast: buttermilk or blueberry; served with whipped butter and maple syrup
• Eggs Benedict or Eggs Florentine: served with hash browns
• Chicken Fried Steak: served with 2 eggs any style and hash browns
• Biscuits and Gravy: 2 buttermilk biscuits
• Continental Breakfast: toast and jelly, muffins, danish, fresh fruit and yogurt bar, assorted cereals and berries

Lunch on the Taylor River 

 
• Soup and Salad, and Fresh Fruit Bar
• Hot Lunch Buffet
• Cold Cut Sandwiches (All Sandwiches come with soup & salad)  

Dinner on the Taylor River

Appetizers (ask your server about special appetizers offered)

• Six Blue Point Oysters on the Half Shell
• Jumbo Shrimp Cocktail
• Brochetta: toasted french bread slices with olive oil and tomato basil sauce with feta cheese
• Soup du Jour
• Salad Bar with Fresh Fruit
• Soup & Salad Bar

Kids Menu (All items served with fries and a drink)

• Chicken Tenders
• Corn Dogs
• Macaroni & Cheese

Entrees (Soup and Salad Bar are included with your entree* (ask your server about our evening specials)

• Filet Mignon: slow roasted with choice of maytag bleu cheese or demiglace; served with potatoes au gratin and vegetable du jour. (the chef recommends ordering this entree medium rare)
• 10 oz. New York Strip Steak: broiled to perfection; served with mashed potatoes and port mushroom sauce and vegetable du jour.
• 12 oz. Ribeye Steak: broiled to perfection; served with mashed potatoes with mushroom sauce and vegetable du jour.
• Lamb Chops: marinated in garlic and rosemary with a mint demiglace; served with potatoes au gratin and vegetable du jour. (the chef recommends ordering this entree medium rare)
• Pan Seared Duckling: with green peppercorn pinot noir reduction over blended rice with vegetable du jour.
• Tequila Chipotle Glazed Pork Tenderloin: with choice of rice or mashed potatoes with vegetable du jour.
• Stuffed Roasted Cornish Game Hen: with herb risotto and vegetable du jour.
• Jumbo Sea Scallops: with smokey bacon and fresh sage over fresh herb orzo with vegetable du jour.
• Grilled Halibut: with tropical fruit salsa and fresh herb orzo with vegetable du jour.
• Salmon Filet: served with lingonberrie sauce with blended wild rice and vegetable du jour.
• Linguini: with pine nut spinach pesto cream sauce with chicken  or with shrimp
• Angel Hair Pasta: with tomato basil sauce with chicken or with shrimp

Desserts

• Brownie Sundae
• New York Cheesecake
• Chef's Special

Note:  Menu Subject to Change.