Dining at Harmel's

Monday Evenings: Starting June 15 through August 15

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 Polka with Peter Dunda.

Tuesday and Saturday Evenings: starting May 23 through September 15

NOW TWO NIGHTS PER WEEK!  Served in Harmel's dining room overlooking the Taylor River. It's Harmel's Really Big Smorgasbord nights.  The really big Smorgasbord includes our Wine Table!  Load up on appetizers, soup & salad bar, fresh fruits and melons, then finish off at the Dessert Table.  The "Grand Buffet", manned by our chefs, offers five different entrees plus appropriate starches and vegetables.  Seating available both in the Dining area or, weather permitting, on the Fire Pit back deck overlooking the Taylor River.  There is plenty of time to enjoy the feast with dining hours from 6:30pm to 8:30pm.

Thursday Evenings: starting June 15 through August 15

Harmel's famous Chuckwagon BBQ dinner bell 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. Entertainment included with dinner:  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 May 22 through September 15

We will begin this format on May 22 and continue until September 15. 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! 

EVERY DAY (EXCEPT MONDAY & THURSDAY) - SOCIAL GATHERING IN THE SALOON - May 23 through September 15, for those who wish a pre-meal cocktail, refreshing beer or just a get together, join us!  Adjacent to the dining area are the Western Saloon and meeting room, both overlooking the Fire Pit back deck and the Taylor River.  Guests and friends enjoy a Happy Hour with special drink prices starting at 4:00pm.  A good way to make new friends or plan for the next days adventures.  Watch some of the fishermen land some big rainbows on the one of the nations finest trout streams.  Hope to see ya'll there!

Breakfast on the Taylor River (included with your accommodations)

• 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 hot breakfast buffet:
  
  • pancakes or French toast
  • scrambled eggs
  • bacon, sausage and/or ham
  • biscuits and sausage gravy
  • hash browns or home fries (and sometimes grits)
• Continental Breakfast
  
  • toast and jelly
  • muffins
  • danish
  • fresh fruit and yogurt bar
  • assorted cereals and berries

Lunch on the Taylor River 

• Soup and Salad & Fresh Fruit Bar
• Hot Lunch Buffet
• Full Sandwich Menu
  
  • includes french fries, macaroni salad and potato salad
• Children's menu available

Dinner on the Taylor River

Appetizers (ask your server about special appetizers offered)

• Jumbo Shrimp Cocktail
• Brochetta: toasted french bread slices with olive oil and tomato basil sauce with feta cheese
• Egg Rolls
• Stuffed Jalapeno Peppers
• Buffalo Wings
• Fried Cheese Sticks
• Assorted Cheese Plate with Crackers

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).
• Glazed Pork Tenderloin: with choice of rice or mashed potatoes with vegetable du jour.
• Country Fried Chicken: with choice of rice or mashed potatoes with vegetable du jour.
• Jumbo Fan-Tailed Shrimp: with rice pilaf or baked potato 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.
• Pastas: with assorted sauces

Desserts

• Brownie Sundae
• Assorted Freshly Baked Cookies

Note:  Menu Subject to Change.