Monday Evenings: starting June 17 through September 15
Served in Harmel's dining room overlooking the Taylor River. We'll be featuring our steak & crab leg special; featuring New York strip steaks, Snow Crab legs, and a cornucopia of western compliments. Live entertainment - incredible Polka music with Peter Dunda.
Tuesday Evenings: starting May 22 through September 11
Harmel's Mexican Buffet & Menu night. The buffet will have a really great spread of Mexican cuisine and we'll also be offering items off of our menu, as well as our soup & salad bar.
Saturday Evenings: starting June 14 through September 15
Served in Harmel's dining room overlooking the Taylor River. It's Harmel's Grand Buffet night that also includes prime rib on the carving station, six other delicious entrees, tons of appetizers, soup & salad bar, fresh fruits, and dessert. Wine is also included with this meal - visit the wine table for our various selections. 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 21 through August 16 (on-season)
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. The 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! Thursday evening meals during our off-season will be served buffet-style in the restaurant, instead of outdoors, same dining hours.
Sunday, Wednesday, and Friday nights: starting June 14 through September 15
We will begin this format on May 21 and continue until September 15. Harmel's offers a full service dining experience on Sundays, Wednesdays, and Fridays. You can order off of the menu on these nights (unless a impromptu 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. Your table is waiting!
EVERY DAY SOCIAL GATHERING IN THE SALOON - June 14 through September 15, for those who wish to imbibe before having supper. Serving cocktails and refreshing beers or stop by just to for the camaraderie - please join us! The saloon is located adjacent to the dining area and meeting room, with great access to the Fire Pit back deck and an incredible view of the Taylor River. Guests and friends enjoy a Happy Hour with special drink prices starting at 4:00pm to 6:30pm. 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 y'all there!
Breakfast on the Taylor River (included with your accommodations 6/15 - 9/15)
All-You-Can-Eat hot breakfast buffet:
pancakes or French toast
bacon, sausage and/or ham
biscuits and gravy
hash browns or home fries (and sometimes grits)
toast and jelly
fresh fruit and yogurt bar
Lunch on the Taylor River
Soup and Salad & Fresh Fruit Bar
Hot Lunch Buffet
Full Sandwich Menu
includes french fries, macaroni salad or potato salad
Children's menu available
Dinner on the Taylor River
Appetizers (ask your server about special appetizers offered)
Oysters on the half shell
Sauteed clams in white wine butter or tomato basil
Sauteed mussels in white wine butter or tomato basil
Kids Menu (All items served with fries and a drink)
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
Assorted Freshly Baked Cookies
or possibly a surprise from the kitchen (depends on the evening)