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Our Cuisine

Dinner served nightly from 5:30pm to 8:30pm and Sunday Brunch 11:00am to 1:00pm.


February 21, 2019

Menu Carte

Winter Thyme Scented Alaskan Salmon
wild mushroom risotto, charred asparagus duet,
smoked egg mousse, winter flora

Carrot Ginger Bisque       
 herb essence, charred leeks, coconut cloud,
toasted sesame

Lavender Honey Glazed Duck Breast
anson mills stone ground polenta, braised fennel, romesco sauce,
local arugula, squash ribbons, glazed peas, spiced demi-glace

Salad of Kern Family Farm Winter Greens
 french brie espuma, almond medley,
local apple, pickled cranberry vinaigrette

Valrhona Dark Chocolate
passion fruit crémeux, crimson walnuts,
 summer berry preserve, hazel nut financier

 

prix-fixe   112              wine pairing   78

per person

 

 

 

 

Seasonal Sample Menu

BRUNCH TASTING

Seasonal Fruit Courses and Starters

Local Orange Julius Frappe
coconut cloud, mao farms mint – 6

Pastry Basket
almond scone, croissant, seasonal muffins,
house made jam, salted butter – 10

Blueberry infused Pain Purdu
blueberry compote, candied pecans, mascarpone mousse  – 10

Highland Farms Local Egg Preparations

Slow Roasted Mushroom and Brie local Egg Frittata
herb crème, rosemary ham, chive – 12

Highlands Farm Poached Egg
dungeness crab cake, avocado mousse, meyer lemon,
saffron beurre blanc, kern farm frisée- 15

Entrées

Cast Iron Seared Brandt Farm’s Ribeye
pommes purée, charred kern farm carrots, autumn squash,
arugula, roasted purple cauliflower, red wine jus– 28

Herb Roasted Organic Autumn Chicken Breast
winter vegetable succotash, golden feuille de brick,
garcia farms pumpkin mousse, local feta -26

Pesto Grilled Ora Salmon
truffled risotto, chanterelle mushrooms,
wilted spinach, local radish, herb essence – 26

Desserts

Passion Fruit and Vanilla Panna Cotta
local honey crémeux, ginger cloud, coconut rocher,
sesame tuile, pluot and sake sorbet – 24

 


Our Elderberry Kitchen Team

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“Ingredients. Ingredients. Ingredients. Shop at your local farmers market or grow your own garden. The greatest tool in a chef’s kitchen is the ability to pick the perfect ingredients that works for you and your cuisine. No technique will ever over power the importance of quality ingredients.”

Executive Chef Robert Snyder III

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