Sign up for Exclusive Promotions & News

Gift Certificates

Order Now

Our Cuisine

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


October 18, 2017

Five-Course Tasting Menu

Herb Gnocchi
citrus ricotta mousse, smoked tomatoes,
pasta crisps, herbs, pesto


 Pumpkin Soup 
bacon knödel, toasted pumpkin seeds,
pomegranate molasses


Cast Iron Seared Beef Rib-Eye
pommes purée, duet of carrots,
green beans, bordeaux sauce


Salad of Broccoli and Petite Field Greens
feta crème, bacon, roasted shallot vinaigrette,
marinated cranberry, pine nuts


Pomegranate Panna Cotta
almond genoise, candied orange,
white port and orange granité


5-Course Prixe Fixe Menu $112
per person    

Wine Pairing $78
   per person


Sample A-la-carte Menu

Starters

Herb Gnocchi
citrus ricotta mousse, smoked tomatoes,
pasta crisps, herbs, pesto – 22

Pumpkin Soup 
bacon knödel, toasted pumpkin seeds,
pomegranate molasses – 24

Seared Maine Diver Scallop
turnip purée, kale chips,
brown butter emulsion – 24         

Entrées

Cast Iron Seared Beef Rib-Eye
pommes puree, duet of carrots,
green beans, bordeaux sauce – 44

Herb Crusted Sonoma Lamb Loin
herb scented polenta, onion marmalade,
zucchini, port reduction – 42

Pomegranate Glazed Duck Breast
forest mushrooms, duck confit ragout,
braised carrots, pomegranate gastrique,
marjoram – 45

Pastries & Cheese

Selection of Three Cheeses|
fresh fruit, roasted nuts, quince paste – 18

Pomegranate Panna Cotta
almond genoise, candied orange,
white port and orange granité – 22

Dark Chocolate Namalaka
lime curd, mango fluid gel, coconut rocher,
coconut yuzu sorbet – 20

 

Choose:
3 Courses
$75   4 Courses $90   5 Courses $112

Wine Pairings:
3 Courses
$55   4 Courses $65   5 Courses $78


Seasonal Sample Menu Carte

Ala Carte Menu

Seasonal Fruit Courses and Starters
Raspberry Mojito Frappé
ginger foam – 6

Pastry Basket
brioche, croissant, huckleberry muffin,
house made jam, salted butter – 10

Black Berry Claufoutis
cinnamon pancake, berry chantily, mint – 9

Parfait of House Made Almond Granola and Local Strawberries
whipped vanilla yogurt, orange-basil air – 8

Blue Berry Pain Perdu
maple glazed bacon, spiced walnuts,
honey-dijon – 12

 

Local Farm Egg Preparations
64 Degree Poached Egg

neuske’s bacon and zucchini hash, spinach,
onion jam on toasted wheat sour dough, hollandaise – 11

Aged Cheddar Scramble in a Chive Crêpe
smoked trout, caraway roasted small potatoes,
caraway-heirloom tomato sauce – 13

Seasonal Vegetable Frittata
goat cheese, pine nuts, dill cream  – 9


Entrées
Pan Seared Salmon Filet
mushroom risotto, small tomatoes,
paprika emulsion  – 20

Traditional Viennese Chicken Schnitzel
butter lettuce salad, new potatoes, lemon, parsley – 18

Pilsner and Spring Herb Braised Waygu Beef Short Rib
sautéed green beans, yukon gold potatoes,
braised carrots basted with herbs, pilsner-honey jus – 24

Desserts
Peach & White Chocolate Panna Cotta
pistachio, compressed peach, raspberry sorbet – 22

“Le Dynamite”
dark chocolate mousse, crispy praline,
blackberry compote, blackberry gelato – 21

 

A Five-Course Chef’s Tasting  Menu is Available for $68
(Which features complimentary coffee, brioche or croissant,
as well as a glass of sparkling wine or sparkling apple cider)

 

Specialty Cocktails
Sparkling Mimosa
vincent crémant de bourgogne french sparkling wine
with freshly squeezed valencia orange juice and an orange twist – 11

RNK’s Bloody Mary
organic tomato juice blended with horseradish,
balsamic, worcestershire, fresh lemon, black pepper,
and tito’s handmade vodka – 12

Pomegranate Blossom
hangar one mandarin blossom vodka shaken with
pomegranate juice and agave nectar, topped with french sparkling rosé
served up with a luxardo cherry and orange zest – 13


 

Our Elderberry Kitchen Team

Reserve Your Table Today

Find a Table
Lamb Entree

Chef Jonathon

“Each dish begins at the local farmers’ market where
I personally select the produce and meats from organic and sustainable farmers and ranchers.
These high-quality and fresh ingredients allow us to create delicious dishes for our guests to taste the difference in every bite.”

Jonathon Perkins, Executive Chef

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save