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Our Cuisine

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


February 23, 2018

 

Friday  February 23rd,  2018

 

MENU CARTE

 

Wild Mushroom Risotto
 parmigiano-reggiano, hearts of palm, truffle essence

 

Apple and Squash Soup
arancini, apple chip, herb oil

 

Herb Crusted Brandt Farms Loin of Rib Eye
foraged mushrooms, broccoli rabe,
pommes purée, pickled turnips, yuzu infused beets,
périgord truffle demi glace

 

Salad of Kern Family Farm Lettuces
candied walnuts, buck wheat cracker, radish,
brown butter hummus, champagne mustard vinaigrette

 

Pâte à Choux Craqueline

Pineapple chutney, lime curd, coconut rocher,

Milk chocolate cremeoux, lime and coconut sorbet

 

prix-fixe   112              wine pairing   78

per person

Chef de Cuisine Bronson L. Macomber
Sous Chef Salvador Mendez
Pastry Chef Dylan Mellela

 

Seasonal Sample Menu Carte

BRUNCH MENU CARTE

 

Pineapple Frappé
coconut foam

 

Parfait of House Made Almond Granola and
Marinated Strawberries
whipped vanilla yogurt,  cranberry cloud


Seasonal Vegetable Frittata
herb chévre mousse, pickled onions,
broccoli rabe, pine nuts, romesco 


Herb Roasted Brandt Farms Rib Eye
baby carrots, sous vide egg, pomme puree’,
pickled turnips, juniper demi glace – 24

 

Apple and Spice Bread Pudding
salted caramel, lemon-apple foam,
candied almonds, cranberry couli,
caramelized apple sorbet


Our Elderberry Kitchen Team

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“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.”

Executive Chef Erna Kubin-Clanin

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