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Our Cuisine

Winter Hours: serving dinner Tuesday through Sunday from 5:30pm to 8:00pm and Sunday Brunch 11:00am to 1:00pm


March 1, 2017

Seared Arctic Char
Manila Clam and Fennel Billi Bi,
Roasted Pearl Potatoes, Celery, Baguette Crisp


Savoy Spinach Soup
Apple Wood Bacon Knödel, Dill Crème, Black Trumpet Mushrooms

 


Lightly Smoked Organic Quail
Herb Infused Polenta,
Belgium Endive, Salsify,
Duck Confit, Citrus,
Thyme Scented Quail Jus


Salad of Frisée and Watercress
Tender Crepe Stuffed with Smoked Trout, Charred Spring Onions
Cucumber, Caraway Emulsion


Chocolate Banana Bread Pudding
Roasted Pineapple Sorbet,
Rum Caramel


 prix fixe menu $112
wine pairing $75
per person

A 4-course menu is available nightly for $90

A 3-course menu is available nightly for $75

Kindly know different entree options are available. Due to availability, above menu items may vary.
Thank you for your understanding.

Seasonal Sample Menu Carte

Seasonal Fruit Courses
Caramelized Pear Frappe – 6
tarragon-lemon air 

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

Bourbon Braised Apple Claufoutis – 9
cinnamon pancake, apple butter, mint  

Parfait of House Made Almond Granola and Autumn Berries – 8
whipped vanilla yogurt, orange-mint “foam”

Tart Cherry-Garcia Farm Walnut Blintz – 12
honey glazed bacon, piment d’espelette spiced walnuts,
blood orange compote

Local Farm Egg Preparations
64 Degree Poached Egg – 11
neuske’s bacon and butternut hash,
onion jam on toasted wheat sour dough,
 arugula, hollandaise 

Aged Cheddar Scramble in a Dill Crepe – 13
house smoked trout,
caraway roasted small potatoes, paprikash sauce

Seasonal Vegetable Frittata – 9
goat cheese, walnuts, chimichurri sauce

Entrées
Porter Glazed Waygu Beef Short Rib – 24
sautéed spinach, yukon gold potato mousse,
nantes carrots basted with porter reduction, braising jus 

Traditional Chicken Schnitzel – 18
butter lettuce salat, lemon, parsley 

Pan Seared Arctic Char – 20
curried cauliflower risotto, small tomatoes, peas,
brown butter emulsion

Desserts
Granny Smith Apple Strudel – 8
whipped cream, lemon-tarragon honey,
pistachio-golden raisin chutney, mascarpone ice cream 

“Le Dynamite” – 10
dark chocolate mousse, crispy praline,
blackberry compote, blackberry gelato

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


 

Our Elderberry Kitchen Team

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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

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