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Our Cuisine

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


November 16, 2018

Menu Carte

MENU CARTE

Herb Roasted Alaskan Halibut
confit tomato, grilled zucchini, arugula duet,
borage flower, couscous and béarnaise

Cheddar Cauliflower Velouté
pimenton essence, toasted pine nuts, chive

Pomegranate Glazed Pitman Ranch Duck Breast
burgundy truffle risotto, smoked kale duet, vanilla braised leeks,
charred mission fig, pomegranate reduction

Salad of Japanese Jujube
local  jujube, raspberries, toasted pecans, kern family farm autumn greens,
blue cheese, pickled shallot, pancetta vinaigrette

Pistachio Semifreddo
autumn berry medley, passion curd, milk chocolate crémeux,
dark chocolate bisque, candied pistachio

 

 prix-fixe   112              wine pairing   78

per person

 Executive Chef Robert W Snyder lll


*Please know at times the Menu may change due to availability of our fresh, local products
*There may be risk associated with consuming raw or under cooked eggs, seafood or animal protein.

Seasonal Sample Menu

BRUNCH MENU CARTE

Slow Roasted Persimmon Frappe
spiced cider cloud – 6

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

Seasonal Berry Parfait
house made granola, whipped vanilla yogurt,
summer berry compote, mulberry essence – 9

Highland Farms Local Egg Preparations

French Brie and Local Egg Frittata
red bell pepper sauce, roasted mushrooms, thai basil – 12

Highlands Farm Poached Egg
potato ecrassé, candied free range bacon, leek sauce  – 13

Entrées

Cast Iron Seared Brandt Farm’s Ribeye
pommes purée, braised cabbage, charred nantes carrot,
wilted arrow leaf spinach, grain mustard jus– 28

Winter Thyme Roasted Alaskan Halibut
confit tomato, arugula duet, grilled zucchini,
autumn flowers, couscous and béarnaise -26

Slow Roasted Organic Chicken Breast
french lentil ragoût, bell pepper chutney, local kale duet,
caramelized leeks, elderberry demi-glace – 24

Desserts

Local Honey and Hazelnut Mousse
stone fruit medley, herb infused short bread cookie,
candied hazelnut, local honey essence – 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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