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Our Cuisine

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


December 12, 2017

Five-Course Tasting Menu

 

Sunday December 10th, 2017

 

 

MENU CARTE


  

House Cured Gin & Tonic Salmon
romanesco broccoli, kern farms radishes, bottarga,
avocado mousse, pickled ginger & pomegranate vinaigrette

 

Butternut Squash & Sage Soup
ricotta, brown butter-yogurt emulsion,
squash blossom flowers

 

Sunchoke Risotto Stuffed Quail
yuzu infused chioggia beets, baby carrots,
yams, buckwheat cracker, olive oil powder, saba  

 

Mao Farms Castle del Franco Greens
edives, apple, crème fraîche, macadamia dust  
tarragon-meyer lemon vinaigrette  

 

Banana & Valhrona Mouse Torte
blood orange segments, mandarin gelée,
candied macadamia nuts, passion fruit cloud,
coconut-yuzu 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

Seasonal Fruit Courses and Starters
Cranberry Frappé

cinnamon essence – 6

 

Pastry Basket

brioche, croissant, blue berry muffin,

house made jam, salted butter – 10

Apple Claufoutis

cinnamon pancake, mace chantily, mint – 9

 

Parfait of House Made Almond Granola and Local Strawberries

whipped vanilla yogurt, pomegranate cloud – 8

 

Persimmon Perdu

bourbon glazed bacon, spiced walnuts,

honey-dijon – 12

 

Local Farm Egg Preparations
64 Degree Poached Egg

neuske’s bacon and zucchini hash, arugala,

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

feta, pine nuts, dill cream – 9


Entrées
Pan Seared Bay Shrimp Sausage

Sweet corn risotto, mushrooms,

parmesan emulsion – 20

 

Traditional Viennese Chicken Schnitzel

butter lettuce salad, new potatoes, lemon, parsley – 18

 

Cast Iron Seared Beef Rib Eye

sautéed snap peas, yukon gold potatoes,

braised carrots basted with herbs, port reduction – 24

 

 


 

Our Elderberry Kitchen Team

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Lamb Entree

“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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