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Our Cuisine

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


May 27, 2019

Menu Carte


Shigoku Oyster and Champagne
mignonette, lemon, caviar

Cast Iron Seared Diver Scallop
fettuccini, fava bean, parmesan, basil

Last of the Season Asparagus Soup
white pepper, sauce gribiche, pimenton

Crisp Pitman Ranch Duck Duet
chévre farrotto, kern farm spinach,
plum ravioli, local cherry reduction

Spring Flower Salad
sunflower tuile, avocado mousse,
spring flora, local honey vinaigrette

Extra Virgin Olive Oil Gelato
lemon, maldon salt, balsamic, spring thyme

“Molten Lava Cake”
chocolate ganache, almond, strawberry

prix-fixe   145              wine pairing   95

per person

Seasonal Sample Menu

BRUNCH TASTING
Seasonal Fruit Courses and Starters

Spiced Cranberry Preserve Frappe
cinnamon essence, shipp mint – 6

Pastry Basket
almond scone, croissant, seasonal muffin,
house made jam, salted butter – 11

Spring Berry Parfait
almond-pistachio crumble, blood orange chantilly,
pistachio mousse, local bee pollen  – 9

Highland Farms Local Egg Preparations

Local Asparagus and Highland Farm Egg Frittata
local asparagus medley, french brie, romesco- 14

Highlands Farm Poached Egg
yukon potato ecrassé, crisp pork belly,
herb crème fraîche, grilled portobello, kern farm frisée- 16

Entrées

Cast Iron Seared Brandt Farm’s Ribeye
anson mills polenta, local kale, onion marmalade,
spring squash, radish, thyme demi-glace – 28

Crisp Black Cod “Pot Pie”
 spring vegetable chowder, fresh herbs, puff pastry -26

Herb Roasted Chicken Breast
hot house tomato, arugula duet,
spring carrots, couscous and béarnaise – 26

Desserts

Milk Chocolate Bavaroise
spring berry medley, local almond, praline crunch,
cocoa nib tuile, vanilla bean gelato – 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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