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Our Cuisine

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


April 21, 2019

Menu Carte

Spring Vegetable Tempura
fiddle head fern, morel mushroom, ginger glaze

Dungeness Crab Ravioli
lemon beurre blanc, fennel, bee pollen

Cream of Mao Farm’s Baby Broccoli
parmesan crisp, pimento, bacon cloud

Espresso Encrusted Free Range Venison
anson mills stone ground polenta, charred leeks,
red cabbage, kern farm carrot, arugula pesto

Black Truffled Cesar
black truffle caviar, crisp baguette, manchego,

highland farm egg, butter leaf lettuce

Strawberry and Lime Panna Cotta
banana, kiwi, lemon, local mint

Dark Chocolate Torte
pecan, cinnamon, salted caramel,
spiced chocolate bisque

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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