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Our Cuisine

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


December 13, 2018

Menu Carte

MENU CARTE

Pesto Glazed Ora Salmon
local mushroom risotto, autumn flora,
kern farm radish, peas and carrots

Mao Farms Cauliflower Velouté
curried pine nuts, cilantro yogurt, tarragon essence

Slow Roasted Pitman Ranch Duck Breast
okinawa sweet potato mousse, napa cabbage,
seasonal tempura,  sesame demi-glace

Salad of Kern Family Farm Autumn Greens
local beets, smoked egg purée, candied almond,
crisp pancetta, mustard vinaigrette

“Valrhona Chocolate Cappuccino”
cocoa nib sour cream, espresso gelée, passion fruit,
praline crumble, chocolate tuile

 

 

 

 prix-fixe   112              wine pairing   78

per personl

 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 TASTING

Local Stone Fruit Frappe
cinnamon cloud, mao farms mint

Persimmon Pain Purdu
pumpkin spiced chantilly, candied walnut,
pickled bing cherries compote, maple infusion

Highlands Farm Poached Egg
autumn vegetable couscous, confit tomato,
 arugula duet, béarnaise sauce

Slow Roasted Organic Autumn Fowl Roulade
butternut squash mousse, local mushroom ragoût, wilted spinach,
kern farm carrots, cranberry infused demi-glace

Local Apple-Citrus Bread Pudding
salted caramel, local apple medley, pecan streusel,
candied yuzu, pecan praline gelato

 

 


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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