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Our Cuisine

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


July 16, 2019

Menu Carte

Ora Salmon Crudo
lemon, radish, cucumber, crème fraîche

 Brown Butter Roasted Diver Scallop
 porcini mushroom, truffle risotto, basil, parmesan

Mao Farm’s Eggplant Bisque
pine nut, cumin crème, summer flora

Coffee Roasted Free Range Bison Ribeye
anson mills polenta, kern farm carrot,
bell pepper, braised cabbage, scallions

Salad of Kern Farm Arugula
 mission fig, local blue cheese,
pecan, blackberry duet  

Passion Fruit Panna Cotta
strawberry, sake, coconut

Dark Chocolate Ganache
highland farm cherry, vanilla, almond

 

prix-fixe   145              wine pairing   95

per person

Seasonal Sample Menu

à la carte menu sample

S e a s o n a l   F r u i t   C o u r s e s   a n d   S t a r t e rs

Strawberry Frappe
coconut cloud, blue bonnet, mint – 6

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

Kern Farm Cherry Clafoutis
local cherry, almond, basil, balsamic chantilly  – 9

H i g h l a n d   F a r m s   L o c a l   E g g   P r e p a r a t i o n s

Highland Down Farm Egg Frittata
local feta, arugula duet, wild mushroom- 14

Brandt Farm’s Steak and Highlands Farm Egg
potato, bell pepper, scallion, mustard crème – 16

E n t r é e s

Herb Roasted Chicken Breast
quinoa, watercress, bell pepper, summer squash – 26

Basil Roasted Jumbo Prawn
 forbidden rice pilaf, avocado, carrot, pineapple -28

Rosemary Braised Short Rib
 anson mills polenta, red cabbage, baked beans – 28

D e s s e r t

Illanka Chocolate Namelaka
blueberry, white chocolate, almond, mint – 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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