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Our Cuisine

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


August 20, 2019

Menu Carte

MENU CARTE

Highland Farm Scotch Duck Egg
california endive, frisée, romesco, pine nut

Oak Smoked Atlantic Salmon
summer corn, risotto, tomato, arugula

Butternut Squash Bisque
lobster beignet, curry, mint

45 Day Aged Beef Ribeye
pommes purée, kern farm carrot, zucchini,
bell pepper medley, summer truffle

Mission Fig Tartlet
rosemary biscuit, blue cheese, walnut, flora

Pluot-Lemon Bavaroise
streusel crumble, yoghurt chantilly, honey

Dark Chocolate Namelaka
salted caramel, hazelnut, blonde chocolate, white peach

prix-fixe   145             wine pairing   95

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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