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Our Cuisine

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


November 19, 2018

Menu Carte

MENU CARTE

Yuzu Glazed Diver Scallops
soba noodle, charred bok choy, thai basil,
local mushrooms, lemongrass soy broth

Mao Farms Cauliflower Velouté
pimenton essence, toasted pine nuts, chive

Slow Roasted Pitman Ranch Duck Breast
okinawa sweet potato mouse, autumn tempura,
blood orange reduction, local radish, fresh herbs

Last of the Mission Fig Season
kern family farm autumn greens, mission fig medley,
winter spiced chantilly, local almond, mint vinaigrette

“German Chocolate Cake”
dark chocolate ganache, chocolate chiffon cake, spiced pecans,
toasted coconut duet, mendoza strawberry ensemble

 

 prix-fixe   112              wine pairing   78

per person

 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 MENU CARTE

Local Stone Fruit Frappe
coconut cloud, mao farms mint – 6

Pastry Basket
brioche, croissant, seasonal muffin,
house made jam, salted butter – 10

Persimmon Stuffed Scones
pumpkin spiced chantilly, pickled bing cherries, pecan, local mint – 9

Highland Farms Local Egg Preparations

French Brie and Local Egg Frittata
pumpkin seed duet, local feta, pickled tomato – 12

Highlands Farm Poached Egg
burgundy truffled risotto, arugula duet, béarnaise sauce  – 15

Entrées

Cast Iron Seared Brandt Farm’s Filet Mignon
pommes purée, mushroom ragoût, charred nantes carrot,
braised leeks, grain mustard jus– 28

Slow Roasted Organic Chicken Breast
confit tomato, wilted spinach, grilled zucchini,
autumn flowers, herb infused couscous -26

Winter Thyme Roasted Alaskan Halibut
california cioppino, saffron poached fennel, celery essence – 26

Desserts

Local Honey and Hazelnut Mousse
blueberry chiffon cake, candied hazelnuts,
yuzu scented blackberries, local honey duet – 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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