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Our Cuisine

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


March 22, 2019

Menu Carte

MENU CARTE

Cast Iron Seared Diver Scallop
black trumpet mushroom risotto, parmesan,
spring flora, squid ink tuile, micro beet

First of the Year Season Asparagus Soup
sauce gribiche, crisp pancetta, perigord truffle

Espresso Scented Sonoma Lamb Loin
anson mills stone ground hominy, kern farm carrots,
braised cabbage, bell pepper-fennel jam, tapenade demi-glace

Kern Family Farm Spring Green Medley
local gala apple, candied walnut, maytag blue cheese,
local bee pollen, aged balsamic vinaigrette

Valrhona Strawberry-Lime Crémeux
hazelnut streusel, local citrus medley,
 blackberry, coconut trio

 

prix-fixe   112              wine pairing   78

per person

Seasonal Sample Menu

BRUNCH TASTING
Seasonal Fruit Courses and Starters

Blueberry Frappe
coconut cloud, orange essence, mint – 6

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

Slow Roasted Local Apple Galette  
almond crumble, pomegranate,
winter spiced chantilly, aged balsamic  – 10

Highland Farms Local Egg Preparations

Slow Roasted Mushroom and Highland Farm Frittata
herb infused cherve goat cheese, arugula duet, winter flora  – 14

Highlands Farm Poached Egg
dungeness crab cake, avocado mousse, meyer lemon,
asparagus coulis, kern farm frisée- 16

Entrées

Cast Iron Seared Brandt Farm’s Ribeye
root vegetable gratin, first of the year asparagus, carrot mousse,
 kern farm radish, tarragon demi-glace – 28

Crisp Mt. Lesson Trout
forbidden rice pilaf, romanesco, snap pea,
micro cilantro, avocado mousse -26

Salad of Confit Pitman Ranch Duck
kern farm winter greens, french lentils, roasted beets,
candied pecans, hardboiled egg, truffle aioli – 26

Desserts

White Chocolate and Sake Crémeux
umeshu reduction, toffee crumble, candied mandarin,
calamansi curd, yuzu scented strawberry, raspberry sorbet- 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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