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Our Cuisine

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


October 17, 2017

Five-Course Tasting Menu

Seared Maine Diver Scallop
turnip purée , kale chips,
brown butter emulsion


       Saffron Perfumed Fennel Velouté
tomato jam, pesto oil, castelvetrano olives


Pittman Ranch Duck Breast brushed with Pomegranate
parisian gnocchi stewed with forest mushrooms and duck confit,
pot roast style carrots, pomegranate gastrique, marjoram


Salad of Autumn Field Greens
autumn pear, lemon perfumed chévre,
port gelée, smoked pine nuts, pear-port vinaigrette


Valrohna Gianduja Hazlenut Torte
praline crunch, hazelnut  trio,
chili-chocolate sauce, raspberry sorbet


5-Course Prixe Fixe Menu $112
per person    

Wine Pairing $78
   per person


Sample A-la-carte Menu

Starters

Salad of Autumn Field Greens
autumn pear, lemon perfumed chévre,
port gelée, smoked pine nuts, pear-port vinaigrette – 22

Saffron Perfumed Fennel Velouté
tomato jam, pesto oil, castelvetrano olives – 24

Seared Maine Diver Scallop
turnip purée , kale chips,
           brown butter emulsion – 24         

 

Entrées

Cast Iron Seared Beef Rib-Eye
pommes puree, duet of carrots,
green beans, bordeaux sauce – 44

Herb Crusted Sonoma Lamb Loin
herb scented polenta, onion marmalade,
zucchini, port reduction  – 42

Pittman Ranch Duck Breast brushed with Pomegranate
parisian gnocchi stewed with forest mushrooms and duck confit,
pot roast style carrots, pomegranate gastrique, marjoram – 45

 

Pastries & Cheese

Selection of Three Cheeses
fresh fruit, roasted nuts, quince paste – 18

Valrohna Gianduja Hazlenut Torte
praline crunch, hazelnut  trio,
chili-chocolate sauce, raspberry sorbet – 22

Brioche Bread Pudding
fig compote, candied pecans,
warm crème anglaise, balsamic gelato   – 20

 

Choose:   3 Courses $75     4 Courses $90     
5 Courses
$112

Wine Pairings:   3 Courses $55   4 Courses $65    
5 Courses
$78


Seasonal Sample Menu Carte

Ala Carte Menu

Sunday, October 1st, 2017

Seasonal Fruit Courses and Starters
Raspberry Mojito Frappé
ginger foam – 6

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

Black Berry Claufoutis
cinnamon pancake, berry chantily, mint – 9

Parfait of House Made Almond Granola and Local Strawberries
whipped vanilla yogurt, orange-basil air – 8

Blue Berry Pain Perdu
maple glazed bacon, spiced walnuts,
honey-dijon – 12

 

Local Farm Egg Preparations
64 Degree Poached Egg

neuske’s bacon and zucchini hash, spinach,
onion jam on toasted wheat sour dough, hollandaise – 11

Aged Cheddar Scramble in a Chive Crêpe
smoked trout, caraway roasted small potatoes,
caraway-heirloom tomato sauce – 13

Seasonal Vegetable Frittata
goat cheese, pine nuts, dill cream  – 9


Entrées
Pan Seared Salmon Filet
mushroom risotto, small tomatoes,
paprika emulsion  – 20

Traditional Viennese Chicken Schnitzel
butter lettuce salad, new potatoes, lemon, parsley – 18

Pilsner and Spring Herb Braised Waygu Beef Short Rib
sautéed green beans, yukon gold potatoes,
braised carrots basted with herbs, pilsner-honey jus – 24

 

A Five-Course Chef’s Tasting  Menu is Available for $68
(Which features complimentary coffee, brioche or croissant,
as well as a glass of sparkling wine or sparkling apple cider)

 

Specialty Cocktails
Sparkling Mimosa
vincent crémant de bourgogne french sparkling wine
with freshly squeezed valencia orange juice and an orange twist – 11

RNK’s Bloody Mary
organic tomato juice blended with horseradish,
balsamic, worcestershire, fresh lemon, black pepper,
and tito’s handmade vodka – 12

Pomegranate Blossom
hangar one mandarin blossom vodka shaken with
pomegranate juice and agave nectar, topped with french sparkling rosé
served up with a luxardo cherry and orange zest – 13

Desserts
Peach & White Chocolate Panna Cotta
pistachio, compressed peach, raspberry sorbet – 22

“Le Dynamite”
dark chocolate mousse, crispy praline,
blackberry compote, blackberry gelato – 21


 

Our Elderberry Kitchen Team

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Lamb Entree

Chef Jonathon

“Each dish begins at the local farmers’ market where
I personally select the produce and meats from organic and sustainable farmers and ranchers.
These high-quality and fresh ingredients allow us to create delicious dishes for our guests to taste the difference in every bite.”

Jonathon Perkins, Executive Chef

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