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Our Cuisine

Winter Hours: serving dinner Tuesday through Sunday from 5:30pm to 8:00pm and Sunday Brunch 11:00am to 1:00pm


February 27, 2017

Scallop filled with Cilantro Mousseline
cauliflowers, aged balsamic,
bari olive oil


Vidalia Onion Soup
chicken farce in brioche, smoked onion chutney, thyme


Huckleberry Glazed Duck Breast
yukon gold potato-truffle gratin, pea tendrils, wild chanterelle mushrooms, port gelée, huckleberry gastique


Salad of Local Field Greens
grilled carrots, whipped chévre,
tart cherries, toasted almond,
elderflower vinaigrette


Gingered Honey Panna Cotta   
tropical fruit degustation, coconut rocher, lemongrass-mint granite


 prix fixe menu $112
wine pairing $75
per person

A 4-course menu is available nightly for $90

A 3-course menu is available nightly for $75

Kindly know different entree options are available. Due to availability, above menu items may vary.
Thank you for your understanding.

Seasonal Sample Menu Carte

Seasonal Fruit Courses
Caramelized Pear Frappe – 6
tarragon-lemon air 

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

Bourbon Braised Apple Claufoutis – 9
cinnamon pancake, apple butter, mint  

Parfait of House Made Almond Granola and Autumn Berries – 8
whipped vanilla yogurt, orange-mint “foam”

Tart Cherry-Garcia Farm Walnut Blintz – 12
honey glazed bacon, piment d’espelette spiced walnuts,
blood orange compote

Local Farm Egg Preparations
64 Degree Poached Egg – 11
neuske’s bacon and butternut hash,
onion jam on toasted wheat sour dough,
 arugula, hollandaise 

Aged Cheddar Scramble in a Dill Crepe – 13
house smoked trout,
caraway roasted small potatoes, paprikash sauce

Seasonal Vegetable Frittata – 9
goat cheese, walnuts, chimichurri sauce

Entrées
Porter Glazed Waygu Beef Short Rib – 24
sautéed spinach, yukon gold potato mousse,
nantes carrots basted with porter reduction, braising jus 

Traditional Chicken Schnitzel – 18
butter lettuce salat, lemon, parsley 

Pan Seared Arctic Char – 20
curried cauliflower risotto, small tomatoes, peas,
brown butter emulsion

Desserts
Granny Smith Apple Strudel – 8
whipped cream, lemon-tarragon honey,
pistachio-golden raisin chutney, mascarpone ice cream 

“Le Dynamite” – 10
dark chocolate mousse, crispy praline,
blackberry compote, blackberry gelato

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


 

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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