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Our Cuisine

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


August 17, 2017

Five-Course Tasting Menu

“Cucumber and  Dungeness Crab”
marinated wax beans, green onion mousse


Pacific Coast Mushrooms Risotto
parmigiano-reggiano, smoked paprika


Herb Crusted Sonoma Lamb Loin
niçoise olive crumble, rosemary polenta,
red pepper marmalade, arugula, rosemary jus


Heirloom Tomatoes
caper marinade, brioche, micro basil,
australian perigord truffle


Dark Chocolate Namelaka
compressed plums, white chocolate snow,
candied pistachios, dark chocolate genoise stone fruit sorbet


prix fixe menu $112               wine pairing $78
per person


Sample A-la-carte Menu

Starters

Pacific Coast Mushrooms Risotto
parmigiano-reggiano, smoked paprika – 20

Zucchini Scaled Wild Salmon
squash latke, confit small tomatoes, truffle sauce, dill – 22

“Cucumber and  Dungeness Crab”
marinated wax beans, green onion mousse – 20

Foie Gras Parfait
coastal berry compote, california pistachio streusel,
mint, whipped madeira – 22

Heirloom Tomatoes
caper marinade, brioche, arugula, australian perigord truffle – 24

            Salad of Garden Greens              
 pancetta crisp, elderflower-marcona almond vinaigrette,
cantaloupe draped over elderberries, aged balsamic – 16

Entrées

Summer Truffle Gnocchi
citrus ricotta mousse, smoked tomatoes, pasta crisps, herbs, pesto – 40

Pitman Ranch Duck
spiced breast, coriander perfumed duck sausage,
 tempura chinese long bean, fermented garlic mousse, plum carpaccio, plum jus – 44

Mary’s Organic Chicken and Black Truffle Roulade
poached farm egg, smoked potato mousse,
bacon, peppers, wilted greens – 42

Herb Crusted Sonoma Lamb Loin
nicoise olives, rosemary polenta,
red onion marmalade, arugula, rosemary jus – 46

 

Pastries & Cheese

Selection of Three Cheeses
dried fruit, nuts, honey – 18

Chévre and Honey Panna Cotta
kudota and black mission figs, almond streusel,
anise-honey foam, aged balsamic gelato – 20


Choose 3 Courses$75, 4 Courses $90, or 5 Courses$112
Wine Pairings: 3-Course$55, 4-Course$65, or 5-Course$75

Executive Chef Jonathon Perkins, General Manager & Wine Director Renée-Nicole Kubin
Each course of this Menu is also available Á la Carte. 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 seafood or animal protein.

Seasonal Sample Menu Carte

Seasonal Fruit Courses

Raspberry Mojito Frappe
ginger foam   6

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

Honey Poached Apricot Claufoutis
cinnamon pancake, apricot “butter”, mint    9

 Parfait of House Made Almond Granola and Local Strawberries
whipped vanilla yogurt, orange-basil “foam”  8

Thor Farms Blueberry Pain Perdu
maple glazed bacon, piment d’espelette spiced walnuts,
honey-dijon  12

Local Farm Egg Preparations

64 Degree Poached Egg
neuske’s bacon and zucchini hash,
onion jam on toasted wheat sour dough,
mache, hollandaise  11

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

Seasonal Vegetable Frittata
goat cheese, pine nuts, chimichurri sauce  9

Entrées

Pilsner and Spring Herb Braised Waygu Beef Short Rib
sautéed chinese long beans, yukon gold potato mousse,
baby carrots basted with herbs, pilsner-honey jus  24

Traditional Chicken Schnitzel
butter lettuce salat, new potatoes, lemon, parsley  18

Pan Seared Arctich Char
wild mushroom risotto, small tomatoes,
smoked paprika emulsion  20

Desserts

Apricot Strudel
whipped mascarpone cream, lemon-tarragon honey,
california pistachios, orange blossom sherbet  8

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

 

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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