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Our Cuisine

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

Tonight's Menus

December 16, 2017

Five-Course Tasting Menu

 

Friday December 15th, 2017

 

 

MENU CARTE


  

Butter Poached Line Caught Halibut
winter scales, savoy stuffed cabbage, avocado mousse, lobster consommé

 

Carrot & Ginger Soup
romanesco broccoli, pumpkin seed oil

 

Roasted Lamb Loin
sprouting broccoli, braised cippolini onions, sweet potato, spinach, lamb jus

 

Salad of Kern Farm Lettuces
brussels sprouts, candied nori, bacon powder, tarragon-kumquat vinaigrette

 

Meyer Lemon and Pomegranate Tartlette
coconut snow, poppy seed tuile, pomegranate – yuzu sorbet

 

 

prix-fixe   112              wine pairing   78

per person

Chef de Cuisine Bronson L. Macomber
Sous Chef Salvador Mendez
Pastry Chef Dylan Mellela

Sunday Brunch

Seasonal Sample Menu Carte

Seasonal Fruit Courses and Starters
Cranberry Frappé

cinnamon essence – 6

 

Pastry Basket

brioche, croissant, blue berry muffin,

house made jam, salted butter – 10

Apple Claufoutis

cinnamon pancake, mace chantily, mint – 9

 

Parfait of House Made Almond Granola and Local Strawberries

whipped vanilla yogurt, pomegranate cloud – 8

 

Persimmon Perdu

bourbon glazed bacon, spiced walnuts,

honey-dijon – 12

 

Local Farm Egg Preparations
64 Degree Poached Egg

neuske’s bacon and zucchini hash, arugala,

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

feta, pine nuts, dill cream – 9


Entrées
Pan Seared Bay Shrimp Sausage

Sweet corn risotto, mushrooms,

parmesan emulsion – 20

 

Traditional Viennese Chicken Schnitzel

butter lettuce salad, new potatoes, lemon, parsley – 18

 

Cast Iron Seared Beef Rib Eye

sautéed snap peas, yukon gold potatoes,

braised carrots basted with herbs, port reduction – 24

 

 


 

Our Elderberry Kitchen Team

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Lamb Entree

“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.”

Executive Chef Erna Kubin-Clanin

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