Sign up for Exclusive Promotions & News

Gift Certificates

Order Now

Our Cuisine

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

Tonight's Menus

June 25, 2017

Five-Course Tasting Menu

Gazpacho Essence
basils, small tomatoes, nardello peppers


Summer Truffle Gnocchi
pasta crisps, citrus-ricotta mousse,
pistou, smoked small tomatoes, herbs


Wild Salmon – Cast Iron Charred
first of the year corn succotash, seafood sausage,
charred baby radish, lobster reduction


Cornucopia of Local Greens and Marinated Strawberries
candied pine nuts, blue cheese “cloud”,
caramelized shallot
vinaigrette


Raspberry and Gianduja chocolate tartlet
Duet of hazelnut, orange gelée raspberry sorbet


prix fixe menu $112               wine pairing $78
per person


Sample A-la-carte Menu

Starters

Gazpacho Essence
basils, small tomatoes, nardello peppers – 14

Cornucopia of Local Greens and Marinated Strawberries
candied pine nuts, blue cheese “cloud”, caramelized shallot vinaigrette – 12

“Cucumber and  Dungeness Crab”
marinated yard beans, truffle and wild ramp mousse, pickled ramp bulb  –  18

Wild Mushroom Risotto
parmigiano-reggiano, smoked paprika  – 16

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

 

Entrées

30-Day Dry Aged Brandt Farms Beef Rib Eye
thyme crêpe with waygu beef short rib and boysenberries,
chanterelles, port wine jus – 48

Summer Truffle Gnocchi
pasta crisps, citrus-ricotta mousse,
pistou, smoked small tomatoes, herbs – 40

Rosemary Crusted Sonoma Lamb Loin
rosemary-parmesan polenta, tomato chutney,
mousserones and zucchini ribbons, rosemary jus – 46

Pitman Ranch Duck

lavender honey glazed and spiced breast, coriander-duck sausage, plum gastrique,
okinawa sweet potato, broccoli medley – 44

 

Pastries & Cheese

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

“Blackberries and Pistachio”
blackberry sphere, brûléed ricotta,
honey tuile, orange blossom sherbet – 18

Raspberry and Gianduja chocolate tartlet
Duet of hazelnut, orange gelée raspberry sorbet


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.

Sunday Brunch

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,
red cabbage sprouts, 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 green and yellow wax 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 Black Cod
wild mushroom risotto, confit small tomatoes,
smoked paprika emulsion  20

Desserts

Nectarine Strudel
whipped mascarpone cream, lemon-tarragon honey,
compressed nectarines, 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

Reserve Your Table Today

Find a Table
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

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save