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Our Cuisine

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


September 23, 2018

Menu Carte

Farmers Harvest Dinner 2018

MENU CARTE

Mao Farms Heirloom Tomato Risotto
mao farms basil, parmesan medley,
kern farm family summer flowers   

Atgraz Family Farm Corn Soup
chive crème fraîche, spring seed medley,
smoked chile essence

Roots Farms Pasture Raised Pork Roulade
garcia farms potato duet, smoked kale,
mao farms red bell pepper chutney, summer herb pesto
(vegetarian option available)   

Mendoza Farm Berry Degustation
blue cheese mousse, sierra mint,
candied walnut, balsamic vinaigrette

“Sacher Torte”
dark chocolate ganache, roasted local stone fruits,
elderflower cloud, hazelnut trio

 

 prix-fixe   112              wine pairing   78
per person

 Executive Chef Robert W Snyder lll,
Dining Room Manager Holli Shipp,
Sous Chef Salvador Mendez, Pastry Chef Dylan Melella,
and Sommelier Brandon Weseman

*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 eggs, seafood or animal protein.

Seasonal Sample Menu

Ala Carte BRUNCH MENU

Local Grape Frappe
spiced coconut cloud – 6

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

Seasonal Berry Parfait
house made granola, whipped vanilla yogurt,
summer berry compote, local honey essence – 9

Highland Farms Local Egg Preparations

Smoked Gouda and Local Egg Crepe
crisp pork belly-potato hash, shishito peppers,
roasted eggplant and tomato coulis- 12

Thai Basil and Goat Cheese Frittata
summer pesto, pine nuts  – 13

Entrées

Cast Iron Seared Brandt Farm’s Ribeye
pommes purée, roasted carrots, summer squash,
red wine demi-glace – 26

Herb Roasted Alaskan Halibut
forest mushroom risotto, basil marinated tomato,
 fennel purée, crisp kale -26

Desserts

Almond and Vanilla Bean Financier
almond tuile, honey infused chocolate chantilly,
elderflower gelée, raspberry duet- 24


Our Elderberry Kitchen Team

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“Ingredients. Ingredients. Ingredients. Shop at your local farmers market or grow your own garden. The greatest tool in a chef’s kitchen is the ability to pick the perfect ingredients that works for you and your cuisine. No technique will ever over power the importance of quality ingredients.”

Executive Chef Robert Snyder III

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