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Our Cuisine

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


February 21, 2018

Wednesday February 21st,  2018

 MENU CARTE

Wild Mushroom and Risotto
 parmigiano-reggiano, hearts of palm, truffle essence

 

Leek and Potato Soup
chive, crème fraiche cloud

 

Roasted Brandt Farms Loin of Venison
 baby carrots, kale chip, truffle sweet potato purée,
french radish, beet tuile, juniper demi-glace’

 

Salad of Kern Family Farm Lettuces
apple chip, chévre, olive oil powder,
apple tarragon vinaigrette

 

Valhrona Ivoire Chocolate Crémeux
blueberry coulis, black sesame genoise, meyer lemon curd
sesame tuile, cara cara orange sherbet 

 

prix-fixe   112              wine pairing   78

per person

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

 

Seasonal Sample Menu Carte

BRUNCH MENU CARTE

 

Pineapple Frappé
coconut foam

 

Parfait of House Made Almond Granola and
Marinated Strawberries
whipped vanilla yogurt,  cranberry cloud


Seasonal Vegetable Frittata
herb chévre mousse, pickled onions,
broccoli rabe, pine nuts, romesco 


Herb Roasted Brandt Farms Rib Eye
baby carrots, sous vide egg, pomme puree’,
pickled turnips, juniper demi glace – 24

 

Apple and Spice Bread Pudding
salted caramel, lemon-apple foam,
candied almonds, cranberry couli,
caramelized apple sorbet


Our Elderberry Kitchen Team

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“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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