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Our Cuisine

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


July 19, 2018

Chef's Tasting Menu

MENU CARTE

Dungeness Crab Cake
summer vegetable succotash, lemon aioli,
 lemon preserve, kern farm micro frisee

Summer Corn Soup
chive crème fraîche, spring seed medley, pimenton oil

Cast Iron Seared Brandt Farm Beef Ribeye
pommes purée, mushroom strudel,
wilted spinach, grain mustard demi-glace

Salad of Kern Family Farm Field Greens
blackberry compote, blue cheese mousse,
black pepper biscuit, balsamic reduction, basil vinaigrette

Hazelnut-Cherry Financier
blueberry compote, lemon curd, almond streusel crumbs,
 hazelnut tuile, milk chocolate gelato

 

 prix-fixe   112              wine pairing   78

per person


Ala Carte Sample Menu

Starters

Salad of Kern Family Farm Field Greens
blackberry compote, blue cheese mousse,
black pepper biscuit, balsamic reduction,
basil vinaigrette – 17

Summer Corn Soup
chive crème fraîche, spring seed medley,
 pimenton oil – 16

Dungeness Crab Cake
summer vegetable succotash, lemon aioli,
 lemon preserve, kern farm micro frisee – 20

Entrées

Pan Roasted Ora Salmon
local mushroom risotto, asparagus duet,
confit tomato, arugula pesto – 54

Cast Iron Seared Brandt Farm Beef Ribeye
pommes purée, mushroom strudel,
wilted spinach, grain mustard demi-glace – 56

Grilled Sonoma Lamb Loin
 red pepper coulis, curried couscous, shishito peppers,
california arugula, mint infused tapenade – 52

Pastries & Cheese

Chef’s Selection of Three Artisanal Cheeses
portuguese quince paste, nuts and honey – 24

Hazelnut-Cherry Financier
blueberry compote, lemon curd, almond streusel crumbs,
 hazelnut tuile, milk chocolate gelato – 26

 

Choose:   3 Courses $75     4 Courses $90     5 Courses $112
Wine Pairings:   3 Courses $55     4 Courses $65     5 Courses $78

 Executive Chef Robert W Snyder lll
Sous Chef Salvador Mendez
Pastry Chef Dylan Melella

*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 Tasting Menu

BRUNCH MENU CARTE

Ala Carte Menu

Sunday, July 8th, 2018

Seasonal Fruit Courses and Starters

Local Watermelon Frappé
melogold and vanilla cloud – 6

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

Seasonal Berry Parfait
house made granola, whipped vanilla yogurt,
strawberry essence – 9

Apple Claufoutis
house made apple butter, cinnamon pancake, mint – 9

 

Highland Farms Local Egg Preparations

64 Degree Sous Vide Egg
A5 waygu beef short rib paprikash,
austrian potato salad, summer herbs – 11

Foraged Mushroom and Brioche Strata
pesto, chévre crème, local flowers – 13

Entrées

Herbs Roasted Alaskan Trout
pommes puree, nantes carrots, confit cherry tomatoes,
brown butter foam – 23

Crisp Confit Duck
summer spinach salad, roasted apricots, beluga lentils,
toasted pecans, sherry shallot vinaigrette – 24

Desserts

White Chocolate and Blackberry Tartlet
blueberry lemon mousse, nectarine, lemon curd,
milk chocolate gelato

$68 per person


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.”

Creator, Erna Kubin-Clanin

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