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Our Cuisine

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


August 18, 2017

Five-Course Tasting Menu

Poached Maine Lobster
pine nut-sweet potato agnolotti,
cured lemon, herbs, lobster emulsion


Heirloom Tomato Gazpacho
caviar, brioche crostini, summer vegetables


Mary’s Organic Chicken and Black Truffle Roulade
poached farm egg, smoked potato mousse,
bacon, peppers, wilted greens


Bull’s Blood Beet Carpaccio
peach-green onion agro dolce, frozen beet mousse,
peach sphere, olive oil, peach vinaigrette


“Banana Degustation”
caramelized banana mousse, salted lime caramel,
chocolate dome banana doughnut, banana-lime ice cream 


prix fixe menu $112               wine pairing $78
per person


Sample A-la-carte Menu

Starters

Heirloom Tomato Gazpacho
caviar, brioche crostini, summer vegetables – 18

Pacific Coast Mushrooms Risotto
parmigiano-reggiano, smoked paprika – 20

“Cucumber and  Dungeness Crab”
marinated wax beans, truffle and green onion mousse – 20

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

Summer Truffle Gnocchi
citrus ricotta mousse, smoked tomatoes, pasta crisps, herbs, pesto – 18

Heirloom Tomatoes
caper marinade, brioche, arugula, australian perigord truffle – 24

Bull’s Blood Beet Carpaccio
peach-green onion agro dolce, frozen beet mousse,
peach sphere, olive oil, peach vinaigrette – 18

Entrées

Poached Maine Lobster
pine nut-sweet potato agnolotti,
cured lemon, herbs, lobster emulsion – 46

Pitman Ranch Duck
spiced breast, coriander perfumed duck sausage,
 tempura chinese long bean, fermented garlic mousse, plum carpaccio, plum jus – 44

30-Day Dry Aged Brandt Farms Beef Rib Eye
thyme crêpe with waygu beef short rib and boysenberries,
chanterelles, truffled carrot mousse,  port wine jus – 49

Mary’s Organic Chicken and Black Truffle Roulade
poached farm egg, smoked potato mousse,
bacon, peppers, wilted greens – 42

 

Pastries & Cheese

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

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

 “Banana Degustation”
caramelized banana mousse, salted lime caramel,
chocolate dome banana doughnut, banana-lime ice cream – 20


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.

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,
mache, 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 chinese long 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 Arctich Char
wild mushroom risotto, small tomatoes,
smoked paprika emulsion  20

Desserts

Apricot Strudel
whipped mascarpone cream, lemon-tarragon honey,
california pistachios, 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

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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

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