March Wine Dinner- "Introduction to Spain"
Mar
11
6:30 PM18:30

March Wine Dinner- "Introduction to Spain"

Introduction to Spain

Monday, March 11, 2019 | 6:30pm-9:00pm

$80 per person

 

First

Caves Naveran ‘Cava Dama’ (Catalonia/Penedes)

 

Second

smoked salmon roulade / cucumber / lemon-herb neufchatel cheese

Envidia Cochina Rias Baixas Tete de Cuvee 2017 (Galicia/Rias Baixas)

 

Third

warm onion tarte / artichoke / figs / almonds / egg custard

Vall Llach ‘Embruix’ (Catalonia/Priorat)

 

Intermezzo

 

Fourth

duck confit wonton / shitake mushroom / roasted duck broth / chives

Lopez de Heredia Vina Tondonia Reserva 2006 (Rioja)

 

Fifth

honey caramel ‘cheerio’ crunch gelato

Valdespino Oloroso V.O.S. Solera 1842 Jerez Sherry (Andalucia/Jerez-Xeres-Sherry)

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St. Valentine's Day 2019
Feb
14
4:30 PM16:30

St. Valentine's Day 2019

St. Valentine’s Day

4:30 - 11pm | February 14th, 2019

Our traditional al la carte menu will also be available 

“Love is a luxury. No. Love is an element.
An element, like air to breathe, earth to stand on.”

― Laini Taylor

  

1st Course

roasted acorn squash bisque

candied clementine I spiced pumpkin seed oil

Chardonnay, "Mer Soleil Silver," Unoaked, Caymus Wines, Monterey, CA 3oz

 

2nd Course

braised leek and portobello quiche

truffle I arugula I montalareina cheese

Verdicchio, Villa Bucci, dei Castelli di jesi Classico Superiore DOC, Marche, FR 3oz

 

3rd Course

mascarpone ravioli

swiss chard I pesto I roasted lemon

Fume Blanc, Ferrari Carano, Sonoma, CA 3oz

 4th Course

pan seared scallop

tomato concasse I pork belly I white balsamic-rosemary reduction

Chateauneuf Du Pape, "Les Bartavelles,” Jean Luc Colombo, Rhone Valley, FR 3oz

 

5th Course

filet and lobster

cocoa encrusted tenderloin I caramelized onion I frangelico crème demi-glace

lobster panzanella “salad” I asparagus I tuscan bread I micro celery

Pinot Noir, Patz & Hall, Sonoma County, CA 3oz

 

6th Course

vanilla cheesecake

chocolate ganache I biscotti crumble I strawberry

Riesling, Icewine, Inniskillin, Niagara Peninsula, Ontario, CAN 1oz

 

$75 per guest for dinner

$50 per guest for wine pairing

(plus, tax and 18% gratuity)

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February Wine Dinner - "Bubbles"
Feb
11
6:30 PM18:30

February Wine Dinner - "Bubbles"

BUBBLES

Welcome Toast:

Antica Frata Brut Franciacorta NV

1st course:

Domaine Carneros Estate Brut

legume salad, farro, toasted spiced pecans, dried apricots, ginger vinaigrette

2nd course:

Delamotte Brut Champagne

seared trout filet, sliced grapes, chive butter crème

intermezzo

3rd course:

Charles Bove Touraine Spakling Rose NV

pan roasted scallops, lobster, slab bacon, wild rice pilaf, lemon parsley nage

4th course:

A. Margain Champagne 1er Cru ‘Le Demi-Sec’ NV

toasted vanilla and banana crème brûlée

Element has become the premier fine dining and destination restaurant in the beautiful city of Sarasota, Florida.  Our setting is approachable, plush, luxurious, welcoming and consists of a beautiful 20’ white marble bar, 24 person private dining room, state of the art technology and a stunning climate controlled-walk in wine cave which can accommodate 1250 bottles.  We have two sommeliers on staff, which allows us to host weekly educational tastings, and monthly wine dinners. 

Our stemware is Riedel, varietal specific and washed in separate UHT (ultra high temperature) machines.  The art of classic decanting is taught and practiced, as well as alternative bottle opening methods (osso).

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SUNDAY BRUNCH
Feb
10
10:00 AM10:00

SUNDAY BRUNCH

baked goods

tuscan apple cake

lemon-rosemary gastrique I brandied cherries - 9

corn bread

fig jam I honeyed greek yogurt - 9 

breads & biscuits

whipped herb butter I orange marmalade I cinnamon-blueberry compote - 8

 

starters

parfait

honeyed greek yogurt I house made granola I dried fruit - 12

cheese plate

chef’s assortment of artisanal cheeses and accoutrement - 16

element house salad

frisée I arugula I watercress I parmigiano-reggiano I roasted lemon and tomato - 14

house cured gravlax

shallot I capers I cornichon I lavash - 16

bruschetta

heirloom tomato I basil I garlic I balsamic reduction I parmigiano-reggiano - 12

spreads & house cured vegetables

chef’s selection I assorted breads - 16.5

 

entrées 

biscuits and gravy

prosciutto I braised pork gravy I parmesan cheese - 16

spice rubbed steak sandwich

poblano peppers I maui onion I manchego I flat bread I watercress salad - 22

heirloom shakshuka

tomato I capers I farro I poached eggs - 12

eggs benedict

prosciutto I poached eggs I english muffin I roasted lemon hollandaise I watercress salad - 15

braised duck confit hash

buttered new potatoes I fried eggs - 15

the element breakfast

two eggs I patatas bravas I poblano peppers I maui onion I applewood bacon - 12

shrimp and grits

spice rubbed shrimp I polenta I tomato-cucumber salsa - 22

seasonal quiche

please ask your server about today’s offering - mkt

chef’s breakfast

38oz tomahawk ribeye I patatas bravas I braised pork gravy I poblano peppers I maui onion I six eggs over easy - 130 (for two)

 

hand cut steaks

seared or flame grilled

our humanely raised beef is free range, corn fed/finished, award-winning certified angus

6oz petit filet - 34

est. 8 farms I tama, iowa

 

10oz filet - 48

est. 8 farms I tama, iowa

 

38oz tomahawk ribeye - 99

est. 8 farms I tama, iowa

 

12oz ny strip - 38

brasstown beef I ridgefield farms

franklin, north carolina

 

14oz ribeye - 49

brasstown beef I ridgefield farms

franklin, north carolina

 

sides - 4 

applewood bacon I two eggs I polenta I pork gravy I element home fries

 

executive chef / partner: nils tarantik

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"Introduction to Italy" Wine Dinner
Jan
14
6:30 PM18:30

"Introduction to Italy" Wine Dinner

 

Introduction to Italy

Held in our Private Dining Room

January 14, 2019

$75 per person | Call 941-724-8585 to reserve

“In vino veritas.”

– Latin/Italian Proverb

 

Welcome toast

Villa Sandi ‘Il Fresco’ Prosecco DOCG

Veneto

  

1

Pieropan Soave 2016

Veneto

oven-roasted courgettes / almondine crust / hollandaise 

 

2

Prunotto Barolo 2012

Piemonte

duck confit ravioli / roasted mushrooms / sherry-garlic crème

 

intermezzo

 

3

Ornellaia ‘Le Volte’ 2016

Toscana

porcini-encrusted striploin / pork belly red wine demi-glace / new potatoes

 

4

Donnafugata ‘Ben Rye’ Passito

Sicilia

savory almond biscotti / cantar de covadonga / jambon de bayonne

 

Café Americano upon request

Element has become the premier fine dining and destination restaurant in the beautiful city of Sarasota, Florida.  Our setting is approachable, plush, luxurious, welcoming and consists of a beautiful 20’ white marble bar, 24 person private dining room, state of the art technology and a stunning climate controlled-walk in wine cave which can accommodate 1250 bottles.  We have two sommeliers on staff, which allows us to host weekly educational tastings, and monthly wine dinners. 

Our stemware is Riedel, varietal specific and washed in separate UHT (ultra high temperature) machines.  The art of classic decanting is taught and practiced, as well as alternative bottle opening methods (osso).

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New Year's Eve Dinner
Dec
31
4:30 PM16:30

New Year's Eve Dinner

New Year’s Eve Dinner Menu

Additional A La Carte Menu Offered (Below)

Optional Wine Pairing available.

 

1st course

Watercress Bisque, Rosemary-Yogurt Crème

 

2nd course

1st Merus Crab Leg, Citrus Herb Butter

 

3rd course

Caviar, Blini, Egg, Crème Fraîche

 

4th course

Pan Seared Foie Gras, Apple Latke, Potato Purée

and 

Duck Confit Ravioli, Roasted Shallot and Apricot Demiglace

 

intermezzo

 

5th Course

Flash Roasted Chicken Thigh, Pickled Grapes, Chicken Liver Jus, Golden Chantrelles

 

6th Course 

Slow Roasted Deckle, Pork Belly, Carrot Purée, Potato Frisée, Onion Jam

 

7th Course

Vanilla Pana Cotta, Raspberry Coulis

Chocolate Brownie, Espresso Crème

Lingonberry Gelato

$125 per person | Dinner starts at 4:30pm, Last seating at 10:30pm

A La Carte Menu

Light Fare

Baby Garden Greens 13

The element Chopped Salad 11.5

Caesar 14

Small Plates

Sambuca Shrimp 22

Tenderloin Carpaccio 21

Baked Risotto Casserole 11.5

Entrées

Roast Suckling Pig 238

Cheshire Pork Chop 29.5

Scallops 34

The element Grill 58

Roasted Joyce Farms Chicken 27.5

Hand Cut Steaks

seared or flamed grilled

all steaks served with garlic herb butter

6oz. Filet 34

10oz. Filet 44

12oz. NY Strip 30

16oz. Ribeye 45

38oz. Tomahawk Ribeye 99

Sauces & Additions

Truffle Butter 6

Horseradish Mustard 2

Red Wine-Peppercorn Demi-Glace 4

Black & Blue 4

Sides

Baked Smashed Potatoes 8

parmesan peppercorn +2

gorgonzola +2

roasted garlic +2

Brussels 10

Heirloom Potatoes 8

Seared Asparagus 8.5

Broccolini 10

Element Roasted Steak Fries 9.5

Roasted Mushrooms 12

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Christmas Eve Dinner- Feast of the 7 Fishes
Dec
24
4:30 PM16:30

Christmas Eve Dinner- Feast of the 7 Fishes

Feast of the 7 Fishes - Tasting Menu

Participation required from the entire table.

Regular Menu available.

1st course

Scungulli Salad, Scallion, Tomato, Champagne Vinaigrette

and

Poached Shrimp, Cucumber, Pickled Red Onion, Lemon Aioli

2nd course

Smoked Black Cod, New Potatoes, Sour Créme, Chives, Caviar

and

Oysters and Pearls, Grill Oysters, Citrus Zabaglione, Pink Grapefruit Pearls

3rd course

Lobster Ravioli, Ricotta, Roasted Tomato, Sherry

and

Flash Grilled Salmon, Crab Mousse, Mascarpone, Dill

4th course

Vanilla Cannoli, Mascarpone, Rosemary Citrus Gastrique

$85 per person | Dinner starts at 4:30pm

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California Kings Wine Dinner
Dec
17
6:30 PM18:30

California Kings Wine Dinner

California Kings

December 17, 2018

“Indeed, enjoying fine wine at the family table, surrounded by your loved ones and friends,

was not just joy – it was one of the highest forms of the art of living.” 

– Robert Mondavi

 

welcome

Cucumber Finger Sandwich

  Chardonnay, Mer Soleil Silver, Unoaked, Caymus Wines, Monterey, CA

Flower blossoms, crisp pears and a hint of honeysuckle. Bright citrus evokes the clean taste of Meyer lemons

 

first

Crab Niçoise Salad, Olive, Egg, Potato, Tomato, Green Bean, Lemon Vinaigrette

Chardonnay, Migration, Duckhorn, Russian River Valley, CA

Layered aromas of apple, pear, graham cracker pie crust and sweet baking spices. The orchard fruit notes are echoed on the palate, where they mingle with hints of honey, vanilla and seamlessly integrated French oak

 

second  

Pan Roasted Duck Breast, Farro, Butternut Squash, Apricot-Calvados Pan Jus

Pinot Noir, Flowers, Sonoma County, CA

Aromas of cranberry, deep raspberry and Santa Rosa plum are woven with top-notes of anise and coastal redwood spice.

The palate is perfectly balanced with flavors of cherry and peach pith, broad tannins and textures of stone fruit flesh

 

intermezzo

 

main

Beef Wellington, Young Carrots., Rouennaise, Duxelle, Red Wine Demi-Glace

Cabernet Sauvignon, Mt. Brave, Mt. Veeder, Napa Valley

Herbal nose with hints of cassis and cherries. Lightly spiced, the texture is rich with velvety tannins and an ultra-long finish

 

finish

Autumn Apple Crisp, Chantilly Cream, Vanilla Custard Sauce

Café Americano upon request

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ADRG Job Fair!
Dec
9
11:00 AM11:00

ADRG Job Fair!

On Sunday, December 9, 2018 from 11am-1pm, American Dreams Restaurant Group (ADRG) will be hosting a Job Fair for those who desire to be a part of our fast-growing team. Business office: 50 Central Ave, Sarasota, FL Suite 930 (9th floor of the Five Points Plaza building).

American Dream Restaurant Group in downtown Sarasota is growing and so are the opportunities. Be ready to join a spectacular company.  ADRG is seeking people with the goal to succeed while providing high caliber service. We will be interviewing candidates for all 3 of our restaurants: Duval’s Fresh. Local. Seafood. (Inc 5000), Element-Modern Mediterranean Grill, and PBnT: Pizza Burgers N Tacos.  Compensation is above industry standards.

Interviewing for:

Hosts, Servers, and Cooks.  

Come ready with a resume, dressed for the position you want, and prepared to be interviewed on site by hiring managers.

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November Wine Dinner- Wines of the Pacific Northwest
Nov
12
6:30 PM18:30

November Wine Dinner- Wines of the Pacific Northwest

Wines of the Pacific Northwest

November 12, 2018

“The richness of the rain made me feel safe and protected; I have always considered the rain to be healing—a blanket—the comfort of a friend. Without at least some rain in any given day, or at least a cloud or two on the horizon, I feel overwhelmed by the information of sunlight and yearn for the vital, muffling gift of falling water.” ― Douglas Coupland

welcome

Michelle Brut, Columbia Valley, WA, NV Crisp, fresh and vibrant, with pretty pear and spice flavors on a lively frame, playing against a crinkly effervescence.

first

Salad of Watercress, Spiced Almonds, Micro-Celery, Wasabi Greens, White Balsamic Reduction Eroica, Riesling, Columbia Valley, WA, ‘16 Sweet lime and mandarin orange aromas with subtle mineral notes.

second

Peppercorn-Encrusted Goat Cheese, Prosciutto, Grilled Asparagus, Maple Butter Erath, Pinot Noir, Estate Selection, Willamette Valley, OR, ‘15 Nostalgia-inducing aromas of Marionberry pie, root beer, vanilla, and lavender soothe the senses. The palate is layered with mixed berries, red plum, mission fig and a hint of pomegranate.

intermezzo

main

Beef Braciole, Parmesan Cheese, Herbs, Garlic, Bresaola, Smoked Tomato Ragu Spring Valley Vineyard, ‘Uriah,’ Red Blend, Walla Walla Valley, WA ‘14 . Herbal nose with hints of cassis and cherries. Lightly spiced, the texture is rich with velvety tannins and an ultra-long finish.

finish

Baked Gorgonzola, Puff Pastry, Wicked Cherries Col Solare, Cabernet Sauvignon, Red Mountain, Columbia Valley, WA, ‘14 Aromas of black cherry, berry and dark chocolate that fuse with smooth notes of vanilla and spice.


Executive Chef: Nils Tarantik

Wine Director: JC Shurts

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October Wine Dinner- Autumn in Bordeaux
Oct
15
6:30 PM18:30

October Wine Dinner- Autumn in Bordeaux

“In the entire circle of the year, there are no days so delightful as those of a fine October, when the trees are bare to the mild heavens, and the red leaves bestrew the road, and you can feel the breath of winter, morning and evening—no days so calm, so tenderly solemn, and with such a reverent meekness in the air.” - Alexander Smith

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Eat Like A Local Extended until October 21st!
Oct
14
to Oct 21

Eat Like A Local Extended until October 21st!

1 ST COURSE

(choice of)

Roasted Butternut Squash Bisque, Candied Beet Chips, Spiced Crème Fraiche

Shaved Brussels Sprout Hash, Prosciutto, Queso Fresco, Pumpkin and Watercress Coulis

Sautéed Peppercorn Garlic Shrimp, Farro, Shitake Mushroom, Shallot Emulsion

2 ND COURSE

(choice of)

Pan Roasted Salmon, Lemon Orzo, Kale, Citrus Aioli

Spice Rubbed Pork Ribs, Confit Green Tomato Ratatouille

Red Pepper Chimichurri Glazed Flank Steak, Baked Potato Casserole

Baked Mussels, Clams, Octopus, Boiled Potatoes, Merguez Sausage, White Beans

3 RD COURSE

(choice of)

Flourless Chocolate Cake, Fresh Berries, Wild Berry Coulis

Pistacchio Cannoli, Citrus Scented Ricotta Créme

$49 per person

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Eat Like a Local Restaurant Week
Oct
1
to Oct 14

Eat Like a Local Restaurant Week

1 st Course

(choice of)

Roasted Butternut Squash Bisque, Candied Beet Chips, Spiced Crème Fraiche

Shaved Brussels Sprout Hash, Prosciutto, Queso Fresco, Pumpkin and Watercress Coulis

Sautéed Peppercorn Garlic Shrimp, Farro, Shitake Mushroom, Shallot Emulsion

2 nd Course

(choice of)

Pan Roasted Salmon, Lemon Orzo, Kale, Citrus Aioli

Spice Rubbed Pork Ribs, Confit Green Tomato Ratatouille

Red Pepper Chimichurri Glazed Flank Steak, Baked Potato Casserole

Baked Mussels, Clams, Octopus, Boiled Potatoes, Merguez Sausage, White Beans

3 rd Course

(choice of)

Flourless Chocolate Cake, Fresh Berries, Wild Berry Coulis

Pistacchio Cannoli, Citrus Scented Ricotta Créme

$49 per person

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August Wine Dinner
Aug
29
6:30 PM18:30

August Wine Dinner

August Wine Dinner

Joint Dinner between Duval’s and element
(Held at element)

1st Course

Conch Salad - bell pepper, shallot, scallion, jalapeno, lime juice
Chilled Peel n’ Eat Shrimp - spice marinated, horseradish mustard
Salumeri - assorted sliced meats from Spain, Italy and France
Smoked Whole Salmon - roasted lemon and capers
Panzanella Salad - roasted heirloom tomato, parmesan cheese, basil, EVOO

2nd Course

Crawfish Boil (3) Ways

New Orleans Style - beer, ‘crab boil’ seasoning
Scandanavian (kräftskiva) Style - chilled with dill and lemon
Spanish Style (Festival Nacional del Cangrejo de río) - garlic, tomato, parsley
Green Bean Salad - caramelized red onion, red bell pepper, tarragon vinaigrette
Boiled New Potatoes - chives, butter
Red Beans and Rice

3rd Course

Oven Roasted Clams - chourizo, peppers, onions
Grilled Octopus - green tomato and poblano salsa
Boiled Mussels - lemon, white wine, butter, fresh herbs
Grilled Swordfish - roasted corn and black bean salsa
Grilled Whole Snapper - grilled vidalia onion and tomatoes
Paella rice - peppers, onions, scallion, tomato
Watercress - EVOO, balsamic reduction, parmesan cheese

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Ferrari-Carano Wine Dinner
Jul
24
6:00 PM18:00

Ferrari-Carano Wine Dinner

Chef has created a special menu for those who enjoy the perfect pairing of fantastic food and phenomenal wine.

Ferrari-Carano Wine Dinner
July 24th, $98 pp
Call to reserve your seat.

MENU

Welcome Wine
New Sangiovese Rose-
Ferrari-Carano’s newly-released 2016 Dry Sangiovese Rosé from Sonoma County is a fragrant, dry Rosé with beautiful pink and salmon hues of color that sparkle in the light. 


1-Fume Blanc:
Ferrari-Carano’s 2016 Fumé Blanc is a delicious wine with aromas and flavors of grapefruit, pineapple, gua- va, citrus, lemon grass and a touch of minerality.

This wine has bright acidity and crisp freshness from the cool, stainless steel tank fermentation, while the subtle oak character from neutral French oak barrels adds body, complexity and depth.

Paired With:
Grilled Citrus Salad - orange, grapefruit, Vidalia onion, romaine lettuce, honey vinaigrette


2-Sonoma Chardonnay:
This Chardonnay delights with aromas of pear, white peach, orange blossom, vanilla, graham cracker and bu ercream, perfectly balanced by flavors of Fuji apple, cinnamon, apricot, quince and hazelnut. Lingering creamy and toasted oak notes round out the finish.

Paired With:
Pate a Choux - mascarpone, roasted apricot jam, chive


3-Reserve Cabernet: 
Our 2014 Reserve Cabernet Sauvignon comes from our RockRise Ranch in Alexander Valley. Fog drifts over the tops of the coastal mountains and burns off quickly in the morning sunshine, resulting in a warm climate with almost full sun throughout the day – ideal conditions for our Cabernet Sauvignon grapes. This full-bodied wine entices with captivating aromas of dark chocolate, plum, green olives and leather, accented with undertones of cassis. Lush and full flavors of black cherry, plum, boysenberry, cola, and cedar are lay- ered with a solid structure of rich tannins.

Paired With:
Paella - mussels, shrimp, clams, chourizo, peppers, onions, fresh herbs


4-Tresor Red Blend:
Aptly named “Trésor” for “treasure,” the grapes are hand harvested from low- yielding vines primarily on our mountain vineyards. Vibrant aromas and avors of boysenberry, cassis, anise, black cherry, and caramel come together with lingering plum on a long nish. This wine’s upfront silkiness and roundness make for a delicious selec on now and will drink well for 15-20 years.

Paired With:
Terrine of Duck, roast duck breast, cherry glaze and Pan Roasted Wild Boar Chop, porcini and roasted garlic crème
Over Tuscan bread pudding

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Savor Sarasota Extended
Jul
1
to Jul 31

Savor Sarasota Extended

SAVOR SARASOTA MENU

DINNER- $32 per person

1st Course: (Choice of)
- Assorted house cured olives, parmesan cheese, crostini
- Tuscan White Bean Bruschetta - basil, EVOO, crostini

2nd Course: (Choice of)
- Lentil Soup - crisp farro and prosciutto
- Element Chopped Salad - romaine, tomato, Vidalia onion, balsamic reduction, gorgonzola

3rd Course: (Choice of)
- Linguini Aglio y Olio - shaved garlic, chilies, toasted pepper, gremolata
- Linguini a la amatriciana - slow cooked tomato, basil, pancetta

4th Course: (Choice of)
- Flat iron chicken - tzatziki sauce and crisp kale
- Spice rubbed shrimp Toscana - feta infused polenta, scallions
- Whole grain mustard glazed pork chop, element steak fries

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Mother's Day Brunch + Dinner
May
13
10:00 AM10:00

Mother's Day Brunch + Dinner

A World-Class Mother Deserves World-Class Dining!

Element stands out in the crowd on Mother's Day by having an à la carte menu versus buffet style. Let us spoil Mom by waiting on her hand and foot, from start to finish. To top it off, each Mother will get complimentary champagne and chocolate truffles, because it's her special day and she deserves it.

To view our exquisite Brunch and Dinner Menus, visit elementsrq.com/menu

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Easter Brunch
Apr
1
10:30 AM10:30

Easter Brunch

COME ENJOY AN ELEGANT EASTER AT ELEMENT!

BRUNCH MENU

ROASTED WILD MUSHROOMS $20

Spinach, Mustard Vinaigrette, Roasted Tomato, Spiced Pine Nuts, Poached Egg

BABY GREEN SALAD $12

Orange Supreme, Gorgonzola, Fennel, Honey Vinaigrette

CRUDO ANTIPASTO $14

Lime, Shallot, Radish, Micro Celery

STEAK TARTAR $16

Capers, Shallot, Mustard Vinaigrette, Tuscan Bread, Poached Egg

TUSCAN BREAD BOUILLE $8

Fig Jam, Roast Apple Jam, Roasted Lemon Butter

SEASONAL FRUIT PLATTER $12

Honey Yogurt, Olive Oil Cake, Honey Comb

BISCOTTI $8

Vanilla, Chocolate, and Almond Biscotti

CHARCUTERIE $19

Chef’s Selection of Cured Meats, Tuscan Bread, and Condiments

CHEESE PLATE $19

Chef’s Selection of Artisan Cheese, Tuscan Bread, and Condiments

HOUSE CURED GRAVLAX $12

Fennel and Tomato Salad, Toast Points, Horseradish Crème Fraiche

STEAK AND EGGS $19

10 Oz. Spice Rubbed Skirt Steak, Potato Tornado, Pea Tendrils, Piquillo Pepper

MERGUEZ $16

Heirloom Potato Hash, Poached Egg, Red Pepper Caponata

SPICED SHRIMP AND POLENTA $19

Fontina Polenta, Leeks, Tomato Cream, Radish

HIERLOOM SHAKSHUKA $15

Roasted Heirloom tomatoes, farroh, chorizo, eggs, caper berries

ELEMENT FRENCH TOAST $13

Cornflake Encrusted, Cinnamon Caramel Gelato

BISCUITS N’ GRAVY $14

Prosciutto, Braised Pork Gravy, Parmegiano Regiano

POTATO FRITTATA $15

Sliced Potato, Sausage, Braised Pork, Pork Belly, Mascarpone Custard, Chives

CRAB AND SWORDFISH CAKE BENNY $18

Pea Tendrils, Tabasco Hollandaise, Toast Points

HAM AND CHEESE BISCUIT BENNY $15

Prosciutto, Fontina, Apple Jam, Stone Ground Mustard Hollandaise

BURGER AND BISCUIT BENNY $16

Cave Aged Taleggio, Horseradish Hollandaise

GRAVLAX AND BISCUIT BENNY $14

Roasted Tomato, Dill Hollandaise

GROUPER $34

Red Pepper Caponata, Heirloom Tomatoes, Water Cress, 1st Press

BRUNCH BURGER $16

House Grind Beef, Pork Belly, Fried Egg, Roasted Garlic Aioli, Element Home Fries

BRAISED PORK $26

Cannellini Beans, Tomato, Spicy Sausage, Cracklings

WHOLE ROASTED BRANZINO $36

Charred Radicchio, Brussel Sprouts, Red Onion, Lemon

38 OZ. TOMAHAWK RIBEYE $99

Heirloom Potatoes, Baby Greens, Mustard Vinaigrette

 

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Allegrini Wine Dinner
Mar
28
5:30 PM17:30

Allegrini Wine Dinner

$125 per Person - Wednesday March 28th

Begnning at 5:30 PM

1st Course - Solo Sole

Roasted Squash Ravioli, Ricotta Creme, Herb Broth

2nd Course - Palazzo Della Torre

Carpaccio Au Poivre, Charred Tomato, Gorgonzola, Baby Greens

3rd Course - Amarrone Classico

Pan Seared Wild Boar Chops, Poblano Relish, White Bean Cassoulet

4th Course - Sondria

Braised Short Ribs, Chocolate Mole, Queso Fresco, Kale Crisps

5th Course - LaGrola

Chocolate Lava Cake, Biscotti Crumble, Mixed Berries

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Valentines Day Sweetheart 5-Course Dinner
Feb
11
to Feb 14

Valentines Day Sweetheart 5-Course Dinner

Valentine’s Day Sweetheart Menu - $79.95 Per Person

  1. Cucumber, Mint, Jicama and Micro Herb Salad

  2. Pan Seared Scallops, Amaretto Honey, Almandine Crunch

  3. Braised Pork Belly, Sweet Potato Hash, Cracklings, Champagne Butter Vinaigrette

  4. Filet w/ Lobster and Asparagus Salad, Blood Orange Demi, Dauphinoise Potato

  5. Chocolate Ganache Cake, Dark Cherry Glaze, Fresh Berries, Chocolate Biscotti Crumble

* Available from February 11th-14th *

*Regular Dinner Menu Not Available on the 14th*

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Forks & Corks: 5-Course Babylonstoren Wine Dinner
Jan
26
5:30 PM17:30

Forks & Corks: 5-Course Babylonstoren Wine Dinner

Dating back to 1692, Babylonstoren is a historic Cape Dutch farm that boasts one of the best preserved farmyards in the Cape. Beloved for its magnificent garden that is laid out over 3,5 hectares (8 acres), the garden is divided into 15 sections that comprise fruit, vegetables, berries, bees for pollinating, indigenous plants, fragrant lawns, a prickly pear maze, ducks and chickens, and more. A secluded path runs along the stream where thousands of clivias flower in spring. The garden also boasts a plethora of trees of historical and botanical import. Every aspect of Babylonstoren – including the contemporary Farm Hotel & Spa, the Farm Shop and Bakery – are led by the ever-changing tapestry and botanical diversity of the garden.

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