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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




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


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



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

Earlier Event: January 14
"Introduction to Italy" Wine Dinner
Later Event: February 11
February Wine Dinner - "Bubbles"