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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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 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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