Page 5 - Element E-news Magazine August 2019

new: weekday lunch! monday – friday, 11:00 am – 2:00 pm
Starters
soup du jour
8
Sandwich Board
prosciutto 17 field greens I roasted tomato I soft garlic I balsamic reduction I ciabatta
smoked salmon 16 shallot I capers I heirloom tomato I green salad multi-grain bread horseradish-mustard sauce
bruschetta 13 heirloom tomatoes I basil I garlic I balsamic reduction I multigrain bread
chopped spice-rubbed steak sandwich 20 poblano peppers I vidalia onion I manchego I field green salad I ciabatta
“bbq” glazed pork belly tips 16 field greens I caramelized onion I pickled vegetables cilantro
fresno chilies I ciabatta
brasstown beef 8oz burger 16 pork belly aioli I lardon I boutique romaine I heirloom tomato I aged cheddar brioche bun
all served with house made kettle chips or field greens salad
Sea & Land
pan roasted salmon 22 asparagus crème I citrus asparagus salad I piquillo pepper-horseradish coulis
element house salad 12 frisée I arugula I watercress parmigiano-reggiano I roasted
lemon and tomato
field greens
cucumber I heirloom tomato roasted root vegetables I lemon-rosemary gastrique
10
avocado caesar 12 boutique romaine I caesar
vinaigrette I parmigiano-reggiano avocado I grape tomato I crouton
element chopped salad 12 romaine I grape tomato I vidalia onion I balsamic reduction gorgonzola I fenugreek dressing
caprese 14 heirloom tomato I burrata cheese balsamic reduction I olive oil
micro basil
hydro bibb 11 queso fresco I spiced pine nuts cucumber I grape tomato
chermoula dressing I fresno chilies
salad additions available
five grilled shrimp 12 grilled chicken breast 10 tuna au poivre 18
scallops
pork belly lardons I zucchini I summer squash I rosemary-thyme jus
four-ounce filet
grilled & chilled vegetable napoleon | herb roasted new potatoes red wine pan jus
seared pork belly
sweet pea I asparagus I tomato I panzanella salad I horseradish vinaigrette
fresh catch
chef’s daily selection of seasonal and local fish
Chilled Tapas
roasted salmon salad artichoke hearts I capers I lemon I herbs I scallion spiced shrimp cocktail pilpelchuma spiced shrimp
jumbo lump crab ceviche gremolata I lime
prosciutto di parma “numero uno” sliced paper thin I pepper dusting charcuterie & cheese cured meats & cheeses with condiments
Hot Tapas
tuna au poivre pepper encrusted I thinly sliced
shrimp “scampi” white wine I garlic I butter I lemon gremolata
shrimp “toscana” olives I capers I mushrooms I diced tomatoes I herbs poulet rouge marinated chicken breast
pan seared scallops almond crunch crumble I balsamic reduction I frisée four-ounce filet simply seasoned I seared or grilled I thinly sliced
25 29
19 mkt
14 14 24 12 28
18 4 18 10 20 21
We all wish we had the time for leisurely dining during the week, but such is not
always the case. We have a solution. Please see our Executive Express Luncheon on the next page.
lunch, monday – friday, 11 am – 2 pm brunch, saturday & sunday, 10 am – 2 pm
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions