Page 7 - Element Exckusives E-news Magazine, July 2019
P. 7
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. Please let us know when you need to rush, and we will rush along with you.
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
