Chef Elijah Durham

Italian Tuna Tartare Croustade: Sushi-grade Ahi tuna tossed with roasted red pepper, capers, tomatoes, parsley, and chili oil, served atop toasted country bread with lemon-chive aioli

Prosciutto Arancini: Crispy risotto balls filled with prosciutto, basil, and Fontina cheese, served with an herb pomodoro and mission fig balsamic reduction

Spiced Tomato and Goat Cheese Bruschetta: Whipped herb goat cheese, toasted country bread, Fall spiced tomato jam, fresh herbs

Steak bruschetta: oasted country bread, Gorgonzola dulce, arugula, Filet Mignon, tomato chutney, 12 year old balsamic, and Parmigiano Reggiano

French Onion Soup: Homemade beef stock,sautéed onions, toasted peppercorns, French bread croutons, and melted gruyere

Smoked Minestrone Soup: A smoked roasted tomato broth, onion,celery, carrot, green bean, stewed tomatoes, garbanzo beans, orzo, fresh herbs, and pesto croutons

Tuscan Celeriac Soup: Herb marinated celeriac slowly simmered in milk, cream, garlic, onions, fresh herbs, Chardonnay, house made chicken broth and traditional blonde roux. Garnished with parmesan leek crisp

Roasted Beet Salad: Roasted beets,arugula, watercress,toasted pine nuts, whipped pesto goat cheese, lemon vinaigrette, and chive oil

Prosciutto Balsamic Salad: Assorted seasonal lettuce greens, extra virgin olive oil, prosciutto, herb marinated tomatoes, toasted pine nuts, a balsamic drizzle, and Parmigiano Reggiano

Apple Fennel Salad: Shaved fennel, crisp apple, slivered celery, almonds, and sweet basil tossed with a citrus vinaigrette. Topped with Pecorino Romano cheese and fresh cracked black pepper

Elemental House salad: Mixed greens, cucumber, shredded carrots, tomatoes, and Parmigiano-Reggiano tossed in herb balsamic vinaigrette, finished with garlic croutons

Chipotle Pumpkin Soup: Roasted pumpkin, cream, fresh ground spices, chipotle peppers, adobo, chicken broth. Topped with cinnamon crèma and pepita granola

Winter Squash Ravioli: Homemade winter squash ravioli,brown butter sauce, tawny port wine reduction, toasted pine nuts, crispy sage, and aged gouda

Bouillabaisse: Our take on a classic provincal seafood stew. Fresh seafood, shellfish, seafood stock, potatoes, tomatoes, leeks, toasted country bread, and a rouille sauce

Side - Goat Cheese Potatoes au Gratin: Thin-sliced russet potatoes covered in a rich goat cheese sauce, baked to a perfect golden brown, and finished with fresh chives

Side - Prosciutto Asparagus: Premium Asparagus sliced and sautéed with garlic, shallot, herbs, julienne prosciutto, smoked salt, and extra virgin olive oil

Side - Creamed Spinach: Fresh spinach, garlic, shallots, bacon lardoons, cremini mushrooms, cream, and finished with Parmigiano Reggiano

Herb Seared Filet Mignon: Premium top-tier beef tenderloin seared with fresh herbs and cooked to a perfect medium-rare (unless otherwise specified). Served with chef-selected accompaniments

Osso Bucco: Veal shank slowly braised in homemade beef stock, cabernet, and traditional vegetables, then served with a reduction of the braising liquid and topped with a traditional gremolata

Cabernet Braised Chicken: Premium chicken breast slowly braised with cabernet sauvignon, fresh garlic, rosemary, thyme, sea salt, and fresh cracked pepper. Served sliced and drizzled with a smooth reduction of the braising liquid

Side - Bacon Brussel Sprouts: Brussel sprouts slow braised in our house made chicken broth, then sautéed in bacon-butter, and finished with fresh herbs, chopped bacon, and Parmigiano Reggiano

Side - Country Style Mashed Potatoes: Yukon Gold potatoes simmered with garlic and sea salt, hand-smashed with cream, butter, and chives for a rich, rustic texture

Hot Chocolate Creme Brule: Homemade hot cocoa mixed with our vanilla bean anglaise and baked to perfection. It is finished with a pure cane sugar crust and toasted mini marshmallows

Mini Apple Cobbler: Our own special blend of apples and spices slowly simmered and baked with a golden brown crumbled topping. This is served with Vanilla Ice cream

Cherry Pie Tartlets: Our special blend of cherries mixed with butter, vanilla, and cane sugar, all baked in our homemade pie crust that is finished with a turbinado sugar crust

Sweet Potato Pie Creme Brule: A delicate sweet potato pie custard, turbinado sugar crust, fall spiced whipped cream, buttered graham cracker crumble, and toasted marshmallows

Dark Caramel Pot de Creme: Luxuriously smooth custard baked with house-made dark caramel and rich cream, finished with fleur de sel and a whisper of rosemary

Elemental Chef Tiramisu: Espresso-Kahlúa-soaked ladyfingers layered with Bailey’s mascarpone cream and premium chocolate chunks for the perfect texture and indulgence

Waldorf Bites: Crisp red apples, red grapes, celery, toasted walnuts, lemon zest, gorgonzola aioli, and Belgian endive drizzled with aged balsamic

Spiced Tomato and Goat Cheese Bruschetta: Whipped herb goat cheese, toasted country bread, Fall spiced tomato jam, fresh herbs

Pear and Pumpkin tarts: A crispy pastry with ripe pears, sweet spiced pumpkin, topped with an arugula, pomegranate, and bleu cheese salad

Prosciutto Arancini: Crispy risotto balls filled with prosciutto, basil, and Fontina cheese, served with an herb pomodoro and mission fig balsamic reduction

Cajun Crab Cakes: Louisiana Cajun crab cakes made with jumbo lump blue crab meat. Served with our signature remoulade sauce and lemon-artichoke salad

Smoked Bacon and Split Pea Soup: Slow cooked split peas, simmered with onions, celery, carrots, smoked bacon, chicken broth, and fresh ground spices. Topped with a lemon-herb crème fraiche

Chipotle Pumpkin Soup: Roasted pumpkin, cream, fresh ground spices, chipotle peppers, adobo, chicken broth. Topped with cinnamon crèma and pepita granola

Savory Apple and Onion: Apples, garlic, onions, potatoes, spices, butter, cream, apple cider vinegar, house made chicken broth. Garnished with a smoked gouda puff pastry

Portabella and Cognac Mushroom Soup:Portabella mushrooms sautéed with butter, garlic, shallots, and fresh herbs, cognac, chicken broth, cream, and traditional brown roux. Garnished with Tuscan herb mushrooms

Creamy Potato Leek Soup: Russet potatoes, leeks, garlic, onions, celery, fresh herbs, house made chicken broth, cream and a traditional blonde roux. Garnished with parmesan leek crisps

Cranberry and Walnut Salad: Romaine, spinach, radicchio, dried cranberries, toasted walnuts, and applewood smoked bacon all tossed with a honey champagne vinaigrette and topped with feta cheese

Bleu Cheese and Pear Salad: Mixed lettuce greens, rich bleu cheese, citrus marinated pears, dried cranberries, and candied pecans all tossed in a cherry vinaigrette

Apple Fennel Salad: Shaved fennel, crisp apple, slivered celery, almonds, and sweet basil tossed with a citrus vinaigrette. Topped with Pecorino Romano cheese and fresh cracked black pepper

Roasted Root Vegetable Salad: A medley of rainbow beets, watermelon radish, turnips, baby carrots, and hazelnuts all roasted to perfection and chilled. This is tossed with an herb balsamic vinaigrette and garnished with Parmigiano Reggiano

Grilled Caesar Salad: Lightly grilled romaine hearts, grape tomatoes, garlic croutons, and Parmigiano Reggiano. Tossed with our smoked Caesar dressing and finished with a parmesan tuile

Eggplant Milanese: Crispy baked eggplant topped with fresh mozzarella, chopped basil, and Parmigiano Reggiano. Served with a Pomodoro sauce of charred tomato, fresh basil, and roasted garlic

Cabernet Braised Chicken: Premium chicken breast slowly braised with cabernet sauvignon, fresh garlic, rosemary, thyme, sea salt, and fresh cracked pepper. Served sliced and drizzled with a smooth reduction of the braising liquid

Creole Shrimp and Grits: Cajun smoked cheddar grits served with Louisiana style blackened shrimp and garnished with our creole tomato chutney

NY Strip Au Poivre: Premium New York strip crusted with toasted peppercorns and pan seared, then served sliced with a rich sauce of sautéed mushrooms, onions, cognac, herbs, and cream

Apple Bourbon Pork Chops: Thick cut porkchops, dry rubbed with our special house seasonings then grilled or pan seared. Glazed with our slow simmered apple bourbon barbeque sauce

Side - Roasted Root vegetables: Assorted seasonal root vegetables, roasted with a garlic herb marinade, finished with a drizzle of aged balsamic and Parmigiano Reggiano

Side - Goat cheese Au Gratin: Thin sliced russet potatoes shingled with a savory goat cheese cream sauce and fresh herbs. Topped with toasted herb Panko

Side - Parsnip and Potato Puree: Yukon gold potatoes and parsnips cooked in garlic and house made chicken broth, pureed with cream and topped with fresh chives

Side - Wild Mushroom Risotto: Slow cooked traditional risotto with seasonal mushrooms, chicken broth, and Parmigiano Reggianno. Finished with roasted mushrooms, fine herbs, smoked salt, and white truffle oil

Side - Bacon Brussel Sprouts: Brussel sprouts slow braised in our house made chicken broth, then sautéed in bacon-butter, and finished with fresh herbs, chopped bacon, and Parmigiano Reggiano

Pumpkin Spiced brownie ala Mode: Pumpkin and dark chocolate swirled brownies that are mixed with our fresh ground pumpkin spices and finished with a rich white chocolate sauce. Served with seasonal Ice cream

Mini Glazed Caramel Apple Cakes: Fresh baked mini apple cakes, drizzled with a salted caramel glaze and topped with toasted pecans and an apple chip. Served with seasonal Ice cream

Sweet Potato Pie Creme Brule: A delicate sweet potato pie custard, turbinado sugar crust, fall spiced whipped cream, buttered graham cracker crumble, and toasted marshmallows

Bourbon Pecan Bread Pudding: Sweet brioche bread soaked in pecan pie anglaise and baked to a perfect golden brown. Drizzled with a sweet bourbon glaze and topped with toasted pecans. Served with vanilla Ice cream

Moscato Braised Pears: Ripe seasonal pears braised in Moscato until tender. served with seasonal ice cream and a drizzle of lemon Moscato glaze

Chicken Florentine Bruschetta: Roasted chicken breast, applewood-smoked bacon, and creamed spinach, Parmigiano-Reggiano, fontina, and herb-dried tomatoes over toasted country bread

Floribbean Shimp Ceviche: Fresh Gulf shrimp marinated in Florida citrus juices, red onion, jalapeño, Champagne vinegar, and local honey, served with crisp plantain chips

Italian Tuna Tartare Croustade: Sushi-grade Ahi tuna tossed with roasted red pepper, capers, tomatoes, parsley, and chili oil, served atop toasted country bread with lemon-chive aioli

Southwestern Stuffed Endive: Belgian endive layered with spiced black-bean hummus, sautéed peppers and onions, feta, fresh cilantro, and lime

Heirloom tomato Caprese Crostini: Heirloom tomatoes, fresh mozzarella, sweet basil, extra-virgin olive oil, and aged balsamic over toasted country bread, finished with Parmigiano-Reggiano

Creamy Tomato Basil Soup: Charred San Marzano tomatoes, roasted garlic, shallot confit, fresh basil, black pepper, and cream. Garnished with grilled cheese croutons and ribbons of fresh basil

Sopa de Pollo con Fideos: A lively twist on tradition! Toasted pasta, tender chicken breast, and garden vegetables in a fragrant house-made chicken broth with Mexican spices, fresh cilantro, lime, and fire-roasted tomatoes

Italian Sausage and White Bean: A rustic house-made chicken broth layered with sautéed mild Italian sausage, Mirepoix, kale, herbs, and cannellini beans, simmered for a deep, hearty flavor

Florida Gulf Shrimp Bisque: Wild-caught Gulf shrimp folded into a rich, house-made shrimp stock infused with aromatic vegetables, cream, and spices. Pureed to a luxurious silkiness and finished with sautéed shrimp, sherry, and fine herbs

Broccoli Cheddar: Tender broccoli florets simmered in a velvety blend of cream, cheddar, and aromatic vegetables, finished with roasted broccoli and melted cheddar for a comforting, creamy classic

Elemental House salad: Mixed greens, cucumber, shredded carrots, tomatoes, and Parmigiano-Reggiano tossed in herb balsamic vinaigrette, finished with garlic croutons

Caesar salad: Crisp romaine hearts with Parmigiano-Reggiano, ripe tomatoes, and house-made garlic croutons, tossed in Elemental Chef’s signature Caesar dressing

Florida Caprese salad: Heirloom tomatoes, whole grain honey mustard, Gorgonzola, rainbow microgreens, and finished with cold pressed chive oil

Southwestern Roasted Corn salad: Arugula and mixed greens combined with roasted sweet corn, tomatoes, roasted red peppers, jack cheese, and red onion, tossed in cilantro-lime dressing and topped with crispy tortilla strips

Garden vegetable salad: A colorful medley of heirloom tomatoes, cucumber, grilled asparagus, shredded carrots, red onion, hearts of palm, and feta cheese, tossed in fire-roasted San Marzano vinaigrette and served with crisp herb flatbread

Crab and Corn Gnocchi: House-made gnocchi tossed with fire-roasted corn, oven-dried herb tomatoes, fresh herbs, and jumbo lump blue crab in a velvety fontina mornay sauce. Garnished with thyme and brunoised red pepper

Zucchini Pomodoro "Pasta": Spaghetti-style zucchini ribbons tossed in a house-made San Marzano pomodoro sauce with roasted garlic, red onion, cabernet, and cherry tomatoes, finished with basil pesto and Parmigiano-Reggiano

Herb Seared Filet Mignon: Premium top-tier beef tenderloin seared with fresh herbs and cooked to a perfect medium-rare (unless otherwise specified). Served with chef-selected accompaniments

Pesto Crusted Chicken Breast: Premium chicken breast brushed with Dijon mustard and finished with a golden pesto crust, creating a flavorful and aromatic entrée

Honey Dijon Pork loin: Marinated pork loin roasted until tender, glazed in Elemental Chef’s signature stone-ground honey mustard sauce for the perfect sweet-savory balance

Side - Roasted Vegetable Medley: A medley of sautéed zucchini, roasted carrots, roasted red peppers, and blanched broccoli all tossed with roasted garlic oil and our signature spice blend

Side - Lemon Garlic broccoli: Blanched broccoli sautéed with roasted garlic and lemon zest, finished with fresh lemon juice

Side - Lightly Charred Sweet Potatoes: Diced sweet potatoes, tossed in extra virgin olive oil and our signature spice blend, then roasted to perfection

Side - Country Style Mashed Potatoes: Yukon Gold potatoes simmered with garlic and sea salt, hand-smashed with cream, butter, and chives for a rich, rustic texture

Side - Bacon Butter Creamed Corn: Smoked bacon, butter, sautéed onions, red jalapeño, sweet corn, and fresh oregano, finished with cream and Parmigiano-Reggiano

White Chocolate Bread pudding: Local sweet brioche soaked in vanilla-bean anglaise and premium white chocolate, baked to a golden finish, and drizzled with blueberry coulis and anglaise

Dark Caramel Pot de Creme: Luxuriously smooth custard baked with house-made dark caramel and rich cream, finished with fleur de sel and a whisper of rosemary

Strawberry Shortcake: Golden shortbread baked with turbinado sugar, layered with mint-macerated strawberries and topped with fresh vanilla-bean whipped cream

Elemental Chef Tiramisu: Espresso-Kahlúa-soaked ladyfingers layered with Bailey’s mascarpone cream and premium chocolate chunks for the perfect texture and indulgence

Vanilla Bean Creme Brulé: Classic vanilla-bean custard with a crisp turbinado sugar crust, topped with macerated strawberries and a sprig of mint