Elbow Room Menu (Update 2025)

Composed of herb whipped goat cheese, mixed berry mostarda, pecorino cheese, olive tapenade, oven dried tomato, dry aged salami, garlic confit, four pieces of toasted La Boulangerie baguette, and dried figs.

Five halves of hardboiled egg are filled with an egg yolk mixture containing mayonnaise, mustard, and pickle relish. Placed on a bed of red cabbage, the eggs. are then topped with diced pickled vegetables, chopped parsley, capers, and paprika dust.

Steak are cut into strips, pan seared, and finished with ginger, garlic and hoisin sauce. Placed on a bed of sauteed red cabbage and carrot, the steak is then topped with chopped peanuts, sesame seed, cilantro, and green onion

Whiskey honey glaze, bacon, crispy onion, goat cheese puree

Served with lemon wedges and chipotle aioli.

Garlic herb butter

Sliced Portobello Mushrooms are sauteed with garlic, white wine, soy sauce, and butter.

Golden-brown crab cake with tender crab meat, served alongside a fresh arugula salad with citrus segments and a light vinaigrette.

Sauteed shrimp, garlic, shallots, capers, citrus butter and linguine

Herb panko crusted calamari, linguine aglio e olio

Portobello and porcini mushroom filling, lemon sage brown butter, balsamic reduction, gremolata, pecorino romano.

Shiitake mushrooms, Pecorino cheese, fresh herbs.

Rich banana bread pudding infused with bourbon, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Rich custard base with caramelized sugar crust. Choice of topping: ice cream, gelato, or sorbet.

Vanilla Ice Cream

Rich and creamy chocolate mousse. Optional add-ons include la mode, gelato, or sorbet.

Cool and refreshing selection. Choose from Al A Mode, Gelato, No Choice, or Sorbet.

Creamy risotto with butternut squash. Served with choice of family pack salad and sourdough bread or no bread.