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Thanks

sunday supper

4 course for $25
reservations  from 4:30 to 8:00pm

First Course 

Grilled Chicken Summer Roll- sweet bbq dipping sauce
Ravioli - du jour
Crab Slider- jicama slaw
Bruschetta- roasted garlic crustini

Second Course

Romaine- roasted garlic crustini, asiago and parmesan dressing
Field Greens Salad- radish, strawberry, cheddar and buttermilk vinaigrette
Soup du Jour

Main Course 

Gnocchi- zucchini, tomato and asiago
Salmon- grilled corn salsa and wilted spinach
Clams - linquini, long hots, bacon and basil
Chicken – cheddar grits and lima beans
Flank Steak- chimmichurri and arugula and potato salad

Dessert Course

Bread Pudding- creme anglaise
Angel Food Cake – strawberries and creme anglaise
Pop Corn and Caramel Ice Cream Sundae- chocolate sauce

Last Chance Sunday Supper

Sweet Potato Ravioli- asiago and truffle oil vinaigrette

Sliders- bbq pulled pork and blue cheese coleslaw

Lemon Oil Grilled Shrimp- pineapple jicama slaw

Peas- mushroom and carrot

Second Course

Beet Salad- red onion, arugula and OJ

Farmers Salad- radish, strawberry, cheddar and buttermilk vinaigrette

Gazpacho

Main Course 

Zucchini- mushroom, wild rice and farmers cheese

Salmon- tomato, cucumber and kalamata olive

Crab Cake - corn gumbo

Chicken – bbq and peach salsa

Filet Mignon- haricot vert, potato and dijon (add $3)

Dessert Course

Bread Pudding- creme anglaise

Chocolate Torte- caramel ice cream

Strawberry Sorbet- almond biscotti

NO SUNDAY SUPPER

SORRY FOLKS, NO SUNDAY SUPPER THIS WEEK.

SEE YOU NEXT WEEK

Not a Joke no Dinner on April 1st

Sorry folks, Fred needs a day off no Sunday Supper tonight--April 1st, 2012

Filet Mignon

Grilled Filet Mignon

Fingerling Mashed Potatoes

Thyme Demi

Fingerling Frittes

Crab and Shrimp Cake

Panko Crusted Crab and Shrimp Cake
Parsnip and Pineapple Slaw
Ginger and Saffron Aioli

Lemon Oil Poached Shrimp

Lemon Oil Poached Shrimp

Parsley, Grape Tomato and Barley Salad

Yuzu Vinaigrette

It's Restaurant Week March 18th to 23rd

Restaurant Week Tasting Menu

March 18^th to 23^rd --$35 per person               

First Course (choose one)

Duck Confit Ramen

shittake, green onion and bacon broth

Lemon Oil Poached Shrimp

barley, tomato and parsley yuzu vinaigrette

Asparagus

red pepper, arugula and 62’ Egg

Second Course (choose one)

Tomato Chive and Crab Soup

old bay cream

Baby Arugula Salad

roasted pears, red onion, goat cheese and honey vinaigrette

Romaine Salad

lemon pepper parmesan dressing and roasted garlic

Main Course (choose one)

Ravioli

 asparagus, smoked mozzarella and tarragon

Crab and Shrimp Cake

parsnip and pineapple slaw

Scallops

ginger carrots and black pepper

Venison Bolognese

tomato, sage and potato gnocchi

Filet Mignon

fingerling potatoes and thyme demi

Dessert Course

Strawberry Tart with lemon basil ice cream

Flourless Chocolate Torte with balsamic swirl ice cream

 Popcorn Ice Cream with salted caramel

Pan Seared Scallops

Pan Seared Scallops

Ginger Carrot Puree

Black Pepper Pickled Carrots

Chive Cream

Last Chance Sunday Supper

If you check here regularly, Thank You, but this blog will go dark over the next month or so. Please check here for all future postings for Sunday Supper and here to get your fill of my nutty opinions.

Thanks Fred

Sunday march 11th, 2012

First Course

Mussels- tomato, garlic and white wine

Brussel Sprouts- bacon and onion

Eggroll- 5-spice chicken

Duck Confit- saffron garlic aoili

Second Course

Romaine- asiago, parmesan and roasted garlic crustini

House Salad- red onion, pear, blue cheese and honey vinaigrette

Sweet Potato Coconut Soup

Main Course

Gnocchi- tomato, basil and asiago

Crab Cake - lemon dill aioli and wilted spinach

Salmon- turnips, carrot and spinach

Korean BBQ Steak- udon noodles, mushrooms and sprouts

Chicken - sweet potato puree and jus

Dessert Course

Bread Pudding- crème anglaise

Sweet Potato Ice Cream - chocolate sauce

Chocolate Torte- vanilla ice cream

Last Chance Sunday Supper

If you check here regularly, Thank You, but this blog will go dark over the next month or so. Please check here for all future postings for Sunday Supper and here to get your fill of my nutty opinions.

Thanks Fred

Sunday March 4^th, 2012 $24/person

First Course

Mussels- tomato, garlic and white wine

Brussel Sprouts- sun-dried tomato pesto

Coconut Chicken Chicken- apricot drizzle

Grits- tasso, onion and mushrooms

Second Course

Romaine- asiago, parmesan and roasted garlic crustini

Spinach- red onion, walnut, blue cheese and balsamic vinaigrette

Seafood Bisque

Main Course

Gnocchi- tomato, basil and asiago

Crab Cake - lemon dill aioli and wilted spinach

Monk Fish- bacon and black-eyed pea stew(add$3)

Bistro Steak- smoked mozzarella polenta

Chicken - potato puree and jus

Dessert Course

Bread Pudding- crème anglaise

Banana Strawberry Frozen Yogurt - strawberry sauce

Apple Tart - cinnamon ice cream

open that bottle night

Ahi Crudo

Ahi

corn, tomato, saffron and shiso

Dinner Service

Dry Aged Rib Eye

Lamb Loin

Scallops

Dry Aged Rib Eye

30 Day Dry Aged Rib Eye

brown butter spinach

fingerling potato

horseradish cream

scallops

Sustainable Diver Scallops

apple bacon sauce

apple bacon relish

micro arugula

pecan vinaigrette

Valentine's Sunday Supper

Elements—                                                  valentine’s Sunday supper Feb. 12^th, 2012
                                                                                                                    $35/person plus tax and gratuity

Dinner Tasting Menu

first course                   Ahi
tomato/saffron/corn
vegetarian “sausage and peppers”
chanterelle/ leeks/peppers
organic mushroom
tasso ham/grits/thyme

second course                   bisque
lobster/sherry/tarragon                    
beets
micro greens/pistachio/orange
romaine
white anchovy/lemon/roasted garlic/parmesan

main course                               cannelloni
sun-dried tomato/mozzarella/roasted garlic
lobster raviolo
shiitake/asparagus /chive
scallop(add$3)
bacon/apple/arugula/pecan
Chicken
butternut squash/turnip puree/thyme
30 day dry aged rib eye
horseradish/fingerling potato/rosemary

dessert course               strawberry
mascarpone/cinnamon/orange
chocolate
chocolate/vanilla/chocolate
pineapple
macadamia nut /cardamom/rum

Yes, Elements is open for Sunday Supper

Sunday February 5^th, 2012 $24/person

   

First Course

Eggroll - portobello and apple

Chicken Croquettes - black olive and pesto

Shrimp Empanada - chive cream          

                                                                                                                                                                                               

Mussels - tomato and chorizo

Second Course

Romaine- asiago, parmesan and roasted garlic crustini

Spring Greens - tomato, pear, blue cheese and honey vinaigrette

Mushroom Bisque

Main Course

Gnocchi- tomato, broccoli rabe and asiago                                                                                                                                                                                                                                                                  

Crab Cake - lemon dill aioli

Golden Tile Fish- lentils and bacon (add$2)

Chicken- sweet potato and wilted greens

Beef Short Ribs - smoked mozzarella polenta

           

Dessert Course

Bread Pudding- crème anglaise

Chocolate Torte- balsamic swirl ice cream

Strawberry Banana Frozen Yogurt - biscotti

Valentine's Sunday Supper

Valentine's Sunday Supper Feb. 12 th, 2012

Want to get a jump start on Valentine's Day? Looking to spice up your Sunday night ahead of the most Romantic night of the year? Elements is here to help! We are bringing a bit of Valentine's Day flair to our Sunday Supper tradition. We will be offering a four course meal for just $35 a guest that will help get you in a romantic state of mind...or at least help you forget you have to go to work Monday. Sound appealing? Have a sneak peek at the specialValentine's Sunday Supper Menu then give us a call at 856- 546-8840 or visit us online to reserve your table.

1st visit to the 1895 Organic Farm this year

Spoke to Kim a couple of times this week and made it out to the farm today. It's amazing what is able to winter over in a mild winter. Picked up fingerling potatoes, carrots and brussel sprouts today, in January!! 

Dinner Plate

A Trio of Pork

suckling pig rack chop

house made country sausage

pulled pork

sweet potato puree

caramelized brussel sprouts

bacon spiked apple sauce

bacon soil