Celebrate  Restaurant Week

Lunch Specials

The BLTA of BLTA’S

Candied Applewood smoked bacon with baby arugula, sliced heirloom tomatoes with pesto, aioli fresh sliced avocado over a toasted brioche bun $15

Elbow Room’s Waldorf Salad

Fresh red grapes, sliced celery, candied pecans, toasted walnuts and raisins tossed with Fuji red apples and Turkey figs in honey yogurt citrus vinaigrette over fresh iceberg  $15

Three Course Dinner Special $40

Starter Salad

Cannellini bean salad with diced cucumber, sliced red onion, roasted garlic in a Dijon vinaigrette over sliced heirloom tomatoes topped with EVO and fresh herbs

Choice of Entrée:

New Zealand Rack of Lamb Herb crusted with Yukon Gold mashed potatoes, asparagus spears and glazed carrots finished with a peppercorn demi glaze

Seared Barramundi Served over grilled asparagus, spinach puree over an orange saffron reduction topped with diced bell pepper and fresh herbs

Elbow Room Brick Chicken Marinated chicken in lemon rosemary, white wine, chili flakes and garlic served with sautéed farro with diced pancetta red bell pepper and scallions with wilted baby arugula finished with a lemon pesto and rosemary sea salt

Choice of Dessert