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Hello Friends
& Family!
I would like to thank all of you who made 2007 one of the
best years ever for Elaine's on Franklin. We're all about the
food here, but each year that goes by brings a closer connection to the
people that bring us high quality local, organic meats, cheeses and
produce. We are proud to continue to work with organizations such
as Slow Food International, The Chef's Collaborative, and The Carolina
Farm
Stewardship Association to connect you, the diner, to the farmers,
livestock breeders, fishermen, and artisanal cheese makers who put so
much of themselves into the food we serve. We resolve in 2008 to
redouble our efforts to bring only the freshest local food to your
dinner table five nights a week.
For reservations, call
919-960-2770,
or to make reservations online, click here.
On the current menu, you'll find the following foods
sourced locally: squash, apples, beets, romaine
lettuce, spinach, garlic, chiles, rutabagas,
pears, sweet
potatoes, radishes, eggplant, big eye tuna,
oysters, pork & pork belly, grits, country ham, duck, dairy, yogurt
& goat cheese.
Just in case
you've yet to hear
about it, I'd like
to invite you all to begin
utilizing our valet parking service. The service is available
from 5:30 to 11:30 on Tuesday
through Saturday nights, and is free to anyone dining at
Elaine's. Look for an umbrella imprinted with the word 'valet' at
the curb of Franklin St.
right in front of our neighbors, the West End Wine Bar, and remember to
ask our host to validate your ticket on your way out.
Finally, don't
forget about our three course
tasting menu, updated with current items below, which is available each
evening from 5:30 pm until 6:30 pm (sharp!). The
cost is only $35 per person and
it's perfect if you want to
make sure you get in a great dinner before a play, ballgame, or
movie. For
reservations, call
919-960-2770,
or get them online by clicking here.
.....................
posole
verde w/ eco farm’s shredded pork, anson mills hominy, fresh crema
&
roasted pepper-radish salad
or
organic
green salad w/ raspberry vinaigrette, toasted walnuts & bleu cheese
or
artisanal
three cheese sampler w/ homemade crackers
or
mexican
crudo: n.c. fluke sashimi, grapefruit,
jalapeño, chioggia beets, toasted cumin & cilantro
.................
grilled local mahi w/
french lentils, asparagus, arugula, sweet onion rings & grapefruit
beurre blanc
or
housemade
goat cheese ravioli w/ acorn squash brodo & hazelnut brown butter
or
cane
creek pork shank w/ butternut squash-buckwheat polenta, garlicky
rapini,
gremolata & cabernet jus
...............
strawberry
shortcake w/ cornmeal shortbread, whipped cream & vanilla ice cream
or
buttermilk panna cotta w/ strawberry
consommé &
sugar tuile
or
elaine’s
warm chocolate cake w/ strawberry ice cream & white chocolate sauce
...............
If you are looking
for gift ideas don't forget that we offer gift
certificates in any denomination. We can issue gift certificates
over the phone or in person. We can even mail them directly to
the recipient. We are also offering custom wrapped bottles of
wine at retail prices either from our list or from our extensive cellar
collection.
Call 960-2770 for more details.
I
want to remind
everyone of some of the things here that we work extra
hard at to make us Elaine’s. We always offer local and organic bounty
whenever possible. We use Maple View Dairy’s products, Latta’s eggs,
and of course all our farmer friends’ veggies and fruits. We use as
much local fish, game and poultry as the season and weather will allow.
We were also the first kids on the block using El Rey Venezuelan
chocolate, which is now nice to see in top restaurants in New York and
Paris. If we cannot make it here, we avoid it. If you do not like it,
we get rid of it. If you have a special diet, allergy or aversion, we
will accommodate you (it is extremely helpful to have at least a day’s
notice for better options and unique additions). There are always
options that are Atkins friendly or vegetarian and adaptations can be
made. It is important to point out some of the little things we do as a
small independent business that will hopefully set us a head above our
corporate challengers in this competitive restaurant environment.
Cheers!
Bret Jennings
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