Spring Menu at element 47

Here at element 47 when the weather warms, we find diners not wanting to have that long leisurely lunch. Instead our guests prefer to get in, get nourished and get back out onto the slopes to enjoy the rest of the beautiful March days.

With this in mind, we have re-invented our lunch menu and created a special, two-course menu that includes a bonus snack for the gondola ride back to the top. The menu changes weekly.

Our first menu begins with a choice of our wild mushroom soup with pickled mushrooms and crispy maitake leaves, or an endive salad with local apples, rogue river blue cheese and amber walnut vinaigrette.

Second course this week, you can choose either our hand-rolled linguine with little neck clams and pancetta or lamb sirloin with sunchokes, swiss chard and grilled onion jus.  We will give you a nice little snack for the gondola ride back up the hill or for your ride home. If you opt for this part of our menu, we will guarantee you that you will be in and out within an hour.

Completing the rest of our new menu, we have added some new sandwiches into the fold. The first (and I must say my favorite) is the wagyu beef shortrib sandwich on a baguette with fontina and arugula. This sandwich is amazing. The shortribs are cooked completely tender while retaining their medium-cooked appearance; the fontina is strong enough to hold up to the richness of the shortrib; while the arugula adds a nice peppery bite. If you prefer a lighter sandwich, the crispy steelhead with pastrami spices will definitely fit the bill. We give the steelhead a light pastrami spice brine to ensure it retains its moisture, and then we dust it with ground pastrami spice before searing it. The sandwich is built on marble rye bread with sauerkraut and beer mustard – all this and a side of shaved vegetable salad.

If you prefer your nourishment without bread, then you will want to dig into our new chicken dish. It is a seared chicken breast to ensure crisp skin that is served with goat cheese polenta, kale and pickled shallots.

There, now you have a quick snapshot of some of the fun new additions to our element 47 lunch menu.  I look forward to seeing you soon in our dining room.

Executive Chef Bryan Moscatello