Welcome to the Elderslie Farm Kitchen!

Below are menus and pics of Chef Katharine’s kitchen creations to whet your appetite or jog a memory of tasty food you enjoyed at Elderslie, whether it was baked goods or a savory tart at breakfast or a lovely quiche, seasonal salad or sandwiches at brunch or lunch, hors d’oeuvres in the evening or a multi-course Farm to Table dinner.

Recipes aren’t available yet but Katharine is taking lots of notes in hopes of sharing them someday.

The Elderslie kitchen focuses on showcasing ingredients grown on or near the farm or sourced locally whenever possible. If you have questions, please email us.




December, 2017 Farm Dinner

November, 2017 Farm Dinner

October, 2017 Farm Dinner

Elderslie Farm Artisan Goat Cheese
Tomato jam tartlet with Elderslie feta
House-made focaccia with onion, bacon and herbs
Chevre and herb piped choux
Goat Brie and honey on house-made cracker

First wine pairing: 2016 Esterhazy Gruner Veltliner – Austria

Curried Butternut Squash Soup

Pheasant Crespelle
Pheasant confit, ricotta, zucchini, crespelle with habanero peach skin jelly

Second wine pairing: 2016 Gearbox Pinot Noir – California

Delicata Tabbouleh
Roasted Delicata squash, tuscan kale, parsley, bulgur and heirloom tomato

Creekstone Petite Tender
Coriander and arugula crusted petite tender, parsnip, black lentil puree, forbidden rice

3rd wine pairing: 2010 Vina Alberdi Rioja – Spain

Apple Rose
Apple pastry, glazed fig, house made caramel, cider mousse, Little Lion Sweet Cream ice cream


September, 2017 Farm Dinner

House-made focaccia with pancetta and carmelized onions
Young Elderslie Farm crottin with herbs and house-made seeded crackers
Tomato tart (Chisholm Creek tomatoes)
Meadowlark peaches with aged Elderslie Farm Chabichou
First wine pairing: Blandine Le Blanc (white blend from France)

Pappardelle with slow-roasted rabbit (Rare Hare Barn)
Second wine pairing: Karah Pinot Noir 2012 (Sonoma Coast)

Roasted eggplant with cucumber, corn and charred shallot vinaigrette

Braised Kansas beef with blackberry and Backwoods Armory Cozy Leaf tea over herbed chèvre rice
Third wine pairing: Guerrilla Zinfandel 2013 (Sonoma County)

Almond olive oil cake with Meadowlark peaches and Little Lion lavender ice cream

July, 2017 Farm Dinner

June 8, 2017 Farm Dinner

Bramble Cafe (June 3rd – Aug 5, 2017)

May 30, 2017 Private Event

Turnip soup with herb oil and croutons

Chèvre toast with raw honey and chives

Feta puff pastry

Beef tartare with egg yolk, arugula pesto, walnuts, croutons

Herbed gnudi in leek broth with fire morels

Kale salad with toasted pistachio, golden raisins, roasted beets and shaved chèvre

Hi ho lamb chops with cauliflower purée, fava bean purée, blackened cauliflower, herb pesto (mint, basil, arugula) and a seared green onion

Thyme shortbread with lemon curd, lemon whipped cream and raspberries


May 2017 Farm Dinner