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The menu at Sir Elly’s Restaurant changes frequently with the seasons as chef Arnaud Berthelier works to showcase ingredients that are at the peak of ripeness. This means that, while many of the menu elements stay the same, the sides that accompany them change with the season. In the springtime, you’ll discover duck confit set over a luminous bed of creamed corn. In the fall, you’ll find grouper with shaved fennel and carrot puree. In summertime, it’s risotto made intense with tomatoes. By changing the menu, Berthelier is able to keep his offerings fresh and exciting, making the most of his creative culinary skills.