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Four- or Seven-Course Tasting Menu for Two or Four at Elements Contemporary Cuisine (Up to 57% Off)

CLOSED--Elements Contemporary Cuisine
4.1

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Ben
7 years ago
"Elements" part of the menu was interesting, I wish I knew more about the elements or there was more description on the menu. Parking was a little difficult to find and improved instructions on the website may be beneficial. Wait staff was great, food was excellent and reasonable priced given the quality of food, service, and restaurant.

Veal cheek with carrot purée, salmon with polenta & trays of cured meats & local cheeses served at upscale farm-to-table eatery

A high-protein diet can help to build muscle, which comes in handy for fighting off a shark that is also on a high-protein diet. Take a bite out of the circle of life with this Groupon.

Choose from Four Options

  • $45 for a four-course tasting menu for two (a $90 value)
  • $70 for a seven-course tasting menu for two (a $140 value)
  • $79 for a four-course tasting menu for four (a $180 value)
  • $120 for a seven-course tasting menu for four (a $280 value)<p>

The tasting menu rotates regularly to capitalize on seasonal selections, but will always include charcuterie, soup, dessert, and cheese options. Past menus have included salmon polenta with summer squash, pancetta vinaigrette drizzled over heirloom tomatoes, and bavarian cream profiterole.<p>

Need To Know Info

Promotional value expires Jun 13, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Not valid for the purchase of alcohol. Valid only for prix fixe menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About CLOSED--Elements Contemporary Cuisine

At Elements Contemporary Cuisine, executive chef Robert Courser champions the Japanese concept of kappo, which emphasizes capturing fare at its freshest, purest state. In this spirit, Courser forged partnerships with local farms to save fresh produce from dull careers as still-life models.

He tweaks his menu of upscale international cuisine to showcase seasonal ingredients, earning the restaurant a nod from the New York Times. At the Spanish marble bar, chefs arrange trays of cheese hailing from Lancaster and the Delaware River Valley, as well as morsels of cured venison and pork. The rest of the dining room proves as elegant, with chocolate-brown tablecloths and steel-gray chairs.

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