Executive Chef, Ryan Davenport, has designed the Elkmont Exchange menu to fit the core values of the brand and encourage a sense of adventure. The “Eating House” side to Elkmont Exchange finds inspiration from the outdoors as well as worldwide travelling. Fermented foods, brewing ingredients, and beer based vinegars will be incorporated into many dishes on the menu proving a “full circle” concept.
The Exchange menu will highlight Davenport’s fine dining background and will rotate dependent upon the availability of ingredients. House-aged meats and sausage making will also be a mainstay of the kitchen operations. These menus are only available in-house as they will change frequently.