Lunch

MENUS & PRICING ARE SUBJECT TO CHANGE BASED ON SEASONALITY AND AVAILABILITY

small plates

HOG ISLAND OYSTERS ON THE HALF SHELL*

COCKTAIL SAUCE AND JALAPEÑO-LIME MIGNONETTE – HALF DOZEN 22

STEAK TARTARE*

HERB SALAD, FRIED CAPERS, FARM EGG, GARLIC-PARSLEY POPOVERS 18

BURRATA, FIG AND PROSCIUTTO BRUSCHETTA

GRILLED SOURDOUGH, BASIL, SABA, EXTRA VIRGIN OLIVE OIL 19

HEIRLOOM TOMATOES

CURED LEMON CUCUMBER, SUMMER CORN, LEMON-BUTTERMILK DRESSING 16

ARTISAN CHEESE BOARD

PRESERVES, HONEYCOMB, TOASTED MARCONA ALMONDS, MARINATED OLIVES, CROSTINI 22

soups, salads and sandwiches

SPICED SQUASH SOUP

CRISPY SQUASH RIBBONS, ROASTED PEPITAS 16

FALL FRUIT AND GOAT CHEESE

FRIED GOAT CHEESE, QUINCE, COAL ROASTED BEETS, FIG LEAF OIL,
ICE WINE VINEGAR 22

ELLA CAESAR SALAD*

HEARTS OF ROMAINE, SOFT EGG, WHITE ANCHOVY, HERB BREADCRUMBS 16
ADD ROASTED CHICKEN BREAST  10  ~  ADD GRILLED KING SALMON  14

CHEF’S SALAD

BABY LETTUCES, CALIFORNIA AVOCADO, PT. REYES BLUE CHEESE, CUCUMBER, RADISH, LEMON-BUTTERMILK DRESSING 16
ADD ROASTED CHICKEN BREAST 10 ~ ADD GRILLED KING SALMON 14

WOOD FIRED STEAK SALAD*

GRILLED FLAT IRON, HEIRLOOM TOMATO, ARUGULA, SORREL, RED ONION,
GRANA PADANO 35

SHRIMP PO’ BOY*

OLD BAY AIOLI, TOASTED BAGUETTE, CARROT-HABANERO SLAW,
MIXED GREENS 22

ELLA BURGER*

PEPPERED BACON, ROASTED RED ONION, GRUYÈRE, BURGER SAUCE,
HOUSEMADE BRIOCHE BUN, PARSLEY FRIES 19
ADD A SUNNY SIDE-UP FARM EGG 2 ~ ADD AVOCADO 3

entrees

WHOLE CHILLED LOBSTER

DRAWN BUTTER, GRILLED LEMON, FINES HERBES 68

PAN ROASTED KING SALMON*

MASCARPONE CREAMED CORN, CHANTERELLES, BACON,
SMOKED CHERRY TOMATO JAM 45

TRUFFLED MUSHROOM RISOTTO

BLACK TRUMPET, CHANTERELLE, SIXTY-TWO DEGREE FARM EGG, BURGUNDY TRUFFLE, PARMESAN 45

CRISPY FRIED HALF CHICKEN

ROASTED GARLIC, FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON  32

sides

BABY LETTUCES

TARRAGON VINAIGRETTE 10

FRENCH FRIED POTATOES

PARSLEY, SEA SALT 7

CHARRED BROCCOLI AND ROMANESCO

MELTED SUMMER SQUASH, PESTO AIOLI, PARMESAN 12

CREAMED CORN

MASCARPONE, CHIVES 13

*SERVED RAW OR UNDERCOOKED OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS, CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.

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