MENUS ARE SUBJECT TO CHANGE BASED ON SEASONALITY AND AVAILABILITY
Menu Lunch
Lunch
small plates
WHITE STURGEON CAVIAR
30 GRAM JAR STERLING CLASSIC, VODKA CREME FRAICHE, HANDCUT KENNEBEC POTATO CHIPS 75
HOG ISLAND OYSTERS*
ON THE HALF SHELL, COCKTAIL SAUCE AND MIGNONETTE AQ
STEAK TARTARE*
TORN GARLIC POPOVERS, FRENCH MUSTARD DRESSING, FARM EGG 13
CHILLED GULF PRAWNS
MEYER LEMON, FRESH HORSERADISH, COCKTAIL SAUCE 17
DEVILED EGGS
FRENCH MUSTARD WHIPPED YOLKS, CRISPY SHALLOTS, FRIED CAPERS 9
WOOD FIRED OYSTERS ROCKEFELLER
CRISPY PORK BELLY, SPINACH, GRUYERE, BREADCRUMB 15
ARTISAN CHEESE BOARD
OREGON HUCKLEBERRY COMPOTE, MARCONA ALMONDS, HONEYCOMB, MARINATED OLIVES, CROSTINI AQ
soups and salads
jerusalem artichoke and wild mushroom soup
applewood smoked bacon, crispy sunchoke chips, cashew cream 10
ELLA CAESAR SALAD*
CRISP LETTUCE, SOFT COOKED EGG, FRIED CAPERS, WHITE ANCHOVY 12
BUTTER LETTUCE SALAD
CUCUMBER, WATERMELON RADISH, TARRAGON, GREEN GODDESS DRESSING 11
CHEF’S SALAD
LEAFY GREENS, Crimson Pears, Grapes, Shaved Fennel, Pt. Reyes Blue Cheese, Balsamic Vinaigrette,
Crispy Fried Onions 12
ADD ROASTED CHICKEN BREAST 6 ADD GRILLED KING SALMON 8
entrees
GRILLED ELLA HAMBURGER*
SMOKED BACON, ROASTED ONION, GRUYERE OR CHEDDAR, PARSLEY FRIES 15
ADD A SUNNY SIDE UP FARM EGG 2
Sesame Crusted Ahi Tuna*
Napa Cabbage, Cucumber, Julienne Vegetables, Roasted Peanuts, Soy-Lime Vinaigrette 24
CHILLED WHOLE MAINE LOBSTER
DRAWN BUTTER, TARRAGON AIOLI, GRILLED MEYER LEMON AQ
PRIME RIB FRENCH DIP
HORSERADISH AIOLI, CRISPY FRIED ONIONS,
ACME TORPEDO ROLL, NATURAL JUS 20
LOBSTER ROLL
POACHED SHRIMP, LEMON AND FINES HERBES AIOLI, BUTTERED FRENCH ROLL,
SALT AND PEPPER POTATO CHIPS 25
PAN ROASTED KING SALMON*
PORCINI AND HERB POLENTA, BUTTERNUT SQUASH CAPONATA, PINE NUTS, CURRANTS, CAPERS, POMEGRANATE MOLASSES, CRISPY KALE CHIPS 26
CRISPY FRIED HALF CHICKEN
FRIED HERBS, HOUSEMADE HOT SAUCE, LEMON 17
sides
MIXED BABY LETTUCES
TARRAGON VINAIGRETTE 5
Wood Fired Brussels Sprouts
Harissa, Marinated Feta 8
French Fried Potatoes
Parsley, Sea Salt 5
*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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