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

ARTISAN CHEESE BOARD

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

CRISPY MAITAKE MUSHROOMS

TRUFFLE AIOLI, ROASTED GARLIC 18

soups, salads and sandwiches

CAULIFLOWER SOUP

TART CHERRY, PASILLA CHILI, PINE NUT CRUMBLE 14

ELLA CAESAR SALAD*

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

STRAWBERRY FENNEL SALAD

BABY RED ROMAINE, WHIPPED CREME FRAICHE, QUINOA, BEE POLLEN, TARRAGON VINAIGRETTE 16

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

TRUFFLED GRILLED CHEESE

TRUFFLED TOMA, TRUFFLE AIOLI, KING TRUMPET MUSHROOMS, SOURDOUGH,
MIXED GREENS 22

FRIED MAITAKE MUSHROOM SANDWICH

BRIOCHE BUN, LETTUCE, BUTTER PICKLES, HOT SAUCE, PT. REYES BLUE CHEESE, PARSLEY FRIES 15

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

SPRING VEGETABLE SALPICON, LARDON, HOLLANDAISE 46

CRISPY FRIED HALF CHICKEN

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

WOOD FIRED FLAT IRON

GRILLED ASPARAGUS, CARAMELIZED CIPOLLINI ONIONS, HORSERADISH, BORDELAISE 35

GNOCCHI CARBONARA

ENGLISH PEAS, RAMPS, MUSHROOM “BACON”, SWEET ONION NAGE 36

sides

BABY LETTUCES

TARRAGON VINAIGRETTE 10

FRENCH FRIED POTATOES

PARSLEY, SEA SALT 7

CHARRED SNAP PEAS

SHALLOT CONFIT, PEA TENDRILS, BASIL, GARLIC, LEMON 12

*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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