Dinner Menu

(click here for printable menu)

appetizers

soup of the day, bowl 7.25, cup 4.25

gumbo of the day, bowl 8.25, cup 4.75

elle antipasta

hot coppacola, green peppercorn salami, marinated baby artichokes, house-made mozzarella, marinated bell peppers and mushrooms, goat cheese-stuffed peppadew peppers and spiced olives, 12.75

caponata with garlic bruschetta

with tomatoes, roasted red peppers and olives simmered in sherry vinegar and extra virgin olive oil, served with shaved manchego cheese and spiced olives, 9.75

crispy fried calamari

with house caesar dressing and cocktail sauce, 10

fried brie

with spiced green apple chutney and roasted garlic cloves, 10.5

full pound of steamed mussels or clams

steamed with either white wine, garlic and herbs or in newcastle nut brown ale, roasted garlic cloves and green onions, 14, petite portion 9.75

salmon duo

house-smoked salmon and house-cured gravlax with red onions, fried capers and creamy goat cheese with crackers and crostini, 13.5

house-made country pate

with pickled red onions, cornichons, whole grain mustard and crackers, 10.5

bay scallop ceviche

marinated in citrus, serrano pepper and cilantro; tossed with diced roma tomato, red onion and cucumber, 9.5

salads

mixed mesclun greens

tossed with red wine vinaigrette with english cucumbers, julienne red onions, grape tomatoes and croutons, 6.5, petite portion 4.5

tomato and mozzarella

hot house tomatoes layered with house-made mozzarella accented with basil vinaigrette, 9.5, petite portion 6.75

elle caesar

crisp romaine hearts tossed in house-made caesar dressing and topped with parmesan cheese, ciabatta croutons and anchovy fillets, 8, petite portion 5.75

spinach

tossed with orange segments, red onions, toasted pine nuts and balsamic vinaigrette topped with fresh goat cheese crumbles, 8.5, petite portion 6

in the spirit of wine country cuisine, we use the freshest ingredients available.

pastas and risottos

chinese ten-spice duck and mushroom risotto

simmered with wood ear mushrooms, garlic, ginger and green onions, 16.75, petite portion 12.5

butternut squash ravioli

with spinach and sliced mushrooms in a sage brown butter sauce, 16.75, petite portion 12.5

spaghetti with broccoli rabe

oven-dried roma tomatoes and roasted garlic cloves tossed in extra virgin olive oil, 15, petite portion 11.25

tagliatelle pasta with house-made italian sausage

tossed with tomato and roasted red pepper sauce accented with shaved pecorino romano cheese, 15.75, petite portion 11.75

gnocchi

with house-smoked salmon, red onion, roma tomatoes and pesto cream sauce, garnished with toasted pine nuts, 17.25, petite portion 13

oven-baked lasagna

with house-made italian sausage, roasted mushrooms, grilled eggplant, house-made mozzarella and tomato sauce, 17.25, petite portion 13

entrees

dijon-crusted rack of new zealand lamb

with cumin sauce, mashed potatoes and seasonal vegetables, 28, petite portion 21

pan-seared ahi tuna

with thai chile-marinated cucumber salad and quinoa tabouleh, 24, petite portion 18

chicken paella

with spanish chorizo, peas, roasted red peppers and saffron rice, 17, petite portion 12.75 add shrimp, mussels and clams, 24, petite portion 18

half duck duo

grilled duck breast with basmati and wild rice pilaf, port wine-dried cherry demi glaze & duck leg confit tossed with mixed greens, roasted mushrooms, green onions and sherry vinaigrette, 24

portuguese short ribs

braised in cinnamon, mint and red wine over mashed red potatoes with braised cabbage, 21

sautéed shrimp

over basmati rice with garlic, oregano, kalamata olives, roma tomatoes and spinach topped with murcia goat cheese, 22, petite portion 16.5

house-made italian sausage, clams, mussels,
shrimp, and bay scallops

simmered in tomato-fennel broth around soft polenta, 24, petite portion 18

grilled rib eye steak

with smoked tomato mashed potatoes and seasonal vegetables and stilton compound butter, 12oz- 26, 18oz- 36

grilled venison medallions

over mashed sweet potatoes with seasonal vegetables, rosemary cream sauce, 24, petite portion 18

eating under cooked or raw foods increases your risk of contracting a food borne illness. there will be an 18% gratuity added on all parties of 8 or more.