Lunch 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

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

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

fried brie

with spiced green apple chutney and roasted garlic cloves, 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 greens

tossed with red wine vinaigrette with english cucumbers, grape tomatoes, julienne red onions 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
add chicken, grilled shrimp, crispy fried calamari, or shaved bistro tenderloin, 12.5, petite portion 9.75

spinach

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

elle chef salad

with roasted turkey breast, hot coppacola, green peppercorn salami, marinated sweet peppers, red onion, english cucumbers and smoked cheddar cheese over mixed mesclun greens tossed in tomato vinaigrette, 12.5, petite portion 9.75

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

entrees

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 10.5

chicken marsala

grilled chicken breast medallions over angel hair pasta tossed with garlic and butter; topped with mushroom-marsala wine sauce, 15, petite portion 11.25

pan-seared ahi tuna

with a peppercorn crust, avocado and crispy fried red onions, over mixed greens tossed in citrus green onion dressing, 15

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

oven-baked lasagna

with house-made italian sausage, roasted mushrooms, grilled eggplant, house-made mozzarella and tomato sauce, 17.75, petite portion 13

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

sandwiches

served with choice of french fries, petite mixed green salad, or thai chile cucumber salad

half-pound certified angus beef burger

with fried onions, apple-wood smoked bacon, cheddar cheese and chipotle barbeque sauce, 10.25

house roasted turkey breast

with sliced avocado, tomato, apple-wood smoked bacon and gazpacho mayonnaise, 10

marinated vegetable

marinated sweet peppers, baby artichoke hearts, oven-dried roma tomatoes, and kalamata olive tapenade on whole wheat focaccia, 9

house-cured salmon gravlax

served open faced on toasted ciabatta bread with creamed goat cheese, fried capers, sliced red onions and tomatoes, 11.5

steak sandwich

sautéed shaved bistro tenderloin with roasted peppers, onions, mushrooms and provolone cheese on a sourdough bun, 10.75

fried shrimp po boy

with lettuce, tomato and remoulade sauce, 10.75

hot coppacola and green peppercorn salami sandwich

with marinated sweet peppers, oven dried tomatoes, red onions, kalamata olives and basil vinaigrette on whole wheat focaccia, 11.25

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.