Happy Thanksgiving Dinner
PatÉ - Organic chicken liver, pear ginger conserve, vidalia fig jam, caperberry & crostini bread.
Tuna Tacos - Sesame-ginger infused tuna tartare in crispy won-taco, Papaya relish with blue agave essence, wasabi tobiko, micro cilantro, sweet soy reduction & chili aioli.
chinese pork buns - House made steamed buns, carmelized pork belly, hoisin drizzle, seasonal pickle, ginger-scallion sauce.
Sweet & spicy calamari - Flash fried squid, tossed with cilantro-green onion, crushed peanuts.
tuna tartare - Yuzu-soy, rice cracker, baby watercress salad with citrus essence.
dynamite oysters - Baked local farmed oysters, spiced chili-ginger infusion.
3 for 8, 6 for 15
warm shrimp cocktail - Green garlic confit, capers, currants, tomatoes, fresh herb & brown butter.
Beef Saigon - Marinated tenderlooin, watercress, lime, cilantro, red onion.
foie gras - Pan seared foie gras on house made brioche, Applewood smoked bacon, apple-tomato jam, Meyer lemon-citrus aioli.
Seasonal Squash Soup - Maple crème fraiche.
Add protein: duck, scallop, shrimp or salmon or Watch Hill Farm egg to any salad
parisian - Friseé, arugula, shaved aged gouda cheese with a toasted hazelnut black truffle vinaigrette.
bleu beet & greens - Sweet greens, spinach, watercress, slow roasted beets, buttermilk bleu cheese vinaigrette, toasted pecan, crumbled bleu.
Mixed Greens - Baby greens with aged Balsamic & extra virgin olive oil.
squid Arrabiata - Sautéed squid with squid ink pasta tossed in spicy arrabiata sauce, topped with fried squid tentacles
lobster macaroni & cheese - Double truffle lobster mac & three cheese with fresh lobster.
12 / 22
salsiccia rigatoncini - Imported pasta with house made sausage & ricotta with fresh pink sauce.
chitarra (key-tarra) - Pasta with bacon, brussel sprouts, velouté.
chicken bolognese - Classic bolo, chicken style on house made papardelle, Parmesan cheese.
Shrimp Chitarra - With brown butter, salsa verde, bread crumbs, Parm.
LAND & SEA__________________
Duck a deux faÇons - Garlic marinated duck breast, confit leg, slow cooked Haricot Tarbias with seasonal greens, smash of fingerling confit, thyme jus. ***
Miso salmon - Pan seared miso-infused salmon, toasted coconut dusted forbidden black rice, chili bok choy, ginger sesame butter. ***
Pan Scallop - Warm lentil-apple & bacon vinaigrette with wilted escarole, chard & kale, apple cider brown butter, fried parsnips & potatoes.
traditional turkey dinner - All-natural turkey, mashed potatoes, sausage stuffing, candied yams, haricot verts, herbed gravy.
pig & the fig - Grilled pork chop with brulé of fresh figs, potato parsnip carrot gratin, with salad of kale, watercress & frisse greens, stone fruit glace.
Moroccan spiced lamb - Seared, spiced half rack of domestic of lamb, oil cured olives, fingerling potatoes, sautéed greens and honey drizzle. ***
Crabby scallop - Jumbo lump crab topped grilled scallops, coconut-cilantro infused forbidden black rice, Shanghai bok choy, mirin-yuzu apricot beurre blanc.
steak frites - Classic with 14 oz. New York strip & truffled frites.
pan seared flounder- Spaghetti squash, sautéed spinach, caper-currant-pistachio brown butter sauce.
"ON THE SIDE"
Double truffle lobster mac and cheese, 10
Pommes frites, 4
Truffle Frites, 6
Sauteed brussels sprouts, bacon, pickled onion, 5
malted salted chips, 4
Fingerling Potatoes, 4
Chef – owner
Ella’s is committed to sourcing and serving you the freshest product available on the market. Our produce, dairy and seafood are sourced locally and our meat is certified all natural & organic, to ensure the very best for our diners. We are happy that you have chosen to dine with us here at Ella’s, please enjoy!
18% gratuity added to parties of 6 or more
$5 split charge on all entrees, $5 plate charge on carry-in desserts
***There is an increased risk associated with eating undercooked or raw proteins and may increase the consumers risk of foodborne illness.
In addition, please advise our staff of all food allergies.