Tucson Restaurants Menus

Dinner Menu

December 23, 2009
...The bread was delicious and the salmon duo was nice but my favorite part of the apps were the fried brie...The service was great...

Mid-town and downtown Tucson has lots to offer year 'round in the way of cultural, sporting, and other evening activities, so elle's convenient location on Broadway at Country Club literally is on the way to many evening venues. Search no further than elle, Wine Country Restaurant for an optimal pre- or post- event dinner. For its fresh, familiar fare and seasonally changing menus as well as its extensive beverage menu, thoughtful wine list, and comfortable casual service.

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

pan-seared crab cakes

over baby greens tossed with lemon, extra virgin olive oil and crispy bacon, topped with remoulade, 12

crispy fried calamari

with house caesar dressing and cocktail sauce, 11.5, petite portion 7.75

fried brie

with spiced green apple chutney and roasted garlic cloves, 11.5

full pound of steamed mussels or clams

steamed with either white wine, garlic and herbs or in a thai chile lemongrass coconut broth, 15, petite portion 10.25

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, 11.5

bay scallop and peach serrano ceviche

over cucumber mint salad with plantain chips, 10

salads

mixed mesclun greens

tossed with red wine vinaigrette with english cucumbers, julienne red onions, grape tomatoes and croutons, 7.25, petite portion 4.75

tomato and mozzarella

hot house tomatoes layered with house-made mozzarella drizzled with basil-infused extra virgin olive oil, 9.75, petite portion 7

elle caesar

crisp romaine hearts tossed in house-made caesar dressing and topped with parmesan cheese, croutons and anchovy fillets, 8.5, petite portion 6

spinach

tossed in warm port dressing with sun-dried tomatoes and toasted pine nuts, 9.5, petite portion 6.5

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

pastas and risottos

wild mushroom risotto

slow simmered in red wine, accented with truffle oil and parmesan crisps, 18.25, petite portion 13.5

butternut squash ravioli

with spinach and sliced mushrooms in a sage brown butter sauce, 17.75, petite portion 13

orecchiette pasta with artichoke hearts

kalamata olives, oven-roasted roma tomatoes, julienne red onions and roasted garlic cloves tossed in extra virgin olive oil, accented with murcia-aged goat cheese, 16.25, petite portion 11.75

one dozen sautéed shrimp bagna cauda

with anchovy, chile flakes and lemon in extra virgin olive oil on a bed on linguini, 23.75, petite portion 17.25

gnocchi

with house-made italian sausage, fresh mozzarella and tomato sauce, 17.75, petite portion 13

oven-baked lasagna

with house-made italian sausage, roasted mushrooms, grilled eggplant, house-made mozzarella and tomato sauce, 18.25, petite portion 13.5

entrees

dijon-crusted new zealand rack of lamb

with ratatouille and au gratin potatoes, 30, petite portion 21

pan-seared ahi tuna

over sautéed greens and spicy coconut-toasted almond rice topped with mango salsa, 24, petite portion 18

roasted boneless half chicken

glazed with honey and lime, served with whipped potatoes and seasonal vegetables, 19

portuguese short ribs

braised in cinnamon, mint and red wine over mashed red potatoes with braised cabbage, 22

roasted half duck

with dried cherry-pecan dressing and seasonal vegetables, 23

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

simmered in tomato-fennel broth around soft polenta, 26, petite portion 18.75

grilled beef tenderloin medallions

with brandy sauce, whipped potatoes and seasonal vegetables, 3oz- 18, 6oz- 24, 9oz- 29

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.