soup of the day, bowl 7.25, cup 4.25

gumbo of the day, bowl 8.25, cup 4.75

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

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, 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, grape tomatoes, julienne red onions 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 add chicken, grilled shrimp, crispy fried calamari, or shaved bistro tenderloin, 13, petite portion 10.25

spinach

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

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, 13, petite portion 10.25

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 a thai chile lemongrass coconut broth, 15, petite portion 11

chicken marsala

grilled chicken breast medallions over linguine tossed with garlic and butter; topped with mushroom-marsala wine sauce, 15.5, petite portion 11.25

pan-seared ahi tuna

white and black sesame-crusted ahi tuna over mixed greens tossed in a champagne vinaigrette, topped with mango salsa, 15.5

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

oven-baked lasagna

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

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 of linguini, 23.75, petite portion 17.25

gnocchi

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

sandwiches

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

half-pound certified angus beef burger

with fried onions, honey-cured hickory-smoked bacon, cheddar cheese, and chipotle barbeque sauce, 11.5

house-roasted turkey breast

with sliced avocado, tomato, honey-cured hickory-smoked bacon and gazpacho mayonnaise, 10.75

marinated vegetable

marinated sweet peppers, baby artichoke hearts, oven-dried roma tomatoes, and kalamata olive tapenade on whole wheat focaccia, 9.5

house-cured salmon gravlax

served open faced on toasted ciabatta bread with creamed goat cheese, fried capers, sliced red onions and tomatoes, 12

steak sandwich

sautéed shaved bistro tenderloin with roasted peppers, onions, mushrooms and provolone cheese on a sourdough bun, 11

fried shrimp po boy

with lettuce, tomato and remoulade sauce, 11.5

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, 11.75

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.