Menus at elle wine bistro are eclectic and change seasonally. Several items are prepared with organically-produced, locally-grown items. Savor elle’s many scrumptious flavors.

Menu Details

Starters

Vegetarian Options

  • Eggplant Fritters: Scamorza, espellete aioli, salsa verde
  • Whipped Burrata: Roasted pepper & tomato salad, herb oil, grilled flatbread, crostini
  • Elle Salad: Field greens, arbequina olive, radish, balsamic vinaigrette (GF)
  • Artisan Bread Plate: Apple butter, evoo

Seafood Options

  • Roast Oysters: Blue point half shell (6), tomato vinaigrette, calabrian chili, mint, lemon
  • Diver Scallop Ceviche: Cucumber, coriander, red onion, aguachile (GF)
  • Wood Fired Octopus: Shishito pepper, tapenade, preserved lemon (GF)
  • Calamari: Fried crisp, tossed with arugula, pickled carrot over lemon aioli

Meat Options

  • Lamb Meatballs Smoked: Greek yogurt, cucumber, dill, ricotta salata, evoo

Others

  • House Soup: Daily selection
  • Classic Caesar: Romaine, roasted tomato, red onion, parmesan, crouton

Wood Fired Flatbreads

Vegetarian Options

  • Margherita: San marzano, fresh mozzarella, basil, evoo
  • Wild Mushroom: Gruyere, caramelized cippolini, arugula, oregano

Meat Option

  • Merguez: Spicy house-made lamb sausage, san marzano, ricotta, roasted pepper, scamorza

Each dish seems thoughtfully crafted, offering a variety of flavors and catering to different dietary preferences. Enjoy your meal!

House Made Pasta

  • Linguini Carbonara: Crispy pork belly, house pancetta, Alex’s egg yolks, shallot, parsley, pecorino
  • Ricotta Gnocchi: Braised leg of lamb, fava bean, swiss chard, dill, ricotta salata
  • Fettucine: Maine lobster tail, littleneck clams, espellete cream, tarragon

Mains

Vegetarian Options

  • Eggplant Roulade: Ricotta, spinach, smoked tomato, pine nut, herb oil (VEGETARIAN, GF)
  • Roasted Cauliflower: Aguachile, garbanzo, beluga lentil, harissa, coriander (VEGETARIAN, VEGAN)

Seafood Options

  • Faroe Island Salmon: Sugar snaps, couscous, pea shoots, lemon confit, dill buerre (GF)
  • Whole Roasted Bronzini: Bagna cauda, roasted tomato, fennel, basil & mint
  • Market Fish: SEE SERVER

Meat Options

  • Wood Fired Chicken Confit: Olive oil whipped potato, roasted pepper, chimichurri (GF)
  • Elle Burger: ½ lb Ohio beef, gruyere, crispy shallot, cornichon, brown butter aioli on brioche, house fries
  • Wood Fired Short Rib: Creamy polenta, asparagus, roasted carrot, demi (GF)
  • NY Strip: 12 oz Angus, rosemary smashed fingerlings, caramelized cippolini, chianti jus (GF)
  • Bone-In Ribeye: 24oz Angus, swiss chard, roasted pepper, pickled shallot, herb butter (GF)

Dinner Menu

À LA CARTE

SOURDOUGH BREAD

  • Toasted or fresh, cultured butter, whey caramel, pickles
  • Add anchovies

SHIO KOJI BEET SALAD

  • Point Reyes blue cheese, yuzu vinaigrette, upland cress

XO CAESAR SALAD

  • Charred broccoli, pickled daikon, sesame breadcrumbs

GRILLED SPRING VEGETABLES

  • Goat feta, fava salmoriglio, mushroom conserva, fried hazelnut

AHI TUNA POKE

  • Wasabi chickpea, tobiko, pineapple

SMOKED WHITEFISH

  • Lavash, crispy caper, pickled fennel

SNAP PEA TOAST

  • Focaccia, whipped ricotta, pickled rhubarb, burnt strawberry

BBQ TEMPEH BURGER

  • Kimchi BBQ sauce, fried onion, bread & butter pickles, potato roll

SPICY VINDALOO FRIED CHICKEN SANDWICH

  • Garlic mayo, pickles, fermented mustard, potato roll

BUCATINI VERDE

  • Pickled garlic scape, pistachio, whipped ricotta

CHARCOAL GRILLED CARROT

  • Honey labneh, hazelnut dukkah, carrot baba ghanoush

PAN-FRIED SKATE

  • Mezcal braised collard greens, house-cured bacon, harissa

ROSEDA FARMS COULOTTE STEAK

  • Confit potato, aleppo crema, salsa verde

PRIX FIXE

95 per person

Includes a special snack plate and your choice of one from each section below

FIRST

  • Shio Koji Beet Salad
  • Grilled Spring Vegetables
  • Ahi Tuna Poke

SECOND

  • Smoked Whitefish
  • Snap Pea Toast
  • Bucatini Verde

THIRD

  • Charcoal Grilled Carrot
  • Pan-Fried Skate
  • Seven Hills Hanger Steak

DESSERT

  • Honeydew Sorbet
  • Chocolate Bar
  • Honey Goat Cheese Cheesecake

SIDES

MEZCAL BRAISED COLLARD GREENS

  • House-cured bacon, crispy shallot

CRISPY FINGERLING POTATO

  • Aleppo crema, fried garlic

ELLÉ CHEESE CRACKERS

DESSERT

HONEYDEW SORBET

  • Black pepper shortbread, whipped chèvre, basil

CHOCOLATE BAR

  • Crème fraîche, mango gelée, strawberry

HONEY GOAT CHEESE CHEESECAKE

  • Meyer lemon, toasted pistachio

TEA, ESPRESSO, AMERICANO.

AFTER DINNER SIPS

12yr Amontillado Sherry, El Maestro Sierra

Palo Cortado Sherry, “Leonor,” Gonzalez Byass

Rivesaltes, “Casa,” Dom. les Conques, 2008

10yr Verdelho Madeira, Broadbent

Barolo Chinato, Cocchi

Pedro Ximenez Sherry, Emilio Hidalgo

COCKTAILS

RUSTY NAIL

  • Blended scotch, drambuie

MIDNIGHT CONCERTO

  • Aged rum, espresso liqueur, fernet