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Featuring a FULL BAR for your enjoyment
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©2002 State
of the Heart media
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Ellendale's Dinner Menu
Appetizers
PECAN BBQ SHRIMP - 10
Jumbo shrimp filled with herb cream cheese, wrapped in bacon,
dipped in homemade pecan BBQ sauce and grilled.
MARYLAND CRAB CAKES - 9
Crab cakes served with spicy adobo remoulade.
SEARED AHI TUNA - 7
Seared ahi tuna with rice noodles and citrus-teriyaki vinaigrette.
‡ GLOBAL CHEESE COURSE - 9
Brie, havarti dill, fresh mozzarella, port salute &
smoked cheddar with fruit & crackers
‡ PHYLLO BAKED BRIE - 12
Served with raspberry coulis, pita & bread chips
‡ CRISPY FRIED FRESH MOZZARELLA - 9
Laced with basil, cucumber gazpacho
SHRIMP & SCALLOP
MANGO CEVICHE COCKTAIL - 8
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BUFFALO SHRIMP (VERY HOT!) - 10
Celery, carrots and bleu cheese dressing.
‡ GYPSY SAMPLER - 8
Hummus, feta, roasted peppers, bleu-black olives, mint eggplant,
roasted garlic and pita chips.
HICKORY SMOKED PORK SPRING ROLLS - 7
Served with apple-Dijon dipping sauce.
‡ BRUSCHETTA - 9
Grilled wedges of ciabatta, topped with a tomato, basil, caper,
parmesan & red onion relish.
Paired with basil ice cream.
ASIAGO CRUSTED CALAMARI - 9
Calamari dusted with semolina flour & asiago cheese, lightly
fried & served with a trio of Italian dipping sauces.
COCONUT CURRY MUSSELS - 9
with fresh lime and ginger |
Soup
De Jour
Cup - 3 Bowl
- 5 |
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Salads
HOMEMADE DRESSINGS
Raspberry vinaigrette, tahini-honey, basil vinaigrette, bleu
cheese, Caesar, pesto ranch.
‡ HOUSE SALAD - 3
Mixed field greens with tomatoes, cucumbers, kalamata olives
& feta cheese.
‡ CLASSIC CAESAR - 4
Complete with Ellendale's croutons, shaved asiago cheese &
garnished with oven baked parmesan crackers.
‡ WILD FIELD GREENS Petite - 5 / To share - 12
with shiitake, crimini & oyster mushrooms. Tossed with
red wine vinaigrette & shallot straws.
‡ CAPRESE POMODORO Petite - 4 / To share - 12
A fresh mozzarella salad composed of sliced tomato, fresh
basil, creamy wedges of fresh mozzarella & a 15 year aged
balsamic vinegar drizzle. Served with a field green salad.
‡ ROASTED BEET AND GOAT CHEESE SALAD Petite - 5 /
To share - 12
A stack of roasted beets layered with fresh crumbled goat
cheese & served with field greens, toasted pine nuts &
kalamata olives. Garnished with chive oil.
‡ TUSCAN ROASTED VEGETABLES Petite - 5 / To share
- 12
with extra virgin olive oil and shaved parmesan.
GRILLED RASPBERRY CHICKEN SALAD - 12
Mixed greens, pineapple, cucumbers, red peppers and toasted
almonds topped with grilled chicken breast.
CHICKEN CAESAR SALAD - 12
Classic Caesar salad topped with grilled chicken breast slices.
‡ MANDARIN SPINACH SALAD - 10
Baby spinach, egg slices, red onion, pecans and mandarin oranges.
Add hot prime rib slices or gouda-portabella mushrooms - 12
GREEK SALAD - 12
Romaine topped with grilled chicken, feta, kalamata olives,
tomato and banana peppers.
Served with hummus and pita bread. |
Steaks & Chops
add sauteed wild mushroom to any steak - 4
PRIME RIB - Queen 10 oz. 15 / King 15oz. 20
Slow roasted, tender and flavorful and served with cheddar
bliss mashed potatoes
and aromatic vegetables.
FILET YOUR WAY - 30
An 8oz.center cut filet grilled to your desired temperature.
Paired with cheddar bliss mashed potatoes & aromatic vegetables.
Your choice of toppings:
White truffle butter
Tabasco onions
Bleu cheese brulee
Your choice of sauce:
Béarnaise
Chianti demi glace
Peppercorn veloute
LAND & SEA - 50
8 - 10 oz. broiled lobster tail served with chili-lime butter
& an 8 oz. beef tenderloin filet with choice of toppings.
RIB EYE STEAK - 25
16 oz. rib eye steak grilled with a smoked mesquite dry rub
Topped with caramelized garlic cloves.
Served with sweet potatoes & aromatic vegetables.
NEW YORK STRIP - 25
Hand cut 12 oz steak grilled to your desire & topped with
a green peppercorn
and mushroom sauce.
Served with cheddar bliss mashed potatoes & aromatic vegetables.
ROMEO & JULIET - 19
Petite medallions of beef pan seared in sage buerre.
Topped with a peppercorn glace de viande and gorgonzola béchamel.
Served with cheddar bliss potatoes & sauteed spinach.
GLAZED APPLE BRANDY PORK CHOP - 20
Hand cut 12 oz pork chop brined in buttermilk & grilled
with a rich brandy & honey lacquer. Topped with spiced
apple fries & served with a mango-apple chutney, sweet
potatoes & sauteed spinach.
PISTACHIO CRUSTED LAMB CHOPS - 27
Full rack of oven roasted lamb paired with balsamic red onion
demi.
Served with vegetables & whipped potatoes. |
Seafood &
Poultry
LOBSTER TAIL - 35
Broiled 8 - 10 oz. warm water lobster tail served with chili-lime
butter and
chipotle-teriyaki sauce.
Includes our rice pilaf & aromatic vegetables.
AHI TUNA - 22
Nori crusted & seared tuna with an Asian sauce trio. Served
with rice pilaf & aromatic vegetables.
PAN ROASTED SEA BASS - 31
Sea bass seared & roasted with aromatic vegetables &
served with rice pilaf & a classic buerre blanc.
GRILLED RED SNAPPER - 18
8 oz. filet served with skewered shrimp with sweet & spicy
mango sauce paired with haricot verts & rice pilaf.
SAN FRANCISCO STYLE CIOPPINO - 27
Mounds of fresh clams, shrimp, calamari, crab, scallops &
1/2 lobster tail stewed in a fiery tomato clam broth.
Served with toasted French bread & braised fennel.
MOJO SHRIMP - 22
Jumbo shrimp sautéed in fresh garlic, white wine, capers,
sun dried tomatoes and butter sauce.
Served with rice pilaf & aromatic vegetables.
CRAB CAKE STUFFED SHRIMP - 22
Jumbo shrimp stuffed with Maryland crab cake and broiled then
cradled in a light lemon-parsley cream sauce.
Served with rice pilaf and aromatic vegetables.
GINGER SOY SALMON - 18
8oz. grilled filet served with spicy bok choy slaw & crispy
Asian noodles.
CURRY SCALLOPS - 23
Fresh sesame seared scallops with grilled eggplant & tomato
in a red curry broth cozied up to rice pilaf and grilled fennel.
CHICKEN ALEGRE - 17
Tequila lime braised 1/2 chicken with smokey roasted tomato
coulis, black bean cake & fresh pico de gallo
AMARETTO CHICKEN - 15
Pan seared chicken breast with amaretto glazed mushrooms and
almonds on a bed of sauteed spinach and rice pilaf.
POLLO DI PARMA - 18
Sage & prosciutto seared chicken breast atop orzo pasta
in vodka ragu with garden tomatoes & broccolini. |
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Pastas
SEAFOOD CLEOPATRA - 22
Crab, shrimp & scallops, sauteed with portabella mushrooms,
chives & a brandy lobster sauce.
Tossed with pappardelle pasta.
‡ PESTO TORTELLINI - 15
A generous portion of cheese stuffed tortellini sauteed
in a rich pesto, Arugula, ricotta cream sauce.
Garnished with marinara sauce and basil infused toast points.
‡ GARDEN VEGETABLE PASTA - 16 with chicken - 18
Fresh rigatoni noodles tossed with arugula, mushroom, peppers,
artichoke, asparagus & tomato in a white wine pan sauce.
‡ TUSCAN RISOTTO - 17
Classic risotto married with fresh mozzarella, tomato and
fresh basil.
Folded with taleggio cheese, tomato & fresh basil. Topped
with asparagus & vegetable dollop.
CAJUN CHICKEN PASTA - 15
Penne pasta tossed with mushrooms, peppers, andouille sausage
& chicken breast in a rich Cajun alfredo.
SALMON PASTA - 18
Fresh caught Keta salmon, grilled & served with a generous
portion of penne pasta & tossed in our famous caper,
olive & tomato ragu. Garnished with homemade basil pesto
& shaved parmesan.
AHI TUNA BOWL - 18
Rice noodles in a miso broth with seared ahi tuna, tofu
and vegetables.
‡ VEGETARIAN VERSION (no tuna) - 13
LASAGNA - 14
The classic with layers of noodles, beef and cheese and
our homemade marinara sauce.
Served with our vegetable medley.
‡ - indicates vegetarian.
Menu created by executive chef Jeff Brown and proprietor
Julie Buhler
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