MENU PREPARED BY CHEF JEFFREY BROWN

Salads
CAPRESE POMODORO - 8
Sliced tomato, basil and fresh Mozzarella, stacked and served with a field
green salad. Garnished with chive oil and balsamic reduction.

COCONUT CHICKEN SALAD - 9
Chicken tenders lightly breaded with Panko bread crumbs and shredded
coconut. Served with a mixed green salad, Julienne carrots and chive
sticks. The dressing is spicy cilantro peanut vinaigrette.

TUNA NICOISE - 11
Sesame crusted Ahi tuna, served with a baby spinach salad, hard boiled egg,
haricot vert and marinated artichoke. Served with wild field greens tossed in a
sun dried tomato vinaigrette.

BLACK AND BLUE SALAD - 13
Seared tenderloin au poive, served on a lettuce medley with tomato wedges,
cucumbers, marinated portabella caps and Maytag bleu cheese crumbles.

CURRIED CHICKEN SALAD - 8
Diced grilled chicken mixed with sliced grapes, walnuts, carrots and a curried
aioli. Placed in a pineapple wedge and served with a croissant.

SOUP OF THE DAY &
MINI CHICKEN CAESAR SALAD ~ 7

HOMEMADE DRESSINGS
Raspberry Vinaigrette, Tahini Honey, Basil Vinaigrette, Bleu Cheese & Pesto
Ranch.
Sandwiches & Wraps
SERVED WITH CHOICE OF POTATO GAUFRETTES,
SMALL FIELD GREEN SALAD OR A FRESH FRUIT SALAD.

TURKEY BURGER - 8
½ pound ground turkey burger served on a toasted Kaiser roll.
Garnished with red onion, lettuce and a mint aioli.

SMOKED SALMON AND BRIE SANDWICH - 12
Smoked salmon stacked on rye bread with double cream brie cheese, field greens
and a caper basil remoulade.

COCONUT CHICKEN WRAP - 9
Coconut chicken tenders wrapped in a herb tortilla stuffed with field greens,
Julienne carrots, fresh cilantro and spicy jalapeno peanut vinaigrette.

VEGGIE WRAP - 8
Sauteed Julienne vegetables stuffed in a herb tortilla with marinated
portabella mushrooms, spinach, basil and hummus. VEGAN FRIENDLY!

Sandwiches& Wraps
JALAPENO CHICKEN WRAP - 9
Chicken sauteed with jalapeno, roasted red peppers and garlic. Stuffed in an
herb
tortilla with diced tomato, field greens and cilantro infused cream cheese.

DRUNKEN CHICKEN SANDWICH - 9
6 oz. Chicken breast marinated in stout beer and grilled to perfection.
Topped with caramelized onions and house made apple butter.

OPEN FACE TENDERLOIN SANDWICH - 13
Grilled 4 oz. tenderloin filet on a toasted focaccia topped with cabernet mush-
rooms and onions. Served with mashed potatoes and sauteed julienne vegetables.
Add 2 jumbo grilled shrimp - 5

Lunch Entrees
FISH & CHIPS - 10
Beer battered Pollack deep fried and served with potato gaufrettes.
Served with a caper and malt vinegar tartar sauce. Served with a lunch salad.

CHICKEN, STEAK or SHRIMP QUESADILLA - 10
Choice of one of three meats grilled with roasted red peppers, pico de gallo,
fresh cilantro and red onions. Served with a cilantro crème fresh drizzle and
spicy
jalapeno salsa.

CALAMARI THREE WAYS - 11
Lightly breaded & deep fried calamari and chilled vegetable spears served with
three homemade sauces; roasted garlic aioli, marinara and a chive & basil pesto.

LASAGNA - 8
A generous portion of our famous meat lasagna. Served with marinara and
shaved parmesan, garnished with garlic and basil toast points with a lunch
salad.

CHICKEN ALA SNUG - 11
Grilled chicken breast stuffed with ham, sauteed mushrooms and mozzarella
served on top of a bed of penne pasta tossed in marinara sauce, garnished with
fresh basil pesto and shaved parmesan. Served with a lunch salad.

PENNE di NORMA - 11
Penne pasta sauteed with fresh diced eggplant, garlic and fresh basil tossed in
a cream reduction with pesto and ricotta cheese, garnished with fried basil
leaves.
Served with a Caesar salad.

CAPELLINI POMODORO - 9
Angel pasta sauteed in a tomato basil sauce, served in a baked parmesan bowl
and garnished with pesto and shaved parmesan. Served with a Caesar salad.

SURF AND TURF - 22
A lunch portion of an Ellendale’s favorite. 4 oz. Beef tenderloin filet served
with
raspberry demi glace and a ½ lobster tail poached in a lobster fumet
and served with a chili lime drawn butter.
Accompanied by sauteed Julienne vegetables and red bliss mashed potatoes.

SESAME SEARED SALMON - 15
An 8 oz. filet of wild caught salmon seared and served with a brown sugar soy
Reduction and a wasabi cream sauce. Paired with sauteed Julienne vegetables
and Ellendale’s rice pilaf.

Desserts
DESSERT BUFFET - 5
HOMEMADE CINNAMON ICE CREAM - 3
CINNAMON ICE CREAM & BROWNIE SUNDAE - 5
CHOCOLATE RASPBERRY TART - 5
ORANGE CARROT CAKE - 5
CHEESECAKE -5
KEY LIME PIE - 5
RASPBERRY SORBET - 3.5
DESSERT SAMPLER - 7
LARGE DESSERT SAMPLER - 13
TIRAMISU - 5
CHOCOLATE FANTASY - 5