Ella's Wood Burning Oven

Our pizza dough brushed in garlic and olive oil and then baked in the wood oven. Served with a side of parmesan garlic oil (D, A, GL)

Littleneck clams, bacon, sweet potatoes (D, A, GF)

Romaine, parmesan polenta croutons, caesar dressing (GF, F, D, A)

arugula, whipped gorgonzola, tomato-ponzu vinaigrette, toasted pinenuts (Dx, Ax, SH, GL)

cucumber & dill mignonette, cocktail sauce (GF) (SH, A)

kale, pancetta, parmesan, ritz cracker crumb (GL, D, A, SH)

lemon, garlic, parsley, butter, nduja breadcrumb, grilled sourdough (Gx, Dx, Ax)

prosciutto di parma, compressed melon, burrata, rosato vinegar, Sicilian e.v.o.o., toasted focaccia (Glx, Dx, Ax)

blueberry BBQ, calabrian stone fruit salsa (SH, GL, Ax)

House cut french fries, truffle oil, parmesan (D, GF)

ricotta stuffed squash blossoms, Sicilian pesto, shaved parmesan (GF, D, A, Nx)

sweet corn leche, serrano chile, baby heirloom tomato, spiced pepitas, red chile oil ((GL, SH, A, S)

grilled corn, lemon, miso broth, prawn butter, nduja breadcrumb (GL, SH, Dx, Ax)

fried rice, english peas, egg, piquillo pepper, furikake, umami aioli (GL,SH,Al, S)

beef-fat potatoes, roasted red onion, stone fruit salsa, plantain butter (A,S,Gl,D)

heirloom tomato, baby arugula, sliced peaches, gorgonzola dolce, green goddess (AL,S, Gl, Dx)

heirloom tomato, grilled red onion, baby arugula, gorgonzola dolce, chilled bernaise, potato rösti (GL, Ax, Dx)

smoked provolone, bacon jam, truffle aioli, toasted onion brioche bun, house-cut fries (GLx, Dx, Ax)

smoked lion's mane mushrooms, sweet corn miso, black garlic molasses (Gl,Ax)

summer succotash with beef pancetta, maitake mushrooms, roasted corn, english peas, savory lemon curd (SH, Dx, Al)

tomato sauce, shredded mozzarella

tomato sauce, shredded mozzarella

tomato sauce, basil, sea salt

tomato sauce, ricotta, basil

garlic & oil, fontina, fresh arugula, truffle oil (can Not be prepared dairy free)

garlic & oil, fresh arugula, balsamic

roasted corn, cotija, chili lime crema, cilantro

warm caramel sauce

pistachio buttercream, pistachio chocolate crumble

pistachio gelato, warm salted toffee sauce

spring vegetables, egg, furikake

Beef pancetta, maitake mushrooms, roasted corn, English peas

Shaved Parmesan, truffle oil

XO. Glaze, toasted garlic

N/A Prosecco – Mionetto Light, crisp, and refreshing with soft citrus and green apple—great alcohol-free option that still feels celebratory.

Mionetto, DOC, Italy light refreshing with delicate notes of green apple, pear and citrus. Crisp and lively finish

Dry light bodied sparkling rose with crisp acidity. Bright flavors of red berries, and subtle floral notes.

Bodegas, La Val, Rias Baixas Very Aromatic, notes of citrus and stone fruit, and minerals. Dry. Good for a Sauvignon Blanc drinker Zesty and mineral-driven with citrus and stone fruit—great with seafood.

Vermentino – Atzei (Sardinia) Fresh and slightly herbal with lemon and salinity—crisp and coastal in style. Starts soft but becomes savory, lively and structured. Medium body, well balanced, clean acidity. Long finish with a slight bitter almond note (typical of a vermintino) Pairing suggestions: grilled fish, shrimp, fried seafood, oysters, lemon herb chicken, pesto pasta, roasted vegetables, salads, fresh mozzarella

Sauvignon Blanc – Paddy Borthwick Bright and aromatic with grapefruit and tropical notes—clean and refreshing.

Balanced with a smooth texture and crisp acidity. Clean, refreshing finish with lingering citrus and light tropical tones. More rounded and slightly softer than a typical New Zealand Sauvignon Blanc Pairing Suggestions: Oysters, shrimp cocktail, grilled white fish, scallops, goat cheese salad, arugula or mixed greens with vinaigrette, asparagus, zucchini, green beans, grilled chicken, light pasta with olive oil, goat cheese, feta, fresh mozzarella.

Friuli Bianco – Marco Felluga (48% Friulano, 36% Pinot Grigio, 16% Pinot Blanc.) Bright and aromatic—think a more layered, mineral-driven Pinot Grigio. White florals, green apple, citrus zest, and tropical hints, balanced by soft melon and a touch of honey. Light-to-medium body with a subtle creaminess, crisp acidity, and a clean, almond-tinged finish. Pairing suggestions:: Oysters, clams, scallops, crab, shrimp, cod, lemon-butter pasta, fresh cheeses such as ricotta, mozzarella, burrata, grilled or roasted vegetables like zucchini, asparagus, roasted or herb-seasoned chicken.

Rosé – Ercole A dry, easy drinking rose with watermelon, strawberry and citrus notes, bright acidity and a crisp refreshing finish. Subtle spice, white pepper on the finish. Pairing Suggestions: shellfish, light salads, vegetable dishes, light fish dishes, chicken, pork dishes, pizza,

Sonoma, CA. Dry, full bodied with vibrant acidity and rich flavors of ripe apple pear and tropical fruit complimented by notes of vanilla and toasted oak.

Loire Valley, France. Dry light, light bodied with bright acidity. Refreshing flavors of ripe strawberries, red cherries, and a touch of citrus.

Via Alpina Notes: Peaches, white gummi bears, lemon juice, with light tastiness and a medium body. Dry.

Loire Valley, France. Dry, medium bodied with bright acidity and flavors of green apple, citrus, and stone fruit with a just a hint of oak.

Piedmont, Italy. Dry, medium bodied with bright acidity and flavors of apple citrus and white peach accompanied by hints of almond and minerality.

Willamette Valley, Oregon -Light-bodied with cherry and earth—silky, smooth, and easy drinking. Light to medium bodied pinot noir with bright cherry and raspberry fruit, soft earthy spice and smooth tannins. Good balance and acidity with just a touch of oak. Pairing suggestions: Salmon or grilled fish, roasted chicken, mushroom dishes, duck, pork

Bacaro (Sicily) Medium to full bodied Sicilian red wine with bold black cherry and plum fruit, a bit of spice and herbal character, and smooth but notable tannins. It stays balanced with enough acidity to cut through richer foods Pairing suggestions: Grilled beef, braised meats, pasta with red sauce or meat sauce, pizza, eggplant dishes, pork dishes,

Nebbiolo – Viberti A lighter more approachable nebbiolo with bright cherry and raspberry fruit, floral violet notes, and a little spice, it has fresh acidity and gentle tannins so it drinks smooth but still has that classic nebbiolo Pairing suggestions: veal, lamb, steak, pasta with red sauce or mushroom sauce, truffle dishes, roasted chicken (Nebbiolos high acidity and tannins are designed to cut through rich meats)

“Super Tuscan” – Caburnio Rich and smooth with dark berries and spice—Cabernet-style but with Italian character. 2018 Tenuta Monteti, Caburnio Toscana Cabernet Sauv (60%) Alicante Bouchet, Merlot Red cherry, dried apples, hay, earth, baking spice, smoke Good for fans of chianti, super tuscans or cabernet

Susumaniello – Masseria Li Veli Full bodied Tuscan red blend with rich black cherry and blackberry fruit layered with cedar,spice and a touch of dark chocolate. Dry with medium tannins and a smooth finish. Pairing suggestions: Grilled steak, lamb hearty pasta dishes and meat sauce, bean dishes, aged hard cheeses

Cabernet Sauvignon – Joel Gott dium to full bodied californian cab with black cherry, black berry and plum fruit, layered with mocha, cedar and spice. Its dry with smooth, velvety tannins and a balanced easy drinking finish Pairing Suggestions: Grill steak, lamb, burgers, hearty pasta dishes.

Bordeaux, France. Dry, medium bodied with subtle notes of spice and oak balanced by smooth tannins and good acidity.

2020 strong & tannic, dry. Potpourri, anise, dried red apples, pomegranate, baking spice, strawberries, red cherries. Good for fans of Italian wine. Cabernet fans, and fans of bigger styles of pinot noir

Piedmont, Italy. Dry medium body with flavors of plums, dark cherries and a hint of spice with soft tannins and a touch of earthiness.

Tuscany, Italy. Dry, medium-bodied with bright acidity with flavors of red cherries, plums, and a hint of spice along with earthy undertones.

2019 Tomaso Bussola, Ca' del Laito Valpolicella Superiore Ripasso Super strong and powerful, Tannis and ever so slightly off-dry. Figs and raisins, blackberry jam, plums, mocha. Good for a Napa cab drinker

Sonoma valley, California

Don Julio añejo, disaronno, cointreau, espresso, fall simple, mole bitters

michter's rye bourbon, cider syrup, averna, orange & black walnut bitters