Corn Crab Cakes
Served over Mixed Greens tossed in Red Wine Vinaigrette, Roma Tomatoes, Roasted Corn, and Chipotle Aioli

Calamari Provencal
Fried Fresh Florida Calamari with sauteed Shiitake Mushrooms and Cherry Tomatoes in Vermouth. Served with Herb Butter and Cocktail Sauce

Petite Lamb Chop
Colorado grass fed Lamb Chop served over wild Mushroom Risotto with a Roasted Garlic and Mint Sauce

Duck Confit Crepes
Classic Duck Confit wrapped in fresh Crepes with Shiitake Mushrooms, Roasted Red Bell Peppers and Creamy Red Wine Pan Jus

Lightly charred Wedge of Romaine with Herbed Crostinis, Parmesan Crisps, Cherry Tomatoes, and Chipotle Caesar dressing

Fresh Mozzarella, Tomato, and Thinly Sliced Red Onion, with Basil Pesto, and Reduced Balsamic Served over Lightly Seasoned Mixed Greens

Mixed greens in Red Wine Vinaigrette with Julienne Carrot, fried Shallots, melted Tomato, and Goat Cheese

Baby Spinach Tossed in White Balsamic Poppy Seed Vinaigrette with Fresh Strawberries, Mandarin Oranges, Red Onion, Toasted Walnuts, and Goat Cheese

Beef Wellington
SearedFilet of Beef Lightly Basted with Colman's Mustard, Wrapped in Thinly Sliced Proscuitto, and Truffled Duxelles in a Delicate Puff Pastry Served with Sea Salt Asparagus and Raosted Fingerling Potatoes with a Pink Peppercorn Demi Glace

Cowgirl Ribeye

Grilled 14 o.z. Bone-In Ribeye Served with Seared Baked Potato Discs Topped with a "Loaded" Smoked Gouda Bechamel, and Sauteed Haricot Vert with Caramelized Shallots

N.Y. Strip
Pan Seared, Southwest Seasoned N.Y. Strip topped with Roasted Pablano Pepper Butter Servedwith Red Bell Pepper and Goat Cheese Whipped New Potatoes  and Brown Sugar Caramelized Brussel Sprouts

Fish Du Jour
All of our Fish is flown in fresh daily and never frozen.  Our fish specials reflect market availability and are created with close attention to detail by Chef William Lyle and his experienced staff.

Tuna
  Cashew Encrusted #1 Ahi Tuna Served over Carrot Infused Basmati Rice, with Sesame Grilled Baby Bok Choy Glazed with Wasabi-Soy reduction

Seafood Risotto
Cajun marinated Shrimp, Scallop, and Calamari in a Creamy Risotto with poached Asparagus, Roasted Red Pepper and baked Parmesan Crisp

Salmon
Grilled Tasmanian Salmon with a Blood Orange glaze Served over Forbidden Rice with Sugar Snap Peas Lightly Sauteed in Chive oil and Blood Orange-Balsamic reduction

Pork Chop
Pan Seared Frenched Pork Chop with a Caramelized Apple and Brandy reduction, Served with Roasted Fingerling Potatoes, and Sauteed Haricot Vert with Caramelized Shallots

Duck
Crispy Seared Duck breast over Basmati Rice and Sauteed Baby Spinach, Topped with a Traditional Goan Vindaloo and a side of Mango Chutney

Chicken
Ella's "Chicken Marbella"; Crispy Seared Airline Chicken Breast topped with a Sweet and Sour Ragout of olives, Capers, Dried Plumbs, Sundried Tomatoes, and Asparagus Served over Capellini Pasta    


Garden Pasta
Lightly breaded Eggplant over Capellini with Red Onions, Cherry Tomatoes and Green Peppers in a Roasted Red Pepper cream sauce

Our chef has a five course prix-fixe available upon request. Ask your ever for details