ELA's Grille

Lightly battered and served with wasabi and spicy remoulade.

Classic lobster bisque and dry sherry.

Blu cheese, bacon, tomatoes and red onion.

Wensleyan cranberry cheese, almonds and pomegranate acai vinaigrette.

Traditional Caesar dressing and Parmesan.

Poached eggs, toasted English muffin, house-made hollandaise and breakfast potatoes.

2 eggs any style, applewood smoked bacon, breakfast potatoes and whole wheat toast.

Potato, pepper, onion, cheddar, and sausage hash, sunny side up egg, breakfast potatoes and whole wheat toast.

New York strip, two eggs any style, breakfast potatoes and whole wheat toast.

Smoked salmon, pickled red onion, tomato, avocado, everything bagel, capers and cream cheese.

Classic french toast, applewood smoked bacon and breakfast potatoes.

Jumbo lump crab, peppers, tomato, chives, cheddar, breakfast potatoes whole wheat toast.

Sausage, wild mushrooms, smoked cheddar,breakfast potatoes and whole wheat toast.

Goat cheese, arugula,peppers, tomato, caramelized onion, breakfast potatoes and whole wheat toast.

Smoked salmon, applewood smoked bacon, lettuce, tomatoes, key lime aioli and roasted heirloom fingerling potatoes.

Cranberry walnut chicken salad, lettuce, tomato, hawaiian roll and fresh fruit.

Pan-seared beef tenderloin, roasted rosemary-garlic heirloom fingerling potatoes, asparagus, Jumbo lump crab and hollandaise.

Fresh mozzarella, locally sourced kumato tomatoes, fresh basil, aged balsamic glaze and extra virgin olive oil.

Fresh arugula with pears, wensleydale cranberry cheese and almonds finished with a pomegranate acai dressing.

Served with traditional Caesar dressing, grana padano.

Served with creamy blu cheese, bacon, tomato and red onion.

Classic shrimp cocktail and sauce.

Light and crispy - a family tradition.

Lightly battered, served with wasabi and spicy remoulade.

Classic lobster bisque, sherry and truffle oil.

Lobster with arugula and key lime aioli on hawaiian rolls.

Served with basil, grape tomatoes and fresh tomatoes.

Bacon vinaigrette marinated shrimp over arugula.

Crispy nachos, fresh pico de gallo, creme fraiche, queso fresco and avocado.

Jumbo lump crab cake with key lime aioli.

Grilled chicken tossed in Buffalo sauce and wrapped in a flour tortilla with lettuce, tomato, onion and cheddar cheese, served with ranch and a choice of kale salad or truffle fries.

Blackened grouper, queso fresco, pico de gallo and key lime aioli with fresh chips.

Cranberry walnut chicken salad wrapped in a flour tortilla with lettuce and tomato, served with a choice of kale salad or truffle fries.

Fresh, local fish lightly breaded and served with a side of key lime aioli served with truffle fries.

Arugula, tomato, remoulade and served with kale salad or truffle fries.

Angus beef with bacon, cheddar, lettuce, tomato, crispy onion straws, and carolina gold mustard sauce served with a choice of kale salad or truffle fries.

Atlantic salmon, bacon, lettuce, tomato, key lime aioli served with a choice of kale salad or truffle fries.

Asparagus, arugula, sauteed mushrooms, tomato, goat cheese, avocado and champagne vinaigrette in a flour tortilla served with a choice of kale salad or truffle fries.

Sesame seared with wasame salad and tuna pineapple with ginger tartare and wontons.

Lightly battered and served with wasabi and spicy remoulade.

Light and crispy with a touch of creole sauce. A family tradition.

Red and gold beets with lightly fried herb and panko encrusted goat cheese.

Crispy tortilla, fresh pico de gallo, crème fraiche, queso fresco and creamy avocado.

Shaved tenderloin and pecorino with baby arugula, extra virgin olive oil and balsamic reduction.

A rustic display of gourmet cheeses and assorted meats, nuts, fresh fruit and housemade crostini for 2.

Jumbo lump crab, avocado, mango and cucumber.

Fresh tomatoes, basil, prince Edward island mussels.

Spinach, bacon, Parmesan, shallot butter and herb bread crumbs.

Lightly fried and tossed in shallot butter with honey lime sriracha aio.

Marinated ahi tuna, fresh cucumber, avocado salad and pickled ginger.

Southern poached shrimp, with ela's cocktail sauce.

Ela's crab cakes feature a blend of chef's coastal culinary influence and the nightingale family's southern roots. A plentiful portion of jumbo lump crab meat is hand folded with ela's southern style family ingredients, then moderately seasoned and pan seared crisp. Offered as both an appetizer to enhance your meal or as an entree.

Hand crafted and slow cooked daily.

Traditional creole spices and fresh seafood.

Fresh mozzarella, locally sourced kumato tomatoes, fresh basil, aged balsamic glaze and extra virgin olive oil.

Fresh arugula with pears, wensleydale cranberry cheese and almonds finished with a pomegranate acai dressing.

Served with traditional Caesar dressing and grana padano.

Creamy blu cheese, bacon, tomatoes and red onions.

Bone-in pork chop over white truffle risotto with asparagus and cabernet demi glace.

Saffron infused pasta with sauteed spinach in a white wine demi-glace, grilled pears and shaved Parmesan cheese.

Bucatini with basil pesto and fresh vegetables.

Slow roasted daily with aged cheddar cheese grits and redeye gravy with grilled asparagus.

Grilled organic brasstown ribeye and maine lobster tail served with yukon gold mashed potatoes and broccolini.

Over yukon gold mashed potatoes with blistered tomatoes and spinach.

Grassfed organic New York strip served with seasonal vegetables and crispy onion straws.

Served with wild mushrooms, steak fries, finished with herb butter.

Over crab risotto with truffle butter and crispy pancetta.

Lightly fried locally-sourced fresh whole flounder over sienna rice medley and local baby vegetables with a sweet thai chili glaze.

Mussels, shrimp, scallops, in a white wine scampi sauce over bucatini pasta.

Lobster butter, sienna rice medley and local baby vegetables.

Blackened and served rare with an asian-inspired slaw with a peanut ginger dressing and seaweed salad and finished with a soy ginger sauce and wasabi aioli.

Split whole lobster tail and de-shelled claws over citrus lobster risotto.

Local stone ground grits and smoked gouda with jumbo shrimp sauteed in tasso ham, roasted corn salsa and cajun cream sauce.

Jumbo lump crab cakes with shallot butter, served with sienna rice medley and grilled local baby vegetables.

Pan seared atlantic salmon stuffed with spinach, bacon and Parmesan topped with jumbo lump crab and served over yukon gold mashed potatoes.