Ellie’s Spring Menu


It’s always an exciting time at Ellie’s when we switch up our menu selections to reflect the best of New England’s seasonal bounty. From breakfast to lunch to sodas and snacks in between, here’s how we’re making the most of what May has to offer!

Buttermilk Biscuit. This newest addition to the pastry case replaces our seasonal scone, and has been met with great enthusiasm! The biscuit features whole wheat flour and cornmeal from Maine Grains, and is glazed with honey and finished with a touch of sea salt. Enjoy as is, with the addition of butter and marmalade, or as a breakfast sandwich!

Spring Onion Danish. Bright, zesty flavors abound in this seasonal delight that features ricotta and spring onion pistou. Enjoy it warmed with a side of greens as a unique lunch option!

Spring Pea & Leek Tartine. This beautiful open-faced sandwich incorporates spring flavors on a hearty slice of rye sourdough—and it makes for a very pretty Instagram shot, to boot! Burrata cheese adds solid texture and flavor to the ensemble of sweet peas, sautéed leeks, radish, black pepper, and olive oil. A perfect choice for breakfast OR lunch!

Classic Chicken Salad Sandwich. As its name implies, this was simply a good old classic that was missing from our lunch menu. Tender Baffoni’s Poultry Farm chicken salad is topped with local Deb’s pea greens, bacon, shaved red onion, and Vermont Grafton Village Cheese Company chili cheddar and sandwiched between housemade rye sourdough. Take a bite and let the nostalgia wash over you. We love this easy, familiar, and nourishing lunch option any day of the week!

Butter Lettuce Salad. This is a true ensalada primavera—or springtime salad!—for those days when you don’t feel like a sandwich. Butter lettuce is one of the first things to start coming up out of the ground in the springtime (so naturally we used it as the base for our seasonal salad!). We use butter lettuce from local farms like Little City Growers in Providence and Zephyr Farm in Cranston, and top it with local asparagus, sweet peas, fava beans, feta cheese, pickled onion, shaved radish, and delicate herbs.

Grilled Cheese. Our new grilled cheese selection was inspired by a Maitake Mushroom Toast that Gracie’s Executive Chef Matt Varga, who designs Ellie’s sandwich menus, used to make over at our sister restaurant. Fontina cheese lends itself well to the grassy flavors of asparagus and the earthy, meaty taste of shiitake mushrooms. The sandwich is then topped with roasted onion and served on rye sourdough, where it remains vegetarian but eats like a meat-friendly option given its rich, umami protein flavors. Still not convinced? Add chicken to make it a truly protein-rich lunch!

Pastrami Spiced Roast Beef Sandwich. The wild leek and horseradish pistou on this sandwich is spring in itself! We joined it with the bright, spicy, back notes of peppery watercress, sharpness of Cabot cheddar, meatiness of pastrami spice to render a classic combo of flavors (topped with roasted onions for texture!).

Beverage–

Vanilla Cream Soda. This is a classic italian soda: simply carbonated water, a dash of cream, and sweetened with our housemade vanilla turbinado syrup. It has the delicious flavor of a cream soda, but made with real, simple ingredients.

Honey Green Apple Soda. The honey green apple is crisp, refreshing and adds just the right amount of sweetness. We steep sliced green apples in honey and a blend of fresh-squeezed citrus (orange, lemon, and lime), and then add simple syrup. It goes great as a sparkling iced tea as well!

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