Ela's On the Water menu — United States

This appetizer features two tuna preparations: blackened tuna served with seaweed salad, and tuna tartare with pineapple and ginger, accompanied by crispy wontons.

Crispy, lightly battered squid served with a side of wasabi and spicy remoulade dipping sauces.

These crispy, golden-fried green tomato slices are served with a savory Creole sauce, prepared according to a traditional family recipe.

Roasted red and gold beets layered with crispy, herb-and-panko-crusted goat cheese.

Crispy tortilla chips topped with fresh lobster, pico de gallo, crème fraîche, queso fresco, and creamy avocado.

Thinly sliced raw beef tenderloin served with pecorino cheese, fresh arugula, olive oil, and a balsamic glaze.

A shared appetizer featuring a selection of gourmet cheeses, cured meats, nuts, fresh fruit, and housemade toasted bread.

Fresh oysters served with our signature cocktail sauce and horseradish, available by the half or full dozen.

A refreshing appetizer featuring layers of jumbo lump crab, avocado, mango, onion, cucumber, and peppers.

Prince Edward Island mussels steamed in a fresh tomato and basil sauce.

Fresh oysters baked with a savory topping of spinach, bacon, parmesan cheese, and herb-seasoned bread crumbs.

Crispy fried shrimp tossed in a sweet and tangy honey-lime sriracha sauce.

Finely diced raw Ahi tuna marinated and served with a fresh cucumber and avocado salad, accented with pickled ginger.

Chilled, poached shrimp served with our signature house-made cocktail sauce.

These jumbo lump crab cakes are hand-folded with Southern-style seasonings, pan-seared until crisp, and available as either an appetizer or an entree.

• APP$18
• ENTREE$42

A rich, creamy soup made with Maine lobster and prepared fresh daily.

A hearty, traditional Creole soup featuring a blend of aromatic spices and a variety of fresh seafood.

A refreshing salad featuring fresh mozzarella, sweet Kumato tomatoes, and basil, finished with a drizzle of white balsamic glaze and extra virgin olive oil.

A fresh arugula salad topped with sliced pears, creamy Wensleydale cranberry cheese, and crunchy almonds, served with a pomegranate acai dressing.

Crisp romaine lettuce served with a classic Caesar dressing and shaved Grana Padano cheese.

A crisp wedge of lettuce topped with creamy blue cheese dressing, bacon, tomatoes, and red onions.

Crispy golden fries tossed with aromatic truffle oil and savory seasonings.

Thick-cut potato wedges fried until golden and crispy.

Creamy mashed Yukon Gold potatoes prepared with butter and seasonings.

A selection of fresh, locally sourced vegetables prepared according to the current season.

Tender stalks of fresh asparagus, lightly cooked to preserve their natural flavor and crisp texture.

A selection of wild mushrooms pan-cooked until tender.

A creamy Italian rice dish cooked with a variety of savory wild mushrooms.

A creamy Italian rice dish cooked with tender crab meat.

Creamy Italian-style rice cooked with tender lobster meat and a bright hint of citrus.

A bone-in pork chop served with creamy mushroom risotto, asparagus, and a rich red wine sauce.

Thick, hollow spaghetti-style pasta tossed in a basil pesto sauce with a variety of fresh seasonal vegetables.

Tender beef short rib slow-cooked in Malbec wine, served with creamy stone-ground grits, savory redeye gravy, and grilled asparagus.

This dish features a grilled organic ribeye steak topped with red wine sauce, served alongside a Maine lobster tail, creamy mashed potatoes, and broccolini.

A tender filet mignon served over Yukon Gold mashed potatoes with blistered tomatoes and spinach.

A grass-fed organic New York strip steak served with seasonal vegetables, a coconut-based potato lasagna, and crispy onion straws.

This bone-in Black Angus ribeye is served with bacon-roasted Brussels sprouts and steak fries, finished with a savory herb butter.

Pan-seared scallops served over creamy crab risotto, finished with truffle butter and crispy pancetta.

Lobster-filled saffron pasta served with sautéed spinach, minced bacon, and a creamy béchamel sauce topped with shaved Parmesan cheese.

A whole, locally-sourced flounder is lightly fried with a diamond-scored pattern and served over a medley of wild rice and baby vegetables with a sweet Thai chili glaze.

This dish features mussels, shrimp, and scallops tossed in a saffron butter and white wine sauce with red pepper flakes, served over bucatini pasta.

Pan-seared grouper served with lobster butter, a wild rice medley, and local baby vegetables.

This dish features rare, spice-crusted yellowfin tuna served with an Asian-style slaw, peanut-ginger dressing, seaweed salad, soy-ginger sauce, and wasabi aioli.

A whole lobster tail and de-shelled claws served over a creamy risotto infused with citrus.

Jumbo shrimp sautéed in a savory Tasso ham gravy served over creamy stone-ground grits blended with smoked Gouda cheese.

Two jumbo lump crab cakes topped with shallot butter, served with a medley of wild rice and seasonal local vegetables.

Pan-seared Atlantic salmon stuffed with spinach, bacon, and parmesan, topped with jumbo lump crab, and served with Yukon gold mashed potatoes, asparagus, and a shallot butter sauce.