The start of a new season means new updates to the breakfast and lunch menus at Ellie’s!
The following items, created by Executive Chef Matt Varga of sister restaurant Gracie’s further down Washington Street, are a delicious reflection of what local farmers are currently supplying to our kitchens.
Our seasonal “tartine” showcases September’s abundance of peaches, which are coming to us straight from Wishing Stone Farm in Little Compton, RI. The Peach Tartine is a mouthwatering celebration of all things Rhode Island, using entirely fresh, locally sourced ingredients including Narragansett Creamery whipped ricotta, Del Duca prosciutto, garden mint from the Gracie’s downtown rooftop garden, and honey from our friend and beekeeper Jim Hammond in East Greenwich! Enjoy for breakfast, lunch, or as a mid-afternoon snack—this toast is versatile enough to satisfy at any time of day.
Our new Roast Beef sandwich really packs some meat, as it were—it’s a classic and hefty lunch option that pairs roast beef with herbed Boursin cheese, spicy tomato jam, braised broccoli rabe, and caramelized onion for a classic yet creative flavor medley!
For days when something a bit lighter is preferred, our seasonal salad is the perfect selection. Salads are always a fun opportunity to get creative with the best of the current harvest. Our new Sweet Corn and Arugula salad highlights the beautiful corns that are now coming into season, as well local Deb’s pea greens, house-cured bacon lardons, cherry tomatoes, Great Hill Blue Cheese, and shaved red onion dressed in a tomato vinaigrette.
With the advent of colder weather our menu will change once again, so enjoy these September specials while they last!