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Entrees breaded eggplant layered with housemade marinara, baby spinach, and chevre, served on a bed of polenta, and finished with tomato basil cream sauce and parmesan cheese penne pasta tossed with seasonal squash, arugula, sun dried tomatoes, toasted pine nuts, minced garlic, and feta cheese add chicken or shrimp $4 shrimp, scallops, clams and mussels, grape tomatoes, capers, and organic baby spinach, tossed in a lemon-garlic sauce, and served on a bed of capellini all natural chicken breast "stuffed” with feta cheese, served on a bed of orzo pasta tossed with arugula, roasted red bell peppers, kalamata olives, and artichoke hearts, served with roasted red onion and roasted roma tomatoes, and finished with a fresh mint gremolata all natural pork tenderloin stuffed with an apple-bacon stuffing, served with roasted fennel mashed potatoes, seasonal vegetables, and finished with an apple-brandy sauce all natural pan seared duck breast, served with barley and mushroom risotto, seasonal vegetables, and finished with a shallot cranberry gastrique. all natural USDA choice filet mignon encrusted with black pepper, topped with blue cheese compound butter, served with a Yukon potato and caramelized onion tart, seasonal vegetables, roasted roma tomato, and finished with zinfandel demi-glace substitute Humboldt fog $4 Additional Fish specials may be announced nightly according to market availability!
18% Gratuity Added
to Parties of 6 or More! No Separate Checks & No More than 2 Credit Cards/Table, Thanks
For Dinner Reservations, Call: (541) 482-1702 Lela’s Cafe: 258 A St., #3 Ashland, OR 97520
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Chef Waylon Zabriskie
Appetizers
Soup Du Jour $8
ask server for today’s selection
duo of aged goat cheese (Bucheron & Humboldt Fog)
crostini topped with caper dill cream cheese, wild salmon lox, and house made pickled red onions
crostini topped with all natural USDA choice beef tenderloin medallions, shallot confit, microgreens, finished with Oregon blackberry sauce
fresh mussels and clams, shaved fennel, arugula, roasted red bell peppers, orange supremes, and prosciutto, tossed in a roasted garlic cream sauce, served with soft baguette
mixed baby greens, red onion, and tomatoes, tossed in our housemade balsamic vinaigrette, topped with parmesan cheese and housemade Black Butte Porter Rye croutons
hearts of romaine tossed in our housemade zesty lemon Caesar dressing, topped with shredded parmesan cheese and housemade croutons
roasted beets, shaved red onion, arugula, and microgreens, tossed in a sherry vinaigrette, and topped with gorgonzola cheese and spiced pine nuts
tomato sauce, fresh mozzarella, four cheese blend, fresh basil
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