MENU

HORS D’OEUVERES                        POTAGES                              SALADES
ENTREÉS                                            DESSERTS


Appetizer

House-smoked Quail with braised Cabbage and Raisins, finished with pan juices and puff pastry
Twelve
Sommelier's Choice: Chateau St. Michelle Northstar Merlot, Washington $17.50

Chilled plump Tiger Shrimps with a Saffron Aioli, fresh Basil and Fennel seed grissini
Fourteen
Sommelier's Choice: Flora Springs, Sauvignon Blanc, Napa Valley $13.75

Seared Sea Scallops with roasted five-spice Apple and Pear chutney and Port reduction
Sixteen
Sommelier's Choice: Martin Codax, Albarino, Spain $5.75

Steamed Mussels in a Lemon, Garlic and Ginger broth, sprinkled with slivered Scallions
Nine
Sommelier's Choice : Taz Chardonnay, Central Coast $8.75

Delectable Snails and button Mushrooms cooked in a copper pot with Garlic and Pernod
Ten
Sommelier's Choice: Domaine Prieur Brunet, Bourgogne, Pinot Noir $10.00

Side Dishes
Asparagus spears with Chive sabayon
Gruyere Mac-N-Cheese
Sautéed button Mushrooms in herbed butter
Sautéed spinach with garlic
Ratatouille
Green Beans Amandine
Potato Gratin
Four

Potages

Velvety Lobster Bisque topped with Crème Fraîche and a touch of Armagnac
Nine
Sommelier's Choice: Blue Slate Riesling, Kabinet, Germany $9.25


Our traditional caramelized French Onion soup baked over with a savory imported Swiss cheese
Eight
Sommelier's Choice: Lopez de Heredia, Tempranillo, Rioja $11.25

Salades

Warm Spinach salad tossed with smoked bacon, sliced mushrooms and red onion, topped with hard-boiled egg
Nine Twenty-Five
Sommelier's Choice: Attitude, Sauvignon Blanc, Loire Valley $7.50

Market vegetable salad, prepared according to the chef's inspiration. Please consult your server for this evening's selection
Eight

Tender Butter lettuce leaves dressed in a creamy Raspberry and Oregano vinaigrette and garnished with Bleu Cheese crumbles, mushrooms, toasted Pine Nuts and red onion
Seven
Sommelier's Choice: Roederer Estate, Brut Rose, Sparkling $10.00

Entreés

Poached Australian rock Lobster tail on wild Mushroom velouté and herbed fettuccini
Forty-Eight
Sommelier's Choice: Pol Roger, N.V. Champagne $16.25

Pan-seared Pacific Halibut with Parsnip-Fennel compote and Tangerine glace
Twenty-Eight
Sommelier's Choice: Joseph Drouhin Arthur's Vineyard Chardonnay, Oregon $17.50

Fresh Striped Bass Meuniere with sautéed Cucumber and Grape Tomatoes
Thirty-One
Sommelier's Choice: Jaboulette Parallele 45, Rose, Loire Valley $7.50

Grilled Filet Mignon topped with brandied caramelized onions, poached Quail egg and a red wine-Kalamata Olive reduction
Thirty-Seven
Sommelier's Choice: Lopez de Heredia, Tempranillo, Rioja $9.25


Roasted Rack of New Zealand Lamb with a Dijon mustard cream sauce and Rosemary oil
Thirty-One
Sommelier's Choice: Archery Summit Pinot Noir, Willamette Valley $17.50

Prime New York Steak broiled and served with a savory Pepper and Brandy cream sauce
Twenty-Eight
Sommelier's Choice : Molly Dooker Maitre'd, Cabernet, Australia $17.50

Roasted breast of Duck with Butternut Squash purée, mixed Berry jus and fried Leeks
Twenty-Six
Sommelier's Choice: Byron, Santa Maria, Pinot Noir $16.00

Desserts

The Cellar also offers our famous
HOT GRAND MARNIER OR CHOCOLATE SOUFFLÉs
Please allow 30 minutes to prepare.