MENU

HORS D’OEUVERES                        POTAGES                              SALADES
ENTREÉS                                            DESSERTS


HORS D’OEUVERES

Buffalo tartar with shallot and caper relish, fried quail egg, and crispy capers
fourteen

Escargot sautéed with button mushrooms, garlic, shallots, butter, Pernod, thyme, The Cellar's classic demi-glace and served in a copper pot
twelve

Pan seared sea scallops with saffron risotto, vegetable ratatouille and herb pistu
fourteen

Imported Brie cheese, baked in puff pastry with roasted Bosc Pear coulis and golden raisins
nine

Black Mussels steamed in a white wine, curry, saffron, basil broth then garnished with potato strings
ten

Duck Liver Terrine wrapped in Applewood-smoked bacon served with cornichons, pearl onions and toast points
nine


Side Dishes
Trois "B" hash with brussel sprouts, bacon and butternut squash
Macaroni in a Béchamel sauce with gruyere cheese, black truffles and topped with pancko bread crumbs
Oxtail braised in red wine tossed with crispy gnocchi finished with a rosemary demi glace
Sautéed Button Mushrooms in herbed butter
Potato Gratin baked with parmesan cheese sauce
six each

Potages

Velvety lobster bisque topped with crème fraîche and a touch of Cognac
nine

Our traditional French onion soup baked over with gruyère cheese
eight

Salades

Warm baby Spinach salad with shaved shallots, cherry tomatoes and bacon vinaigrette topped with a fried quail egg
nine

Organic Baby Field Greens with candied baby beets, seared goat cheese, roasted almonds and finished with a creamy lavender honey vinaigrette
eleven

Entreés

Broiled King Salmon over potato and parsnip puree and finished with a sun-dried tomato cream sauce
twenty eight

"Poisson du jour"
Check with your Captain regarding fresh and sustainable seafood
Market Price

Colorado "Halal" Lamb, Osso Buco, in a rosemary, garlic and orange accented demi glace served with fig and Gruyere gratin
thirty four

Veal stock braised "Certified Angus Beef" short ribs with an apple demi glace over a turnip and Yukon Gold potato puree
thirty one

Star anise and sage brined pork loin with a hash of brussels sprout, applewood-smoked bacon, and butternut squash and served in a caramelized shallot and whiskey demi-glaze
twenty eight

Classic Chateaubriand, roasted tenderloin of Beef for Two, carved tableside, with an array of vegetables and sauce Béarnaise
(Please allow a minimum of 25 minutes cooking time)
seventy three


"*" =certified sustainable by the Monterey Bay Aquarium's Seafood Watch Program.
The Cellar will not serve Chilean Sea Bass, Grouper, Shark, Sword, Marlin, Sailfish or wild Blue Fin Tuna in support of Oceana, NRDC and Sea Web's educational efforts to speed the recovery of these endangered species. Thank you for your understanding.

Desserts

The Cellar offers our famous
HOT GRAND MARNIER OR CHOCOLATE SOUFFLÉS
Please allow 30 minutes baking time.