The Cellar Restaurant And Wine Bar menu

Vanilla Bean Creme Brulee

Tiramisu with Amaretta

Starbucks Coffee Liquor

Southern Style Cheese Cake

Chocolate Lava Cake

Godiva Double Chocolate Cheese Cake

Italian Cream Cake

with lemon mascarpone cheese

Bistro Salad

wedge of local boston lettuce dressed with neuske's applewood smoked bacon, grape tomatoes, amish blue cheese and toasted pumpkin seeds, avocado ranch

Spring Salad

sweet butter lettuce, Bermuda onions, strawberries and tender hearts of plam, dressed with champagne - poppy seed vinaigrette

Mediteranean Caesar

hearts of Romaine, vine ripe tomatoes, picholine olives and white anchovies

Bulgarian Salad

crisp Romaine with cucumbers, roma tomatoes, hot peppers, olives, hard boiled egg feta cheese Serbian dressing

Organic Baby Spinach and Arugula

kentuchy goat cheese, spicy pecans, green apple and vermont maple vinaigrette

Madjool dates

Tunisian dates wrapped in nueske's applewood smoked bacon, stuffed with roquefort cheese and scallions, drizzled with rose water

Alaskan Salmon Cake

served with mustard ale aioli and smoked salmon bruschetta

Italian Gateau

layers of fried eggplant, grilled portabello's arugula pesto, fresh mozzarella, opal basil and house dried roma tomatoes, drizzled with aged balsamic

Brazilian Empanadas

latin American beef turnover filled with olives, carrots, raisins and cumin served with chimichurri sauce

Veal Sampler

petite osso bucco paired with homemade braised veal ravioli and sun dried tomato marinara

Belgian Cheese Fondue

imported cheese simmered with white wine kirsch, served with artisan bread vegetable crudite and green apples fordipping, to share

Mediterranean Antipasta

a sampling of Italian meats and cheeses served with marinated peppers, mushrooms, artichoke heart and olives

Jambalaya Pasta

andouille sausage, blackened chicken, tosso ham, Gulf shrimp and sweet potatoes, sauteed with peppers, onion's and garlic finished with light cajun cream sauce

Moroccan Lamb Kabob

marinated leg of lamb flamed - grilled, served with curried couscous salad

Beef Wellington

black angus filet baked in pastry with roasted garlic pate, wild mushroom ragout and boursin cheese, finished with red wine reduction

Fish and Chips

chardonnay tempura dipped Alaskan halibut, heirloom fingerling potatoes fried in E V O O served with lemon caviar aioli, malt vinaigrette and seaweed salad

Karadjordjeva Schnitzel

veal scallopini stuffed with kajmak, ham and rustic potatoes

Bistro Tournedos

medallions of black angus tenderloin wrapped in nueske's applewood smoked bacon, served with bleu cheese and ale sauce

Daurade

grilled whole Greek sea bream, served with lobster risotto and cucumber - tomato bruschetta