Wine Cellar menu

Baked Bread

House-Made Rosemary French Fries

served with sour cream and chive dipping sauce

Spring Mix and Romaine Sprinkled

with feta cheese and walnuts. Strawberry vinaigrette

Caesar Salad

Vine Ripe Yellow Tomato and Fresh Mozzarella Cheese

with fire roasted red peppers and toasted pine nuts, finished with fresh basil infused balsamic vinaigrette

Greek Orzo and Grilled Shrimp Salad

with mustard-dill vinaigrette

Caesar Salad

with grilled or blackened chicken

Walnut Crusted Salmon

served over a bed of mesclun greens, tossed in an apple cider shallot vinaigrette, garnished with drie cherries and orange sections

Bibb Lettuce and Spring Mix

with fresh berries and pecan crusted warm goat cheese, dressed with vanilla bean champagne vinaigrette

Grilled Shrimp Seasoned

with jerk spices, served over spring mix with artichoke hearts, avocado and crumbled bleu cheese, dressed with tomato vinaigrette

Soup Du Jour

Grilled Smoked Ham and Gouda Cheese

with caramelized onions and spring mix, served on jewish rye - rosemary french fries

Crab and Lobster Bisque

Hamburger Stuffed

with anahein chiles, jalapenos and monterey jack cheese, served on kaiser roll with tomato, onion and bibb lettuce - rosemary french fries

Hot Crab Mixture

served on a french loaf with sliced tomatoes, provolone cheese and baked

Chicken Salad Layered

with swiss cheese, sliced apple wood bacon, tomatoes sprouts and arugula on sourdough bread - rosemary french fries

Salmon Burger Seasoned

with fresh dill, onion and fennel, served on dill kaiser roll with horseradish - dill mayonnaise greek orzo pasta salad

Quiche Du Jour

Calamari Lightly Encrusted

with cornmeal, served over fresh watercress, finished with lemon-caper aioli

Portobello Mushroom Cannelloni in Fresh Basil Pesto Broth

Shrimp and Vegetable Spring Roll

served with sesame vinaigrette over asian greens and finished with orange ponzu dipping sauce

Lump Crab Meat Frittata

with fresh spinach, goat cheese and tomato

Asparagus Encrusted

with seasoned breadcrumbs, deep fried, topped with jumbo lump crab meat and bearnaise

Shrimp with Pappardelle Pasta in a Spicy Lobster Broth

Trio of Smoked Salmon, Trout and Mackerel, Drizzled

with extra virgin olive oil and cracked peppercorns, served with horseradish-dill sauce and crostini

Portobello Mushroom Topped

with lobster, shrimp and bearnaise sauce

Breast of Chicken Stuffed

with prosciutto, asparagus and mozzarella cheese, finished with roasted red pepper and garlic cream sauce

Fresh Catch - Grilled or Sauteed

with lemon and herbs, served with fresh vegetables

Grouper Encrusted

with pecans and sauteed

Tenderloin of Beef Tips Marinated in Teriyaki and Ginger, Grilled and Slices

served over potato mash with black peppercorn demi glace, topped with crispy onions

Lump Crab Cakes

with tarragon mustard and caper sauce, served with spring mix tossed in apple cider-shallot vinaigrette