No cuisines specified
maple braised pork belly & caramelized onions wrapped in a crepe.
steamed in roasted beet broth & served with grilled baguette
veal breast and proscuitto with pickeled onions on house-made tortillas
with truffled sauerkraut and whole grain mustard
fine's signature mac served in three small bowls
fresh raw ahi layered with lump crab meat, tomato mousse, avocado, caviar and crispy challah
duck confit and goat cheese with port sauce
creme fraiche, parmigiano, herbs & garlic
pickled tongue with horseradish and mustard, crispy frittes and micro-greens
with house-smoked mozzarella
spiced duck consume, duck confit, egg noodles and truffle oil
served with a trio of fine's cellar signature dipping sauces
with creme fraiche
a fresh italian cheese with an outer shell of mozzarella and a soft, buttery heart of cream
a small wheel of classic brie topped with apple chutney. (serves 2)
two american small batch cheeses, chosen by chef cullen from the 'fromage a trois' boutique list. (serves 2)
any two cheeses or charcuterie from our selection. (serves 2)
any three cheeses from our selection. (serves 2)
roquefort, roaring 40's blue, shropshire. (serves 3-4)
beehive promontory cheddar, vella sonoma jack, cypress humboldt fog. (serves 3-4)
irish cheddar, d'affinois, old amsterdam gouda, molinari salami. (serves 3-4)
asiago fresco, parmigiano reggiano, gorgonzola, prosciutto di parma, herbed mixed olives. (serves 3-4)
mahon, manchego, blue cabrales, jamon di serrano. (serves 3-4)
taleggio, mouco colorouge,vermont butter & cheese coupole pate de campagne. (serves 3-4)
ask what's new, we're adding more all the time. roquefort, roaring 40's blue, shropshire, mouco colorouge, mouco camembert, mouco blu, beehive promontory cheddar, beehive applewood smoked cheddar, beehive emigrant, beehive full moon, oregonzola, smokey blue, vermont butter & cheese bijou, vermont butter & cheese coupole, velo sonoma jack, d'affinois, old amsterdam gouda, asiago fresco, parmigiano reggiano, taleggio, gorgonzola, mahon, manchego, blue cabrales, bittersweet plantation gabriel, bittersweet plantation evangeline, cypress grove humbolt fog, french brie, irish cheddar.
ground daily and marinated in chardonnay, oven-dried tomatoes, arugula, tillamook cheddar, balsamic caramelized onions and house-made thousand island dressing.
oven-roasted turkey breast with tomato mustard preserve on focaccia
topped with guacamole on toasted focaccia
house-made tuna salad served with garlic & herb aioli, swiss cheese and tomato slices on sweet challah
black forest ham, roasted turkey, gruyere and strawberry basil jam on sweet challah
soft goat cheese, taleggio, truffle oil and tomato on sweet brioche
fresh mozzarella, tomatoes and fresh basil leaves on ciabatta
house-made pistachio butter and preserves on challah
topped with deep fried anchovies & parmigiano reggiano (w/ chicken add $3.00)
risotto ball stuffed with humbolt fog goat cheese, arugula salad
with gorgonzola & caramelized onion vinaigrette
basil, olive oil and fleur de sel
blue cabrales cream dressing and lardons
shredded duck confit with orange segments, pistachios and orange vinaigrette
potato dumplings with roasted butternut squash, brown butter and sage leaves. mike's wine recommendation: 2005 logan pinot noir, monterey.
on bleu cheese hashbrowns, topped with leek fondue and peppercorn demi. mike's wine recommendation:2004 chateau de pez, st estephe.
with polenta fries and bacon vinaigrette served with a nebbiolo reduction. mike's wine recommendation:2004 parson's flat, padthaway.
with lobster hash and truffled lobster gravy. mike's wine recommendation:2006 wm. fevre "champs royaux" , chablis.
whole roasted mediterranean sea bass with skin on, market- fresh stuffing and caramelized shallot moscato sauce. mike's wine recommendation:2003 chateau louviere, pessac-leognan.
cured chicken leg with boulangere potato and mustard veloute mike's wine recommendation:2005 mer soleil chardonnay, central coast.
wild mushrooms fricassee, yukon potato puree,finished with a syrah reduction. mike's wine recommendation:2004 perrin et fils "les sinard" , chateauneuf du pape.
eggs, bacon, tillamook cheddar, hash browns, green chilis in a flour tortilla
egg whites, avocado, sun-dried tomatoes, sprouts, and cheese in a whole wheat tortilla
pepsi, diet coke, sprite
Menu for Fine's Cellar provided by Allmenus.com
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