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Filet mignon, Dijon mustard, capers, shallots, served with wonton chips.
Crispy french fries smothered in gravy with melted pepper jack cheese (not curds). Add short rib for and additional charge.
Confit potatoes, fried chickpeas, charred tomatoes, herb yogurt sauce, sundried tomato and olive tapenade.
Tarragon aioli, slaw salad.
Tempura battered shrimp, garlic sweet chili sauce, mustard aioli.
Variety of fresh seasonal seafood.
Avocado, spicy mayo, scallions, wonton chips.
Ponzu dressing, sesame seeds, avocado, wonton chips.
Chorizo pampalona, cantimpalito, genoa salami.
A selection of spanish tapas.
Light balsamic vinaigrette.
Golden and red beets, carrots, mushrooms and scallions over basil-cilantro aioli.
Romaine, hard boiled eggs, blue cheese crumbles, turkey, bacon, ham, cherry tomatoes, ranch dressing.
Baby kale, fuji apple, fennel, red onion, pecans, goat cheese, toasted carraway champagne vinaigrette.
Romaine, garlic croutons, shaved Parmesan.
Fresh burrata, hierloom tomato, basil, house-made balsamic glaze, extra virgin olive oil, salt, pepper. Add prosciutto for an additional charge.
Served with hazelnuts.
Pan-fried house-seasoned sapphire salmon, served with mixed greens.
Chef's choice of steak, covered in pan juices wagyu steak for an additional charge.
Pan-seared orange miso glaze served with heircot veir and mushrooms.
Braised in red wine, served over mashed potatoes with glazed pearl onions, celery and carrots.
Sauteed in white wine sauce with chorizo served with crostinis.
Heritage breed japanese chop served with kale slaw salad tossed in an apple brown sugar vinagarette.
Brioche bun, 1/2 lb. patty, provolone cheese, shredded lettuce, red onion, heirloom tomato, sun dried tomato aioli.
Brioche bun, 1/2 lb. patty, patty, sharp white cheddar, grilled onions, baby spinach, truffle aioli.
Brioche bun, 1/2 lb. patty, lettuce, tomato, mayonnaise.
1/4 lb. all-natural patty. Make it double for an additional charge.
Braised short rib and truffle tremor goat cheese.
All-natural boneless, skinless chicken thigh topped with roasted red bell peppers and basil-cilantro aioli on ciabatta.
All-natural boneless, skinless chicken thigh bathed in buttermilk topped with pickled onions on a basic bun.
Diced grilled ribeye with avocado cream salsa, onions and cilantro on ciabatta.
Applewood-smoked bacon, lettuce, haas avocado and turkey on garlic sourdough with a basil-cilantro aioli.
A melted trio of cheeses, on sourdough. Add prosciutto or bacon, add heirloom tomato for an additional charge.
All-natural boneless, skinless chicken thigh.
Menu for The Meat Cellar provided by Allmenus.com
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