In a puff pastry with roasted bosc pear coulis and fresh berries.
Served on brioche with Vermont maple aioli and crispy apple-wood smoked bacon.
Sauteed with button mushrooms, garlic, shallots, absinthe and thyme, demi-glace.
Hand-rolled with capers, shallots, garlic, a silky white wine sauce and topped with a fried quail egg.
Seasoned in Moroccan spices and served over a refreshing carrot lime puree and creme fraiche.
Of wagyu beef, with black truffles, lemon-thyme aioli, vine-ripe tomato, romaine lettuce on toasted brioche.
With braised beef short rib, Gruyere and Monterey jack cheese, caramelized shallots and horseradish cream. Served with the cellar's famous lobster bisque.
Grilled flatbread with house-pickled carrots, sweet onions, cherry tomatoes and finished with a honey, rosemary and Dijon creme fraiche.
Chicken breast flatbread with fresh sweet corn, mint and feta cheese.
Baked over with Gruyere cheese.
With shaved shallots, cherry tomatoes and bacon dressing and a fried quail egg.
Wrapped in rice paper, brushed with green goddess dressing, cherry tomatoes, and feta cheese.
With candied baby beets, feta cheese, roasted almonds and lavender, honey vinaigrette.
With chardonnay cream, jumbo tiger shrimp, vine ripe tomatoes, spinach and a hint of Dijon.
Braised with horseradish Yukon potato puree and Dijon demi-glace.
Over Yukon gold potato puree and sun-dried tomato cream sauce.
Tenderloin with bacon, brussel sprout, butternut squash hash, and bourbon-whiskey demi-glace.
With Thai barbeque glaze, stacked with strawberries, almonds, fresh lime, mint, accompanied by basmati rice.
With braised short ribs, Gruyere, Monterey jack and topped with panko bread crumbs.
Brined in orange spice, roasted and served over basmati rice and a tarragon vinaigrette.
Roasted tenderloin of beef for two, with an array of vegetables and sauce bearnaise.
Braised and served over Gruyere fig potato gratin and honey lavender demi-glace.
With fresh horseradish.
Of bacon, Brussel sprouts, and butternut squash.
With milk chocolate Anglaise.
With lemon curd Anglaise.
Menu for The Cellar provided by Allmenus.com
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