With sweet chili marinade and cilantro.
Sauteed with button mushrooms, garlic, shallots, absinthe, and thyme, demi-glace.
Seasoned in Moroccan spices and served over a refreshing carrot lime puree and creme fraiche.
Served on brioche with vermont maple aioli, and crispy apple-wood smoked bacon.
Hand rolled with capers, shallots, garlic, a silky white wine sauce and topped with a fried quail egg.
In a puff pastry with roasted bosc pear coulis and fresh berries.
With braised beef short rib, gruyere and monterey jack cheese, caramelized shallots and horseradish cream. Served with the cellar's famous lobster bisque.
Of wagyu beef, with black truffles, lemon-thyme aioli, vine-ripe tomato, romaine lettuce on toasted brioche.
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.
Topped with creme fraiche and a touch of cognac.
Baked over with gruyere cheese.
With candied baby beets, feta cheese, roasted almonds and lavender, honey vinaigrette.
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.
Over yukon gold potato puree and sun-dried tomato cream sauce.
With chardonnay cream, jumbo tiger shrimp, vine ripe tomatoes, spinach and a hint of dijon.
With braised short ribs, gruyere, monterey jack, and topped with pancko bread crumbs.
Brined in orange spice, roasted and served over bastmati rice, and a tarragon vinaigrette.
With thai barbeque glaze, stacked with strawberries, almonds, fresh lime, mint, accompanied with bastmati rice.
Tenderloin with bacon, brussel sprout, butternut squash hash and bourbon-whiskey demi-glace.
Braised and served over gruyere fig potato gratin and honey lavender demi- glace.
Braised with horseradish yukon potato puree and dijon demi- glace.
Roasted tenderloin of beef for two, carved tableside, with an array of vegetables and sauce bearnaise.
Of Bacon, Brussel Sprouts and Butternut squash.
With fresh horseradish.
With milk chocolate anglaise.
With Lemon Curd Anglaise
Menu for The Cellar provided by Allmenus.com
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