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Cellar
Parmesan crouton, gruyere.
Fried egg, lardons, bitter greens, warm bacon vin.
Parmesan croutons, anchovy.
Our take on a classic.
Orange, baby arugula, marcona almonds, chevre.
Avocado, bacon, cheddar, skillet eggs.
Corned beef, Swiss cheese, 1000 island, homemade kraut.
Vermont cheddar.
Locally-raised beef, Vermont cheddar, aioli, arugula.
Homemade bread and butter pickles, coleslaw.
Chives, citrus-infused remoulade.
Potato-leek veloute, cauliflower, caviar.
Horseradish-dill creme fraiche, available individually.
Sherry walnut puree, goat cheese, fresh thyme.
Kumquats, bitter orange, chevre.
Thyme and herbed ricotta.
Sofrito, jamon, toasted garlic.
Spicy yuzu aioli, cucumbers.
Coconut-red curry, kaffir lime, ginger.
Herbs, citrus and spices.
Vermont cheddar, arugula, aioli, available individually.
Goat cheese, spiced pears.
Caramelized onion, new potatoes, roasted garlic, gruyere.
Farro, fresh grapefruit, hearts of palm.
Chefs choice, available individually.
Housemade kim chee, daikon, allium.
Served with soup or salad and baked potato or fries.
Coconut rice, spicy pineapple, bok choy, sweet soy, shiso.
Glazed cippolini, spaghetti squash, roasted turnip, savoy cabbage.
Served with soup or salad and baked potato or fries.
Served with soup or salad and baked potato or fries.
Wild mushroom and spicy lamb ragout, crispy chestnuts, pecorino.
Lemon and thyme roasted asparagus, sauce bearnaise.
Mushroom bolognese, Parmesan, crispy potatoes.
Menu for Cellar provided by Allmenus.com
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