Celtic Cavern

Mixed greens, tomatoes, avocado, olives, red onion, shredded cheddar cheese, crispy slab bacon, deviled eggs, with roasted tomato vinaigrette.

Fresh burrata, arugula, sliced red onion, sugar snap peasand spiced walnuts in a lemon vinaigrette.

A tossed salad.

Crisp romaine, polenta croutons, fried capers, olives, parmigiano-reggiano, house-made caesar dressing.

Fire roasted jalapenos and corn in a light creamy broth with potatoes and vegetables.

Feta cheese, red onion, cucumber, tomato, olivesand green pepper tossed in a pesto vinaigrette over greens.

Grilled open faced pita, fried falafel, fresh cucumber, tomato, onions, fresh mint, fresh parsley; drizzled with tahini sauce and red pepper coulis.

Sliced roasted chicken, greens, tomatoes, sliced apple, aged cheddar, pickled red onions and roasted tomato mayo.

Our version of a big easy classic, The muffaletta, rustic Italian bread, olive tapenade, mortadella, ham, capicolaand soppressata with fresh mozzarella, pressed and toasted.

An 8 oz. burger topped with slab bacon, mushrooms, garlic aioli and smoked gouda; served on a toasted brioche bun.

Fresh peppers fire roasted and marinated, served chilled with bread.

Mixed olives, spicesand herbs; salty, savory and delicious.

Hard boiled, splitand filled.

Brie-like firm and creamy, mild rind, vermont, cow's milk.

Dried pork loin, sea salt, spices.

Dried wagyu beef with spices.

Garlic and wine fermented.

Nutty and fruity, Spain, sheep's milk.

Dried duck breast, equal portion of breast to fat, deep red in color.

Danish blue, denmark, cow's milk.

Whole fennel seed fermented.

Cold smoked prosciutto.

Spicy hot and garlic dried pork.

Vermont, cow's milk.

Aged 1 year at the cellar at jasper hill, vermont, cow's milk.

Toma (semi hard cheese from Italian alps), vermont, cow's milk.

Mangalitsa pork, sea salt spices, red wine fermented.

Soft goat cheese ash ripened, vermont, goat's milk.

Grilled tenderloin tips sliced and served on a crostini with grape tomatoes, red onion, arugula and topped with a warm blue cheese fondue.

Prepared in-house; served with a crudites of crisp veggies, olivesand toasted pita.

Pan fried lump crab meat coated with bread crumbs and served with fresh dill remoulade.

Flash fried, seasoned, with a tangy Cajun sauce.

Roasted and then chilled, served with mixed greens, pecansand pickled red onions, dressed with citrus vinaigrette.

Oven roasted Roma tomatoes, chilled; served with fresh burrata with pesto vinaigrette and fresh herbs.

Sauteed steak tips, mushroom and cipollini onions, served with a red wine demi glace.

5 shrimp sauteed with tasso ham in a spicy smoky sauce, finished with cream and compound butter over Parmesan grits.

Grilled portabella caps, sauteed spinach and roasted peppers topped with a cheese sauce and red pepper coulis.