Cellar Grill

plucked from the sea to your plate. our chef lightly dusts these loligo squid and flash fried them to seal in their succulent flavor tied in with our own signature marinara sauce, delicious!

an absolutely perfect way to start your meal; fresh sugarcane skewered shrimp are blackened, sided with crisp plantain chips and a ginger mandarin orange dipping sauce

simply done. but superbly matched. this cellar staple couples Danish brie slow baked with oven roasted garlic. paired with a medley of lresh fruit and grilled mozzarella parmesan flatbread. just right for engaging your taste buds. serves two

we took our classic caesar and like Roman empire, we made it bigger. our classic caesar salad with crisp romaine lettuce, topped with our delicious grilled chicken breast, croutons and parmesan reggiano and tossed with a creamy caesar dressing. sided with grilled mozzarella flatbread

our very own blend of spices lends a definite kick to this masterfully created blackened shrimp balanced with mixed greens tossed in a creamy cucumber ranch dressing, topped with cucumbers, diced tomatoes and red onions

it's almost a sin putting this meal under the salad section a delicate flavor combination of grilled salmon atop mixed greens, goat cheese balanced with strawberries, candied walnuts, red onions and orange sherry vinaigrette

we start with our grilled seasoned ahi tuna, grill it to lock in the flavors then

a 14 oz rib-eye, lightly seasoned with our chef's own steak rub and grilled to order match with one of our bigger cabs and you enjoy a culinary delight

the leanest of at cuts, fork tender and bursting with flavor our 8 oz filet is fire grilled to order and served with a savory au jus, pair this cut with a merlot or syrah so not to over power the flavor

the classic American cut, whether you're from kansas or New York you'll be hard pressed to find a more popular steak. our 12 oz strip is char grilled to temperature and served with a savory au jus

10 oz of lean tender steak that is fire grilled to perfection

our chef's caribbean impression of a pan blackened grouper that is topped with an eclectic mix of fire grilled pineapple, mandarin oranges and mango chutney he completes the floral array of colors with a bed of rice and steamed asparagus

grilled Atlantic salmon that is lightly brushed with garlic mashed potatoes and grilled vegetables. a beautiful display and a greater taste

grilled mahi-mahi that is delicately spiced and placed over a bed of white rice, sauteed asparagus, roasted tomatoes and artichoke hearts with a lemon butter sauce

grilled and served over rice, pan braised savoy cabbage, red onions and a blend of sweet bell peppers ginger soy glaze and a drizzled wasabi cream sauce top it off