The Cellar Restaurant And Wine Bar

petite osso bucco paired with homemade braised veal ravioli and sun dried tomato marinara

Tunisian dates wrapped in nueske's applewood smoked bacon, stuffed with roquefort cheese and scallions, drizzled with rose water

latin American beef turnover filled with olives, carrots, raisins and cumin served with chimichurri sauce

imported cheese simmered with white wine kirsch, served with artisan bread vegetable crudite and green apples fordipping, to share

a sampling of Italian meats and cheeses served with marinated peppers, mushrooms, artichoke heart and olives

served with mustard ale aioli and smoked salmon bruschetta

layers of fried eggplant, grilled portabello's arugula pesto, fresh mozzarella, opal basil and house dried roma tomatoes, drizzled with aged balsamic

sweet butter lettuce, Bermuda onions, strawberries and tender hearts of plam, dressed with champagne - poppy seed vinaigrette

wedge of local boston lettuce dressed with neuske's applewood smoked bacon, grape tomatoes, amish blue cheese and toasted pumpkin seeds, avocado ranch

hearts of Romaine, vine ripe tomatoes, picholine olives and white anchovies

crisp Romaine with cucumbers, roma tomatoes, hot peppers, olives, hard boiled egg feta cheese Serbian dressing

kentuchy goat cheese, spicy pecans, green apple and vermont maple vinaigrette

chardonnay tempura dipped Alaskan halibut, heirloom fingerling potatoes fried in E V O O served with lemon caviar aioli, malt vinaigrette and seaweed salad

veal scallopini stuffed with kajmak, ham and rustic potatoes

marinated leg of lamb flamed - grilled, served with curried couscous salad

medallions of black angus tenderloin wrapped in nueske's applewood smoked bacon, served with bleu cheese and ale sauce

grilled whole Greek sea bream, served with lobster risotto and cucumber - tomato bruschetta

andouille sausage, blackened chicken, tosso ham, Gulf shrimp and sweet potatoes, sauteed with peppers, onion's and garlic finished with light cajun cream sauce

black angus filet baked in pastry with roasted garlic pate, wild mushroom ragout and boursin cheese, finished with red wine reduction

with lemon mascarpone cheese