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Lunch
Dinner

APPETIZERS

 Soup du Jour 7

 Creole Style Lobster and Crab Bisque 10

Seared Scallops 12
Served Over Tomato-Ginger Chutney with Balsamic Reduction

Lump Crab Cake with Tarragon Mustard and Caper Sauce 10

House Smoked Salmon and Grilled Asparagus 12
Grilled Asparagus Topped with Warm Smoked Salmon
Drizzled with Horseradish Aioli, Capers and Crispy Fingerling Chips

Sesame Seared Yellowfin Tuna 11
Orange Ponzu, Wasabi Cream and Pickled Ginger

Shrimp and Corn Cakes 10
Pan Seared Florida Gulf Coast Shrimp
Served Over Fresh Corn Blini
with Pico de Gallo and Avocado Crème Fraiche

 Escargot Sautéed in Butter, Garlic, Shallots and Herbs 12
Served in Saffron Cream Sauce with Grilled Ciabatta Crostini

Seared Peppercorn Beef Carpaccio 11
Thin Sliced Angus Beef Tenderloin
Truffle Oil Dressed Arugula, Shaved Manchego Cheese

 Grilled Brie 10
Arugula Pesto, Toasted Pine Nuts, Grapes and French Bread

 SALADS AND SIDES

 Baby Greens and Romaine with Walnuts and Feta Cheese 9
Strawberry-Mint Vinaigrette

Basil Caesar 9
“A Delightful Twist on the Classic”
Basil Caesar Dressing, Garlic Croutons, Parmesan Cheese

Bibb Lettuce, Baby Greens, Fresh Berries and Pecan Crusted Warm Goat Cheese 13
Vanilla Bean-Champagne Dressing

 Crispy Iceberg Lettuce Wedge 9
Served Over Baby Spinach with Chunky Bleu Cheese Dressing
Sprinkled with Applewood Smoked Bacon and Red Onion

Sautéed Garlic Spinach 5
Grilled Asparagus 5
Potato Dauphinoise 5
House Made Gnocchi 6

 Vegetarian and Gluten Free Available Upon Request

ENTREES

Pan Seared Colossal Scallops 30
Served Over White Bean Pilaf and Blistered Tomatoes
Topped with White Wine Buerre Blanc and Crispy Shallots

 8 Ounce Cold Water Lobster Tail 39
Lightly Breaded and Deep Fried – a Wine Cellar Specialty
Vanilla Bean-Frangelico Cream Sauce, Risotto and Baby Carrots
Grilled or Butter Poached Also Available

 European Sea Bass 29
Served with House Made Potato Gnocchi in a Tomato,
White Wine and Parmesan Broth
Finished with Fresh Herb Salad

 Almond Encrusted Grouper 36
Pan Seared, Served with Fresh Asparagus and Risotto du Jour
Finished with Galliano Sauce

 Grilled Salmon Filet 28
Topped with Tarragon, Fennel and Citrus Butter
Served Over Jasmine Rice Pilaf and Garlic Spinach

Peppercorn and Parsley Seared Yellowfin Tuna 29
Served with Potato Mash and Topped with Wilted Arugula
Finished with Port Wine Reduction

French Cut Roasted Breast of Chicken 25
Served Over Creamy Lemon and Pine Nut Orzotto
Wild Mushrooms and Arugula Pesto

Duck Breast a’ l’Orange 33
Seared Breast of Duck Topped
with Traditional Orange-Sherry Sauce
Served with Parsnip Puree and Orange-Fennel Salad

New Zealand Lamb Chops 32
Walnut Crusted, Oven Roasted
Served with Potato Mash and Vegetable du Jour
Finished with Blueberry Demiglace

  “Trio of Flavors” 37
Florida Gulf Shrimp Stuffed with Lump Crab Meat
- Beurre Blanc
Grilled 4 Ounce Medallion of Beef Tenderloin
- Béarnaise Sauce
Sea Scallops
Over Roasted Red Pepper and Bacon-Cream Corn
Served with Potato Dauphinoise and Baby Arugula

Grilled Filet Mignon 34
Served with Potato Dauphinoise and Vegetable du Jour,
Finished with Béarnaise Sauce
With Fried or Poached Cold Water 8 Ounce Lobster Tail 62

Filet Mignon with Marsala Sauce 36
Medallions of Filet Mignon Topped with Marsala Sauce
Served with Potato Mash and Asparagus,
Sprinkled with Goat Cheese

DESSERTS

 Crème Brulee 8.50

 Cheesecake du Jour 8.00

 Bailey’s Irish Crème Chocolate Mousse Pie 8.50

Key Lime Pie 8.00

 Chocolate Truffle Torte with Raspberry Sauce 8.00

 Bread Pudding du Jour 8.00

Make Reservations at (904) 398-8989
Online Reservations