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 Soup du Jour 7  

Creole Style Crab and Lobster Bisque 10

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

Lump Crab Cake with Tarragon Mustard and Caper Sauce 10

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

Shrimp and Corn Cakes 10
Pan Seared Mayport 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


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

 Classic Caesar 9

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

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 5


Peppercorn Seared Scallops 28
Served Over Smoked Tomato Risotto
Surrounded by a Rich Manchego Broth and Grilled Asparagus

 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

 Pan Seared Red Snapper 32
Served with House Made Potato Gnocchi Tossed
with Bell Peppers and Scallions
Topped with Fresh Herb Salad, Finished
with Rich Tomato-Coconut Sauce

 Almond Encrusted Grouper 35
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, Pine Nut and Wild Mushroom Orzotto
with Arugula Pesto

Seared Duck Breast 33
Served with Jasmine Rice Pilaf and Green Beans Almandine
Finished with Honey-Dijon Sauce and Orange Supremes

New Zealand Lamb Chops 31
Herb and Garlic Crusted, Oven Roasted
Served with Potato Mash and Vegetable du Jour
Finished with Mint Pesto and Ginger-Pinot Noir Sauce

  “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

12 Oz. Bone-In Duroc Pork Chop 26
Topped with Apple Cidder-Bourbon Glaze and Crispy Onions
Served Over Roasted Corn, Parmesan Grits and Baby Carrots


 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