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Dinner

WINE CELLAR CELEBRATES “41” YEARS
In appreciation of your continued loyalty and support, we are featuring this special Four Course Menu
$41 per person – a $62 Value
Bon Appétit!

FIRST COURSE

Scallop Mousseline with Lobster
Finished with Classic Newburg Sauce

Fried Coconut Shrimp Cocktail
Served with a Zesty Mango Chili Sauce

Filet of Tenderloin Bruschetta
Served on Grilled French Bread, Topped with Caramelized Onion and Warm Brie Finished with Balsamic Drizzle

SECOND COURSE

 Yellow Heirloom Tomato Gazpacho

 Fresh Artichoke Salad
Fresh Hearts of Artichoke Lightly Grilled in House
Served Over Mixed Greens, Baby Heirloom Tomatoes , Polenta Croutons, Creamy Lemon Peppercorn Dressing

THIRD COURSE

 Pan Seared Fresh Herb Encrusted Red Snapper
Served with House Made Spatzle and Poached Asparagus in Lemon, Rosemary and Parmesan Broth

Scottish Salmon En Croute
Salmon Topped with Lemon-Dill Boursin, Wrapped in Pastry, Served Over Creamy Spinach

Roasted Duckling
Honey Dijon Glazed and Roasted Duck Half
Served with House Made Rice Pilaf and Fresh Asparagus

Steak Diane
Prepared Traditional Diane Style with Shallots, Mushrooms and Madiera
Flamed with Brandy, Finished with Brown Sauce
Served with Potato Mash, Tri Color Baby Carrots and Zucchini

FOURTH COURSE

 Pina Colada Bread Pudding
Topped with Sweet Coconut Cream

New York Style Bananas Foster Cheesecake
Bananas Foster Sauce

Fresh Summer Berries
Served with Chocolate Anglaise

SPECIAL WINE SUGGESTONS

 2013 J. Lohr, “Riverstone”,
Monterey, California $32

2013 Chateau Ste. Michelle Riesling,
Washington State $34

2012 Domaine de Valmoissine Pinot Noir, Louis Latour, Burgundy, France $38

2011 Forefront Cabernet Sauvignon,
Napa Valley, California $49

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WINE CELLAR CELEBRATES “41” YEARS

 APPETIZERS AND SALADS

 Creole Style Crab and Lobster Bisque 9

Roasted Portobello Mushroom 13
Topped with Lobster, Shrimp, Marinated Artichoke Hearts,
Béarnaise Sauce

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

Escargot Sauteed in Butter, Garlic, Shallots and Chives 11
Served in Saffron Cream Sauce with Grilled Ciabatta Crostini

Grilled Brie 10
Served with Arugula Pesto, Toasted Pine Nuts and Toast Points

Classic Caesar Salad 9

 Crispy Iceberg Lettuce Wedge 9
Served Over Baby Spinach with Crumbled Bleu Cheese,
Dressed with Roasted Tomato Vinaigrette
Sprinkled with Applewood Smoked Bacon and Red Onion

ENTREES

Pan Seared Scallops 26
Served with Spring Pea Risotto and Sauteed Wild Mushrooms,
Finished with Beurre Blanc

8 Ounce Cold Water Lobster Tail 39
Vanilla Bean-Frangelico Cream Sauce, Risotto and Vegetable du Jour
Butter Poached Also Available

 Almond Encrusted Grouper 33
Pan Seared, Served with Fresh Asparagus and Risotto du Jour, Finished with Galliano Sauce

New Zealand Lamb Chops 30
Walnut Crusted and Pan Roasted, Served Over Goat Cheese Polenta Cake with Vegetable du Jour
Finished with Minted Blackberry Sauce

“Trio of Flavors” 36
Florida Gulf Shrimp Stuffed with Lump Crab Meat –
Beurre Blanc
Grilled 4 Ounce Medallion of Filet of Beef Tenderloin – Béarnaise Sauce
Sea Scallops Over Roasted Red Pepper
and Bacon-Cream Corn
Served with Dauphinoise Potatoes and Sautéed Baby Carrots

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

 12 Ounce Grass Fed Grilled Rib Eye Steak
from Seminole Pride 36
Served with Chef’s Choice Mac’n Cheese and Vegetable du Jour
Finished with Garlic and Fresh Herb Maitre ‘d Butter