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WINE CELLAR CELEBRATES “40” YEARS
(Monday - Saturday)
In appreciation of your continued loyalty and support throughout 40 years
we are featuring this special menu – “A $60 Value”
Four Course Prix Fixe Menu – $40 Per Person
Monday, June 2nd - Saturday, June 28th
Bon Appétit!

PRIX FIXE MENU

FIRST COURSE  

Truffled White Asparagus Soup

 Peach and Avocado Salad
Fresh Peaches and Avocado Served Over Bibb Lettuce
Sprinkled with Goat Cheese and Toasted Almonds, Dressed with Orange Blossom Honey Vinaigrette

SECOND COURSE

House Crab Cake
Crushed Avocado and Fresh Orange Slices

Seared Scallop and Shrimp
Served Over Shaved Melon with Fresh Mint and Lemon-Sherry Dressing

Tuna Two Ways
Seared Herb and Peppercorn Crusted Saku Tuna with an Orange Ponzu Sauce Ahi Tuna Tartare with Wasabi Cream Coleslaw

Seared Duck Breast
Seasonal Blackberries with Port Wine Sauce

THIRD COURSE

Lemon and Herb Pan Roasted Snapper
Topped with Sweet Corn, Roasted Red Pepper and Avocado Salsa
Served with Almond and Saffron Scented Jasmine Rice

Pecan Crusted and Honey Glazed Salmon
Served with House Rice Pilaf and Fresh Asparagus

 Grilled Bone-in Duroc Pork Chop Rubbed with Flavors of the Caribbean
Topped with Grilled Pineapple and Onion Marmalade
Served with Garlic Plantain Fritters

Veal Scaloppine and Florida Gulf Shrimp
Pan Seared with Mushrooms in a Light Sherry Cream Sauce, Served Over Linguine

Grilled NY Strip Steak
Served with Roasted Fingerling Potatoes with Arugula Pesto
Topped with Tempura Fried Onion Rings

FOURTH COURSE

“Tres Leches”
Light Butter Cake, Soaked in Three Types of Milk, Topped with Thin Layer of House Made Caramel Sauce

Blueberry and White Chocolate Bread Pudding with Crème Anglais

Cappuccino Panna Cotta with Pistachio Chocolate Mousse

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WINE CELLAR CELEBRATES “40” YEARS
Our special gift to you – 40% discount on all Entrees

A LA CARTE MENU

 APPETIZERS AND SALADS

 Creole Style Crab and Lobster Bisque 9

 Asparagus Encrusted with Panko Breadcrumbs & Deep Fried 12
Served Over Baby Greens, Topped with Premium Lump Crab Meat and Béarnaise Sauce

House Smoked Salmon 10
Filled with Cream Cheese Blended with Red Onion, Fresh Dill and Toasted Pine Nuts

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

Basil and Lime Marinated Shrimp 10
Served with Heirloom Tomato Guacamole

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

Classic Steak Tartare 13
Finely Chopped Black Angus Tenderloin Topped with Quail Egg Over Easy Served with Chopped Red Onion, Capers, Dijon Mustard and French Bread Crostini

Basil Caesar Salad 9

Bibb Lettuce, Baby Greens, Fresh Berries and Pecan Crusted Warm Goat Cheese 12
Vanilla Bean-Champagne Vinaigrette

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

ENTREES

 Pan Seared Glazed Scallops 24
Served Over Smashed Minted Spring Peas with Crispy Prosciutto Hash
Drizzled with Beurre Blanc

8 Ounce Cold Water Lobster Tail, Lightly Breaded and Deep Fried 36
Vanilla Bean-Frangelico Cream Sauce, Vegetable and Risotto du Jour

Butter Poached Also Available

Almond Encrusted Grouper 32
Pan Seared, Served with Fresh Asparagus and Risotto du Jour, Finished with Galliano Sauce

Peppercorn and Parsley Seared Yellowfin Tuna 27
Sautéed Arugula and Potato Mash, Finished with Port Wine Reduction

New Zealand Lamb Chops 29
Herb Encrusted and Pan Seared, Served Over Goat Cheese and Mint Polenta Cake, Vegetable du Jour
Finished with Mint Liqueur Cream Sauce

“Trio of Flavors” – Pan Seared Scallops, Shrimp Topped with Crab Meat – Beurre Blanc
Grilled 4 Ounce Medallion of Beef Tenderloin – Béarnaise Sauce 33
Served with Dauphinoise Potatoes and Minted Spring Peas

Grilled Filet Mignon 32
Served with Potato Mash and Vegetable du Jour, Finished with Béarnaise Sauce

With Fried or Poached Lobster Tail 56

WE LOVE VEGETARIANS AND ALWAYS HAVE SOMETHING SPECIAL FOR YOU

 

18% Service Charge Added to All Checks