WINE CELLAR “CARRY OUT” MENU

SOUPS, SALADS AND ACCOMPANIMENTS

Soup du Jour 6.
Crab and Lobster Bisque 9.
Caesar Salad 7.
Caesar Salad with Grilled or Blackened Chicken 11.
Spring Mix and Romaine Sprinkled with Feta Cheese and Walnuts,
Dressed with Strawberry Vinaigrette 7.
Vine Ripe Yellow Tomato and Fresh Mozzarella Cheese with Roasted Red Peppers,
Toasted Pine Nuts and Fresh Basil, Finished with Balsamic Vinaigrette 8.
Blackened Ahi Tuna Served Over Bok Choy, Napa Cabbage,
Red Bell Pepper and Onion, Tossed in Wasabi Vinaigrette 14.
Grilled Jumbo Asparagus 6.
House Made Rosemary French Fries with Sour Cream and Chive Dipping Sauce 6.

SANDWICHES AND BURGERS

Hot Crab Served Open Face on a French Loaf with Sliced Tomato,
Topped with Mozzarella Cheese and Baked,
Served with Spring Mix Tossed in Apple Cider-Shallot Vinaigrette 13.
Chicken Salad with Swiss Cheese, Applewood Smoked Bacon, Tomato and
Arugula on Grilled Sourdough Bread, Served with Rosemary French Fries 10.
Cheeseburger Topped with Monterey Jack, Aged Cheddar, Crispy Onions and
Chipotle Aioli, on Grilled Ciabatta with Tomato and Bibb Lettuce,
Served with Rosemary French Fries 11.

APPETIZERS

Lump Crab Cake with Tarragon Mustard and Caper Sauce 12.
Duo of Pastrami Smoked Salmon and Smoked Trout, Drizzled with Extra Virgin Olive Oil and Peppercorns, Served with Horseradish-Dill-Caper Sauce and Crostini 12.
Calamari Lightly Encrusted with Cornmeal, Served with Lemon-Caper Aioli 8.
Asparagus Encrusted with Seasoned Breadcrumbs, Deep Fried and
Topped with Lump Crab Meat and Bearnaise 11.

ENTREES

Shrimp, Scallops and Calamari Sauteed with Tomatoes, Baby Spinach,
Olive Oil and Garlic, Served Over Angel Hair Pasta 23.
Almond Encrusted Grouper Finished with an Orange Amaretto Sauce 26.
Breast of Chicken Stuffed with Prosciutto, Asparagus and Mozzarella Cheese,
Lightly Breaded and Deep Fried,
Finished with Roasted Red Pepper and Garlic Cream Sauce 19.
Grilled Petite Filet Mignon, Served with Vegetable and Potato du Jour 24.
Spiced Rum and Black Pepper Glazed 9 Ounce Filet Mignon, Grilled,
Topped with Crispy Onion Straws and Served Over Dauphinoise Potatoes 30.
Soy and Red Chili Marinated New Zealand Rack of Lamb,
Finished with Fresh Mint and Cilantro Emulsion 39.

1314 Prudential Drive
Call 904-398-8989 for Reservations

Visit www.WineCellarJax for special promotions and holiday gift ideas.

Gift Certificates!
Know someone who loves dining at Wine Cellar?
Then get them the perfect gift, one of our gift certificates! Use our secure online transaction platform to purchase one of our certificates and give the gift of fantastic dining!

To make reservations or to get further information about Wine Cellar and our services, please call:
(904) 398-8989.