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WINE CELLAR'S WEEKEND PRIX FIXE MENU
Served Thursday, Friday & Saturday Evenings
Three Courses - $38 Per Person

FIRST COURSE

 Roasted Asparagus Soup *
Topped with Pistachio-Mint Creme

Fresh From Florida Salad *
Spring Mix and Arugula
Topped with Florida Strawberries, Orange Segments
Candied Pecans and Crumbled Goat Cheese
Dressed with Navel Orange Vinaigrette

Grecian Tuna Carpaccio *
Thinly Sliced Sushi Grade Ahi Tuna
Marinated Cucumbers, Lemon-Mint Yogurt
Finished with Fresh Mint Leaves and Extra Virgin Olive Oil

Grilled Filet and Zucchini Kebabs *
Parsley and Garlic Marinated Angus Filet Mignon Tips
Skewered on Fresh Rosemary Stems
with Grape Tomatoes and Ribbons of Zucchini
White Wine Butter Sauce

SECOND COURSE

 Pan Roasted European Sea Bass Filets
Served Over Creamy Potato Mash
Caramelized Fennel and Marinated Cippolini Onions
Smoked Tomato Cream Sauce

Shrimp and Sea Scallops Over Spring Pea Orzo *
Drizzled with Lemon-Dijon Sauce
Served Over Warm Orzo Salad with Sweet Peas, Toasted Almonds
Fresh Cut Garden Herbs and Manchego Cheese

Grilled and Glazed Boneless Pork Chop *
Glazed with Housemade Orange Balsamic Steak Sauce
Served with Parsnip Puree
Topped with Crispy Carrot and Brussel Sprout Chips

Green Peppercorn Grilled Strip Steak *
10 Ounce Grilled Strip
Topped with Blistered Sweet Red Peppers and Feta Cheese
Served with Sweet Corn Risotto

THIRD COURSE

 Mocha Tiramisu
Espresso Soaked Lady Fingers Layered
with Creamy Mascarpone Mousse
Drizzled with Chocolate Sauce and Chocolate Shavings

Lemon Cake and Berries
Finished with Lavender Crème Anglaise

Gluten Free *

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MAY LUNCH MENU SPECIALS
Served Monday – Friday in Addition to Our Regular Menu
11:00 AM – 2:15 PM

Mixed Baby Greens and Arugula Salad 10
Topped with Orange Segments, Sliced Florida Strawberries
Candied Pecans and Crumbled Goat Cheese
Dressed with Navel Orange Vinaigrette

Andouille Sausage Crusted Cod 14
Served with Creamed Corn, Roasted Red Peppers
and Grilled Asparagus

Spring Shrimp and Sweet Pea Orzo 14
Tossed with Fresh Basil and Light Parmesan Sauce
Topped with Pea Shoots and Grated Parmesan

Pan Seared Chicken Medallions 13
Served with Potato Mash and Haricots Verts
Finished with Artichoke Dijon Sauce

Grilled Soy Ginger Marinated Beef Kebabs 14
Angus Filet Mignon Skewered with Mushrooms,
Peppers, Onions and Grape Tomatoes
Served Over Rice Pilaf with Roasted Red Pepper Aioli

View The Full Lunch Menu

Make Reservations at (904) 398-8989
Online Reservations