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WINE CELLAR CELEBRATES “44” YEARS
Wednesday, June 6th through Saturday, June 28th

“In appreciation of your continued loyalty
and support throughout 44 years

Wine Cellar is featuring a
Four Course Prix Fixe Menu
and a very special A La Carte Menu”

"Bon Appetit”

FOUR COURSE PRIX FIXE MENU
$64 Value - Only $44 Per Person

FIRST COURSE

Vichyssoise
Traditional Cold Potato-Leek Soup,
Sprinkled with Truffle Oil

Blueberry-Goat Cheese Salad
Bibb Lettuce, Arugula and Baby Spinach
with House Made Vanilla-Blueberry Goat Cheese
Assorted Fresh Berries,
Dressed with Vanilla Bean-Champagne Dressing

SECOND COURSE

Coquilles Saint-Jacques a la Provençal
Scallops Seared in Butter, Garlic and Pernod,
Garnished with Parsley, Dill and Fennel

Brie en Croute
Brie Cheese Wrapped in Puff Pastry
and Baked to a Golden Brown
Drizzled with Almond Honey,
Served with Bartlett Pears and Red Grapes

New Zealand Lamb Lollipops*
Duo of Lamb Chops Glazed in Mint Pesto and Seared
Served Over Arugula Dressed with Strawberry-Mint Vinaigrette

THIRD COURSE

Trio of Lobster Tails
Petite Cold Water Lobster Tails Prepared Three Ways
Lightly Breaded and Deep Fried – Butter Poached – Grilled
Accompanied by Clarified Butter
and Vanilla Bean-Frangelico Cream Sauce
Served with Smoked Potato Mash and Haricots Verts Almandine

Pan Seared Halibut
Finished with Pistachio and Herb Compound Butter
Served Over Citrus Quinoa Pilaf and Spring Vegetables

Breast of Duckling
Pan Seared, Served Over Lavender
and Coconut Scented Jasmine Rice and Baby Carrots
Finished with Golden Beet Root and Ginger Cream Sauce

Veal La Louisiana
Lightly Breaded Veal Medallions Served Over Fettuccine
Finished with Shrimp, Crab Meat, Mushroom
and Marsala Béchamel Sauce

Steak Diane
Medallions of Black Angus Filet Mignon
Sautéed with Shallots and Mushrooms in Brandy and Madeira Sauce
Served with Potato Dauphinoise and Asparagus

FOURTH COURSE

Fresh Berries with Lavender Crème Anglaise

Key Lime Pie

German Chocolate Cheesecake with Oreo Crust
Topped with Pecans, Coconut and Caramel Chocolate Sauce

A LA CARTE MENU

APPETIZERS AND SALADS

Creole Style Lobster and Crab Bisque    10

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

Shrimp and Corn Cakes    10
Pan Seared Florida Gulf Coast Shrimp
Served Over Fresh Corn Blini
with Pico de Gallo and Avocado Crème Fraiche

Escargot Sauteed in Butter, Garlic, Shallots and Herbs    13
Served in Saffron Cream Sauce with Grilled Baguette

Parmesan Gnocchi with Wild Mushrooms    10
House Made Gnocchi, Wild Mushroom Melange,
Parmesan Cheese and Fresh Herbs

Seared Peppercorn Beef Carpaccio*    13
Thinly Sliced Angus Beef Tenderloin,
Truffle Oil Dressed Arugula,
Shaved Manchego Cheese

Basil Caesar Salad    10
Basil Caesar Dressing, Garlic Croutons, Parmesan Cheese

Bibb Lettuce, Baby Greens, Fresh Berries
and Pecan Crusted Warm Goat Cheese    13

Vanilla Bean-Champagne Dressing

ENTREES

8 Ounce Cold Water Lobster Tail    39
Lightly Breaded and Deep Fried – A Wine Cellar Specialty
Vanilla Bean-Frangelico Cream Sauce, Risotto and Vegetable du Jour
Grilled or Butter Poached Also Available

Almond Encrusted Grouper    36
Served with Asparagus and Risotto,
Finished with Galliano Sauce

Grilled Salmon Filet*    28
Topped with Tarragon, Fennel and Citrus Butter
Served Over Jasmine Rice and Garlic Spinach

Breast of Chicken Rollatini    26
Stuffed with Mozzarella Cheese, Prosciutto and Asparagus
Lightly Breaded and Deep Fried,
Finished with Red Pepper Sauce

New Zealand Lamb Chops*    32
Walnut Crusted, Oven Roasted
Served with Potato Mash and Baby Carrots,
Finished with Blueberry Demiglaze

“Trio of Flavors”    37
Florida Gulf Shrimp Stuffed with Lump Crab Meat
– Buerre 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
Sered with Potato Dauphinoise and Asparagus,
Finished with Béarnaise Sauce
With Fried or Poached Cold Water 8 Ounce Lobster Tail    62

Vegetarian Available Upon Request
Gluten Free*

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WINE CELLAR CELEBRATES “44” YEARS
Wednesday, June 6th through Saturday, June 28th
20% OFF THE TOTAL LUNCH BILL

SPECIAL 44TH ANNIVERSARY LUNCH MENU
Served Mondey - Friday 11:00 - 2:15

SOUPS, SALADS, LIGHT DISHES

Soup du Jour    8

Creole Style Lobster and Crab Bisque    10

Bibb Lettuce, Baby Greens, Fresh Berries
and Pecan Crusted Warm Goat Cheese    14

Vanilla Bean-Champagne Dressing

Walnut Crusted Atlantic Salmon    15
Served Over Baby Spinach, Sun Dried Cherries, Orange Sections
Apple Cider-Shallot Vinaigrette

Basil Caesar Salad    10
Basil Caesar Dressing, Garlic Croutons, Parmesan CheeseWith Grilled Basil Chicken Breast     13
With Grilled Basil Shrimp    15

Grilled Shrimp, Red Grape and Almond Salad*    15
Arugula Topped with Grilled Shrimp,
Red Grapes, Candied Almonds and Manchego Cheese
Lemon-Champagne Vinaigrette

Lump Crab Meat and Shrimp Frittata    14
Topped with Fresh Spinach, Goat Cheese and Grape Tomatoes
Served with Bibb Lettuce, Berries and Toasted Walnut Salad,
Dressed with Strawberry-Mint Vinaigrette

Quiche du Jour    11
Served with Seasonal Fruit or Baby Greens
Tossed in Apple Cider-Shallot Vinaigrette

Parmesan Gnocchi with Wild Mushrooms    10
House Made Gnocchi, Wild Mushroom Melange,
Parmesan Cheese and Fresh Herbs

SANDWICHES AND BURGERS

Open Face Lump Crab Meat Sandwich    14
Served on Croissant with Sliced Tomato
Topped with Mozzarella Cheese and Baked,
Served with Baby Greens Salad

Fried Shrimp Soft Tacos    13
Crusty Fried Shrimp Tossed in Sweet Thai Chili Sauce,
Shredded Lettuce, Pico de Gallo Avocado Coulis,
Served with Herb Roasted Fingerling Potatoes

French Brie Cheeseburger    13
Angus Beef Burger Served on Brioche
Topped with Strawberry Jam, French Brie and Arugula,
Served with Rosemary Fries

8 Ounce Black Angus Cheeseburger    13
Aged Cheddar, Mozzarella,
Crispy Fried Onions, Chipotle Aioli, Lettuce, Tomato
Served on Grilled Ciabatta with Rosemary Fries

Blackened Grouper Wrap    14
Blackened Filet of Grouper
Served in Flour Tortilla Wrap with Shredded Romaine
Santa Fe Salsa and Avocado Crème, Rosemary Fries

Sliced Filet Mignon Wrap    15
Black Angus Tenderloin with Swiss Cheese,
Bacon, Tomato, Onion, Garlic Aioli
Served with Rosemary Fries

*********************************************************************************
House Made Rosemary Fries with Sour Cream-Scallion Dip    5
Sautéed Garlic Spinach*    5
Grilled Asparagus*    5
Roasted Fingerling Potatoes    5
*********************************************************************************

ENTREES

“Trio of Flavors”    15
Parmesan Grit Cakes Topped with Fried Mayport Shrimp – Seared Scallop – Crab Cake
Grilled Asparagus, Finished with Roasted Red Pepper Sauce
Vegetarian Version Available    11

Lump Crab Cakes
with Tarragon Mustard and Caper Sauce    14

Served with Baby Greens
Tossed in Apple Cider-Shallot Vinaigrette

Shrimp Amaretto   15
Butterfly Shrimp Lightly Tossed in Flour, Sautéed in Butter
Finished with Brandy, Amaretto, White Wine and Orange Cream Sauce
Served Over Jasmine Rice and Baby Carrots,
Sprinkled with Toasted Almonds

Fresh Catch*    15
Grilled or Sautéed with Lemon and Herbs,
Served with Fresh Vegetables

Seared Salmon with Tarragon and Citrus*    15
Seared with a Blend of Tarragon, Fennel, Lemon, Roasted Garlic Aioli
Served Over Jasmine Rice Pilaf, Lightly Sautéed Spinach

Pecan Encrusted Fresh Grouper    19
Finished with Lemon-Basil Aioli,
Served with Potato Mash and Vegetable du Jour

Grilled Petite Filet Mignon*    25
Served with Potato Dauphinoise and Asparagus,
Finished with Béarnaise Sauce

JUNE MENU SPECIALS

Ahi Tuna Nicoise Salad*    13
Lightly Seared Ahi Tuna, Fingerling Potatoes, Baby Green Beans
Grape Tomatoes, Nicoise Olives and Boiled Egg,
Served Over Bibb Lettuce
Dressed with Tarragon Mustard and Caper Vinaigrette

Trout Oscar    15
Seared Filet of Trout Topped with Lump Crab Meat and Asparagus
Finished with Lemon-Dill Hollandaise Sauce, Served with Potato Mash

House Smoked Filet of Salmon    15
Served Over Penne Pasta
Tossed with Fresh Asparagus Tips, Red Onion,
Capers, Fresh Dill and Sour Cream
Sprinkled with Shaved Manchego Cheese

Grecian Shrimp and Scallops    15
Shrimp and Scallops Sautéed with Fresh Spinach, Grape Tomatoes
Scallions, Kalamata Olives and Feta Cheese
Tossed in Cream Sherry Butter Sauce and Served Over Fettuccini

Breast of Chicken Rollatini    14
Stuffed with Mozzarella Cheese, Prosciutto and Asparagus
Lightly Breaded and Deep Fried, Served Over Jasmine Rice,
Finished with Red Pepper Sauce

Chopped Steak with Wild Mushroom Sauce    15
Finely Chopped Black Angus Beef Blended
with Panko Bread Crumbs, Egg, Onion and Herbs
Pan Seared, Finished with Wild Mushroom Sauce,
Served with Potato Mash and Asparagus

Vegetarian Available Upon Request
Gluten Free*

View The Full Lunch Menu

Make Reservations at (904) 398-8989
Online Reservations