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VALENTINE’S WEEKEND 2017
Prix Fixe Menu & Ala
Carte Menu
Served Friday, February 10th – Tuesday, February 14th

  Prix Fixe Menu
Three Courses - $55 Per Person

FIRST COURSE

 Creole Style Lobster and Crab Bisque

 Caramelized Yellow Beet and Ricotta Salad
Roasted Yellow Beets with House Made Ricotta Cheese
Upland Cress, Blood Orange Vinaigrette and Bee Pollen

Champagne Poached Colossal Shrimp
Served Chilled with Lemon-Horseradish Sauce,
Ostera Caviar and Snipped Chives

House Smoked Salmon and Boursin Bruschetta
Toasted Baguette Topped with Boursin Cheese,
House Smoked Salmon, Crispy Artichoke Hearts

Grilled Herb Marinated New Zealand Lamb Chops
Served with Tomato-Ginger Chutney,
Drizzled with Balsamic Reduction

SECOND COURSE

8 Ounce Cold Water Lobster Tail
Lightly Breaded and Deep Fried – “A Wine Cellar Classic”
Vanilla Bean-Frangelico Cream Sauce
Served with Chardonnay Herb Risotto and Baby Carrots
Butter Poached Also Available

Pan Seared Grouper and Funghi
Rosemary Spatzle with Wild Mushrooms and Grilled Asparagus
Sunchoke-Marscarpone Sauce

Pecan Crusted Duck Breast
Served Over Creamy Parmesan Herb Risotto,
Buttered Broccoli Rabe Cherry Port Sauce

Surf & Turf
Petite Filet Mignon Topped with Black Pepper Butter
One-Half Lobster Tail with Brandy and Dijon Cream Sauce
Served with Grilled Baby Zucchini, Potato Mash and Blistered Tomatoes

House Crafted Montreal Seasoned Rib Eye
Horseradish Cream and Crispy Fried Onions
Potato Mash and Haricots Verts

THIRD COURSE

 Dark Chocolate Truffle Heart with Raspberry Sauce
Lemon and Pistachio Cheesecake with Lemon Curd
Mascarpone Mousse with Fresh Berries

VALENTINE’S DAY 2017
Ala Carte Menu

 APPETIZERS

 Champagne Poached Colossal Shrimp 14
Lemon-Horseradish Sauce, Ostera Caviar and Snipped Chives

Sesame Seared Yellowfin Tuna 12
Orange Ponzu, Wasabi Cream and Pickled Ginger

House Smoked Salmon and Boursin Bruschetta 12
Toasted Baguette Topped with Boursin Cheese,
House Smoked Salmon
Crispy Artichoke Hearts

Seared Peppercorn Beef Carpaccio 12
Thinly Sliced Angus Beef Tenderloin
Truffle Oil Dressed Arugula, Shaved Manchego Cheese

Grilled Herb Marinated New Zealand Lamb Chops 15
Served with Tomato-Ginger Chutney,
Drizzled with Balsamic Reduction

SOUP AND SALADS

 Creole Style Lobster and Crab Bisque 11

Grilled Brie 10
Served with Arugula Pesto, Toasted Pine Nuts,
Grapes and French Bread

 Basil Caesar Salad 10
“A Delightful Twist on the Classic”
Basil Caesar Dressing, Garlic Croutons, Parmesan Cheese

Bibb Lettuce, Baby Greens, Fresh Berries
and Pecan Crusted Warm Goat Cheese 13
Vanilla Bean-Champagne Dressing

Caramelized Yellow Beet and Ricotta Salad 14
Roasted Yellow Beets and House Made Ricotta Cheese
Upland Cress, Blood Orange Vinaigrette and Bee Pollen

 ENTREES

 8 Ounce Cold Water Lobster Tail 39
Lightly Breaded and Deep Fried – “A Wine Cellar Classic”
Chardonnay Herb Risotto and Baby Carrots
Vanilla Bean-Frangelico Sauce
Butter Poached Also Available

Almond Encrusted Grouper 36
Pan Seared, Served
with Fresh Asparagus and Chardonnay Herb Risotto
Galliano Sauce

Pan Seared Branzino and Beet Gnocchi 30
Sautéed Gnocchi Topped
with Crispy Spinach and Grated Parmesan Reggiano
Walnut-Sage Sauce

Pecan Crusted Duck Breast 33
Served with Buttered Broccoli Rabe and Parmesan Herb Risotto
Cherry Port Sauce

“Trio of Flavors” 37
Florida Gulf Shrimp Stuffed with Lump Crab Meat
– Beurre 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 Sautéed Baby Arugula

Surf & Turf 42
Petite Filet Mignon Topped with Black Pepper Butter
One-Half Fried Lobster Tail, Brandy and Dijon Cream Sauce
Grilled Baby Zucchini, Potato Mash and Blistered Tomatoes

Bourbon Braised Short Rib 32
Topped with Bourbon Soaked Figs and Bacon au Jus
Potato Mash and Garlic Spinach

 Grilled Filet Mignon 34
Potato Dauphinoise and Fresh Asparagus
Béarnaise Sauce

House Crafted Montreal Seasoned Rib Eye 40
Horseradish Cream and Crispy Fried Onions
Potato Mash and Haricots Verts


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