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Dinner

WINE CELLAR CELEBRATES “44” YEARS
Monday, June 4th through Saturday, June 30th

“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*

Make Reservations at (904) 398-8989
Online Reservations