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Lunch
Dinner

WINE CELLAR DINNER MENU
Served Monday Saturday Evenings

APPETIZERS

Soup du Jour    8

Creole Style Lobster and Crab Bisque     10

Seared Scallops*    12
Served Over Tomato-Ginger Chutney with Balsamic Reduction

Lump Crab Cake with Tarragon Mustard and Caper Sauce     10

House Smoked Salmon and Grilled Asparagus*    12
Grilled Asparagus Topped with Warm Smoked Salmon
Drizzled with Horseradish Aioli, Capers and Crispy Fingerling Chips

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 Sautéed in Butter, Garlic, Shallots and Herbs    12
Served in Saffron Cream Sauce with Grilled Baguette

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

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

Parmesan Gnocchi with Wild Mushrooms    9
House Made Gnocchi, Wild Mushroom Melange,
Parmesan Cheese and Fresh Herbs

SALADS AND SIDES

Baby Greens and Romaine with Walnuts and Feta Cheese*    9
Strawberry-Mint Vinaigrette

Basil Caesar     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

Crispy Iceberg Lettuce Wedge*    9
Served Over Baby Spinach with Chunky Bleu Cheese Dressing
Sprinkled with Applewood Smoked Bacon and Red Onion

Sautéed Garlic Spinach*     5
Grilled Asparagus*     5
Potato Dauphinoise*    5

Vegetarian Available Upon Request  -  Gluten Free*

ENTREES

Bacon Wrapped Scallops*    30
Jumbo Scallops Wrapped with Crispy Bacon and Seared
Served with Garlic Spinach, Cream Corn and Blistered Tomatoes

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

Peppercorn and Parsley Seared Yellowfin Tuna*    29
Served with Potato Mash and Topped with Wilted Arugula
Finished with Port Wine Reduction

European Sea Bass    34
Served in a White Asparagus Broth with Seared Wild Mushrooms
Organic Sweet Peas and White Asparagus Tips,
Topped with Local Pea Tendrils

Almond Encrusted Grouper    36
Served with Fresh Asparagus and Risotto du Jour
Finished with Galliano Sauce

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

Pan Seared Breast of Duckling*    33
Served with Wilted Arugula and Roasted Fingerling Potatoes
Finished with Sun Dried Cherry and Red Wine Reduction

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

“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 Baby Arugula

Grilled Filet Mignon*    34
Served with Potato Dauphinoise and Asparagus,
Finished with Béarnaise Sauce
With Fried or Poached Cold Water 8 Ounce Lobster Tail    62

Steak au Poivre    25
Peppercorn Encrusted Flat Iron Steak
Served Over Handmade Pappardelle Pasta with Oyster,
Beech and Button Mushrooms
Finished with Brandy Cream Sauce

Vegetarian Available Upon Request – Gluten Free*

DESSERTS

 Crème Brulee 8.50

 Cheesecake du Jour 8.00

 Bailey’s Irish Crème Chocolate Mousse Pie 8.50

Key Lime Pie 8.00

 Chocolate Truffle Torte with Raspberry Sauce 8.00

 Bread Pudding du Jour 8.00

Vegetarian Available Upon Request
Gluten Free*

Make Reservations at (904) 398-8989
Online Reservations