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Served Monday Saturday Evenings

Vegetarian Available Upon Request
Gluten Free*


 Soup du Jour 7

 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
Thin Sliced Angus Beef Tenderloin
Truffle Oil Dressed Arugula, Shaved Manchego Cheese

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


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

Basil Caesar 9
“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
House Made Parmesan Gnocchi and Buerre Blanc 7

 Vegetarian and Gluten Free Available Upon Request


Bacon Wrapped Scallops and Gnocchi 30
Jumbo Scallops Wrapped with Crispy Bacon
Served with Parmesan Gnocchi, Garlic Spinach
and Blistered Tomatoes Over Classic Beurre Blanc

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

European Sea Bass 29
Served in a White Asparagus Broth with Seared Wild Mushrooms
Organic Sweet Peas and White Asparagus Tips,
Topped with Local Pea Shoots

Almond Encrusted Grouper 36
Pan Seared, 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

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

French Cut Roasted Breast of Chicken* 26
Topped with Artichoke, White Wine and Dijon Sauce
Served with Garlic-Herb Fingerling Potatoes and Vegetable du Jour

Duck Breast a’ l’Orange 33
Seared Breast of Duck
Topped with Traditional Orange-Sherry Sauce
Served with Parsnip Puree and Orange-Fennel Salad

New Zealand Lamb Chops* 32
Walnut Crusted, Oven Roasted
Served with Potato Mash and Vegetable du Jour
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 Vegetable du Jour,
Finished with Béarnaise Sauce
With Fried or Poached Cold Water 8 Ounce Lobster Tail 62

Filet Mignon Champignons 36
Grilled Filet Mignon
Topped with Whiskey Infused Mushroom Sauce
Served with Potato Mash and Asparagus


 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