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Dinner

WINE CELLAR LUNCH MENU
Served Monday – Friday
11:00 AM – 2:15 PM

FEBRUARY LUNCH MENU SPECIALS

Ahi Tuna Nicoise Salad    12
Lightly Seared Ahi Tuna, Fingerling Potatoes, Baby Green Beans
Grape Tomatoes and Boiled Egg, Served Over Bibb Lettuce
Dressed with Tarragon Mustard and Caper Vinaigrette

Cornflake Encrusted Cod    14
Served with Steamed Asparagus and Jasmine Rice
Finished with Bourbon Infused Grape Tomato, Onion,
Garlic and Rosemary Gravy

Breast of Chicken with Coconut Curry Sauce    13
Pan Seared Medallions of Breast of Chicken
Mushroom, Carrots, Red Bell Pepper and Coconut Curry Sauce
Served with Potato Mash

Grilled Shrimp and Vegetable Wrap    13
Marinated Grilled Shrimp, Napa Cabbage and Bok Choy Slaw
with Carrots, Onions, Red Bell Pepper, Cilantro
and Ginger Tossed in Sesame Vinaigrette,
Served with Rosemary Fries

Vegetarian Available Upon Request – Gluten Free*

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 Cheese
With 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

House Smoked Salmon and Grilled Asparagus*    15
Warm House Smoked Salmon
Served Over Arugula with Grilled Asparagus and Capers
Dressed with Horseradish Aioli,
Topped with Crispy Fingerling Potato Chips

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

Parmesan Gnocchi with Wild Mushrooms    10
House Made Gnocchi, Wild Mushroom Melange,
Parmesan Cheese and Fresh Herbs
 
Fried Asparagus with Prosciutto and Lump Crab Meat    13
Asparagus Wrapped in Prosciutto, Encrusted
with Panko Bread Crumbs and Deep Fried
Topped with Crab Meat and Béarnaise Sauce

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

8 Ounce Black Angus Tomato-Ginger Chutney Cheeseburger 13
Served on Kaiser Roll with Tomato-Ginger Chutney,
Mozzarella and Arugula
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

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

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House Made Rosemary Fries with Sour Cream-Scallion Dip    5
Sautéed Garlic Spinach*    5         Grilled Asparagus*    5         Roasted Fingerling Potatoes    5
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Vegetarian Available Upon Request – Gluten Free*

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

NY Strip Steak    20
NY Strip Steak Lightly Crusted with Pepper and Herbs
Served Over Handmade Pappardelle Pasta
with Oyster, Beech and Button Mushrooms
Finished with Brandy Cream Sauce

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

FEBRUARY LUNCH MENU SPECIALS

Ahi Tuna Nicoise Salad    12
Lightly Seared Ahi Tuna, Fingerling Potatoes, Baby Green Beans
Grape Tomatoes and Boiled Egg, Served Over Bibb Lettuce
Dressed with Tarragon Mustard and Caper Vinaigrette

Cornflake Encrusted Cod    14
Served with Steamed Asparagus and Jasmine Rice
Finished with Bourbon Infused Grape Tomato, Onion,
Garlic and Rosemary Gravy

Breast of Chicken with Coconut Curry Sauce    13
Pan Seared Medallions of Breast of Chicken
Mushroom, Carrots, Red Bell Pepper and Coconut Curry Sauce
Served with Potato Mash

Grilled Shrimp and Vegetable Wrap    13
Marinated Grilled Shrimp, Napa Cabbage and Bok Choy Slaw
with Carrots, Onions, Red Bell Pepper, Cilantro
and Ginger Tossed in Sesame Vinaigrette,
Served with Rosemary Fries

Vegetarian Available Upon Request – Gluten Free*

Make Reservations at (904) 398-8989
Online Reservations