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Dinner

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

AUGUST LUNCH MENU SPECIALS

Spinach Salad*    10
Baby Spinach Tossed with Strawberries and Blueberries
Sprinkled with Feta Cheese  
Dressed with Apple Cider Vinaigrette

Shrimp Scampi    14
Shrimp Sautéed with Peppers, Mushrooms and Onions
Served Over Fettuccine with Lemon,
Butter and White Wine Sauce

Grilled Mahi Mahi*    13
Topped with Lemon – Pistachio Butter
Served Over Rice Pilaf with Julienne Vegetables

Grilled Chicken Pesto Sandwich    12
Served on Ciabatta Roll with Roasted Red Peppers
Onions, Mozzarella Cheese, Arugula
and Roasted Garlic Aioli
Rosemary Fries

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

Grilled NY Strip Steak Salad*    15
Served Over Crispy Hearts of Romaine and Iceberg Lettuce
Tossed in Bleu Cheese Dressing
Roasted Wild Mushrooms, Grape Tomatoes
and Sliced Fingerling Potatoes
Sprinkled with Bleu Cheese Crumbles

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

            Parmesan Gnocchi with Wild Mushrooms    10
House Made Gnocchi, Wild Mushroom Melange,
Parmesan Cheese and Fresh Herbs

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

 French Brie Cheeseburger    13
Angus Beef Burger Served on Brioche
Topped with Fresh Strawberry Jam, French Brie and Arugula
Served with Roasted Fingerling Potatoes

8 Ounce Black Angus Cheeseburger    13
Aged Cheddar, Mozzarella, Crispy Fried Onions,
Chipotle Aioli, Lettuce, Tomato
Served on Grilled Ciabatta with Rosemary Fries

Blackened Grouper Wrap    15
Blackened Filet of Grouper
Served in Flour Tortilla Wrap with Shredded Romaine
Santa Fe Salsa and Avocado Crème, 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

Lump Crab Meat and Shrimp Frittata    14
Topped with Fresh Spinach, Goat Cheese and Grape Tomatoes
Served with Bibb Lettuce, Berries and Toasted Walnut Salad
Dressed with Strawberry-Mint Vinaigrette

Fresh Catch*    15
Grilled or Sautéed with Lemon and Herbs,
Served with Fresh Vegetables

House Smoked Filet of Salmon    15
Served Over Penne Pasta
Tossed with Asparagus Tips, Red Onion, Capers,
Fresh Dill and Sour Cream
Sprinkled with Shaved Manchego Cheese

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

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

AUGUST LUNCH MENU SPECIALS

Spinach Salad*    10
Baby Spinach Tossed with Strawberries and Blueberries
Sprinkled with Feta Cheese  
Dressed with Apple Cider Vinaigrette

Shrimp Scampi    14
Shrimp Sautéed with Peppers, Mushrooms and Onions
Served Over Fettuccine with Lemon,
Butter and White Wine Sauce

Grilled Mahi Mahi*    13
Topped with Lemon – Pistachio Butter
Served Over Rice Pilaf with Julienne Vegetables

Grilled Chicken Pesto Sandwich    12
Served on Ciabatta Roll with Roasted Red Peppers
Onions, Mozzarella Cheese, Arugula
and Roasted Garlic Aioli
Rosemary Fries

Vegetarian Available Upon Request – Gluten Free*

Make Reservations at (904) 398-8989
Online Reservations