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Dinner

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

APRIL LUNCH SPECIALS
Celebrating French Cuisine

Walnut Crusted Shrimp and French Greens Salad 14
Served Over Endive, Frisee and Green Apples, |
Sprinkled with Roquefort Cheese
Dressed with Crème Fraiche Vinaigrette,
Finished with Walnut Oil

Bay Scallops Provencal 13
Sautéed, Served Over Fettuccine with Saffron Broth, Sweet Peas
Carrots and Asparagus, Topped with Pea Shoots

Almond Crusted Trout a l’Orange 15
Served Over Rice Pilaf with Asparagus
Finished with Grand Marnier and Navel Orange Sauce

Chicken Cordon Bleu 13
Breast of Chicken Roulade Stuffed with Prosciutto and Swiss Cheese
Served with Garlic Spinach and Beurre Blanc

French Brie Cheeseburger 13
8 Ounce Black Angus Beef Burger on Brioche
Topped with Strawberry Jam, French Brie and Arugula,
Served with Rosemary Fries

SOUPS & SALADS

 Soup du Jour 7

 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

House Smoked Salmon and Grilled Asparagus* 15
Grilled Asparagus Topped with Warm House Smoked Salmon
Drizzled with Horseradish Aioli, Capers and Crispy Fingerling Chips

Basil Caesar Salad 10
“A Delightful Twist on the Classic”
Basil Caesar Dressing, Garlic Croutons, Parmesan Cheese
With Grilled Basil Chicken Breast 13
With Grilled Basil Shrimp 15

Spinach Salad with Grilled Chicken Breast Medallions* 13
Baby Spinach, Fresh Berries, Goat Cheese, Onion, Toasted Walnuts
Dressed with Olive Oil, Balsamic-Honey Vinaigrette

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

Southern Fried Chicken Breast Sandwich 13
Fried Breast of Chicken, Sweet and Sour Slaw,
House Made Pickles and Ranch Dressing
Served on Brioche Bun with Rosemary Fries

Sliced Filet Mignon Wrap 14
Black Angus Tenderloin with Swiss Cheese, Bacon,
Tomato, Onion, Garlic Aioli
Served with Rosemary Fries

Salmon Burger 13
Fresh Salmon Blended with Dill and Fennel
Served on Kaiser Roll with Dill-Horseradish Sauce
Lettuce, Cucumber and Pickled Onion, 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

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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 and Gluten Free Available Upon Request

ENTREES

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

 “Trio of Flavors” 14
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

Deep Fried Coconut Crusted Shrimp 15
Served with Pineapple-Pina Colada Sauce
and Herb Roasted Fingerling Potatoes

 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
Sautéed, Finished with Lemon-Basil Aioli
Served with Potato Mash, Vegetable du Jour

Greek Style Meatloaf 14
Ground Black Angus Filet Mignon
Blended with Black Olives, Feta, Onion and Carrots
Topped with Roasted Red Pepper Sauce and Feta Sprinkles
Served Over Ciabatta with Crispy Fried Haricots Verts

Grilled Petite Filet Mignon* 23
Served with Potato Dauphinoise and Asparagus
Finished with Béarnaise Sauce

APRIL MENU SPECIALS
Celebrating French Cuisine

Walnut Crusted Shrimp and French Greens Salad 14
Served Over Endive, Frisee and Green Apples,
Sprinkled with Roquefort Cheese
Dressed with Crème Fraiche Vinaigrette,
Finished with Walnut Oil

Bay Scallops Provencal 13
Sautéed, Served Over Fettuccine with Saffron Broth, Sweet Peas
Carrots and Asparagus, Topped with Pea Shoots

Almond Crusted Trout a l’Orange 15
Served Over Rice Pilaf with Asparagus
Finished with Grand Marnier and Navel Orange Sauce

Chicken Cordon Bleu 13
Breast of Chicken Roulade Stuffed with Prosciutto and Swiss Cheese
Served with Garlic Spinach and Beurre Blanc

French Brie Cheeseburger 13
8 Ounce Black Angus Beef Burger on Brioche
Topped with Strawberry Jam, French Brie and Arugula,
Served with Rosemary Fries

Make Reservations at (904) 398-8989
Online Reservations