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Dinner

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

 Vegetarian Available Upon Request
Gluten Free*

MAY LUNCH MENU SPECIALS

Mixed Baby Greens and Arugula Salad * 10
Topped with Orange Segments, Sliced Florida Strawberries
Candied Pecans and Crumbled Goat Cheese
Dressed with Navel Orange Vinaigrette

Andouille Sausage Crusted Cod 14
Served with Creamed Corn,
Roasted Red Peppers and Grilled Asparagus

Spring Shrimp and Sweet Pea Orzo 14
Tossed with Fresh Basil and Light Parmesan Sauce
Topped with Pea Shoots and Grated Parmesan

Pan Seared Chicken Medallions 13
Served with Potato Mash and Haricots Verts
Finished with Artichoke Dijon Sauce

Grilled Soy Ginger Marinated Beef Kebabs* 14
Angus Filet Mignon Skewered with Mushrooms,
Peppers, Onions and Grape Tomatoes
Served Over Rice Pilaf with Roasted Red Pepper Aioli

APPETIZERS

 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

SALADS AND SIDES

 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

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

rilled Shrimp, Red Grape and Almond Salad* 15
Arugula Topped with Grilled Shrimp,
Red Grapes, Candied Almonds and Manchego Cheese
Lemon-Champagne Vinaigrette

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

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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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

 MAY MENU SPECIALS

Mixed Baby Greens and Arugula Salad * 10
Topped with Orange Segments, Sliced Florida Strawberries
Candied Pecans and Crumbled Goat Cheese
Dressed with Navel Orange Vinaigrette

Andouille Sausage Crusted Cod 14
Served with Creamed Corn,
Roasted Red Peppers and Grilled Asparagus

Spring Shrimp and Sweet Pea Orzo 14
Tossed with Fresh Basil and Light Parmesan Sauce
Topped with Pea Shoots and Grated Parmesan

Pan Seared Chicken Medallions 13
Served with Potato Mash and Haricots Verts
Finished with Artichoke Dijon Sauce

Grilled Soy Ginger Marinated Beef Kebabs* 14
Angus Filet Mignon Skewered with Mushrooms,
Peppers, Onions and Grape Tomatoes
Served Over Rice Pilaf with Roasted Red Pepper Aioli

 Vegetarian Available Upon Request
Gluten Free*

Make Reservations at (904) 398-8989
Online Reservations