The Cellar Menu and Prices

Pita points, cucumbers, carrots, kalamata olives, reduced balsamic

House breaded calamari rings, spicy marinara dipping sauce

5 Select cheeses, house-made jelly, nuts, crackers

Lightly hand breaded shrimp, sweet & spicy aioli

Tender mushroom caps stuffed with house made spicy sausage and cream cheese.

Pan fried prawns served with dill lemon buerre blanc sauce

GF, Parmesan stuffed $1.50

GF, Angry mayo

G rilled kale, blue cheese sauce, crispy onions

GF Lemon dill aioli

GF, White cheddar, sunflower seeds, shoestring potatoes, tomatoes, sherry vinaigrette

Parmesan crisp, croutons

GF, A hearty tomato soup served with gorgonzola cheese and garnished with extra virgin olive oil

Tender hearts of romaine tossed with extra virgin olive oil, sea salt and then grilled. served with honey wine vinegar dressing

Each day the kitchen staff creates a new soup.

Chicken, avocado, gorgonzola, egg, tomatoes, bacon, blue cheese dressing

Dover sole filets dusted in flour and then pan fried. Topped with a lemon, butter, caper, and parsley sauce.

Ravioli stuffed with ricotta, mascarpone, parmesan, and romano cheeses. served in a diablo marinara sauce. 19

Ravioli stuffed with ricotta, mascarpone, parmesan, and romano cheeses. served in a diablo marinara sauce.

Large prawns served over fried cheese grits in a chipotle cream sauce. Served with seasonal vegetables

Al dente penne pasta with a vodka cream sauce, chicken breast, broccoli and parmesan.

Bacon wrapped and served with a caramelized onion brandy sauce. GF

Flame broiled duroc double cut pork chop. Served with a fig and red wine reduction

Ribeye steak grilled, capped with sauteed mushrooms.

GF, all natural mary’s chicken house brined and pan seared. Capped with a chicken stock pan reduction, capers and bacon.

(GF) Choice tenderloin flame broiled and served with a whiskey pan sauce