Our Menu
TUE- SUN 3:00-9:00pm
Shareables
Cheese Board
$22.00
Charcuterie Board
$28.00
Antipasto
$19.00
Tostones
$15.00
Bar Menu
Baked Brie and Apricot
$14.00
With toasted pecans and port glaze
Prosciutto and Pomodoro Salad
$16.00
Confit baby heirloom tomatoes paired with prosciutto, palm hearts, egg yolk, parmesan, baby arugula, and chimichurri
Caesar Salad
$12.00
Crisp hearts of romaine tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese
Shrimp and Pork Belly Po-Boy
$17.00
Fried shrimp and pork belly with chimichurri, arugula, aji soy mayo, and tomato on toasted ciabatta
Shrimp and Salmon Ceviche
$18.00
Shrimp and salmon harmoniously tossed with red onions, peppers, cilantro, fresh garlic, ginger and aji Amarillo served with toasted ciabatta
Short Rib Sliders
$16.00
Three pulled short rib sliders with Korean BBQ, pickled onions, and aji mayo
Honey Butter Shrimp
$18.00
Crispy honey garlic shrimp with bapricot chutney
Green Tomato Napoleon
$14.00
Layered fried green tomatoes, with goat cheese, roasted red peppers, and balsamic sherry glaze.
Sides
Cellar Fries
$7.00
Yucca Fries
$9.00
Small Salad
$7.00
Vegetable Succotash
$7.00
Desserts
Coconut Pana Cotta
$10.00
Chocolate Marquise
$10.00
Angel Kiss Cake
$10.00
11:00-3:00
Salads
Winter Salad
$15.00
Roasted butternut Squash with cucumbers, onions, corn, heirloom tomatoes, palm hearts, and drop peppers on a bed of datil harissa dressing.
Prosciutto and Pomodoro
$16.00
Confit baby heirloom tomatoes paired with prosciutto, palm hearts, egg yolk, parmesan, baby arugula, and chimichurri
Caesar
$12.00
Crisp hearts of romaine tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese
To Share
Cheese Board
$22.00
Charcuterie Board
$28.00
Antipasto
$19.00
Light Platters
Lobster Bisque
$13.00
Shrimp and Salmon Ceviche
$18.00
Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta
Shrimp and Avocado
$19.00
Lump crab, and shrimp salad on a bed of fresh cucumber puree, Hass avocado and greens drizzled with mild cilantro mayo
Orange Ginger Bowl
$17.00
Shredded duck confit with vegetable succotash over tricolor quinoa with orange ginger glaze
Handhelds
Cellar Burger
$18.00
Two 4 oz grilled to-order angus /brisket blend on a kaiser roll, with pickled onions, lettuce, tomato, cheddar cheese, and Cellar fries
Shrimp & Pork Belly Po-Boy
$17.00
Fried shrimp and pork belly with chimichurri, arugula, remoulade, and tomato on toasted bun
Choripan
$16.50
Grilled Chorizo with caramelized onions and peppers, and cilantro mayo on a bun with Cellar fries
PBT Club
$17.50
Prosciutto, turkey, and brie with melted brie and arugula on rye, served with chips
Churrazco
$24.00
Grilled hanger steak topped with mushrooms and blue cheese cream, arugula and tomatoes on a kaiser roll with yucca fries
Entrees
Crab Cakes
$23.00
Homemade Lump Crab Cakes topped with remoulade served over creamy cauliflower puree
Coq au Vine
$21.00
Chicken stew with luscious San Sebastian Cabernet red sauce, mushrooms, pancetta, carrots, and petite potatoes
Blackened Salmon
$24.00
Blackened Atlantic Salmon with roasted potatoes and vegetable succotash
Sides
Cellar Fries
$7.00
Yucca Fries
$8.00
Small Salad
$7.00
Vegetable Succotash
$7.00
5:00-9:00pm
First Course
Lobster Bisque
$13.00
Pear Salad
$12.00
Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette
Winter Salad
$15.00
Roasted butternut Squash with cucumbers, onions, corn, heirloom tomatoes, palm hearts, and drop peppers on a bed of datil harissa dressing.
Ceviche*
$18.00
Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta
Prosciutto and Pomodoro
$16.00
Confit baby heirloom tomatoes paired with prosciutto, palm hearts, egg yolk, parmesan, baby arugula, and chimichurri
Second Course
Escargot
$16.00
Succulent escargot in a rich mushroom cream sauce, elegantly served with flaky puff pastry.
Beef Tenderloin Carpaccio
$18.00
Delicate slices of beef tenderloin adorned with palm hearts, cherry tomatoes, zesty lemonette, sweet drop peppers, cilantro, capers, and red onions
Charcuterie Selection
$28.00
Handpicked cured meats and complementary cheeses served with crisp ciabatta, marinated olives, fig preserves, and a baby heirloom tomato salad
Rabbit Confit
$18.00
Orange ginger shredded rabbit legs on a bed of yucca with pickled radishes, aji mayo, and micro radishes.
Spanish Octopus
$22.00
Confit octopus glazed with honey miso, accompanied by fingerling potatoes and a bed of baby arugula, drizzled with roasted pepper oil
Entrees
Filet Mignon
$49.00
A perfectly grilled 8 oz. sliced Filet Mignon, complemented by a rich mushroom and blue cheese spinach cream sauce. Served with heirloom carrots and creamy mashed potatoes
Sweet and Sour Salmon
$37.00
Over cauliflower florets with sauteed baby bok choy, and agro dolce.
Tortellini
$32.00
A delectable dish featuring cheese tortellini, succulent shrimp, and pork belly lardons sautéed with English peas in a luscious sweet cream sauce
New Zealand Lamb Half Rack
$39.00
New Zealand lamb served with a rosemary mint demi-glace, whipped potatoes and roasted broccolini
Peri Peri Chicken
$34.00
An organic chicken breast served over a savory spinach cream sauce, accompanied by roasted potatoes and heirloom carrots
Seared Chilean Seabass
$52.00
Exquisitely seared Chilean seabass presented over a bed of red quinoa, fresh arugula, and a citrus fruit salsa
Korean Bbq Short Ribs
$49.00
Garlic ginger-braised short ribs, adorned with a Korean BBQ sauce and scallions served with fragrant jasmine rice and soy garlic mixed beans
Gambas
$38.00
Blackened Argentinian red shrimp elegantly served over a cauliflower puree, accompanied by a medley of vegetables
A culinary journey crafted by Executive Chef Norberto Jaramillo & Chef de Cuisine Sebastian Sikora. Featuring exquisite wines from San Sebastián.
First Course
*Salmon Tartar with Sauvignon Blanc
Diced Salmon with Bonito flakes, avocado, sesame, hoisin, trout roe, and arugula on crispy rice paper
Second Course
Confit Rabbit with Rosa
Orange ginger shredded rabbit legs on a bed of yucca with pickled radishes, aji mayo, and micro radishes.
Third Course
Argentinian Red Shrimp with Petite Sirah
Argentinian Gambas on a bed of Spanish Chorizo with peas over cauliflower puree
Fourth Course
Beef Tenderloin with Cabernet Reserve
Grilled beef tenderloin on blue cheese mushroom cream with rustic fingerlings and heirloom carrots
Fifth Course
Dessert Paired with Port
Seasonal Dessert Sampler Plate