Our Menu
TUE- SUN 3:00-9:00pm
Shareables
Cheese Board
$20.00
Charcuterie Board
$25.00
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
Menorcan Salad
$14.00
Diced watermelon, heirloom tomatoes, red onions over European cucumbers tossed in datil harissa vinaigrette, feta cheese and toasted pumpkin seeds
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
$20.00
Charcuterie Board
$25.00
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
Menorcan Salad
$14.00
Diced watermelon, heirloom tomatoes, red onions over European cucumbers tossed in datil harissa vinaigrette, feta cheese and toasted pumpkin seeds.
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
$25.00
Handpicked cured meats and complementary cheeses served with crisp ciabatta, marinated olives, fig preserves, and a baby heirloom tomato salad
Crispy Pork Belly
$17.00
Crispy pork belly resting on a bed of thinly sliced sweet plantains, accompanied by roasted corn chow chow, fresh arugula, and a drizzle of chimichurri
Spanish Octopus
$19.00
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
Honey-Glazed Salmon
$35.00
A grilled salmon filet with a delightful ginger honey glaze, presented over a cauliflower steak and a side of grilled asparagus
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
*Ceviche Paired with Rosa
A refreshing mix of shrimp and salmon , delicately blended with red onions, peppers, cilantro, fresh garlic, ginger and aji Camarillo, served with toasted ciabatta
Second Course
Pork Belly Paired with Pinot Grigio
Crispy pork belly resting on a bed of thinly sliced sweet plantains, accompanied by roasted corn chow, fresh arugula, and a drizzle of chimichurri
Third Course
Chilean Seabass Paired with Sauvignon Blanc
Exquisitely seared Chilean seabass presented over a bed of red quinoa, fresh arugula, and a citrus fruit salsa
Fourth Course
Lamb Paired with Petite Sirah
New Zealand lamb served with a rosemary mint demi-glace, whipped potatoes, and roasted broccolini
Fifth Course
Dessert Paired with Port
Seasonal Dessert Sampler Plate