Our Menu
TUE-SUN 3:00-9:00pm
THIS MENU IS EXCLUSIVELY SERVED ON OUR OUTDOOR PATIO
Shareables
Cheese Board
$22.00
Charcuterie Board
$28.00
Antipasto
$19.00
Beef Empanadas
$13.00
3 Pieces
Bar Menu
Lobster Bisque
$14.00
Baked Brie and Apricot
$20.00
With toasted almonds, strawberries, toasted ciabatta and port glaze
Prosciutto and Pomodoro Salad
$17.00
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
Poached Pear Salad
$13.00
Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette
Honey Butter Shrimp
$18.00
Crispy honey garlic shrimp with bapricot chutney
Salmon Tartar Petite Tacos
$18.00
Finely diced salmon with sesame, hoisin, trout roe, wakame, and furikake on crispy wonton wraps.
Shrimp and Pork Belly Po-Boy
$18.00
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
$17.00
Three pulled short rib sliders with Korean BBQ, pickled onions, and aji mayo
Steak Frites
$27.00
Grilled hanger steak tips and cellar fries drizzled with miso mayo and chimichurri.
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
$8.00
Small Salad
$7.00
Vegetable Succotash
$7.00
Desserts
Coconut Pana Cotta
$10.00
Chocolate Marquise
$10.00
TUE-SUN 11:00-3:00pm
THIS MENU IS SERVED IN OUR DINING ROOM & OUR OUTDOOR PATIO
Salads
Seasonal 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
Poached Pear Salad
$13.00
Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette
To Share
Cheese Board
$22.00
Charcuterie Board
$28.00
Antipasto
$19.00
Light Platters
Lobster Bisque
$14.00
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
$21.00
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
$19.00
Fried shrimp and pork belly with chimichurri, arugula, remoulade, and tomato on toasted bun
Choripan
$17.00
Grilled Chorizo with caramelized onions and peppers, and cilantro mayo on a bun with Cellar fries
PBT Club
$18.00
Prosciutto, turkey, and brie with melted brie and arugula on rye, served with chips
Entrees
Steak Frites
$27.00
Grilled hangar steak tips and Cellar fries drizzled with miso mayo and chimichurri
Crab Cakes
$23.00
Homemade Lump Crab Cakes topped with remoulade served over creamy cauliflower puree
Coq au Vine
$22.00
Chicken stew with luscious San Sebastian Cabernet red sauce, mushrooms, pancetta, carrots, and petite potatoes
Blackened Salmon
$26.00
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
TUE-SUN 5:00-9:00pm
THIS MENU IS EXCLUSIVELY SERVED IN OUR DINING ROOM
First Course
Lobster Bisque
$14.00
Pear Salad
$13.00
Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette
Baked Brie and Peaches
$20.00
With butter toasted almonds, pepitas and peach preserves, on a bed of port glaze
Ceviche*
$18.00
Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta
Pear and Beet Carpaccio
$17.00
Thinly sliced oven roasted beets and caramelized pears with cilantro oil, capers, drop peppers and crispy yucca
Salmon Tartar Petite Tacos*
$19.00
Finely diced salmon with sesame, hoisin, trout roe, wakame, and furikake on crispy wonton wraps
Second Course
Pescado and Chips
$22.00
Crispy fish bites over cheese and yucca fries with aji remoulade and arugula salad
Caracoles Al Ajillo*
$18.00
Baked escargot, shitake mushroom and fingerlings in white wine, garlic, aleppo, butter, and a pastry crust
Charcuterie Board
$28.00
Handpicked cured meats and complementary cheeses served with crisp ciabatta, marinated olives, fig preserves, and a baby heirloom tomato salad
Roasted Oysters
$21.00
Half dozen roasted oysters with roasted corn cream, cotija cheese, lime, and chile dust
Pulpo A La Gallega
$23.00
Seared octopus over crispy fingerling potatoes and smoked paprika aioli
Entrees
Filet Mignon
$51.00
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
Encocado De Mar
$39.00
Shrimp, snapper and clams in a coconut achiote broth served with jasmine rice, crispy green plantains and coconut butter
Arroz Con Pato
$39.00
Seared duck breast on a bed of creamy tomato saffron rissoto with a shredded confit duck leg, peas and carrots
Half Rack of Lamb
$42.00
Boneless New Zealand lamb served over migas de pastor with red wine and rosemary reduction, and mint chimichurri
Seared Chilean Seabass
$54.00
Flaky Chilean Seabass served over Mediterranean cous cous, heirloom carrots and drizzled with roasted tomato broth
Boneless Beef Short Ribs
$49.00
On a bed of parsnip puree, garlic madeira wine and thyme reduction, charred baby heirloom carrots, and Tabbouleh
Peri Peri Chicken
$35.00
An organic chicken breast served over a savory spinach cream sauce, accompanied by roasted potatoes and heirloom carrots
Almond Crusted Gambas
$39.00
Baked almond crusted Argentinian reds over truffled infused cauliflower puree, accompanied by a corn chow chow
A culinary journey crafted by Executive Chef Norberto Jaramillo & Chef de Cuisine Sebastian Sikora. Featuring exquisite wines from San Sebastián.
First Course
Goat Cheese Stuffed Baby Pepper with Rosa
Warm heirloom tomato consommé served tableside on a goat cheese-stuffed pepper, with crispy Serrano ham and basil oil
Second Course
Beet and Pear Carpaccio with Pinot Grigio
Beet and pear carpaccio with crispy yuca, cilantro emulsion, Inca peppers, and capers
Third Course
Almond Crusted Prawn with Sauvignon Blanc
Served on truffled cauliflower puree with pickled sweetcorn
Fourth Course
Herb-Crusted Boneless Lamb Rack with Petit Sirah
Rack of boneless lamb in a herb crust, accompanied by shepherd's crumbs and Tempranillo reduction
Fifth Course
Dark Chocolate Mousse with Port
Chocolate mousse with fig preserves, walnut crumble, and mango puree