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"Be glad there's one place in the world where everyone
knows your name - Cheers
|
|
| APPETIZERS | |
| Seared Napoleon Ahi Sashimi grade Ahi drizzled with ginger/wasabi aioli |
|
| Jumbo Prawn Cocktail Chilled jumbo prawns, served with Cellars cocktail sauce |
|
| Scallops Pan seared golden brown, finished with citrus butter |
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| Bruschetta Fresh basil pesto on grilled herb foccacia, served with mozzarella wedges, vine ripe tomatoes and roasted yellow pepper coulis |
|
| Crab Cakes two cakes with roasted tomato vinaigrette and mango salsa on a bed of carrot slaw |
|
| Le Grand Fromage an assortment of seven delectable cheeses: mozzarella, provolone, cheddar, manchego, swiss emmenthal, brie, and bleu crumbles with all the trimmings |
|
| SOUP | |
| French Onion Soup | |
| Potato Leek | |
| Butternut Squash | |
| Roasted Tomato | |
| Soup of the Day one of Ernesto's delectable concoctions ~ ask your server ~ |
|
| SALADS | |
| Classic Caesar Salad Crisp romaine and romano, tossed with Cellars homemade caesar dressing and herb croutons |
|
| BLT Wedge Crisp iceberg with beefsteak tomato and bacon, served with Cellars ranch dressing and bleu cheese crumbles |
|
| House Chopped Salad Iceberg lettuce, eggs, ham, bacon, cheddar, tomatoes, green onions, avocado, cucumbers with Cellars ranch dressing and blue cheese crumbles |
|
| Two Pear Salad SliceSlices of red and green pear tossed with spring mix greens, served with homemade sweet potato chips, brie cheese and apple grain mustard vinaigrette |
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| Spinach Salad Fresh spinach and frisse tossed with bacon, candied pecans, chevre and maple vinaigrette |
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| Raspberry Greens baby mixed greens, garnished with fresh raspberries, candied pecans, chevre and raspberry vinaigrette |
|
| USDA PRIME STEAKS | |
| Filet Mignon 8 oz. center cut tenderloin "our signature" |
|
| Double Filet Mignon 16 oz. center cut tenderloin "our signature in bold" |
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| Ribeye 16 oz. well marbled "intense flavor" |
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| Delmonico 16 oz. bone-in New York "king of steaks" |
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| Porterhouse 24 oz. bone-in combining the filet and NY strip "best of both worlds" |
|
| BECAUSE THERE'S ONE IN EVERY CROWD | |
| Coconut Halibut Oven roasted alaskan halibut steak, encrusted with coconut and cottage herb bread crumbs, covered with citrus butter sauce and tropical pineapple relish |
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| Pan Seared Sesame Crusted Ahi sashimi grade Ahi tuna steak drizzled in ginger sauce and finished with wasabi mashers and green beans |
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| Chicken Piccata Boneless, tender chicken breast over fettuccine pasta in a white wine piccata sauce, adorned with oven dried tomatoes, fresh asparagus and shaved asiago cheese |
|
| Lobster Tails Two 8 oz. Australian cold water Rock Lobster Tails, oven roasted and accompanied by drawn citrus butter |
|
| King Crab Legs a pound and a half of succulent legs, accompanied by drawn citrus butter cracked and ready to eat |
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| Steak & Shrimp Tenderloin medallions coupled with shrimp scampi, accompanied by mixed baby vegetables |
|
| SIDES | |
| Idaho Baked Potato | |
| Asparagus Spears | |
| Roasted Garlic Mashers | |
| Green Beans | |
| Home Steak Fries | |
| Sautéed Spinach | |
| Sautéed Mushrooms & Onions | |
| Creamed Spinach | |
| Molten Mozzarella & Provolone | |
| Mixed Baby Vegetables | |
| We strive to never
say no! Cheers, Cellars Staff |
|
 • Restaurant Home • Restaurant Menu • Wine List |
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