“Drinking good wine with good food in good company is one of life’s most civilized pleasures.”
Michael Broadbent


Miso Butter Scallops

Chilled sea scallops poached in white Miso infused butter, sea salt sweet potato chips, sesame seaweed salad


Tuna Tartare

Lemon pepper marinated Ahi Tuna, cucumber, sundried tomato spread, shallots, capers, shredded egg, micro arugula scallion vinaigrette, crostini


Raxo Ribs (GF)

Spanish Style Pork Spare Ribs, Pickled Fennel & Sweet Peppers, Rioja Wine Reduction


Chicken Pastilla

Moroccan Phyllo Dough Pie with Ginger Marinated Chicken Thigh, Sweet Onion, Almonds, Dried Apricot, Parsley


Hummus & Warm Pita


Oysters on the Half Shell

Mignonette, Lemon


House Cured Salmon Gravlax

Cucumber, Dill Crème Fraiche, Caperberry, Lemon Pickled Onions


Steamed Mussels

P.E.I. Mussels, Pancetta, Garlic, Shallots, White Wine, Herbs



Spinach & Ricotta Wrapped in Phyllo Dough, Yogurt Sauce


Stuffed Peppadews (VT, GF)

Manchego & Oregano Stuffed Sweet Golden Peppadew Peppers


Brussels Sprouts (GF, VG)

Shallots, Crispy Garlic, Lemon, Sea Salt


Crimini Mushroom & Poblano Quesadillas (VT)

Flour Tortillas, Oaxacan Cheese, Caramelized Onions,Salsa Fresca, Poblano Crema, Pepitas



Baked Brie

Double Cream Brie, Great Harvest Rustic Loaf, Fig Jam


Goat Cheese Medallions

Baked Local Goat Cheese, Great Harvest Rustic Loaf, Romesco


Charcuterie Board

Locally Selected Cured, Preserved & Smoked Meats, Crostini, Spanish Olives, Whole Grain Mustard, Onion Confit, Gherkins


Cheese Board

Rotating Regional Selections of Cheeses with Fresh Seasonal Fruit & Accompaniements


Soup of the Day

Ask your server about the featured soup



Dark Chocolate -Blackberry Galette

Buttery pie crust, dark chocolate & blackberry filling, toasted hazelnuts



Dark Chocolate Ganache Truffles, Fresh Berries, Toasted Nuts, Creme Anglaise


Macaroons (GF)

Almond Four Cookies Filled with Raspberry Jam & Dark Chocolate Mousse


Creme Brulee (GF)

Vanilla Bean Custard with "Burnt" Sugar Crust


Cheesecake of the Day



Peach Clafoutis (VT)

Fresh peaches baked into egg custard, Mascarpone, cherry compote, Rum caramel


Chipotle Squash Chilaquiles (VT,GF)

Acorn squash & Chipotle chile, tortilla chips, queso Oaxaca, Poached Eggs, Pico de Gallo


Sweet Potato & Miso Brisket Hash

Five Spice Roasted Sweet Potatoes, Miso Glazed Beef Brisket, Shishito Peppers, Scallions (Add Poached Eggs 2)


Croque Madame

City Ham, Baguette, Bechamel, Gruyere, Dijon Mustard, Poached Egg


Crab Melt Frittata (GF)

Crab Claw Meat, Roasted Red Pepper, Gruyere, Slow Roasted Roma Tomato, Garlic Mayo, Arugula, Parsley


Buttermilk Biscuit & Gravlax Benedict

House Cured Salmon Gravlax, Poached Eggs, Roma Tomato, Capers, Hollandaise


Pancake Souffle (VT)

Raspberry Syrup, Pistachio Struesel, Creme Anglaise



Tomato & Sweet Chili Poached Eggs, Feta, Chickpea Sundal, Cilantro, Harissa, Yogurt Sauce, Parsley, Sourdough Toast



Our wine bar offers an extensive selection of wines by the glass and by the bottle, as well as local beers.

We strive to always provide our customer with new delicious choices, and update our selections quite often.

Explore our Wines Tasting menu » Explore our Wines Bottles » Explore our Beer list »

Latest and Upcoming Events

Mar 19

Corona Wine Wednesday

Because we are only allowed to do carryout business for the time being, we are making a number of wines available for carryout EVERYDAY for $15 a bottle!  First come, first served.  Call 765-746-6754 or come by to pick up your favs.

Mar 19

The Cellar Special Carry Out & Delivery Menu

The End Is Nigh Menu

Cheese Board                  Small 18/Large 28

Choice of regionally Selected Cheeses:

Old World or New World (Choose 1)

Accompaniments (Choose 2): Fig Jam, Sun Dried Tomato Spread, Tapenade, Onion Confit, Boiler Bee Honey, Pecan Butter, Whole Grain Mustard

Baked Brie (VT) 15

Great Harvest Country French Bowl, Granny Smith Apple, Grapes, Fig Jam

Charcuterie Board          Small 15/Large 25

Soup Du Jour     Cup 4/ Bowl 6

Hummus & Warm Pita (VG)          6

Brussels Sprouts (GF, VG)       8

Shallots, Crispy Garlic, Lemon, Sea Salt

Crimini Mushroom & Poblano Quesadilla (GF,VT)       14

Caramelized Onion, Queso Oaxaca, Poblano Cream, Salsa Fresca, Pepitas

Cajun Cavatappi Gratin      12

“Corkscrew” Pasta, Spicy White Cheddar Mornay, Blackened Crayfish, Toasted Panko

Cauliflower Sandwich (VT)           10

Roasted Cauliflower “Steak,” Caramelized Onions, Sun Dried Tomato Spread, Pistou, Gruyere, Toasted Country French

Honey Ham & Brie Sandwich       10

Honey Roasted Ham, Double Cream Brie, Honey-Spice Pecans, Whole Grain Mustard, Spinach, Dried Apricot, Toasted Virginia Savory

‘Nduja Egg Salad        12

Calabrian Pork Pâté, Shredded Egg, Aioli, Arugula, Mortadella Lardon, Slow Roasted Tomato, Fresh Croutons

Roasted Root Vegetable Salad (GF, VT)    10

Parsnip, Carrot, Golden Beet, Kale, Baked Goat Cheese, Sweet Mustard Vinaigrette

Cheesecake of the Day                6 

Dark Chocolate & Blackberry Galette     6

Mar 3

Wine 101 with Ben

We have a new distributor at The Cellar Wine Bistro name Ben Probst-Renaud of Magda Wines and he is bringing us all Natural Wines.  We have long been a fan of producers who practice organic, biodynamic and/or natural winemaking practices, and this is where Ben really shines. He is going to tell us all about the wines and the stories of how they came into being.  Chef Ethan will pair appetizers with the wines we taste.  $25/person, 6pm start time.  Call for reservations:  765-746-6754

See all our Events »