“Drinking good wine with good food in good company is one of life’s most civilized pleasures.”
Michael Broadbent
Tapas
Miso Butter Scallops
Chilled sea scallops poached in white Miso infused butter, sea salt sweet potato chips, sesame seaweed salad
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Tuna Tartare
Lemon pepper marinated Ahi Tuna, cucumber, sundried tomato spread, shallots, capers, shredded egg, micro arugula scallion vinaigrette, crostini
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Raxo Ribs (GF)
Spanish Style Pork Spare Ribs, Pickled Fennel & Sweet Peppers, Rioja Wine Reduction
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Chicken Pastilla
Moroccan Phyllo Dough Pie with Ginger Marinated Chicken Thigh, Sweet Onion, Almonds, Dried Apricot, Parsley
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Hummus & Warm Pita
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Oysters on the Half Shell
Mignonette, Lemon
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House Cured Salmon Gravlax
Cucumber, Dill Crème Fraiche, Caperberry, Lemon Pickled Onions
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Steamed Mussels
P.E.I. Mussels, Pancetta, Garlic, Shallots, White Wine, Herbs
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Spanikopita
Spinach & Ricotta Wrapped in Phyllo Dough, Yogurt Sauce
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Stuffed Peppadews (VT, GF)
Manchego & Oregano Stuffed Sweet Golden Peppadew Peppers
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Brussels Sprouts (GF, VG)
Shallots, Crispy Garlic, Lemon, Sea Salt
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Crimini Mushroom & Poblano Quesadillas (VT)
Flour Tortillas, Oaxacan Cheese, Caramelized Onions,Salsa Fresca, Poblano Crema, Pepitas
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Fromage
Baked Brie
Double Cream Brie, Great Harvest Rustic Loaf, Fig Jam
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Goat Cheese Medallions
Baked Local Goat Cheese, Great Harvest Rustic Loaf, Romesco
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Charcuterie Board
Locally Selected Cured, Preserved & Smoked Meats, Crostini, Spanish Olives, Whole Grain Mustard, Onion Confit, Gherkins
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Cheese Board
Rotating Regional Selections of Cheeses with Fresh Seasonal Fruit & Accompaniements
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Soup of the Day
Ask your server about the featured soup
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Sweets
Dark Chocolate -Blackberry Galette
Buttery pie crust, dark chocolate & blackberry filling, toasted hazelnuts
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Truffles
Dark Chocolate Ganache Truffles, Fresh Berries, Toasted Nuts, Creme Anglaise
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Macaroons (GF)
Almond Four Cookies Filled with Raspberry Jam & Dark Chocolate Mousse
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Creme Brulee (GF)
Vanilla Bean Custard with "Burnt" Sugar Crust
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Cheesecake of the Day
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Brunch
Peach Clafoutis (VT)
Fresh peaches baked into egg custard, Mascarpone, cherry compote, Rum caramel
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Chipotle Squash Chilaquiles (VT,GF)
Acorn squash & Chipotle chile, tortilla chips, queso Oaxaca, Poached Eggs, Pico de Gallo
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Sweet Potato & Miso Brisket Hash
Five Spice Roasted Sweet Potatoes, Miso Glazed Beef Brisket, Shishito Peppers, Scallions (Add Poached Eggs 2)
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Croque Madame
City Ham, Baguette, Bechamel, Gruyere, Dijon Mustard, Poached Egg
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Crab Melt Frittata (GF)
Crab Claw Meat, Roasted Red Pepper, Gruyere, Slow Roasted Roma Tomato, Garlic Mayo, Arugula, Parsley
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Buttermilk Biscuit & Gravlax Benedict
House Cured Salmon Gravlax, Poached Eggs, Roma Tomato, Capers, Hollandaise
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Pancake Souffle (VT)
Raspberry Syrup, Pistachio Struesel, Creme Anglaise
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Shakshouka
Tomato & Sweet Chili Poached Eggs, Feta, Chickpea Sundal, Cilantro, Harissa, Yogurt Sauce, Parsley, Sourdough Toast
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WINES & BEERS
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
Wine Wednesday!
Every Wednesday, all night, The Cellar has list of wines we feature for $5/glass. The list changes each week so come in and see what we are pouring!
Valentine's Day at The Cellar Wine Bistro
Celebrate Love with amazing food and wine! Make your reservations now for Friday, February 14. Call 765-746-6754 to reserve your place between 5:00 and 9:00pm. $60/person, wine pairings additional. Chef Ethan has prepared an amazing menu as follows: Valentine’s Day 2020 Menu** Amuse-Bouche** **First Course (choose one) Saltimbocca Roasted Chicken Thigh, Prosciutto, Sage, Marsala Beurre Blanc Celeriac Salad with Black Truffle Celery Root Tossed in Black Truffle Cream, Frisée Lettuce, Pumpkin Seed Pesto, Smoked Roma Tomato Coulis, Toasted Parmesan **Main Course (choose one) Pink Peppercorn Venison Loin Buttered Broccoli Rabe, Caramelized Parsnip Mash, Roasted Hazelnuts, Huckleberry Demi-Glace Sous Vide Lobster Tail in Sweet Corn & Sauternes Custard Braised Leeks, Asparagus Mousse, Buttermilk-Bay Leaf Beignet, Gooseberry, Holy Trinity Butter Artichokes Barigoule Globe Artichoke Stuffed with Cremini Mushroom Duxelles & Fresh Ricotta, Braised in White Wine with Heirloom Baby Carrots, Fennel, Pearl Onions, Polenta Dumplings & Micro Arugula **Dessert Course (choose one) Baumkuchen Thinly Layered & Rolled Vanilla Chiffon Cake Coated with Dark Chocolate Ganache, Strawberry Compote, Crème Chantilly Fig Pudding Orange Zest & Almond Flour Soufflé, Black Mission Fig Brûlée, Spiced Bourbon Molasses, Vanilla Bean Ice Cream
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