“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

Jan 22

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!

Feb 14

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

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 »