Lunch

Caesar

Crisp hearts of romaine tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese

Poached Pear Salad

Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette

Cheese Board

Charcuterie Board

Antipasto

Baked Brie & Peaches

With butter toasted almonds, pepitas, and peach preserves on a bed of port glaze

Lobster Bisque

Shrimp and Salmon Ceviche

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta

Shrimp and Avocado

Lump crab and shrimp salad on a bed of fresh cucumber puree, Hass avocado and greens drizzled with mild cilantro mayo

Orange Ginger Bowl

Shredded duck confit with vegetable succotash over tricolor quinoa with orange ginger glaze

Cellar Burger

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

Fried shrimp and pork belly with chimichurri, arugula, remoulade, and tomato on toasted bun

Choripan

Grilled chorizo with caramelized onions and peppers, and cilantro mayo on a bun with Cellar fries

PBT Club

Prosciutto, turkey, and brie with melted brie and arugula on rye, served with chips

Steak Frites

Grilled hangar steak tips and Cellar fries drizzled with miso mayo and chimichurri

Crab Cakes

Homemade lump crab cakes topped with remoulade served over creamy cauliflower puree

Coq au Vine

Chicken stew with luscious San Sebastian Cabernet red sauce, mushrooms, pancetta, carrots, and petite potatoes

Blackened Salmon

Blackened Atlantic salmon with roasted potatoes and vegetable succotash