The Cellar Restaurant Menu

The finest margarita everi!

Don't lose your head over this one. For those who want to be sure of immediate action

For hearty souls, deli cate coconut milk skill fully blended with exceptionally fine rum for our younger guests we'll gladly serve it without the spirit

A generous double martini, well blended with a real pickled quail's egg

The secret recipe for the most delightful double martini ever created

The best of san fran cisco, should be sipped delicately a tropical de light

Boneless idaho rainbow trout sauteed in lemon butter

Filets of imported dover sole dipped in egg and sauteed in lemon butter. Topped with hollandaise and fried banana

Delicately prepared with sauteed mushrooms

Ground eastern choice beef tenderloin steak, broiled over embers and served with hearty burgundy wine sauce, bacon, bouquet of scallions and bell peppers

These giant shrimp are cooked with aromatic herbs and wine, served in their own shell and accompanied with rice

Tender slices of eastern milk fed veal are sauteed in butter and served with zucchini in season and parmesan cheese

For this specialty we select the most tender wisconsin veal thinly sliced and filled with sugar cured canadian bacon and gruyere cheese

Medalions of beef tenderloin sauteed with scallions and accented with browned butter and fresh garlic

A butterflied filet mignon topped with tender asparagus spears tasty crabmeat and finally laced with bearnaise

A flavorsome cut of eastern black angus steer strip sirloin. Broiled to your desired doneness

Cubes of tender filet mignon marinated in seasoned red wine and broiled over slow glowing charcoal embers

Circa ; semi-spiced, refreshing cucumber, lemon, ginger beer, pimm's no.

Circa ; tart, elegant lemon, maraschino cherry, orange curacao, cognac

Circa ; bright, semi-sweet orange, pomegranate, lemon, absinthe, gin

Circa : semi-sweet, full pomegranate, lemon, dry vermouth, rye whiskey

Circa ; bold, light smoke ginger, honey, lemon, blended scotch, islay scotch

Circa ; velvety, spirit-forward rye whiskey, italian vermouth blend, absinthe, boker's bitters

Whistle pig 'the boss hog' yr rye whiskey, the cellar's italian vermouth blend, bogart's bitters fighly allocated cask-strength yr aged rye whiskey, perfectly paired with our own blend of red vermouths, accented by historic & rare bogart's bitters oak-driven & powerful. Full-bodied & savory

Remy martin x.o. Cognac, whistle pig yr rye whiskey, kubler absinthe, peychaud bitters this sazerac formula is seldom used. Renouned and prestigious cognac with balance & depth, fortified with exclusive ( of bottles in oc) rye, prepared traditionally using bitters & sugar. And aromatically finished with absinthe.

Whistle pig yr rye whiskey. Pierre croizet vs cognac, yuzu, clarified green apple, apple bitters rye whiskey, without question our most popular spirit, cognac. The once famed spirit of the cellar. Whiskey focused, accented with yuzu citrus liqueur.

Served warm; herbal, rich butternut squash, sage, macadamia, sea salt, lemon, irish whiskey, parmesan

Full, round, aromatic gingerbread spices, amaro averna, madeira, egg, aged rum

Bittersweet, bold, spirit-forward baked pecan, amaro cynar, new orleans style coffee, banana, bourbon

Chopped grass-fed cape grim farme pilot mignon, mustard. Honey. Capers, topped with a quail egg: chopped elk tenderloin. Green apple, crème fraiche. Cornichons, served with crostini

Prosciutto. Salami, and forced style artisanal meats served with seasonal accompaniments & bread

Creamy. Sharp/dry, and blue style artisanal cheeses served with seasonal accompaniments & bread

Sliced grass-fed cape grim filet mignon cooked medium-rare. Sautéed brussels, spinach & mushrooms topped with gruyere cheese these items are lengthy to prepare and cannot be rushed please expect an average time of minutes.

Served in a demi-glace & wine-butter sauce with mixed mushrooms, topped with a puff pastry cap

Soaked in buttermilk. Fried with cajun seasoned breading, served with a garlic, cilantro line puree & red bell pepper coulis

Our famous bisque made with cognac, served with lobster claw, crème fraiche, chives

Gruyere, sharp and white cheddar cheeses, served with truffle oil and panko bread crumbs

Sautéed in herb butter & garlic with bacon, dressed with dark maple

Chocolate or vanilla base served with a choice of: salted caramel anglaise, orange anglaise these items are lengthy to prepare and cannot be rushed please expect an average time of minutes.