Dinner – The Wine Cellar

STARTERS

BAKED BRIE 18
Baked brie topped with a pecan-brown sugar glaze, and raspberry sauce, served with toast points.

FRIED CALAMARI 17
Calamari rings and tentacles lightly dusted and fried. Served with homemade red sauce & chipotle aioli.

SEARED TUNA TOWER 22
Pan seared sesame encrusted ahi tuna, mango salsa, avocado mash, wasabi garnish, served with fried wonton chips.

SHRIMP COCKTAIL 19
4 Jumbo shrimp, cocktail sauce, and lemon wedge.

CRAB CAKES 22
Premium jumbo lump crab mixed with cheese, diced peppers & onions, egg, mayonnaise and panko.

OLIVE CROSTINI 16
House made olive tapenade served with toasted baguette points, shaved parmesan, and balsamic glaze.

MUSSELS 18
Fresh mussels steamed with oven-roasted tomatoes and spinach in a garlic and white wine butter sauce. Served with toast points.

SALADS

CHOICE OF HOMEMADE DRESSINGS:
Honey Balsamic, Tomato Basil Vinaigrette, Red Wine Vinaigrette, Creamy Gorgonzola, Ranch, Honey Dijon.

DINA’S FIELD GREENS 9
Mixed field greens, shaved carrot, cucumber, shaved red onion, cherry tomato.

WEDGE 16
Fresh iceberg lettuce, crispy bacon, gorgonzola cheese, cherry tomato & cucumber.

CHOPPED SALAD STARTER 13 | ENTRÉE 22
Iceberg lettuce, diced cucumber, red onion & tomato, shaved carrot, bacon, sliced avocado, crumbled gorgonzola and candied pecans with your choice of dressing.

CAESAR STARTER 13 | ENTRÉE 22
Crisp romaine, shredded parmesan, garlic & herb croutons, drizzled with Caesar dressing.

POACHED PEAR & GORGONZOLA STARTER 13 | ENTRÉE 22
Mixed field greens, red wine poached pears, candied pecans, roasted red peppers, and gorgonzola cheese.

ROASTED BEET & ARUGULA STARTER 13 | ENTRÉE 22
Fresh arugula, roasted beets, cherry tomatoes, crumbled goat cheese, candied pecans.

ENHANCEMENTS
Free-Range Chicken Breast, 9
Norwegian Salmon, 16
3 Colossal Shrimp, 14
6 oz. NY Strip, 16

PASTA

SPAGHETTI & MEATBALLS 25
Grandma’s DiPasquale’s red sauce, colossal house-made meatballs, shaved parmesan.

SPINACH RAVIOLI 24
Grandma DiPasquale’s red sauce, spinach, mozzarella, shaved parmesan.

LOBSTER RAVIOLI 42
Lobster stuffed ravioli and vodka sauce topped with a 4 oz. lobster tail.

Pasta & Peas 22
Classic dish of fresh campanelle pasta, peas, oven-roasted tomatoes and parmesan cheese in a white wine, butter and garlic sauce.

ENHANCEMENTS
Free-Range Chicken Breast, 9
3 Colossal Shrimp, 14
Colossal House-Made Meatball, 8
4 oz. Cold Water Lobster Tail, 18

MAINS

CHICKEN CECELIA 29
Panko & herb crusted pan-fried free-range chicken breast, gorgonzola potato rissole, baby arugula, oven-roasted tomato, shaved parmesan, balsamic glaze.

SPICY TOFU 24
Diced tofu sautéed in sesame oil with garlic and a dried chile. Served over soba noodles with sautéed peppers, onions and bok choy

ROASTED HALF DUCK 42
Orange/honey glazed duck, sautéed peppers, onions, carrots and bok choy with ramen noodles.

8 OZ. PRIME GRILLED FILET MIGNON 59
Rubbed with olive oil, salt & pepper. Served with gorgonzola potato rissole, asparagus and house made demi-glaze.

RIBEYE 42
14 oz. chargrilled ribeye rubbed with olive oil, salt & pepper. Served with roasted fingerling potatoes and asparagus.

COWGIRL RIBS HALF RACK 27 | FULL RACK 44
Dry-rubbed and slow roasted ribs glazed with our honey chipotle barbeque sauce. Served with roasted fingerling potatoes and grilled yellow squash and zucchini.

TERIYAKI GLAZED SALMON 35
Chargrilled Norwegian salmon, cilantro lime rice, grilled yellow squash and zucchini, mango salsa.

TUNA ENTRÉE 40
Sesame seared tuna, sticky rice, with a Japanese slaw of cabbage, shaved carrot, fresh seaweed and kale. Served wasabi, pickled ginger, and ponzu sauce.
Substitute Sesame Seared Tofu 25

ENHANCEMENTS
4 oz. Cold Water Lobster Tail, 18
Gorgonzola Crown, 5
Red Wine Braised Sautéed Wild Mushroom Blend, 5
Caramelized Onions, 4

SIDES

Rosemary French Fries, 7
White Truffle & Parmesan Rosemary French Fries, 10
Fingerling Potatoes, 9
Red Wine Braised Sautéed Wild Mushroom Blend, 9
Asparagus, 9
Grilled Yellow Squash & Zucchini, 9