CRUDOS
Tuna Tartare
Asian style.
19/29
Beef tartare
Classic.
20/30
Bison carpaccio
Blue cheese. Nuts. Garlic emulsion.
20
Fresh oysters
Home made Cellier sauces *Wednesday $2 /5pm to 7pm
6/18 | 12/34
APPETIZERS
Seared Scallops
Cauliflower semolina. Beurre blanc. Corinthe grapes. Lardon
24
Snails
Puff pastry casserole. Blue Cheese cream sauce.
20
Velvety Squash Soup
Garnished crouton. Lardons. Goat cheese. Leeks.
18
Artichokes au Gratin
Goat cheese. Leeks.
18
Octopus
Portuguese style. Gabrielle's salad. Chorizo.
23
Cellier’s Oysters Au Gratin
Crumble. Hollandaise. Spinach
21
MAINS
Halibut
Spice crust. Slightly spicy sauce. Roasted vegetable rice.
38
Rack of lamb
Fresh herbs. Potato puree. Seasonal vegetables.
48
Seafood risotto
Scallops. Shrimps. Langoustines. Lobster meat. Pecorino.
45
Veal fillet
Mushrooms crust. Fried shiitake & white button. Dauphinois Gratin.
48
Braised rabbit linguine
Black garlic and mushroom cream sauce.
30
Filet mignon
Marrow & parsley remoulade on toast. Wine sauce. Glazed vegetables. Potato puree.
48
Poched Beet
Roasted. Fresh goat cheese. Herbed quinoa. Creamy goat cheese sauce.
28