CRUDOS
Salmon Tartare
Apples and dill.
20/30
Beef Tartare
Classic, Hard-Boiled Quail Egg.
21/31
Tuna Tartare
Asian Style.
22/32
Caribou Carpaccio
Pecorino, Wine Salt, Arugula, Mixed Nuts, Walnut Oil Emulsion
27
Fresh oysters
Home made Cellier sauces *Wednesday $2 /5pm to 7pm
6/19 | 12/38
Scallops Ceviche
Saint-Jacques Des Iles-De-La-Madeleine.
25
APPETIZERS
Warm Burrata
Tomatoe Confit, Basil, Crumble, Focaccia Bread.
25
Figs Tatin Et Seared Foie Gras
Porto Sauce.
27
Beet Roll
Goat Cheese, Mixed Nuts.
24
Marinated Octopus
Ceasar Salad Le Cellier Style.
28
Oysters Rockefeller
Spinach, Pork Belly, Parmesan.
24
Bone Marrow Sweetbreads And Mushrooms |26.
Sauce Au Jus.
26
Seafood Platter
Lobster Tail, Shrimps, Scallops And White Fish Ceviche, Asian-Style Tuna Tartare, Oysters, Crab Rillettes
90
MAINS
Roasted Guinea Fowl Supreme Stuffed With Mushroom
Poultry Jus, Fresh Thyme.
36
Lamb Chops
Pearl Couscous, Vegetables
48
Steak To Share
20 oz Ribeye, Loaded Potato, Pork Belly.
65
Flank Steak
Chimichurri, Parmesan, Persillade Fries.
39
Crab Crusted Salmon Pappardelle
Creamy Garlic Sauce, Pecorino.
42
Seafood Risotto
Roasted lobster tail with garlic and dill butter, shrimp and scallops.
49
Roasted Brussels Sprouts Salad
Quinoa, Pecans, Goat Cheese, Lemon Mascarpone Dressing.
32
Duck Confit Ravioli
Roasted Duck Breast, Madère And Mushrooms Sauce.
38
Catch of the day
Ask our staff
Market price