Northern shrimp tartare
Orange and dill.
Roasted Cauliflower Tartare
Pearl couscous, shallots, capers and mayonnaise
Beef Carpaccio with Pepper
Balsamic mayonnaise, parmesan, arugula, pepper and olive oil.
Home made Cellier sauces *Wednesday $2 /5pm to 7pm
6/18 | 12/34
Louisiana Tuna Tataki
Black bean and corn salsa.
Roasted peaches deglazed with sherry, toasted grapes and pecans.
Foie gras torchon
Brioche moistening and peach and sherry chutney.
Grilled Octopus in Antipasto
Artichokes, cauliflower, mushrooms, peppers and crispy prosciutto.
Snails in blue cheese sauce
Oysters au gratin
Braised rabbit leg with mustard
Creamy, pan-fried vegetable polenta.
Rossini-style beef fillet
Foie gras torchon, Madeira sauce, potato croquette and vegetables of the moment
Enhanced with a wine sauce, accompanied by garlic mashed potatoes.
Wine sauce, garlic potato mousseline, braised shallots.
Chicken & Shrimp Stew
Lemon and smoked paprika, Gabrielle potatoes and vegetables.
Roasted lobster tail with garlic and dill butter, shrimp and scallops.
Shiitakes, oyster mushrooms and bets, pecorino.
Pork chop stuffed with mushrooms
Shiitake, oyster mushrooms and paris, served on a bacon orzotto, mushroom-infused sauce, vegetables.
Spiced Halibut Steak
Gnocchi with Lamb Pot
Tomato crushed with black garlic.