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Valentine's Day 2018 at The Cellar Pub & Grill



Soup du Jour

Roasted Pear & Parsnip with Beet Crème Fraîché   9


Lightly dusted with herbs and spices and served with a lemon basil aioli   12

Wild Mushroom Crostini

Sautéed wild mushrooms and green onions in a delicious cream sauce atop toasted slices of French baguette topped with parmesan cheese   13

Starter Salad

Mixed greens, goat cheese, cucumbers, sliced strawberries and roasted candied pecans.
Topped with a cherry vinaigrette   12

Warm Salmon Dip

Three cheeses mixed with spinach and roasted red peppers. Served with grilled flatbread  13




Pecan Crusted Pork Chops

Tender pork chops baked with a pecan coating and topped with a creamed apple béchamel.
Served with basmati rice, garlic & almond roasted green beans
and maple glazed carrots.    27

AAA 10 oz  Rib Eye Steak

Moist and tender, cooked to your liking and topping with a bourbon mushroom sauce.
Served with garlic ricotta mashed potatoes, almond roasted green beans
and maple glazed carrots. (gf)    36

Trout Pappardelle

Rainbow trout pappardelle in a rich rosé sauce with sautéed spinach and mushrooms. Topped with parmesan cheese and served with grilled garlic baguette.  26

Rack of Lamb

New Zealand rack of lamb, browned, slow roasted and topped with a cabernet sauce.
Served with parmesan cranberry couscous, almond roasted green beans
and maple glazed carrots.    39

Almond Chicken

Almond breaded chicken breast stuffed with prosciutto, spinach and goat cheese. Topped with a garlic white wine cream sauce and served on a bed of basmati rice with almond roasted green beans
and maple glazed carrots.    28

Vegetarian Pad Thai

Smoked tofu, rice noodles, egg, bean sprouts and shaved carrots in an authentic Pad Thai sauce.  
Topped with crumbled peanuts, and fresh cilantro.
(gf & dairy free and can be made vegan upon request)    24




Caramel Carrot Cake with Cream cheese Icing
Chocolate Brownie Torte
Creme Brulee Cheesecake
Strawberry Champagne Cheesecake (gf)