The Cellar

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Menu
Please note that items and prices are subject to change.
Hors d’Oeuvres Chauds

Potages

Salades

Douceur Au Palais

Poissons et Crustacés

Viandes et Volailles

Les Légumes

Les Desserts

Les Cafés et Thés

Special Requests

 
   
   

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Hors d’oeuvres Froids et Chauds

 

Terrine de Foie de Canard Maison

The Chef’s special preparation of fresh Duck Liver and black Truffle Terrine 

served with French Cornichons and Toast Points

Eight fifty

 

Le Bouquet de Crevettes "Calypso"

Chilled Tiger Shrimps in a creamy Cocktail Sauce

accented with Lemon and Brandy

Eleven seventy-five

 

Carpaccio de Filet de Boeuf à l’Huile de Truffes Blanches

Thin slices of lightly smoked Beef Filet drizzled with

white Truffle oil and herb bouquet

Ten seventy-five

 

Tomate farci au Crabe, Sauce Avocat

Fresh Tomato stuffed with Canadian Snow Crab and Dill

on a smooth Avocado Sauce

Ten fifty

 

Saumon Fumé Norvégien et sa Garniture traditionelle

Norwegian smoked Salmon

served with its traditional garnishes and Toast Points

Nine seventy-five

 

Cassolette d’Escargots de Bourgogne

Snails and Button Mushrooms served in a Copper Pot

with a light Garlic and Pernod Sauce

Eight seventy-five

 

Coquilles Saint-Jacques sautées au Beurre d’Orange

Sautéed Sea Scallops on grilled Fennel and an Orange Butter

Twelve fifty

 

Huîtres Rockefeller

In season Oysters baked in their shell with Spinach and Hollandaise

Market Price

 

Les Nouillettes dans sa Sauce Truffée

Angel Hair Pasta in a black Truffle and Mushroom Cream Sauce

Twelve seventy-five

 

Moules Bercy aux Fines Herbes

P.E.I. Mussels in a White Wine Cream Sauce and fresh Herbs

Eight fifty

 
   
   

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Potages

Soupe à L’Oignon gratinée au Gruyère

Our traditional French Onion Soup baked over with Gruyere Swiss Cheese

Five seventy-five

 

Bisque de Homard à L’Armagnac

Silky Lobster Bisque with a dash of Armagnac

Six seventy-five

 

Potage du Jour

Freshly prepared hot or cold Soup

Four twenty-five

 
   
   

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Salades

Salade de Laitue "Cellar"

Limestone Lettuce with Blue Cheese Crumbles

and The Cellar’s own Raspberry Vinaigrette Dressing

Five seventy-five

 

Salade de Mesclun à notre façon

Organic Baby Greens with sliced Peaches, Brie and a Vanilla-scented Dressing

Six fifty

 

Les Haricot verts garni avec mousse de Foie d’Oie

French String Beans with Goose Liver Mousse and Hazelnut oil

Seven seventy-five

 

Les Endives Belges à la Normande

Crisp Belgium Endive spears in a toasted Walnut and Apple dip

Six twenty-five

 

Salade tiède d’Épinards

Warm Spinach Salad with Cider Vinegar,

Bacon, Red Onion and Oyster Mushrooms

Seven fifty

 

 
   
   

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Douceur au Palais

Sorbet au Fleur d’Orange

A tangy Orange Blossom/Ginger palate refresher

Three fifty

 

Sorbet du Jour

Please consult your server for tonight’s selection

Three fifty

 
   
   

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Poissons et Crustacés

 

Lavaret à l’Unilaterale et Sauce Marchand des Vins

Lake Superior Whitefish Fillet seared on the skin

with a Burgundy reduction and boiled Parisienne Potatoes

Twenty Two fifty

 

Truite Pochée au Safran

Fresh Trout gently poached and served with a Saffron Cream and Bay Shrimps

Twenty Two seventy-five

 

Linguini aux Fruits de Mer et sa Sauce à l’Estragon

Shrimps, Scallops and Mussels with linguini in a Tarragon Cream Sauce

Twenty Three seventy-five

 

Sole de Douvres aux Câpres

Classic Pan-Fried Dover Sole dressed with a Lemon-Caper Butter Sauce

Thirty-Five

 

Fillet de Saumon à la façon du Chef

Atlantic Salmon Fillet with a Basil Crust and boiled Potatoes

Nineteen fifty

 
   
   

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Viandes et Volailles

Tournedos Archiduc

Grilled Medallions of Beef Fillet with a Paprika-flavored Demi-Glace,

Artichoke slices and Wild Rice

Thirty

 

Les Paillards de Veau

Sautéed Veal Scaloppinis with Mushrooms, Capers, and Demi-Glace

accented with Marsala Wine

Twenty Six seventy-five

 

Carré d’Agneau rôti aux Herbes de Provence

Roasted Rack of Lamb with aromatic Herbs from Provence and Dijon Sauce

Twenty Eight seventy-five

 

Poussin au four farci à la Créole

Baked young Chicken stuffed with Andouille and Polenta, with a Rosemary Jus

Seventeen fifty

 

Suprème de Canard Montmorency

Roasted Breast of Duck with a flavorful Sour Cherry Sauce

Twenty Five seventy-five

 

Entrecôte au Grand Poivre

Prime New York Sirloin peppered Steak,

broiled to perfection with a Demi-Glace, Pepper and Cream reduction

lightly touched with Brandy – a true classic.

Twenty Eight seventy-five

 

Chateaubriand Bouquetière

Roasted Tenderloin of Beef,

accompanied by an array of garden fresh Vegetables, Sauce Béarnaise

For two: Sixty Seven fifty

 
   
   

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Les Légumes

Les Asperges Lauris Hollandaise

Fresh green Asparagus glazed with a classic Hollandaise

Six twenty-five

 

Champignons de Paris au Beurre d’Herbes

A sauté of earthy Button Mushrooms finished with Herb-Butter

Four seventy-five

 

 
   
   

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Les Desserts

The Cellar’s Pastry Department prepares special daily Desserts such as Crème Brulée,

Chocolate Mousse, etc. and makes Ice Cream in the Old World Tradition

Consult your waiter for today’s selections!

 

The Cellar also offers our famous

HOT GRAND MARNIER OR CHOCOLATE SOUFFLÉS

and in the French tradition, we offer Cheese and Fruit Selections

 
   
   

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Les Cafés et Thés

ESPRESSO, ITALIAN CAPUCCINO

CALIFORNIAN CAPUCCINO prepared with our own blend of Liqueurs

CELLAR’S OWN BLEND OF FRESHLY GROUND COFFEE

CELLAR’S BREWED DECAFFEINATED COFFEE

DARJEELING, EARL GREY, ORANGE PEKOE TEA

JAPANESE – SENCHA GREEN – SELECTED HERBAL TEAS

 

 
   
   

The Cellar

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Special Request Welcome!

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We appreciate that some of our guests may have dietary restrictions or special needs. Please advise your captain when you order and our Chef will do his best to accommodate you.

Please understand special request may take a little longer to prepare. Thank you.

Menu prices do not include tax and gratuity.

 

305 N. Harbor Boulevard

Located in the Villa del Sol, Corner of Harbor and Wilshire, Fullerton CA 92832

 

Phone (714) 525-5682 Fax (714) 525-3853