The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
|
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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 |
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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 |
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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
|
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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 |
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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 |
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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 |
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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
|
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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 |
The Cellar |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
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 |
Cuisine | Menu | Wine List | Wine Tasting | Directions Awards | History | Guest Book | E-mail | Home |
|||
Special Request Welcome!
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
|