Wine Cellar - Jacksonville, FL

Served over tomato-ginger chutney with balsamic reduction.

Orange ponzu, wasabi cream and pickled ginger.

Served over panko crusted fried asparagus, arugula and capers drizzled with horseradish cream sauce.

Black mussels tossed in saffron and white wine tomato sauce with bell peppers and onions garnished with toasted bread crumbs and fresh herbs.

Blackened and pan seared florida gulf coast shrimp served over fresh corn blini with pico de gallo and avocado creme fraiche.

Served in saffron cream sauce with grilled baguette.

Thinly sliced Angus beef tenderloin, truffle oil dressed arugula sprinkled with shaved manchego cheese.

Brie cheese wrapped in puff pastry and baked golden brown drizzled with almond honey, served with grapes and seasonal fruit.

House made gnocchi, wild mushroom melange, Parmesan cheese and fresh herbs.

Strawberry-mint vinaigrette.

A delightful twist on the classic” basil Caesar dressing, garlic croutons and Parmesan cheese.

Vanilla bean-champagne dressing.

Served over baby spinach with chunky bleu cheese dressing sprinkled with applewood smoked bacon and red onion.

Jumbo scallops wrapped with crispy bacon and seared served with garlic spinach, cream corn and blistered tomatoes.

Mussels, shrimp and scallops steamed in saffron and white wine broth roasted tomatoes, caramelized onions, basil and garlic and served with grilled baguette.

Lightly breaded and deep fried a wine cellar specialty vanilla bean-frangelico cream sauce, risotto and glazed rainbow carrots grilled or butter poached also available .

Served with potato mash and topped with wilted arugula finished with port wine reduction.

Pan seared seabass glazed with lobster bearnaise and baked served over spinach and tomato orzo.

Served with fresh asparagus and risotto du jour, finished with galliano sauce.

Lightly blackened and sauteed served over mushroom, scallion and red pepper risotto finished with tomato-caper rose wine sauce.

Lightly breaded breast of chicken medallions sauteed in butter, white wine, lemon and capers and served over linguine.

Served with long grain wild rice and thyme glazed rainbow carrots finished with apricot reduction.

Walnut crusted, oven roasted served with potato mash and green beans almandine, finished with blueberry demiglace.

Florida gulf shrimp stuffed with lump crab meat - beurre blanc grilled 4 ounce medallion of beef tenderloin - Bearnaise sauce sea scallops over roasted red pepper and bacon-cream corn served with potato dauphinoise and baby arugula.

Served with potato dauphinoise and asparagus, finished with Bearnaise sauce.