The Wine Cellar - North Redington Beach, FL

baked in garlic butter, topped with petite mushroom caps and seasoned bread crumbs.

stuffed with a veal ragout fin, finished with a demi glace.

fresh prime oysters baked with sauteed spinach and a pernod cream.

served with a sweet & sour chili aioli dipping sauce and asian slaw.

sliced thin with a spicy mustard drizzle, capers, buffalo mozzarella and sliced tomato with herbed croustades.

flash fried and served with a sweet & sour chili aioli and asian slaw.

fresh ground angus beef, blended with chopped onions, egg yolk. dijon mustard, anchovy, sea salt and black pepper. ground fresh to order.

lump blue crabmeat and crawfish tail meat, coated with seasoned panko and pan fried to a golden brown, with sriracha remoulade.

with pickled ginger, wasabi, teriyaki and soy drizzle. served with crisp flatbreads.

small and delicate, served with a pickapeppa remoulade.

our chefs daily creation, made with the freshest ingredients.

with toasted italian bread and cheese, baked to a golden brown.

with chunks of tender beef, potatoes, paprika, lemon and caraway.

crisp hearts of romaine lettuce tossed with a hand prepared dressing, freshly grated pecorino romano cheese and seasoned croutons. made table side. single orders available.

buffalo mozzarella and vine ripened tomatoes served on a bed of romaine lettuce with virgin olive oil and a fresh balsamic vinaigrette.

split lobster tail, jumbo gulf shrimp, deep sea scallops and fresh fish, lightly blackened, served with a lemon beurre blanc.

select atlantic cold water tails.

a fine, moist and delicate farm raised fin fish, sauteed with a garlic aioli, baked potato crust and served with a brandied beurre blanc.

with honey, english mustard, ginger wasabi and panko crumbs, served with a port wine reduction.

with the finest prince edward island black mussels, tomato, sweet onions, olives, pepper and virgin olive oil, served with linguine.

served with a raspberry coulis, vanilla ice cream & fresh berries.

baked fresh daily delicious.

also blown as the norwegian omelet. served with fresh berries and melba sauce. flambeed tableside. (2 guest minimum)

rich belgian chocolate baked in a crisp fillo pouch, with seasonal fruits and a lake of creme fraiche. served warm.