The Cellar Door: Dinner Menu

All Menus

PLEASE NOTE: Menu changes frequently based on fresh/seasonal ingredients


Fresh tomatoes, basil and garlic tossed in extra virgin
olive oil, and red wine vinegar on top of sourdough
crostini, topped with parmesan cheese

Crab Cakes
Grilled crab cakes
topped with a spicy mango salsa

Cheese Plate
French Brie, German Cambozola, Dutch Gouda and
Spanish Manchego served with fresh and dried fruits,
nuts, honey, crackers and crostini

Shrimp Cocktail
Served with house-made cocktail sauce
and fresh lemon

Prince Edward mussels steamed in wine and garlic
tossed with butter tomatoes and basil


Citrus and Spinach Salad
Spinach tossed with our house citrus vinaigrette,
orange segments and toasted almonds
topped with gorgonzola cheese

A Tuscan bread salad with sour dough bread, tomatoes,
cucumbers, thinly sliced onion, fresh basil, garlic, olive
oil, red wine vinegar, anchovies, and parmesan cheese

Classic Grover Salad
Romaine lettuce, bacon, bleu cheese, tomatoes and
green onions served with buttermilk ranch dressing

House Dinner Salad
A blend of spinach and romaine lettuce, tomato,
cucumber and onion with your choice of dressing


Daily - French Onion Soup
Friday, Saturday and Sunday - Soup du Jour
Cup $3.99 / Bowl $6.99


All entrées excluding pasta come with seasonal vegetables and your choice of roasted rosemary
mashed potatoes, risotto-style rice cakes, or white wine buttered herbed linguini

Filet Mignon
A 6oz. peppercorn crusted filet mignon
topped with a port and mushroom demi-glace

New York Strip Loin
A 12oz. New York strip grilled to perfection and topped
with a bleu cheese garlic compound butter

Pork Chop
An 8oz. pork chop glazed with our
house-made peach sauce

Fresh Catch
Market Price

Pesto Shrimp
Prawns sautéed in garlic and wine tossed with pesto
cream, spinach, cherry tomatoes and linguini

Portabella Mushroom
Marinated portabella mushrooms, charbroiled on penne
pasta, tossed with wine, butter, herbs, roasted bell
peppers, tomatoes and spinach

Burgundy Cream Chicken
Cutlets of chicken sautéed in olive oil and finished with
burgundy wine and cream

Lamb Shank
Lamb shanks that have been braised in beer, coffee, and
demi-glace, until it’s falling off the bone

Bleu Cheese Bacon Burger
A third-pound burger topped with bleu cheese and bacon,
served with garlic parmesan fries

Water will be served on request.
Corkage - 15 Split Plate - 6
18% gratuity added to parties of six or more

We strive to provide our guests with organic,
sustainable, and local ingredients whenever possible
Executive Chef Mark Aaron Butler Rev. 07/08/15