La Cocina at the Cellar Upstairs

With toasted almonds, strawberries, toasted ciabatta and port glaze.

Confit baby heirloom tomatoes paired with prosciutto, palm hearts, cured egg yolk, parmesan cheese, baby arugula, and chimichurri.

Crisp hearts of romaine lettuce tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese.

Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Honey garlic tossed crispy shrimp with apricot chutney.

Finely diced salmon with sesame, hoisin, trout roe, wakame, and furikake on crispy wonton wraps.

Fried shrimp and pork belly with chimichurri, arugula, aji soy mayo, and tomato on toasted ciabatta. Served with Cellar fries.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger and aji amarillo served with toasted ciabatta.

Three pulled short rib sliders with Korean BBQ, pickled onions, and aji mayo.

Grilled hanger steak tips and Cellar fries drizzled with miso mayo and chimichurri.

Fried green tomatoes stacked and layered with our housemade pimento chevré, then drizzled with a San Sebastian Sherry glaze.

Wine-poached pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta.

Finely diced salmon with sesame, hoisin, trout roe, wakame, and furikake on crispy wonton wraps.

Crispy fish bites over cheese and yucca fries with aji remoulade and arugula salad.

Baked escargot, shiitake mushroom and fingerling potatoes in white wine, garlic, aleppo, butter, and a pastry crust.

Handpicked cured meats and complementary cheeses, served with crisp ciabatta, marinated olives, fig preserves, and a baby heirloom tomato salad.

Half dozen roasted oyster with roasted corn cream, cotija cheese, lime, and chile dust.

Seared Octopus over crispy fingerling potatoes and smoked paprika aioli.

A perfectly grilled 8 oz. Sliced Filet Mignon, on a bed of a rich mushroom and blue cheese spinach cream sauce. Served with heirloom carrots and creamy mashed potatoes.

Flaky Chilean Seabass served over Mediterranean cous cous, heirloom carrots and drizzled with roasted tomato broth.

On a bed of parsnip puree, garlic madeira wine and thyme reduction, charred baby heirloom carrots, and tabbouleh.

An organic chicken breast served over a savory spinach cream sauce, accompanied by roasted potatoes and heirloom carrots.

Shrimp, snapper, and calamari in a coconut achiote broth served with jasmine rice, crispy green plantains and coconut butter.

Seared duck breast on a bed of creamy tomato saffron risotto with shredded confit duck leg, peas, and carrots.

Boneless New Zealand lamb served over migas de pastor with red wine and rosemary reduction and mint chimichurri.

Baked almond crusted Argentinian reds over truffle infused cauliflower puree, accompanied by a corn chow chow.

Mezcal, Cointreau, Charred Pineapple Cordial, Watermelon & Tajin Syrup, Lime

Reposado, Ancho Reyes, Passionfruit, Yuzu, Basil Syrup, Lime, Sugar Rim

Reposado, Cointreau, Strawberry, Guava, Prickly Pear, Lime

Tequila, Cointreau, Pineapple, Basil, Mint, Cilantro, Lime, Serrano, Agave, Tajin

Gin, St. Germain, Grapefruit, Raspberry, Rose Water, Cocchi Americana Foam

Vodka, St. Germain, Lychee, Jasmine, Coconut, Blue Spirulina (Color)

Bourbon, Peach, Apricot, Burnt Rosemary Tincture, Smoked Glass

Vodka, Coffee Liquor, Espresso, Vanilla, Marshmallow Foam

Lyre's Italian Orange, Grapefruit, Honey, Tonic

Seedlip Grove, Pineapple, Jalapeno, Lime, Agave, Liquid Smoke

Seedlip Garden, Basil Syrup, Strawberry, Lemon

Seedlip Grove, Lime, Agave, Orange

Seedlip Spice, Espresso, Vanilla Syrup, Marshmallow Foam

Coke, Diet Coke, Sprite

Served both hot or cold

Wine-poached pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta.

Finely diced salmon with sesame, hoisin, trout roe, wakame, and furikake on crispy wonton wraps.

Crispy fish bites over cheese and yucca fries with aji remoulade and arugula salad.

Baked escargot, shiitake mushroom and fingerling potatoes in white wine, garlic, aleppo, butter, and a pastry crust.

Handpicked cured meats and complementary cheeses, served with crisp ciabatta, marinated olives, fig preserves, and a baby heirloom tomato salad.

Half dozen roasted oyster with roasted corn cream, cotija cheese, lime, and chile dust.

Seared Octopus over crispy fingerling potatoes and smoked paprika aioli.

A perfectly grilled 8 oz. Sliced Filet Mignon, on a bed of a rich mushroom and blue cheese spinach cream sauce. Served with heirloom carrots and creamy mashed potatoes.

Flaky Chilean Seabass served over Mediterranean cous cous, heirloom carrots and drizzled with roasted tomato broth.

On a bed of parsnip puree, garlic madeira wine and thyme reduction, charred baby heirloom carrots, and tabbouleh.

An organic chicken breast served over a savory spinach cream sauce, accompanied by roasted potatoes and heirloom carrots.

Shrimp, snapper, and calamari in a coconut achiote broth served with jasmine rice, crispy green plantains and coconut butter.

Seared duck breast on a bed of creamy tomato saffron risotto with shredded confit duck leg, peas, and carrots.

Boneless New Zealand lamb served over migas de pastor with red wine and rosemary reduction and mint chimichurri.

Baked almond crusted Argentinian reds over truffle infused cauliflower puree, accompanied by a corn chow chow.

Diced watermelon, heirloom tomatoes, red onions over European cucumbers tossed in datil harissa vinaigrette, feta cheese and toasted pumpkin seeds.

Confit baby heirloom tomatoes paired with prosciutto, palm hearts, cured egg yolk, parmesan, baby arugula, and chimichurri.

Crisp hearts of romaine lettuce tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese.

Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger and aji amarillo served with toasted ciabatta.

Lump crab and shrimp salad on a bed of fresh cucumber puree, Hass avocado, and greens.

Shredded duck confit with vegetable succotash over tricolor quinoa with orange ginger glaze.

Double burger with two 4 oz ground angus/brisket blend patties seared and topped with melted cheddar cheese. On a butter toasted kaiser roll and accompanied with lettuce, tomato, and onion jam. with a side of Cellar fries.

Fried shrimp and pork belly with chimichurri, arugula, aji soy mayo, and tomato on toasted ciabatta. Served with a side of Cellar fries.

Grilled Chorizo with caramelized onions and peppers, and cilantro mayo on a bun with a side of Cellar fries.

Prosciutto, melted brie, turkey, and arugula with a spread of fig preserve on rye bread. Served with a side of housemade kettle chips.

Grilled hanger steak tips and Cellar fries drizzled with miso mayo and chimichurri.

Homemade Lump Crab Cakes topped with remoulade served over creamy cauliflower puree.

Chicken stew with luscious San Sebastian Cabernet red sauce, mushrooms, pancetta, carrots, and petite potatoes.

Blackened Atlantic Salmon with chimichurri, roasted potatoes, and vegetable succotash.

With toasted almonds, strawberries, toasted ciabatta and port glaze.

Confit baby heirloom tomatoes paired with prosciutto, palm hearts, cured egg yolk, parmesan cheese, baby arugula, and chimichurri.

Crisp hearts of romaine lettuce tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese.

Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Honey garlic tossed crispy shrimp with apricot chutney.

Finely diced salmon with sesame, hoisin, trout roe, wakame, and furikake on crispy wonton wraps.

Fried shrimp and pork belly with chimichurri, arugula, aji soy mayo, and tomato on toasted ciabatta. Served with Cellar fries.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger and aji amarillo served with toasted ciabatta.

Three pulled short rib sliders with Korean BBQ, pickled onions, and aji mayo.

Grilled hanger steak tips and Cellar fries drizzled with miso mayo and chimichurri.

Fried green tomatoes stacked and layered with our housemade pimento chevré, then drizzled with a San Sebastian Sherry glaze.

Mezcal, Cointreau, Charred Pineapple Cordial, Watermelon Tajin Syrup, Lime

Reposado, Ancho Reyes, Passionfruit, Yuzu, Basil Syrup, Lime, Sugar Rim

Reposado, Cointreau, Strawberry, Guava, Prickly Pear, Lime

Tequila, Cointreau, Pineapple, Basil, Mint, Cilantro, Lime, Serrano, Agave, Tajin

Gin, St. Germain, Grapefruit, Raspberry, Rose Water, Cocchi Americana Foam

Vodka, St. Germain, Lychee, Jasmine, Coconut, Blue Spirulina (Color)

Bourbon, Peach, Apricot, Burnt Rosemary Tincture, Smoked Glass

Vodka, Coffee Liquor, Espresso, Vanilla, Marshmallow Foam

Lyre's Italian Orange, Grapefruit, Honey, Tonic

Seedlip Grove, Pineapple, Jalapeno, Lime, Agave, Liquid Smoke

Seedlip Garden, Basil Syrup, Strawberry, Lemon

Seedlip Grove, Lime, Agave, Orange

Seedlip Spice, Espresso, Vanilla Syrup, Marshmallow Foam

Coke, Diet Coke, Sprite

Served both hot or cold

Wine-poached pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta.

Finely diced salmon with sesame, hoisin, trout roe, wakame, and furikake on crispy wonton wraps.

Crispy fish bites over cheese and yucca fries with aji remoulade and arugula salad.

Baked escargot, shiitake mushroom and fingerling potatoes in white wine, garlic, aleppo, butter, and a pastry crust.

Handpicked cured meats and complementary cheeses, served with crisp ciabatta, marinated olives, fig preserves, and a baby heirloom tomato salad.

Half dozen roasted oyster with roasted corn cream, cotija cheese, lime, and chile dust.

Seared Octopus over crispy fingerling potatoes and smoked paprika aioli.

A perfectly grilled 8 oz. Sliced Filet Mignon, on a bed of a rich mushroom and blue cheese spinach cream sauce. Served with heirloom carrots and creamy mashed potatoes.

Flaky Chilean Seabass served over Mediterranean cous cous, heirloom carrots and drizzled with roasted tomato broth.

On a bed of parsnip puree, garlic madeira wine and thyme reduction, charred baby heirloom carrots, and tabbouleh.

An organic chicken breast served over a savory spinach cream sauce, accompanied by roasted potatoes and heirloom carrots.

Shrimp, snapper, and calamari in a coconut achiote broth served with jasmine rice, crispy green plantains and coconut butter.

Seared duck breast on a bed of creamy tomato saffron risotto with shredded confit duck leg, peas, and carrots.

Boneless New Zealand lamb served over migas de pastor with red wine and rosemary reduction and mint chimichurri.

Baked almond crusted Argentinian reds over truffle infused cauliflower puree, accompanied by a corn chow chow.

Diced watermelon, heirloom tomatoes, red onions over European cucumbers tossed in datil harissa vinaigrette, feta cheese and toasted pumpkin seeds.

Confit baby heirloom tomatoes paired with prosciutto, palm hearts, cured egg yolk, parmesan, baby arugula, and chimichurri.

Crisp hearts of romaine lettuce tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese.

Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger and aji amarillo served with toasted ciabatta.

Lump crab and shrimp salad on a bed of fresh cucumber puree, Hass avocado, and greens.

Shredded duck confit with vegetable succotash over tricolor quinoa with orange ginger glaze.

Double burger with two 4 oz ground angus/brisket blend patties seared and topped with melted cheddar cheese. On a butter toasted kaiser roll and accompanied with lettuce, tomato, and onion jam. with a side of Cellar fries.

Fried shrimp and pork belly with chimichurri, arugula, aji soy mayo, and tomato on toasted ciabatta. Served with a side of Cellar fries.

Grilled Chorizo with caramelized onions and peppers, and cilantro mayo on a bun with a side of Cellar fries.

Prosciutto, melted brie, turkey, and arugula with a spread of fig preserve on rye bread. Served with a side of housemade kettle chips.

Grilled hanger steak tips and Cellar fries drizzled with miso mayo and chimichurri.

Homemade Lump Crab Cakes topped with remoulade served over creamy cauliflower puree.

Chicken stew with luscious San Sebastian Cabernet red sauce, mushrooms, pancetta, carrots, and petite potatoes.

Blackened Atlantic Salmon with chimichurri, roasted potatoes, and vegetable succotash.

With toasted almonds, strawberries, toasted ciabatta and port glaze.

Confit baby heirloom tomatoes paired with prosciutto, palm hearts, cured egg yolk, parmesan cheese, baby arugula, and chimichurri.

Crisp hearts of romaine lettuce tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese.

Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Honey garlic tossed crispy shrimp with apricot chutney.

Finely diced salmon with sesame, hoisin, trout roe, wakame, and furikake on crispy wonton wraps.

Fried shrimp and pork belly with chimichurri, arugula, aji soy mayo, and tomato on toasted ciabatta. Served with Cellar fries.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger and aji amarillo served with toasted ciabatta.

Three pulled short rib sliders with Korean BBQ, pickled onions, and aji mayo.

Grilled hanger steak tips and Cellar fries drizzled with miso mayo and chimichurri.

Fried green tomatoes stacked and layered with our housemade pimento chevré, then drizzled with a San Sebastian Sherry glaze.

Mezcal, Cointreau, Charred Pineapple Cordial, Watermelon & Tajin Syrup, Lime

Reposado, Ancho Reyes, Passionfruit, Yuzu, Basil Syrup, Lime, Sugar Rim

Reposado, Cointreau, Strawberry, Guava, Prickly Pear, Lime

Tequila, Cointreau, Pineapple, Basil, Mint, Cilantro, Lime, Serrano, Agave, Tajin

Gin, St. Germain, Grapefruit, Raspberry, Rose Water, Cocchi Americana Foam

Vodka, St. Germain, Lychee, Jasmine, Coconut, Blue Spirulina (Color)

Bourbon, Peach, Apricot, Burnt Rosemary Tincture, Smoked Glass

Vodka, Coffee Liquor, Espresso, Vanilla, Marshmallow Foam

Lyre's Italian Orange, Grapefruit, Honey, Tonic

Seedlip Grove, Pineapple, Jalapeno, Lime, Agave, Liquid Smoke

Seedlip Garden, Basil Syrup, Strawberry, Lemon

Seedlip Grove, Lime, Agave, Orange

Seedlip Spice, Espresso, Vanilla Syrup, Marshmallow Foam

Coke, Diet Coke, Sprite

Served both hot or cold

Crisp hearts of romaine lettuce tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese.

Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger and aji amarillo served with toasted ciabatta.

Lump crab and shrimp salad on a bed of fresh cucumber puree, Hass avocado, and greens.

Shredded duck confit with vegetable succotash over tricolor quinoa with orange ginger glaze.

Double burger with two 4 oz ground angus/brisket blend patties seared and topped with melted cheddar cheese. On a butter toasted kaiser roll and accompanied with lettuce, tomato, and onion jam. with a side of Cellar fries.

Fried shrimp and pork belly with chimichurri, arugula, aji soy mayo, and tomato on toasted ciabatta. Served with a side of Cellar fries.

Grilled Chorizo with caramelized onions and peppers, and cilantro mayo on a bun with a side of Cellar fries.

Prosciutto, melted brie, turkey, and arugula with a spread of fig preserve on rye bread. Served with a side of housemade kettle chips.

Grilled hanger steak tips and Cellar fries drizzled with miso mayo and chimichurri.

Homemade Lump Crab Cakes topped with remoulade served over creamy cauliflower puree.

Chicken stew with luscious San Sebastian Cabernet red sauce, mushrooms, pancetta, carrots, and petite potatoes.

Blackened Atlantic Salmon with chimichurri, roasted potatoes, and vegetable succotash.

With toasted almonds, strawberries, toasted ciabatta and port glaze.

Crisp hearts of romaine lettuce tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese.

Wine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

Three pulled short rib sliders with Madeira wine reduction, pickled onions, and aji mayo.

Grilled hanger steak tips and Cellar fries drizzled with miso mayo and chimichurri.

Fried green tomatoes with pimento chevré, drizzled with a San Sebastian Sherry glaze.

Honey garlic tossed crispy shrimp with apricot chutney.

Crispy Seabass bites over cheese and yucca puffs with aji remoulade and arugula.

Shrimp and salmon tossed with onions, peppers, cilantro, passion fruit, garlic, ginger and aji amarillo served with toasted ciabatta.

Wine-poached pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette.

With butter toasted almonds, pepitas, and peach preserves on a bed of port glaze

Shrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta.

Delicate slices of beef tenderloin adorned with palm hearts, cherry tomatoes, zesty lemonette, sweet drop peppers, cilantro, capers, and red onions.

Crispy fish bites over cheese and yucca fries with aji remoulade and arugula salad.

Baked escargot, shiitake mushroom and fingerling potatoes in white wine, garlic, aleppo, butter, and a pastry crust.

Handpicked cured meats and complementary cheeses, served with crisp ciabatta, marinated olives, fig preserves, and a baby heirloom tomato salad.

Half dozen roasted oyster with roasted corn cream, cotija cheese, lime, and chile dust.

Seared Octopus over crispy fingerling potatoes and smoked paprika aioli.

A perfectly grilled 8 oz. Sliced Filet Mignon, on a bed of a rich mushroom and blue cheese spinach cream sauce. Served with heirloom carrots and creamy mashed potatoes.

Flaky Chilean Seabass served over Mediterranean cous cous, heirloom carrots and drizzled with roasted tomato broth.

On a bed of parsnip puree, garlic madeira wine and thyme reduction, charred baby heirloom carrots, and tabbouleh.

An organic chicken breast served over a savory spinach cream sauce, accompanied by roasted potatoes and heirloom carrots.

Shrimp, snapper, and calamari in a coconut achiote broth served with jasmine rice, crispy green plantains and coconut butter.

Seared duck breast on a bed of creamy tomato saffron risotto with shredded confit duck leg, peas, and carrots.

Boneless New Zealand lamb served over migas de pastor with red wine and rosemary reduction and mint chimichurri.

Baked almond crusted Argentinian reds over truffle infused cauliflower puree, accompanied by a corn chow chow.

Mezcal, Cointreau, Charred Pineapple Cordial, Watermelon & Tajin Syrup, Lime

Reposado, Ancho Reyes, Passionfruit, Yuzu, Basil Syrup, Lime, Sugar Rim

Reposado, Cointreau, Strawberry, Guava, Prickly Pear, Lime

Tequila, Cointreau, Pineapple, Basil, Mint, Cilantro, Lime, Serrano, Agave, Tajin

Gin, St. Germain, Grapefruit, Raspberry, Rose Water, Cocchi Americana Foam

Bourbon, Peach, Apricot, Burnt Rosemary Tincture, Smoked Glass

Vodka, Coffee Liquor, Espresso, Vanilla, Marshmallow Foam

Woodford, lemon, San Sebastian Petite Syrah float

Lyre's Italian Orange, Grapefruit, Honey, Tonic

Seedlip Grove, Pineapple, Jalapeno, Lime, Agave, Liquid Smoke

Seedlip Garden, Basil Syrup, Strawberry, Lemon

Seedlip Grove, Lime, Agave, Orange

Seedlip Spice, Espresso, Vanilla Syrup, Marshmallow Foam

Coke, Diet Coke, Sprite

Served both hot or cold