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WDWFigment
02-03-2011, 01:32 PM
APPETIZERS

Artisan Spicy Chicken and Black and Blue Beef Steak Tartar Grilled Jumbo Asparagus
Chipotle Sausage With Hot Spring Egg and Gratinée with Sauce Hollandaise,
With Roasted Corn Polenta, Sweet Pommes Gaufrette Canadian Cheddar, and Crunchy
Onion Jam and Fiddlehead Ferns 16.00 Bacon 13.00
14.00
Crab and Heirloom Apple Salad Heirloom Tomato Salad Canadian Cheddar Cheese Soup
Celeriac Remoulade, Lemon Oil, Macerated Red Onions, Minus “8” Made with Moosehead Beer and
Radishes and Micro Celery 16.00 Vinegar, and Point Reyes Blue Cheese Bacon 9.00
12.00
Steakhouse Caesar Salad Assortment of Artisan Cheese “Le Cellier” Lobster
Crisp Romaine Lettuce,
Aged Parmesan Cheese, and
Pretzel Croutons 9.00
Accompanied with Chef Selection of
dried fruits and preserves 14.00
Chopped SaladMixed Field Greens, Haricot Verts,
Avocado, Vine Ripe Tomatoes and
Egg 10.00
ENTRÉES
WE OFFER ALL CANADIAN-FARMED BEEF
“Le Cellier” Mushroom Filet Mignon
8 oz. Canadian AAA Beef Tenderloin with Wild Mushroom Risotto, White Truffle Butter Sauce
and Micro Chervil 40.00
Argyle Pinot Noir, Willamette Valley Oregon
Grilled Bone-In Rib-Eye Gooseberry Cod
With Oxtail Ravioli, Shiitake Mushroom, Bok Choy
16-oz Bone-In Rib-Eye with Herb Parmesan Potato
and Oxtail Consommé 35.00
Wedges and Pink Peppercorn Sauce 37.00
Mission Hill SB-Semillon, Okanagan Valley
Clos la Coutale Cahors, 2008
Cadaretta SBS, Columbia valley,2009
Mettler Cabernet Sauvignon Lodi, 2008
Helfrich Grand Cru Gewuertztraminer, Alsace
Charred Pork Tenderloin
With Maple Polenta, Sautéed Pea Tendrils, Baby Corn, Roasted Duck Breast and Leg Confit
With Cheddar-Bread Pudding, Swiss Chard,
and Warm Bacon Vinaigrette 37.00
House-made Pepper Jelly 28.00
Annabella Merlot, Napa Valley, 2009
CANADIAN “PRIME” NEW YORK STRIP
Roasted Venison Medallions
12-oz Strip Steak with Gruyere-Yukon Gold Potato With Celery Root Mousseline, Forest Mushrooms,
Gratin, wilted Spinach and Vin Rouge reduction 42.00 and Sweet and Sour Cabbage 32.00
Cadaretta Syrah, Columbia Valley, 2007 Zin 91 Old Zinfandel, California 2009
Warm Spring Vegetable, Mushroom and Goat Cheese
Quiche
With Salad of Arugula, Frisee, Roasted Peppers, Portobella
Wild Pacific King Salmon
With Parsnip Puree, Braised Kale, Grainy Mustard Mushrooms and Sherry Vinaigrette 27.00
Sauce, and Parsnip chips 44.00 Z’ivo Pinot Noir, Eola – Amity Hills, Willamette Valley 2006
SIDE DISHES


“Poutine” Fries
Canadian Cheddar, Truffle Salt and Red
Creamed Spinachwith Parmesan Cheese 6.00
Sautéed Mushroom
with Herb Butter 6.00
Wine Reduction 8.00
Black Truffle Crushed Potatoes
Black Truffles, Butter and Extra Virgin
Maple Glazed Rainbow Carrotsin Maple Syrup and Herb Butter
Baked Macaroni & Cheese
With White Cheddar
Olive Oil 8.00 8.00
8.00

robertcraig
02-03-2011, 07:23 PM
APPETIZERS

Artisan Spicy Chicken and Black and Blue Beef Steak Tartar Grilled Jumbo Asparagus
Chipotle Sausage With Hot Spring Egg and Gratinée with Sauce Hollandaise,
With Roasted Corn Polenta, Sweet Pommes Gaufrette Canadian Cheddar, and Crunchy
Onion Jam and Fiddlehead Ferns 16.00 Bacon 13.00
14.00
Crab and Heirloom Apple Salad Heirloom Tomato Salad Canadian Cheddar Cheese Soup
Celeriac Remoulade, Lemon Oil, Macerated Red Onions, Minus “8” Made with Moosehead Beer and
Radishes and Micro Celery 16.00 Vinegar, and Point Reyes Blue Cheese Bacon 9.00
12.00
Steakhouse Caesar Salad Assortment of Artisan Cheese “Le Cellier” Lobster
Crisp Romaine Lettuce,
Aged Parmesan Cheese, and
Pretzel Croutons 9.00
Accompanied with Chef Selection of
dried fruits and preserves 14.00
Chopped SaladMixed Field Greens, Haricot Verts,
Avocado, Vine Ripe Tomatoes and
Egg 10.00
ENTRÉES
WE OFFER ALL CANADIAN-FARMED BEEF
“Le Cellier” Mushroom Filet Mignon
8 oz. Canadian AAA Beef Tenderloin with Wild Mushroom Risotto, White Truffle Butter Sauce
and Micro Chervil 40.00
Argyle Pinot Noir, Willamette Valley Oregon
Grilled Bone-In Rib-Eye Gooseberry Cod
With Oxtail Ravioli, Shiitake Mushroom, Bok Choy
16-oz Bone-In Rib-Eye with Herb Parmesan Potato
and Oxtail Consommé 35.00
Wedges and Pink Peppercorn Sauce 37.00
Mission Hill SB-Semillon, Okanagan Valley
Clos la Coutale Cahors, 2008
Cadaretta SBS, Columbia valley,2009
Mettler Cabernet Sauvignon Lodi, 2008
Helfrich Grand Cru Gewuertztraminer, Alsace
Charred Pork Tenderloin
With Maple Polenta, Sautéed Pea Tendrils, Baby Corn, Roasted Duck Breast and Leg Confit
With Cheddar-Bread Pudding, Swiss Chard,
and Warm Bacon Vinaigrette 37.00
House-made Pepper Jelly 28.00
Annabella Merlot, Napa Valley, 2009
CANADIAN “PRIME” NEW YORK STRIP
Roasted Venison Medallions
12-oz Strip Steak with Gruyere-Yukon Gold Potato With Celery Root Mousseline, Forest Mushrooms,
Gratin, wilted Spinach and Vin Rouge reduction 42.00 and Sweet and Sour Cabbage 32.00
Cadaretta Syrah, Columbia Valley, 2007 Zin 91 Old Zinfandel, California 2009
Warm Spring Vegetable, Mushroom and Goat Cheese
Quiche
With Salad of Arugula, Frisee, Roasted Peppers, Portobella
Wild Pacific King Salmon
With Parsnip Puree, Braised Kale, Grainy Mustard Mushrooms and Sherry Vinaigrette 27.00
Sauce, and Parsnip chips 44.00 Z’ivo Pinot Noir, Eola – Amity Hills, Willamette Valley 2006
SIDE DISHES


“Poutine” Fries
Canadian Cheddar, Truffle Salt and Red
Creamed Spinachwith Parmesan Cheese 6.00
Sautéed Mushroom
with Herb Butter 6.00
Wine Reduction 8.00
Black Truffle Crushed Potatoes
Black Truffles, Butter and Extra Virgin
Maple Glazed Rainbow Carrotsin Maple Syrup and Herb Butter
Baked Macaroni & Cheese
With White Cheddar
Olive Oil 8.00 8.00
8.00
See they have a new chef