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new le cellier menu

Discussion in 'Restaurants, Dining, Dining Plans' started by WDWFigment, Mar 2, 2011.

  1. WDWFigment
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    WDWFigment Earning my ears

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    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
     
  2. robertcraig
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    robertcraig Serious Forum Regular

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    See they have a new chef
     

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