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La Cocina at the Cellar Upstairs Menu
4.6
(625+ Reviews)
Shareables
- Cheese Board$22.00
- Charcuterie Board$28.00
- Antipasto$19.00
- Tostones$15.00
Bar Menu
- Baked Brie And ApricotWith toasted pecans and port glaze$14.00
- Prosciutto And Pomodoro SaladConfit baby heirloom tomatoes paired with prosciutto, palm hearts, egg yolk, parmesan, baby arugula, and chimichurri$16.00
- Caesar SaladCrisp hearts of romaine tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese$12.00
- Shrimp And Pork Belly Po-BoyFried shrimp and pork belly with chimichurri, arugula, aji soy mayo, and tomato on toasted ciabatta$17.00
- Shrimp And Salmon CevicheShrimp and salmon harmoniously tossed with red onions, peppers, cilantro, fresh garlic, ginger and aji Amarillo served with toasted ciabatta$18.00
- Short Rib SlidersThree pulled short rib sliders with Korean BBQ, pickled onions, and aji mayo$16.00
- Honey Butter ShrimpCrispy honey garlic shrimp with bapricot chutney$18.00
- Green Tomato NapoleonLayered fried green tomatoes, with goat cheese, roasted red peppers, and balsamic sherry glaze.$14.00
Sides
- Cellar Fries$7.00
- Yucca Fries$9.00
- Small Salad$7.00
- Vegetable Succotash$7.00
Desserts
- Coconut Pana Cotta$10.00
- Chocolate Marquise$10.00
- Angel Kiss Cake$10.00
Salads
- Winter SaladRoasted butternut Squash with cucumbers, onions, corn, heirloom tomatoes, palm hearts, and drop peppers on a bed of datil harissa dressing.$15.00
- Prosciutto And PomodoroConfit baby heirloom tomatoes paired with prosciutto, palm hearts, egg yolk, parmesan, baby arugula, and chimichurri$16.00
- CaesarCrisp hearts of romaine tossed in robust Caesar dressing topped with herbed croutons and parmesan cheese$12.00
To Share
- Cheese Board$22.00
- Charcuterie Board$28.00
- Antipasto$19.00
Light Platters
- Lobster Bisque$13.00
- Shrimp And Salmon CevicheShrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta$18.00
- Shrimp And AvocadoLump crab, and shrimp salad on a bed of fresh cucumber puree, Hass avocado and greens drizzled with mild cilantro mayo$19.00
- Orange Ginger BowlShredded duck confit with vegetable succotash over tricolor quinoa with orange ginger glaze$17.00
Handhelds
- Cellar BurgerTwo 4 oz grilled to-order angus /brisket blend on a kaiser roll, with pickled onions, lettuce, tomato, cheddar cheese, and Cellar fries$18.00
- Shrimp & Pork Belly Po-BoyFried shrimp and pork belly with chimichurri, arugula, remoulade, and tomato on toasted bun$17.00
- ChoripanGrilled Chorizo with caramelized onions and peppers, and cilantro mayo on a bun with Cellar fries$16.50
- PBT ClubProsciutto, turkey, and brie with melted brie and arugula on rye, served with chips$17.50
- ChurrazcoGrilled hanger steak topped with mushrooms and blue cheese cream, arugula and tomatoes on a kaiser roll with yucca fries$24.00
Entrees
- Crab CakesHomemade Lump Crab Cakes topped with remoulade served over creamy cauliflower puree$23.00
- Coq Au VineChicken stew with luscious San Sebastian Cabernet red sauce, mushrooms, pancetta, carrots, and petite potatoes$21.00
- Blackened SalmonBlackened Atlantic Salmon with roasted potatoes and vegetable succotash$24.00
Sides
- Cellar Fries$7.00
- Yucca Fries$8.00
- Small Salad$7.00
- Vegetable Succotash$7.00
First Course
- Lobster Bisque$13.00
- Pear SaladWine-poached Asian pears, artisan baby greens, mandarin wedges, blue cheese, caramelized pecans, and raspberry vinaigrette$12.00
- Winter SaladRoasted butternut Squash with cucumbers, onions, corn, heirloom tomatoes, palm hearts, and drop peppers on a bed of datil harissa dressing.$15.00
- CevicheShrimp and salmon tossed with red onions, peppers, cilantro, fresh garlic, ginger, and aji amarillo served with toasted ciabatta$18.00
- Prosciutto And PomodoroConfit baby heirloom tomatoes paired with prosciutto, palm hearts, egg yolk, parmesan, baby arugula, and chimichurri$16.00
Second Course
- EscargotSucculent escargot in a rich mushroom cream sauce, elegantly served with flaky puff pastry.$16.00
- Beef Tenderloin CarpaccioDelicate slices of beef tenderloin adorned with palm hearts, cherry tomatoes, zesty lemonette, sweet drop peppers, cilantro, capers, and red onions$18.00
- Charcuterie SelectionHandpicked cured meats and complementary cheeses served with crisp ciabatta, marinated olives, fig preserves, and a baby heirloom tomato salad$28.00
- Rabbit ConfitOrange ginger shredded rabbit legs on a bed of yucca with pickled radishes, aji mayo, and micro radishes.$18.00
- Spanish OctopusConfit octopus glazed with honey miso, accompanied by fingerling potatoes and a bed of baby arugula, drizzled with roasted pepper oil$22.00
Entrees
- Filet MignonA perfectly grilled 8 oz. sliced Filet Mignon, complemented by a rich mushroom and blue cheese spinach cream sauce. Served with heirloom carrots and creamy mashed potatoes$49.00
- Sweet And Sour SalmonOver cauliflower florets with sauteed baby bok choy, and agro dolce.$37.00
- TortelliniA delectable dish featuring cheese tortellini, succulent shrimp, and pork belly lardons sautéed with English peas in a luscious sweet cream sauce$32.00
- New Zealand Lamb Half RackNew Zealand lamb served with a rosemary mint demi-glace, whipped potatoes and roasted broccolini$39.00
- Peri Peri ChickenAn organic chicken breast served over a savory spinach cream sauce, accompanied by roasted potatoes and heirloom carrots$34.00
- Seared Chilean SeabassExquisitely seared Chilean seabass presented over a bed of red quinoa, fresh arugula, and a citrus fruit salsa$52.00
- Korean Bbq Short RibsGarlic ginger-braised short ribs, adorned with a Korean BBQ sauce and scallions served with fragrant jasmine rice and soy garlic mixed beans$49.00
- GambasBlackened Argentinian red shrimp elegantly served over a cauliflower puree, accompanied by a medley of vegetables$38.00
Bottled Beers
- Heineken$6.00
- Heineken N/A$6.00
- Bud Light$6.00
- Miller Lite$6.00
- Mich Ultra$6.00
- Corona$6.00
- Corona Light$6.00
Draft
- Mich Ultra$8.00
- Modelo Especial$8.00
- Shocktop$8.00
- Yuengling$8.00
- Stella Artois$8.00
- Dog Rose Brewing$8.00
- Seasonal$8.00
Wine by the Glass
- Petite Sirah$13.00
- Cabernet Sauvignon, Napa Valley$17.00
- Cabernet Sauvignon$10.00
- Vintners Red$8.00
- Pinot Grigio$10.00
- Sauvignon Blanc$10.00
- Chardonnay$10.00
- Vintners White$8.00
- Rosa$8.00
- Blanc De Fleur$10.00
- Cream Sherry$10.00
- Port$10.00
- Ruby Port$10.00
- Proprietors Reserve$10.00
Champagne & Sparkling Wines
- Santa Margherita Prosecco, Italy$60.00
- Blanc De Fleur$45.00
- Piper Heidsieck Brut, France$90.00
- Schramsberg Brut Rose, North Coast$85.00
Chardonnay
- San Sebastian$38.00
- Dumol Russian River Valley$115.00
- Plumpjack, Napa$130.00
- Cakebread, Napa$90.00
- Bouchard Pouilly Fuisse, Burgundy$80.00
- Michel Chablis, Burgundy$75.00
Sauvignon Blanc
- Chateau De Sancerre, Loire Valley$68.00
- Frog's Leap, Napa$65.00
- Duckhorn, North Coast$56.00
- Cade, Napa$110.00
- Whitehaven, New Zealand$50.00
Pinot Grigio
- Santa Margherita, Italy$52.00
- San Sebastian$38.00
- Maso Canali, Italy$48.00
- Willamette Valley Vineyards Pinot Gris, Oregon$50.00
- J Vineyard Pinot Gris, Russian River Valley$55.00
Pinot Noir
- Zd, Carneros$95.00
- Archery Summit Willamette Valley$93.00
- Twoney, Russian River Valley$135.00
- Walt, Shea Vineyard, Oregon$132.00
- Dumol Pinot Noir, Russian River Valley$90.00
Cabernet Sauvignon
- J Lohr Hilltop, Paso Robles$72.00
- San Sebastian, St Augustine$52.00
- San Sebastian Reserve, Napa$65.00
- Smith And Hook Reserve, Paso Robles$60.00
- Austin Hope, Paso Robles$160.00
- Plumpjack, Napa$257.00
- Stags Leap Napa Valley$115.00
- Silver Oak, Alexander Valley$162.00
- Daou, Patrominy, Paso Robles$380.00
- Round Pond Estate, Kith & Kin Napa$102.00
- Clos Du Val, Napa$84.00
- Immortal Estate Slope, Sonoma$150.00
- Cakebread Cellars, Napa$154.00
- Honig Bartolucci Vineyards, Napa$175.00
- Don Melchor, Chile$270.00
- BV Reserve, Rutherford$135.00
Merlot
- Darioush, Napa$150.00
- St Francis Reserve, Sonoma$80.00
- St Supery , Rutherford$98.00
- Plumpjack, Napa$130.00
- Hall, Napa$82.00
- Duckhorn, Napa$88.00
Interesting Reds
- Tommasi Amarone, Verona$125.00
- Jayson Red Blend, Napa$120.00
- Mouton Cadet Heritage Cuvée, Bordeaux$55.00
- Bonpas Châteauneuf Du Pape, Rhône Valley$105.00
- Torres Celeste Crianza, Ribera Del Duero$58.00
- Penfolds Bin 389 Cabernet-Shiraz Blend, Australia$75.00
- Decoy LTD Red Blend, Alexander Valley$60.00
- Cyrus Cab Blend, Alexander Valley$132.00
- Lion Tamer Red Blend, Napa$110.00
- Earthquake Zinfandel, Lodi$85.00
- Rombauer Zinfandel, Napa$80.00
- Summus Red By Banfi$135.00
- Eleanor By F Coppola$95.00
- Stags Leap Investor Red$88.00
Specialty Drinks
- Red Pear SangriaHomemade poached pear extract with cinnamon & brown sugar paired with San Sebastian Vintners Red over ice$14.00
- White Pear SangriaHomemade poached pear extract with cinnamon & brown sugar paired with San Sebastian Vintners White over ice$14.00
- Rosa SunriseSan Sebastian Rosa shaken with mango puree & a hint of grenadine & roses lime over ice$14.00
- Tropical GuavaSan Sebastian Port shaken with mango & guava puree over ice & topped with soda water$14.00
- Blood Orange SpritzSparkling L’Orange mixed with a splash of roses lime & soda water$14.00
- Wine MojitoSan Sebastian Vintners White shaken with muddled mint & fresh lime squeeze over ice & topped with soda water$14.00
- SeñoritaSan Sebastian Sherry shaken with classic Margarita mix & a salt-rimmed glass over ice$14.00
- MimosaSan Sebastian Blanc de Fleur mixed with your choice of juice orange Juice, Guava, Passionfruit$8.00
Soft Drinks
- Sodas$2.50
- Cultivate Teas$4.00
- Sparkling Water$5.00
- Still Water$5.00
First Course
- Salmon Tartar With Sauvignon BlancDiced Salmon with Bonito flakes, avocado, sesame, hoisin, trout roe, and arugula on crispy rice paper
Second Course
- Confit Rabbit With RosaOrange ginger shredded rabbit legs on a bed of yucca with pickled radishes, aji mayo, and micro radishes.
Third Course
- Argentinian Red Shrimp With Petite SirahArgentinian Gambas on a bed of Spanish Chorizo with peas over cauliflower puree
Fourth Course
- Beef Tenderloin With Cabernet ReserveGrilled beef tenderloin on blue cheese mushroom cream with rustic fingerlings and heirloom carrots
Fifth Course
- Dessert Paired With PortSeasonal Dessert Sampler Plate
Menu Photos
Menu Photos
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