Le Cellier Menu

Pearl couscous, shallots, capers and mayonnaise

Home made Cellier sauces *Wednesday $2 /5pm to 7pm

Forester

Balsamic mayonnaise, parmesan, arugula, pepper and olive oil.

Black bean and corn salsa.

Artichokes, cauliflower, mushrooms, peppers and crispy prosciutto.

Brioche moistening and peach and sherry chutney.

In a flaky crust.

Enhanced with a wine sauce, accompanied by garlic mashed potatoes.

Lemon and smoked paprika, Gabrielle potatoes and vegetables.

Shiitakes, oyster mushrooms and bets, pecorino.

Chickpea curry.

Foie gras torchon, Madeira sauce, potato croquette and vegetables of the moment

Wine sauce, garlic potato mousseline, braised shallots.

Roasted lobster tail with garlic and dill butter, shrimp and scallops.

Shiitake, oyster mushrooms and paris, served on a bacon orzotto, mushroom-infused sauce, vegetables.

Tomato crushed with black garlic.