The Cellar Restaurant Menu

(In season)

Don't lose your head over this one. For those who want to be sure of immediate action

For hearty souls, deli cate coconut milk skill fully blended with exceptionally fine rum for our younger guests we'll gladly serve it without the spirit

A generous double martini, well blended with a real pickled quail's egg

The secret recipe for the most delightful double martini ever created

The best of san fran cisco, should be sipped delicately a tropical de light

Bearnaise, for two (per person)

Filets of imported dover sole dipped in egg and sauteed in lemon butter. Topped with hollandaise and fried banana

Delicately prepared with sauteed mushrooms

Ground eastern choice beef tenderloin steak, broiled over embers and served with hearty burgundy wine sauce, bacon, bouquet of scallions and bell peppers

These giant shrimp are cooked with aromatic herbs and wine, served in their own shell and accompanied with rice

Tender slices of eastern milk fed veal are sauteed in butter and served with zucchini in season and parmesan cheese

For this specialty we select the most tender wisconsin veal thinly sliced and filled with sugar cured canadian bacon and gruyere cheese

Medalions of beef tenderloin sauteed with scallions and accented with browned butter and fresh garlic

A butterflied filet mignon topped with tender asparagus spears tasty crabmeat and finally laced with bearnaise

A flavorsome cut of eastern black angus steer strip sirloin. Broiled to your desired doneness

Cubes of tender filet mignon marinated in seasoned red wine and broiled over slow glowing charcoal embers

We have a superb selec tion of fine california and imported wines-if you do not see your favorite wine on our wine list. Please ask for it, as we carry many special wines and vintages

On reasonable advance notice we are most happy to arrange for a special menu for your party or special dishes such as

Circa 1922; tart, elegant lemon, maraschino cherry, orange curacao, cognac

Circa 1920; bright, semi-sweet orange, pomegranate, lemon, absinthe, gin

Circa 1924: semi-sweet, full pomegranate, lemon, dry vermouth, rye whiskey

Circa 2005; bold, light smoke ginger, honey, lemon, blended scotch, islay scotch

Circa 1870; velvety, spirit-forward rye whiskey, italian vermouth blend, absinthe, boker's bitters

Herbal, floral, semi-sweet honey, lime, green chartreuse, gin, rye whiskey

Semi-sweet, crisp pear, lemon, honey, thyme absinthe, cognac

Dry, semi-tart, full pomegranate, lemon, swedish punsch, bourbon

Spiced, semi-sweet pumpkin spice, vanilla, clove, dark rum

Tiki-inspired, fruity, spiced cinnamon, lemon, ginger, banana, amaretto, barbados rum

Remy martin x.o. Cognac, whistle pig 18yr rye whiskey, kubler absinthe, peychaud bitters this sazerac formula is seldom used. Renouned and prestigious cognac with balance & depth, fortified with exclusive (1 of 4 bottles in oc) rye, prepared traditionally using bitters & sugar. And aromatically finished with absinthe.

Whistle pig 15yr rye whiskey. Pierre croizet vs cognac, yuzu, clarified green apple, apple bitters rye whiskey, without question our most popular spirit, cognac. The once famed spirit of the cellar. Whiskey focused, accented with yuzu citrus 1 liqueur.

Sweet, herbal. Creamy herbs de provence, lemon, maple, amaro meletti, cream, lavender, club soda, rye whiskey

Semi-sweet, fruity, savory bartlett pear, cranberry, lemon, pedro ximénez sherry, cinnamon, vodka

Full, round, aromatic gingerbread spices, amaro averna, madeira, egg, aged rum

Bittersweet, bold, spirit-forward baked pecan, amaro cynar, new orleans style coffee, banana, bourbon

Crisp, refreshing, spiced lime, mint, vanilla, clove. Aromatic bitters, sparkling wine, blanco tequila

Served warm; mulled wine spices cinnamon, allspice, amer china - china, red wine, lemon, grapefruit, clove, rye whiskey

Served in the cellar's exclusive tiki mug cremé de cassis, dry curaçao. Cinnamon, lime, grapefruit, white balsamic, guayan rum, jamaican rum

Circa 1930: rich, spirit-forward cognac, apple brandy. Italian vermouth blend

Circa 1870: velvety, spirit-forward rye whiskey, italian vermouth blend, absinthe, boker's bitters

Circa 1944; tart. Rich orgeat, curaçao, lime, jamaican rum, agricole rhum

Prosciutto. Salami, and forced style artisanal meats served with seasonal accompaniments & bread

Creamy. Sharp/dry, and blue style artisanal cheeses served with seasonal accompaniments & bread

Sliced grass-fed cape grim filet mignon cooked medium-rare. Sautéed brussels, spinach & mushrooms topped with gruyere cheese these items are lengthy to prepare and cannot be rushed please expect an average time of 30 minutes.

Served in a demi-glace & wine-butter sauce with mixed mushrooms, topped with a puff pastry cap

Soaked in buttermilk. Fried with cajun seasoned breading, served with a garlic, cilantro line puree & red bell pepper coulis

Our famous bisque made with cognac, served with lobster claw, crème fraiche, chives

Gruyere, sharp and white cheddar cheeses, served with truffle oil and panko bread crumbs

Sautéed in herb butter & garlic with bacon, dressed with dark maple

Chocolate or vanilla base served with a choice of: salted caramel anglaise, orange anglaise these items are lengthy to prepare and cannot be rushed please expect an average time of 30 minutes.

Anise-forward, full-bodied, refreshing

Served warm or topped with sparkling wine

Circa 1800s; rich, spirit - forward

Circa 1944; tart rich