Cellar + Plate

Romaine lettuce, bacon, shredded cheddar, tomatoes, and spiced black walnuts. Served with maple-balsamic dressing

French Brie baked in a puff pastry with macerated mixed berries and caramel. Served with herbed crostini

Creamy Italian burrata with beefsteak tomatoes, prosciutto, basil pesto.

Italian meats, fresh Giardiniera, select two cheeses (Gouda, cheddar, Brie, Havarti), homemade pimento cheese, spiced nuts, grapes, dried fruit, seasonal jam, & assorted crackers.

Honey-roasted Brussels sprouts with bacon, feta, and balsamic-dijon sauce

Two seasoned beef sliders with melted Gruyère, smoky pepper jam, and crispy bacon on brioche buns.

Tender blackened chicken breast served on top of cavatappi noodles in a creamy pesto-Alfredo

Italian pasta with roasted zucchini and tomatoes in a creamy lemon sauce, and topped with juicy shrimp.

Olive medley in herbed olive oil

Blended hummus, Greek yogurt, and pesto topped with feta and Balsamic reduction. Served with pita and veggie Crudite’

Fresh romaine, tomato, cucumber, warm garlic croutons, and fresh basil Served with red wine-honey vinaigrette

Lobster and shrimp stuffed ravioli in a rich pistachio cream sauce. Served with a toasted baguette

Melted smoked Gouda topped with paprika. Served with toasted bread and toasted pita

Seared steak medallions with whipped potatoes, demi-glace sauce, and a side of Cabernet-butter mushrooms.

Tender beef tips, seared to perfection, served with creamy Parmesan risotto

Seared rare tuna on top of pickled cucumber, topped with chili crisp and a soy-racha-sabi sauce, and sesame oil. Topped with green onion

Creamy cheesecake with a graham cracker crust topped with strawberry compote

Decadent chocolate bliss to share