The Cellar Daytona Beach Menu & Prices

Paper-thin sliced beef served raw with arugula, shaved Parmigiano, fennel, and Balsamic vinaigrette

Sliced Parma prosciutto served over fresh melon and pear

Diced fresh mozzarella, grape tomatoes, basil, and artichoke hearts dressed with Balsamic vinaigrette

Soft polenta topped with roasted sausage, porcini mushrooms and demi-glace

Marinated fresh anchovies with radicchio, hearts of palm, arugula and roasted peppers

Imported capocollo, artisan sopresatta and dry sausage, olives, house marinated vegetables, grilled eggplant, ricotta salata and Reggiano Parmigiano cheeses

Home roasted peppers filled with fresh mozzarella cheese and Parma prosciutto, then baked with fresh basil

Shrimp sautéed with a basil pesto and served with a chick pea and tomato salad

Portobello mushroom cap roasted with imported gorgonzola cheese and served with a Balsamic glaze and baby greens

Half an avocado filled with shrimp and crab meat salads and a citrus-saffron sauce

Baby greens with imported gorgonzola cheese, sunflower seeds, and dried apricots with a peach vinaigrette

“House salad” of baby lettuces, grape tomatoes, walnuts, shaved fennel and Balsamic vinaigrette

Tube pasta sautéed with whole and chopped shrimp, asparagus and pink sauce

Tube pasta with fresh chopped tomatoes, basil, sweet onion and fresh mozzarella

Potato dumplings sautéed in the classical sauce of ground veal, pork and beef

Hollow spaghetti tossed with salumi, prosciutto, pancetta, onion, and cream then finished with egg and Parmigiano

Wide ribbon pasta with jumbo lump crab and basil pesto cream sauce

Pappardelle sautéed with sausage, arugula, fresh tomato sauce and drizzled with truffle oil

Ribbons tossed with smoked salmon, peas, Italian speck and cream sauce

Ribbons tossed with a sauce of roasted rabbit

Lamb-filled half-moon pillows with fresh tomato, mint and Sardinian Pecorino cheese

Venetian style seafood ravioli served in a light tomato and tarragon sauce, and garnished with fried ginger

Meat filled pillows sautéed with mixed olives, basil, light tomato sauce and goat cheese

Arborio rice served “alla unda” with lump crab meat, shrimp and peas with a touch of tomato

Arborio rice cooked al dente with sliced Italian Porcini mushrooms, butter and grated Reggiano Parmigiano cheese

14 oz. long-rib “center cut” veal chop pan roasted and served with gorgonzola cream sauce and caramelized shallots

8 oz. Filet mignon pan roasted with Italian Porcini mushrooms and Barolo wine sauce

Scaloppine of veal loin sautéed with artichokes, pine nuts, sun dried tomatoes and white wine

Scaloppine of veal loin with an Italian porcini mushroom cream sauce

COLORADO Rack of lamb, served over cannellini bean puree and Marsala wine demi-glace

“3 Hour” braised American LAMB shank with vegetable risotto

Duck breast pan roasted and served over caramelized shallots, apples and cream

Rabbit leg and sausage pan roasted, with Parsnips, baby artichokes, oil cured olives and polenta

Scottish salmon sautéed with fennel, sweet peppers, caper berries, tomatoes, and Italian speck

Snapper fillet sautéed with artichokes, diced tomatoes, and basil served with a saffron and white wine sauce

Giant shrimp and snapper sautéed with green olives, dry black figs and fresh rosemary in a white wine lemon sauce

Snapper fillet sautéed with lobster sauce and shrimp