Ahi Tuna Tartare 18
Ahi Tuna, French Herb Mix, Roasted Tomatoes, Capers, Onions, Lemon Vinaigrette, Served with Crostini
Honey Soy Cured Himachi 17
Avocado, Pickled Cucumber, Sesame Seed Oil, Crème Fraiche, Ginger Vinaigrette
Traditional Burgundy Escargot 12
Garlic & Parsley Compound Butter, Brioche, Pernod
Charred Broccolini 12 V, GF
Roasted Garlic, Red Pepper Paste, Lemon Butter, Parmesan Cheese
House Made Butternut Squash Ravioli 13 V
Mushrooms, Parmigiano-Reggiano, Beurre Noisette, Red Wine Sauce
House Made Gnocchi 13 V
Vegetables Brunois, Parmigiano-Reggiano, Bordelaise
Mushroom Toast 14 V
Oyster, Shimeji, and Cremini Mushrooms, Sherry Cream Sauce, Thyme
Soup & Salad
French Onion Soup 10
Brasserie Version of a Classic
Butternut Squash Soup 10 GF
Truffle Oil Chantilly, Wild Mushrooms, Pumpkin Seed Oil
Pear Salad 12 V GF
Mixed Greens, Endive, Stilton Cheese, Candied Walnuts Sherry Vinaigrette
India Spiced Scallop Salad 22 GF
Granny Smith Apples, Shaved Fennel, Chutney, Dates, Citrus Lime Vinaigrette
Beet Salad 12 GF
Goat Cheese, Arugula, Pistachios, Madeira Glaze
Leg of Lamb Salad 16 GF
Marinated Lamb, Endive, Feta, Wilted Spinach, Warm Green Peppercorn Vinaigrette
Fish Du Jour
Server Will Provide Details
Diver Scallops 36 GF
Tomato Ragout, Fennel, Lobster, Potato Puree
Steelhead Salmon 34 GF
French Green Lentils, Charred Cauliflower, Red Wine Sauce
Ahi Tuna 34 GF
Parsnip Puree, Roasted Butternut Squash, Truffle Vinaigrette
Chicken Picatta 24 GF
Potato Puree, Grilled Zucchini, Haricot Verts, Carrots, Lemon Caper Sauce
Pheasant 34 GF
Green Chard, Wild Mushrooms, Truffle Risotto, Madeira Sauce
Duck Two Ways 35 GF
Confit & Roasted Breast, Roasted Turnips, Swiss Chard, Yam Puree, Balsamic Orange Reduction
Australian Rack of Lamb 38 GF
Spinach, Porcini Mushrooms, Raisins, Potato Puree
New Zealand Rack of Venison 50
Swiss Chard, Roasted Turnips, Celery Root Puree, Port Cherry Sauce
Dry Aged Ribeye 39 GF
Stilton Butter, Bordelaise, Wild Mushrooms, Potato Gratin
Beef Tenderloin 45
Potato Gratin, Baby Carrots, Asparagus, Bone Marrow Broth
Flat Iron Pork 26
Caramalized Apples, Roasted Turnips, Swiss Chard, Lavendar, Potato Puree
Angus Beef Shortribs 30
Wild Mushrooms, Spinach, Steamed Broccoli, Stilton Mash Potatoes
A celebration The WineSellar & Brasserie at its finest!
Every evening, our chefs will put together a special selection of dishes for you to enjoy.
Our “Chefs Mercy” menu consists of the freshest proteins, produce and ingredients that are available.
Designed to give you the ultimate dining experience, let our talented team prepare a customized, memorable dinner for you. Special dietary requirements can be accommodated.
Five course menu starts at $75 per person. Six course $85.
It is an immersive experience and is to be enjoyed by everyone at the table.
Wine Pairings Happily Provided.
(May be Subject to Availability)
GF = Gluten Free, V = Vegetarian
For reservations, please call 858.450.9557 or reserve online with OpenTable.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Menu subject to change.