The Cellar menu — United States

Thinly sliced raw beef served with arugula, shaved Parmesan cheese, fennel, and a balsamic vinaigrette.

Creamy cornmeal porridge served with roasted sausage, earthy porcini mushrooms, and a savory meat reduction.

Thinly sliced, salt-cured Parma ham served with fresh melon and pear.

Sautéed shrimp tossed in basil pesto, served alongside a salad of chickpeas and tomatoes.

A refreshing salad of diced fresh mozzarella, grape tomatoes, basil, and artichoke hearts tossed in a balsamic vinaigrette.

A roasted Portobello mushroom cap topped with imported Gorgonzola cheese, served with a balsamic glaze and baby greens.

Fresh anchovies marinated in citrus and herbs, served with a salad of radicchio, hearts of palm, arugula, and roasted peppers.

A chilled half-avocado filled with a blend of shrimp and crab meat, served with a citrus-saffron sauce.

A selection of imported cured meats served with house-marinated vegetables, grilled eggplant, olives, and two types of Italian cheese.

A fresh salad of baby greens topped with imported gorgonzola cheese, sunflower seeds, and dried apricots, finished with a peach vinaigrette.

Roasted bell peppers stuffed with fresh mozzarella and Parma prosciutto, baked with fresh basil.

A house salad featuring baby lettuces, grape tomatoes, walnuts, and shaved fennel, served with a balsamic vinaigrette.

Rigatoni pasta tossed with whole and chopped shrimp, asparagus, and a creamy pink sauce.

Fettuccine pasta tossed with smoked salmon, peas, Italian speck, and a creamy sauce.

Rigatoni pasta tossed with fresh chopped tomatoes, basil, sweet onion, and fresh mozzarella.

Fettuccine pasta served with a savory sauce made from roasted rabbit.

Soft potato dumplings served in a traditional meat sauce made with ground veal, pork, and beef.

Handmade pasta pockets filled with Venetian-style seafood, served in a light tomato and tarragon sauce and topped with crispy fried ginger.

Thick, long pasta tossed with a savory blend of cured meats, onions, and cream, finished with egg and Parmesan cheese.

Handmade meat-filled pasta sautéed with mixed olives, a light tomato sauce, and goat cheese.

Wide ribbon pasta served in a creamy basil pesto sauce with jumbo lump crab.

Creamy Arborio rice prepared with lump crab meat, shrimp, and peas in a light tomato sauce.

Wide, flat pasta ribbons tossed with savory sausage, fresh spinach, and tomato sauce, finished with a drizzle of aromatic truffle oil.

A creamy Italian rice dish prepared with sliced porcini mushrooms and finished with grated Parmigiano-Reggiano cheese.

A 14-ounce pan-roasted veal chop served with a creamy gorgonzola sauce and caramelized shallots.

Pan-roasted pheasant and duck breast served with caramelized shallots, apples, and a cream sauce.

An 8-ounce filet mignon pan-roasted and served with a savory sauce made from Italian porcini mushrooms and Barolo wine.

A roasted wild salmon fillet served with house-marinated mushrooms, oil-cured olives, and a light tomato sauce.

Thinly sliced veal loin sautéed with artichokes, pine nuts, and sun-dried tomatoes in a white wine sauce.

A wild salmon fillet sautéed with fennel, sweet peppers, caper berries, tomatoes, and Italian cured ham.

Thinly sliced veal loin served in a creamy Italian porcini mushroom sauce.

A pan-seared snapper fillet served with artichokes, diced tomatoes, and fresh basil in a saffron and white wine sauce.

Roasted rack of lamb served with a savory sauce made from imported Marsala wine and demi-glace.

Large shrimp and snapper sautéed with green olives, dried black figs, and fresh rosemary in a white wine lemon sauce.

A tender, slow-braised American lamb shank served alongside a creamy risotto prepared with seasonal vegetables.

A rich, golden dessert wine from Bordeaux, France, known for its honeyed sweetness and balanced acidity.

This is a sweet, amber-colored Italian dessert wine known for its rich, nutty, and honeyed flavor profile.

A glass of Adelsheim Pinot Noir, finished with a rich, wine-based reduction.

A smooth, creamy liqueur made with Irish whiskey, fresh cream, and a hint of cocoa.

A rich, full-bodied Portuguese dessert wine with deep fruit flavors and a natural, unfiltered character.

A sweet, fortified dessert wine from Argentina, crafted from Malbec grapes and served by the glass.

A rich, fortified dessert wine from Portugal's Douro Valley, known for its deep fruit flavors and smooth finish.

A smooth, aged Portuguese fortified wine featuring rich notes of dried fruit, nuts, and caramel.

A rich, sweet dessert wine from Spain with notes of dried fruit, honey, and floral aromas.

This is a rich, sweet, and aged dessert wine from Spain with deep notes of dried fruit and molasses.

A rich, sweet dessert wine from Spain with deep notes of dried fruits and molasses.

This is a half-bottle of sweet, lightly sparkling Italian white wine from the Piedmont region.

A concentrated, full-bodied coffee brewed by forcing hot water through finely-ground beans.

• Regular or Decaf$3.00
• Dbl$5.00

A latte is a coffee drink made with a shot of espresso and steamed milk.

A classic Italian coffee drink made with equal parts espresso, steamed milk, and airy milk foam.

A smooth, medium-bodied coffee sourced from the high-altitude regions of Colombia, available in regular or decaf.

A curated selection of premium loose-leaf teas served hot.

A traditional Italian dessert featuring layers of coffee-soaked ladyfinger biscuits and creamy mascarpone cheese.

A dense, rich, and slightly warm flourless chocolate cake served with chocolate sauce and a creamy vanilla custard.

A warm, flaky pastry filled with roasted apples and raisins, served with your choice of hazelnut or vanilla ice cream.

A warm Italian bread pudding baked with vanilla and chocolate chips, served with your choice of hazelnut or vanilla ice cream.

A warm, individual chocolate cake with a molten center, served with your choice of hazelnut or vanilla gelato, chocolate sauce, and crème Anglaise.

A crisp pastry tart filled with creamy custard and topped with a variety of wild berries.

A dual-layered white and dark chocolate mousse coated in dark chocolate and served with a black cherry sauce.

A selection of refreshing Italian-style fruit sorbets, creamy hazelnut gelato, or classic vanilla ice cream.

Twice-baked almond cookies with a hint of amaretto, traditionally served for dipping in coffee or dessert wine.

A warm, spiced apple pastry served with a half-glass pairing of Adelsheim dessert wine.

A scoop of vanilla gelato served with a 1.5-ounce pour of sweet, dark Pedro Ximénez sherry to be enjoyed together.

This dessert features a selection of wild berries paired with a 1.5-ounce serving of Doisy-Védrines Sauternes, a sweet French dessert wine.

Twice-baked almond cookies served with a glass of sweet Italian dessert wine for dipping.