Cellar 46 Restaurant Menu
* Please note: children under 12 are not permitted in the restaurant. We do not accept reservations.
Enjoy 50% off Select starters during Happy Hour (4-6 pm)
STARTERS
ROASTED OLIVES 6
tossed with olive oil and a blend of spices and orange zest
SOUP OF THE DAY 6
Homemade from market fresh ingredients
TAPAS TRIO 10
Homemade olive tapenade, hummus and artichoke dip
served with pita chips
HOT CRAB DIP 12
Crab and artichoke baked with havarti cheese and
served with sea salt kettle chips
FIG AND CHEVRE CROSTINI 8
Fruit / nut crostini topped with chevre, basil and fig preserves
ANTIPASTI PLATE 12
Artisan meats, cheeses, and marinated vegetables
CHEESE PLATE 16
artisan cheeses served with seasonal fruit, crackers, bread and drizzled with truffle honey
BAKED BRIE (Please allow 15 minutes) 13
with seasonal fruits & crostini
SOUP & SALADS
SIDE SALAD 5
FIELD GREENS 9
Glazed walnuts, bleu cheese, cranberries and our Cellar vinaigrette (Add chicken 4 / Add steak 7)
CAPRESE STACK 10
Layered tomato and mozzarella drizzled with white truffle oil and aged balsamic reduction
POACHED PEAR AND GORGONZOLA SALAD 12
Organic pears poached in red wine w/ cinnamon and nutmeg, then tossed in organic greens with gorgonzola, dried cranberries, candied nuts, fresh herbs and champagne vinaigrette
“NW FOUNTAIN” WARM SALAD 15
Prosciutto, potatoes, artichokes, red peppers, and mushrooms sauteed in garlic and balsamic vinegar tossed w/ organic field greens, topped with freshly grated cheese and pine nuts.
ENTREES
CELLAR CRAB CAKES 18
With a lemon creole aioli and served with organic field greens and roasted vegetables
EGGPLANT NAPOLEAN 17
Breaded eggplant layered with roasted red peppers, spinach and chevre
CHEF’S CHOICE PASTA 18
Please ask your server about our daily special
ROASTED PORK LOIN 21
Stuffed w/spinach and mushrooms then topped with our marsala gravy served with whipped yukon gold potatoes and oven roasted vegetables
CEDAR PLANK BAKED SALMON 23
With Chainti butter, served w/ fingerling potatoes and roasted artichokes
FLAT-IRON STEAK 24
Wild mushroom and ruby port sauce with potatoes and roasted vegetables
RACK OF LAMB 29
NEW ZEALAND LAMB with mint pesto and Chambord reduction. Served with homemade au gratin potatoes and roasted vegetables
DESSERTS
MOLTEN CHOCOLATE LAVA CAKE 7
Served with homemade caramel and whipped cream
OH! CHOCOLATE TRUFFLES 7
Trio of Mercer Island’s favorite chocolates
BERRY & WHITE CHOCOLATE NAPOLEAN 7
Delicate layers of puff pastry, melted white chocolate and fresh berries
* Please be aware some items may contain nuts.
18% gratuity automatically included for parties of 6 or more. Thank you!
Cream of Roasted Red Pepper Soup as enjoyed at Taste Washington 2009
Yields 4 servings
4 Red Bell Peppers
2 Tablespoons butter
1 teaspoon fresh basil
1 onion, finely chopped
4 cups vegetable stock
3 Tablespoons tomato paste
1/4 cup whipping cream
salt & pepper to taste
Line a baking sheet with foil and preheat your broiler. Place peppers on pan directly under broiler. Flip peppers over occassionally so that the skins have a chance to blacken evenly.
Once your peppers are sufficiently blackened, sweat them in either a plastic bag or cover with foil. Set aside for 15 minutes or so until peppers are cool enough to handle.
Peel the blackened skins away and discard. Slice peppers open and discard seeds and pith along with pepper stem. Coarsely chop the peppers.
In a deep saucepan, melt butter over low heat. Add basil and minced onion to butter for approximately 3 minutes.
Toss peppers into pan with basil and onions. Add stock and bring just to a boil. Simmer for approximately 20 minutes.
Incorporate the tomato paste into your saucepan. Stir until smooth. (Depending on your preference, you may also use a hand mixer to blend the soup at this point resulting in a much smoother consistency.)
Slowly add whipping cream and stir to incorporate. Season with salt and pepper to taste.
You can add a swirl of creme fraiche or garnish with basil for a nice color contrast. ENJOY!
