The Best Cellar Dinner Menu
Appetizers
Today’s Seasonal Soups priced daily
Lightly fried and served with wild leek remoulade and lemon
Lightly sautéed and served with a corn relish and arugula salad
With roasted tomatoes, fresh mozzerella, and basil; finished with roasted garlic infused olive oil
Oysters with wilted greens, caramelized onions, bacon and Parmesan; baked and topped with hollandaise
Glazed with Kahlua and brown sugar, served with slices of granny smith apples and crackers
Pulled roast duck with caramelized onions, portobellos and shiitakes; served with sweet and hot mustard
Salads
A bed of spinach tossed with warm Benton’s bacon vinaigrette with sliced hard-boiled egg, shaved red onion, and spicy pecans; topped with cornmeal fried oysters
Romaine hearts with a creamy roasted garlic-lemon dressing, sourdough croutons, and shaved Parmigiano-Reggiano
Entrees
All entrees are served with a house salad and choice of two sides.
Served with house-made cranberry chutney
Mustard-cider glazed, grilled and finished with a bacon-thyme reduction
Sautéed shrimp over Old Hampton stone ground grits with country ham, baby lima bean succotash, and a redeye cream sauce
Pecan encrusted Rainbow Trout served with a wild berry and green tomato sauce
8 ounce filet, grilled and served with roasted red pepper béarnaise
A Best Cellar favorite! Yellow Fin tuna marinated in olive oil, lemon juice, light soy, ginger and fresh herbs; grilled and served with pickled ginger and wasabi
Grilled rack of New Zealand spring lamb, served with Cabernet-Boursin cheese Demi Glace
Succulent, boned and crispy served with red raspberry sauce
Panko and horseradish encrusted filet of salmon; seared and finished with a lemon aioli
Jumbo lump crab cakes lightly sautéed and served over a Cope’s sweet corn cream sauce
Fresh grouper pan seared with a ginger soy glaze; finished with wasabi cream and trout caviar
Grilled and crusted with Clemson Bleu cheese and served with a balsamic reduction
Thinly sliced and served with a whole grain mustard- Madeira sauce
Fresh egg linguini tossed with a medley of vegetables; in garlic Parmesan cream sauce, finished with seared shrimp and scallops
Braised overnight and served with apple - horseradish cream
Salad dressings:
Bleu cheese • sweet pecan poppy seed • buttermilk herb • sweet onion and basil vinaigrette
Sides:
Buttermilk mashed potatoes • Rice pilaf • Creamy grits • Grilled asparagus • Stuffed Zucchini • Baked acorn squash