Entree Spiels Flashcards
“Le Cellier” Mushroom Filet Mignon
Our signature dish here at Le Cellier is our mushroom filet mignon. This 8 oz Canadian steak rest upon a bed of creamy mushroom risotto and is finished with a mouth-watering white truffle beurre blanc sauce, arugula oil and pickled pearl onions. By far the most popular item on our menu, this dish’s flavors blend together seamlessly.
Dry Aged Bone-In Rib Eye
If you’re looking for a steak that will satisfy your hearty appetite, why not try our dry-aged, bone-in rib eye. At 20-24 oz, this steak is our largest and most flavorful steak offering. Dry-aged to tenderize the meat and lock in its natural flavor, this steak is perfectly grilled to your specification and finished with a velvety roasted garlic butter. Served alongside fingerling potatoes that have been tossed in rosemary, thyme and chives, this dish is defiantly a fan-favorite.
Angus New York Strip
If you’re looking for a traditional steakhouse offering, I’d recommend our flavorful 12 oz New York Strip. Grilled to your specifications, this succulent steak is served alongside our house-made red wine reduction sauce and creamy potato pave. Finished with caramelized onions and smoked salt, this dish offers a great twist on the traditional.
Glazed Alaskan Halibut
If you’re looking for a seafood alternative to beef, I’d recommend our mouth-watering Alaskan halibut. Broiled to perfection and glazed with a flavorful tomato butter, this dish melts in your mouth. Served with an oven-roasted heirloom tomato, sauteed house-smoked olives, marble potatoes and fennel, in a buttery smooth fish fume, this fresh filet is garnished with fennel fronds. It’s one of my favorites.
Pepper-Crusted Sirloin
If you enjoy a pepper-crusted steak, Le Cellier offers a twist on this classic steakhouse item. This 8 oz sirloin is crusted in white, black and pink peppercorns and stills upon a savory potato rosti. Topped with a warm and flavorful arugula, cipollini onion and roasted red pepper salad, our sirloin is finished with house-made fingerling potato chips and a delicious au poivre sauce. It’s a great blend of flavors.
Poulet-Rouge Chicken
If you’re in the mood for chicken, why not try our only chicken offering. Our boneless half-chicken is laid upon a parsnip mash and finished with sauteed chanterelle mushrooms, fava beans and swiss chard. The chef then delicately spoons a natural chicken jus on this dish to enhance the flavors as one. This dish is a crowd pleaser for those looking for a steak alternative.
Porcini Dusted Veal Tenderloin
If you like eating babies, our veal is for you! We pan sear our porcini dusted veal tenderloin to perfection and set it atop a flavorful celeriac puree. Finished with baby red and green sprouts, crispy veal sweetbreads and roasted royal trumpet mushrooms, this dishes flavors perfectly compliment the unique red wine, mustard demi glaze. This dish is as satisfying to the eye as it is to your tastebuds.
Grilled Venison Rack
If you ever wondered where Bambi’s mum went, look no farther… Our 8 oz venison rack is grilled to your specifications and finished with a sweet port and fig reduction. This dish comes alongside a flavorful herb spaetzle with julienned glazed baby carrots, butternut squash and baby brussel sprouts. Garnished with chives, this dish is a succulent choice.
