Menu

Antipasti E Insalate

Carpaccio di Manzo -12

Paper-thin sliced beef served raw with arugula, shaved Parmigiano, fennel, and Balsamic vinaigrette

Prosciutto di Parma con Melone e Pere –12

Sliced Parma prosciutto served over fresh melon and pear

Insalata Caprese con Carciofi -11

Diced fresh mozzarella, grape tomatoes, basil, and artichoke hearts tossed with Balsamic vinaigrette

Polenta con Salsiccia e Porcini- 13

Soft polenta topped with roasted sausage, porcini mushrooms and demi-glace

Alici Marinati con Quattro Colore -12

Marinated fresh anchovies with radicchio, hearts of palm, arugula and roasted peppers

Salumi Assortiti con Verdure della Casa -14

Imported capoccolo, artisan sopressata and dry sausage, olives, house marinated vegetables, grilled eggplant, ricotta salata and Reggiano Parmigiano cheeses

Peperoni Imbottiti –13

Home roasted peppers filled with fresh mozzarella cheese and Parma prosciutto, then baked with fresh basil

Gamberi al Pesto con Insalata Ceci -13

Shrimp sautéed with a basil pesto and served with a chick pea and tomato salad

Portobello con Gorgonzola -13

Portobello mushroom cap roasted with imported gorgonzola cheese and served with a Balsamic glaze and baby greens

Avocado con Gamberi e Granchio -14

Half an avocado filled with shrimp and crab meat salads and a citrus-saffron sauce

Insalata del Sole -10

Baby greens with imported gorgonzola cheese, sunflower seeds, and dried apricots with a peach vinaigrette

“Cellar” Mista -9

“House salad” of baby lettuces, grape tomatoes, walnuts, shaved fennel and Balsamic vinaigrette

Paste Casereccie

“ALL PASTAS ARE HOME MADE”
HALF ORDERS AVAILABLE

Rigatoni con Gamberi e Asparagi -23

Tube pasta sautéed with whole and chopped shrimp, asparagus and pink sauce

Rigatoni alla Checca -23

Tube pasta with fresh chopped tomatoes, basil, sweet onion and fresh mozzarella

Gnocchi alla Bolognese -23

Potato dumplings sautéed in the classical sauce of ground veal, pork and beef

Bucatini Carbonara-23

Hollow pasta tossed with salumi, prosciutto, pancetta, onion, and cream then finished with egg and Parmigiano

Papardelle con Grancio e Pesto -25

Wide ribbon pasta with jumbo lump crab and basil pesto cream sauce

Pappardelle con Salsiccia e Spinaci-24

Papardelle sautéed with sausage, spinach, fresh tomato sauce and drizzled with truffle oil

Fettuccine con Salmone Affumicato -23

Ribbons tossed with smoked salmon, peas, Italian speck and cream sauce

Fettuccine con Ragu di Coniglio -24

Ribbons tossed with a sauce of roasted rabbit

Ravioli “Marco Polo” -23

Venetian style seafood ravioli served in a light tomato and tarragon sauce, garnished with fried ginger

Ravioli di Carne alla “Montepertuso” -24

Meat filled pillows sautéed with mixed olives, light tomato sauce and goat cheese

Risotto con Granchio e Gamberi -24

Arborio rice served “alla unda” with lump crab meat, shrimp, and peas, with a touch of tomato

Risotto ai Porcini -23

Arborio rice cooked al dente with sliced Italian Porcini mushrooms and grated Reggiano Parmigiano

Secondi

“SERVED WITH CHEF’S SELECTION OF THE DAY”

Lombata di Vitello al Giardino -46

14 oz. long-rib “center cut” veal chop pan roasted and served with gorgonzola cream sauce and caramelized shallots

Filetto al Barolo e Porcini -44

8 oz. Filet mignon pan roasted with Italian Porcini mushrooms and Barolo wine sauce

Scaloppine alla Veneto -29

Scaloppine of veal loin sautéed with artichokes, pine nuts, sun dried tomatoes and white wine

Scaloppine ai Porcini -31

Scaloppine of veal loin with an Italian porcini mushroom cream sauce

Carre D’Agnelo alla Marsala -44

COLORADO Rack of lamb, served over cannellini bean puree and imported Marsala wine demi glace

Osso Buco D’Agnelo con Risotto alle Verdure -35

“3 hour” braised American LAMB shank with vegetable risotto

Anatra all Mele Verdi -35

Duck breast pan roasted and served over caramelized shallots, apples and cream

Fagiano Farcito con Prosciutto e Lenticchie -34

Pheasant breast stuffed with lentils and prosciutto, roasted and served with a Cabernet wine demi-glace and caramelized onion risotto

Salmone con Funghi Marinati e Olive Secche -31

Wild salmon fillet roasted with house marinated mushrooms, oil cured olives, and a touch of tomato sauce

Salmone al’Finocchio -32

Scottish salmon fillet sautéed with fennel, sweet peppers, caper berries, tomatoes, and Italian speck

Dentice alla Romana -33

Snapper fillet sautéed with artichokes, diced tomatoes, and basil served with a saffron and white wine sauce

Duetto Verde e Nero-34

Giant shrimp and snapper sautéed with green olives, dry black figs and fresh rosemary in a white wine lemon sauce

Dentice con Sugo D’Aragosta e Gamberi -33

Snapper fillet sautéed with lobster sauce and shrimp

Please note: Plate sharing charge of $4.00, 18% gratuity may be added

Chef: Sam MoggioAsst. to Chef: David LindseyManager: Lina Moggio

220 Magnolia Ave • Historic District Daytona Beach Available for Private Functions info@thecellarrestaurant.com