The Cellar Restaurant
  • Dinner
  • Wine List
  • About
  • DIRECTIONS
  • 386-258-0011
The Cellar Restaurant
  • Dinner
  • Wine List
  • About
  • DIRECTIONS
  • 386-258-0011

386-258-0011   •    View Map

Dinner Menu

Antipasti E Insalate

Carpaccio di Manzo - 13

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

Prosciutto di Parma con Melone e Pere – 15

Sliced Parma prosciutto served over fresh melon and pear

Insalata Caprese con Carciofi - 14

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

Polenta con Salsiccia e Porcini - 15

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

Alici Marinati ai Quattro Colore - 14

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

Salumi Assortiti con Verdure della Casa - 16

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

Peperoni Imbottiti - 16

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

Gamberi al Pesto con Insalata di Ceci - 15

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

Portobello con Gorgonzola - 15

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

Avocado con Gamberi e Granchio - 17

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

Insalata del Sole - 12

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

“Cellar” Mista - 10

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

Paste Casereccie

All pastas are home made
Half orders of all pastas available

Rigatoni con Gamberi e Asparagi - 28

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

Rigatoni alla Checca - 26

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

Gnocchi alla Bolognese - 27

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

Bucatini Carbonara - 28

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

Papardelle con Grancio e Pesto - 29

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

Pappardelle con Salsiccia e Rughetta- 27

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

Fettuccine con Salmone Affumicato - 28

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

Fettuccine con Ragu di Coniglio - 28

Ribbons tossed with a sauce of roasted rabbit

Agnolotti D'Agnelo Sardinolo - 27

Lamb-filled half-moon pillows with fresh tomato, mint and Sardinian Pecorino cheese

Ravioli “Marco Polo” - 28

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

Ravioli di Carne alla “Montepertuso” - 28

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

Risotto con Granchio e Gamberi - 29

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

Risotto ai Porcini - 28

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

Secondi

Served with Chef's Selection of the Day

Lombata di Vitello al Gorgonzola- 51

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

Filetto al Barolo e Porcini - 51

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

Scaloppine alla Veneto - 34

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

Scaloppine ai Porcini - 35

Scaloppine of veal loin with an Italian porcini mushroom cream sauce

Carre D’Agnelo alla Marsala - 51

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

Osso Buco D’Agnelo con Risotto alle Verdure - 42

“3 hour” braised American LAMB shank with vegetable risotto

Anatra all Mele Verdi - 41

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

Petto di Fagiano con Salsiccia Coniglio - 39

Pheasant breast and Rabbit sausage pan roasted, with fennel cream sauce, hazelnuts and polenta

Salmone al’Finocchio - 35

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

Dentice alla Romana - 36

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

Duetto Verde e Nero - 38

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 - 37

Snapper fillet sautéed with lobster sauce and shrimp

Please note: Plate sharing charge of $5.00, 20% gratuity may be added

Available for Private Functions

info@thecellarrestaurant.com

386-258-0011

220 Magnolia Ave, Daytona Beach

Dinner Menu • Wine List • About

©  The Cellar Restaurant. All rights reserved.
Chef: Sam Moggio
Manager: Lina Moggio
Facebook Yelp