Crispy Fried Calamari – Plucked from the sea to your plate, our Chef lightly dusts these Loligo squid and flash fries them to seal in their succulent flavor, tossed in parmesan cheese and fresh herbs, tied in with our own signature marinara sauce...delicious!

Mandarin Quail – An absolutely perfect way to start your meal,  pan blackened  and sided with a mix of fire-grilled pineapple, mandarin orange and mango chutney, finished with a ginger soy glaze and a orange reduction sauce.

Tomato Caprese – Fresh vine ripe tomato and mozzarella cheese layered over a balsamic glaze, topped with extra virgin olive oil, cracked black pepper and fresh basil.

Maryland Crab Cake – It started out as a challenge from the Owner to our Chef to create his hometown Annapolis, Maryland favorite. The outcome is the combination of Lump Blue Crab meat mixed with just the right amount of our Chef’s seasoning, cooked golden brown, served with a roasted red pepper sauce and a key lime honey aioli.

Baked Brie with Roasted Garlic – Simply done, but superbly matched. This Cellar staple couples Danish Brie slow baked with oven-roasted garlic. Paired with a medley of fresh fruit and toasted Parmesan fresh herb bread. Just right for engaging your taste buds. Serves two.

Tuna Tartar –  Sushi grade Ahi Tuna is cubed and marinated in sesame oil, toasted sesame seeds and scallions. Served over pickled ginger and cucumbers with a ginger soy glaze, Asian vinaigrette, cilantro pesto and a crisp wonton chip. Maybe we saved the best appetizer for last.

House Salad – Crisp mixed greens topped with golden raisins, sunflower seeds and diced tomatoes, gives the classic salad a flavorful twist. Served with your choice of dressing.

The Wedge – Something about bacon…we sprinkled applewood smoked bacon atop a quarter of fresh Iceberg lettuce and market fresh tomatoes and drizzled it with blue cheese dressing, topped off with blue cheese crumbles…irresistible.

Classic Caesar – Can’t decide what to pick? Go back to basics with our Classic Caesar Salad. Crisp romaine lettuce, topped with croutons and Parmesan-Reggiano, tossed with a creamy Caesar dressing. add Chicken

Warm Spinach Salad – Baby spinach tossed with Swiss cheese, button mushrooms and crisp bacon in a warm applewood bacon dressing.

Chicken Club Salad –Crisp romaine lettuce topped with golden chicken strips, applewood smoked bacon, cherry tomatoes and jack cheddar cheese, will have you dreaming. Served with your choice of dressing..

Grilled Atlantic Salmon Salad – It’s almost a sin putting this meal under the salad section; a delicate flavor combination of grilled salmon atop mixed greens, goat cheese balanced with strawberries, candied walnuts, red onions and orange sherry vinaigrette

Lobster and Crab Bisque – A creamy combination of two seafood favorites; served with tender morsels of blue crab meat sprinkled atop this palate pleasing dish. It won’t fill you up and will leave you wanting more.

 Soup of the Day – From classic favorites to new creations, prepared fresh daily. Ask your server for details.

Cellar’s Signature Burger – Fresh ground beef, seasoned and pattied in house, these half-pound burgers are grilled to perfection, and served with lettuce, tomato and red onions. Served with a pickle and French fries. Add Swiss, cheddar, American, provolone or blue cheese crumbles to excite your taste buds.

Hamburger Caprese – We take our Signature Burger, top it with fresh mozzarella, garden ripe tomatoes and drizzle it with basil pesto sauce. Fresh cracked pepper tops off this mouth watering meal. Served with a pickle and French fries.

Rosemary Grilled Chicken – Chicken breast marinated in garlic and rosemary, grilled and sided with a spicy remoulade, lettuce, tomato and red onions. Served with a pickle and French fries.

Prime Rib French Dip – Slow cooked and thinly sliced prime rib with a creamy horseradish sauce on french bread, topped with provolone cheese and sided with a savory au jus. Served with a pickle and French fries.

Fish Tacos – We’ve taken this California favorite and added our own twist. Pan blackened Mahi Mahi in a soft or hard flour tortilla, accompanied by black beans sauce, jack cheddar cheese and fresh garden salsa and a side of the chef’s own sweet chile sauce. Served with a black beans and rice. Garnished with green scallions.

Fettuccini Alfredo – Fettuccini pasta in a creamy parmesan alfredo sauce, garnished with diced tomatoes, shredded Parmesan-Reggiano cheese and fresh herbs. Chicken or Shrimp

Grilled Chicken Carbonara – Grilled chicken, sautéed with prosciutto, peas and fettuccini pasta in a creamy parmesan sauce, topped with Parmesan-Reggiano cheese and fresh herbs. 

Ragin’ Cajun Pasta – Spicy combination of grilled chicken, Andouille sausage, bell peppers, sweet corn, red onions, and diced tomatoes in a rich cream sauce with fettuccini pasta, garnished with fried okra and scallions.

Owner’s Select Filet  – We think you’ll agree it’s the best filet in town. This 8.5 oz choice-select cut is the leanest of all cuts, fork tender and bursting with flavor, perfectly seasoned and  char-grilled to order. Served with garlic mashed potatoes, green beans and the chef’s own steak sauce.

Fire-Grilled NY Strip – The classic American cut, whether you’re from Kansas or New York, you’ll be hard pressed to find a more popular steak. This 12 oz. strip is fire-grilled to temperature served with garlic mashed potatoes, green beans and the chef’s own steak sauce.

The Cellar Rib-Eye –Well marbled and full of flavor, this 14oz  rib-eye is seasoned just right with our Chef’s own steak rub, grilled to order. Served with garlic mashed potatoes, green beans and the chef’s own steak sauce.

TOP ANY OF THE ABOVE ENTRÉES WITH:
Sautéed Onions and Baby Portobello Mushrooms
Rich and Creamy Crumbled Blue Cheese
Sautéed Lemon Garlic Shrimp
Aussie Style - Steamed asparagus & lump crabmeat 
in a Australian lemon myrtle butter sauce

TEMPERATURE GAUGE: Rare: cool red center.  Medium Rare: warm red center. Medium: hot pink center. Medium Well: slightly pink center and hot. Well Done: brown, cooked thoroughly. Our Chef uses only the highest quality cuts of USDA choice select and CAB steaks and suggests a cooking temperature of medium rare and below for maximum flavor and tenderness. Please be advised that cook temperatures above medium lessons the tenderness and taste of our cuts. Please enjoy.

Maple Bourbon Salmon – Grilled Atlantic Salmon is lightly brushed with a sweet bourbon maple glaze. Accompanied with garlic mashed potatoes and a vegetable medley.

Sesame Encrusted Tuna –  Absolutely delicious!!! Pan seared yellow fin tuna arrives to you over a bed of rice topped with an Asian slaw. Served with ginger soy glaze and garnished with scallions and wasabi sesame seeds.

 Trout Almondine – Sautéed rainbow trout topped with browned butter, toasted almonds, cherry tomatoes, garlic and fresh herbs. Sided with seasoned rice and steamed asparagus.

Pineapple Mango Mahi-Mahi – Our Chef let loose with his Caribbean impression of blackened grilled Mahi. Topped with a colorful and eclectic mix of fire-grilled pineapple, mandarin orange and mango chutney completed with seasoned rice and a vegetable medley.

Mediterranean Chicken – Sautéed chicken cutlets topped with artichoke hearts, roasted red peppers in a sun-dried tomato, caper, lemon sauce. Garnished with fresh herbs. Served with seasoned rice and steamed asparagus.

Drunken Quail – The lack of sobriety made it easier to catch. We marinate our quail in a richly brewed dark stout, add lemon and soy, grill and top it with a ginger scallion butter sauce and serve it over a bed of rice topped with Asian vegetables, green scallions and toasted sesame seeds. If you haven’t jumped out of your seat yet, better hold on when you take the first bite.

Red Rubbed Pork Tenderlion – Pork tenderloin seasoned with our secret Red Rub and topped with caramelized onions, and green apples bathed in an apple jack brandy sauce, served with garlic mashed potatoes and green beans.

Maryland Crab Cakes – Delicious as an appetizer, fantastic as an entrée…lumps of succulent Blue Crab meat mixed with just the right amount of Chef’s seasoning, cooked golden brown, with roasted red pepper sauce and a key lime honey aioli. Served with seasoned rice and steamed asparagus, pure perfection.