The Wine Cellar Restaurant - Menu Page

Raclette & Cheese Fondue Appetizers

Raclettes
All Raclettes are served with baguette and cornichons
Classic Swiss - melted over potatoes and ham
Raclette en Robe Chambre - stuffed with prosciutto, potatoes & French cornichons
Shrimp & Scallop Scampi - topped with poached tomatoes & basil
Vegetarian - with vegetables of the day
Savoyard - mushrooms & ham with garlic
Chicken - sauteed chicken with garlic, roasted red peppers & white wine
Crab - crabmeat with chopped shallots (additional $5/$7)

$12.50 per person (minimum 2 persons order)

Cheese fondues
All cheese fondues are served with bread and potatoes
Cheese fondues are available gluten free upon request

Classic
gruyere & emmentale cheeses melted with cracked black pepper in white wine & brandy

French Gruyere
gruyere cheese melted with sauteed onions, roasted garlic, spices with cracked black pepper in white wine & brandy

Formaggio
mozzarella & gruyere cheeses, roasted peppers, black pepper, lemon juice, white wine & brandy

Brittany
artichoke hearts, shallots, white wine & brandy

Queso
cheddar cheese, fresh cilantro, roasted peppers, sweet onions, white wine & brandy

Cheddar Melt
cheddar cheese melted with cracked black pepper, white wine & brandy

Savoyard
emmentale and gruyere cheeses blended with mushrooms, cubed ham, white wine & brandy

Traditional Gorgonzola
gorgonzola, emmentale, gruyere cheeses, with Italian parsley, white wine & brandy

Crab & Artichoke
three Swiss cheeses blended with crabmeat, artichoke hearts, fresh basil, white wine & brandy (additional $5/$7)

$12.50 per person (minimum 2 persons order)

Hot appetizers - Dumplings, Raviolis, Pelmeni, Pirogi

($9 per person)

Raviolis

Roasted Portobello mushroom and ricotta ravioli
Served with white wine mushroom parmesan cr?e sauce reduction (QT4)

Artichoke and ricotta ravioli
Served with a olive oil, brandy, sundried tomatoes, white wine emulsion (QT4)

Butternut squash ravioli
Served with a butter, brandy, parmesan, garlic, basil sauce (QT4)

Lobster ravioli
Served with a cacciatori white wine cr?e sauce, parmesan (QT3)

Pelmeni & Pierogi (Ravioli Eastern European Stile)

Jumbo size lamb and beef pelmeni with greens (Siberian style)
Served over a mushroom, des glace reduction topped with fried leeks and sour cr?e (QT 3)

Veal pelmeni (Ural style)
Served over carrots, sweet peas, onion, butter, cr?e sauce
garnished with chopped parsley and sour cr?e (QT 9)
Choose from Traditional Russian Style in vegetable broth with diced beet, carrot, and sage garnished with sour cr?e and a hint of white truffle oil or Pan seared served with mustard, sour cr?e and red wine vinegar

Jumbo size lamb and beef pelmeni with caramelized onion (Georgian style)
Saut?d in butter red wine and onion top with Bulgarian goat cheese (QT 4)

Potato filled Pierogi (Polish style)
Served over vinaigrette, and bacon bits and sour cr?e (QT 6)

Dumplings

Vegetarian dumpling (Asian style)
Served with pot sticker sauce on the side (QT8)
Choose from Chinese vegetable style or Thai spicy style. Choose from steam or pan fried

Ask your server about our wine and ravioli sample special, pick any 7 from the above menu. We will pair them with 7 wines samples $21 per person. Cannot be shared.

Party of six or more 18% gratuity will apply
If you have any allergy let your server know especially gluten, for this particular menu

Fondue Entrees

choice of cooking styles - Traditional Oil or House Vegetable Broth
Latin Broth - white wine, garlic & lemon (additional $3) | French au Vin - red wine with mushrooms (additional $3)
All entree fondues are served with dipping sauces

Asian Style*
marinated beef, pork loin & chicken with chili sauce & teriyaki sauce - $24

Coastal Fondue*
tiger shrimp & scallops marinated with white wine, dill & garlic - $33

Beef Tenderloin*
marinated beef with horseradish sauce & brown sugar balsamic glaze - $28

Chicken*
marinated chicken with lime, dill and Dijon mustard - $21

Lamb*
marinated lamb with mushrooms & red wine - $33

Crazy French*
marinated kangaroo, ostrich filet & rabbit loin with garlic & herbs - (Market Price)

Chef’s Fondue*
beef, sausages & chicken not marinated - $24

Side Accompaniments
Broccoli ($3) | Carrots ($3) | Ham ($4) | Apple ($3) | Mushrooms ($4.50)
Medley Plate - all previous items ($14) | Steamed Vegetables ($10) | Cornichons ($5)
Shoe String Potatoes ($5) | Baked Potato ($4) | Loaded Baked Potato ($5)
Mushroom Ravioli ($7.50) | Lobster Ravioli ($10)

Neuchatel prix fixe menu for Two - $95

Choice of Cheese Fondue or Raclette
Choice of Three individual items from Fondue Entrees (excludes “Crazy French”))
Choice of Chocolate Fondue (excludes “Trio of Mini Fondue” & “Create Your Own Chocolate Fondue”)

*No Substitution - For Two Guests Only (no sharing)*

From The Garden Menu

French Onion Soup - $5.95

The Wine Cellar salad - $10.95
Mixed green, artichoke hearts, roasted red pepper, hearts of palms, gruyere Swiss cheese, Dijon vinaigrette

Gorgonzola wedges - $7.50
Iceberg lettuce with gorgonzola & shallots, lemon mayonnaise dressing

Tomato, Grilled Eggplant & Fresh mozzarella - $10.50
extra virgin olive oil and balsamic glaze reduction

Pear Salad - $9.75
Mixed greens, roasted walnut and Bulgarian goat feta cheese, port wine, lemon, garlic infused oil dressing

Thierry salad - $10.95
Mixed green, dried cranberries raisins, apple, shaved roasted almonds, & mozzarella with lemon juice and oil

Tartifletes and Roblochonades

This dish is a blend of European cheese melted over potatoes, shallots, garlic, herbs with white wine. Served in a hot crock-pot

All tartiflettes & roblochanades are served with simple mixed greens (house vinaigrette dressing) with side of cornichons

Choice of one topping::
sweet or spicy Italian sausage
Chicken
Beef
Duck
Shrimp

$18 per person (minimum two people to order)

Tartar Hat

One of the most ancient table cooking style, this unique method is well appreciated in Europe for being healthy and lean without the sacrifice of taste (8 Oz)

Beef, Shrimp, & Chicken* - onion, garlic beef broth ($28)
Fish of the day, Scallop, & Shrimp* - vegetable broth ($33)
Lamb, Beef, & Pork Lion* - red vine vegetable broth ($26)
Chicken, Pork Sausage & Pheasant Sausage* - Sweet fresh basil, vegetable lemon broth ($25)
Beef, Duck, Lamb, Wild boar sausage & mushroom ($32)

Pierrade Entrees

Hot stone table cooking (8 Oz)

Beef, Shrimp, & Chicken ($28)*
Fish of the Day, Scallop, & Shrimp ($33)*
Lamb, Beef, & Pork Lion* ($28)
Chicken, Pork Sausage & Pheasant Sausage* ($25)
Beef, Duck, Lamb, Wild boar sausage & mushroom ($32)

All pierrades are served with seasonal vegetables, garlic, olive oil, & fresh herbs

*Consumption of raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions..
Please advise your server of any food allergies or dietary restrictions.

18% Gratuity added to parties of 6 or more

Twister
Milk Chocolate, Caramel and Almonds

$1 Additional with choice of liquor: Grand Marnier, Amaretto, Creme de Menthe, or Kaluha)

Marshmallow Dream
Marshmallows topped with Milk Chocolate and crumble Butter Cookie

Full Moon
White Chocolate & Mango Puree topped with Orange Liquor

50/50
Half dark and half white chocolate

Caramel & Dolce de Leche Fondue

Maui’s Joy
Dark, Milk or White Chocolate with Coconut Flakes & Pineapple Chips

PB & J
Dark Chocolate & Peanut Butter with Strawberry Swirll

Trio of Mini Chocolate Fondue ($25)
Choose three chocolate fondues from above

Create your own Chocolate Fondue: Dark, Milk or White Chocolate ($22/$33)

Dried Mango Chips ($0.90)	Almonds ($0.75)	Crumbled Cookies ($0.50)
	Cashews ($0.75))	*Fried Banana with Honey ($3.00)
Walnuts ($0.75)	Coconut Flakes ($0.50)	Dried Apricot Chips ($1.00)
Marshmallows ($0.50)	Mango Puree ($0.90)	Strawberry Swirl ($0.25)
Pretzels ($3.00)	Butterscotch ($0.25)	Mango Puree ($0.90)
Caramel ($0.25)	*Popcorn ($2.00)	Mango Puree ($0.90)

*Please allow addition timing to prepare these items*

All Dessert Fondues are served with Seasonal Fruit, Marshmallows & Cookies

Regular (Serves 1 to 2 People) $22.00

Extra Fruit Plate $8.00

Large (Serves 3 to 4 People) $33.00

Management reserves the right not to accept a table for dessert only.

The Wine Cellar Reservations

The Wine Cellar was selected as a top spot to visit during Restaurant Week 2013! Check it out here!

Billy And Jenny with TV Diner visited The Wine Cellar. Chef Thierry introduced Open Flambee concept at Faneuil Marketplace.

New England Patriots are celebrating a special occasion at the Wine Cellar

Taste of Back Bay event

The Wine Cellar was among 36 best restaurant of the neighborhood selected for Taste of Back Bay 2012 event.

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The Wine Cellar, 30 Massachusetts Ave., Boston, MA 02115 | Phone: 617.236.0080 | Email: support@bostoncellar.com
Hours of operation: Tuesday-Sunday 5:30pm - 10:30pm, August-June. Closed in July, Thanksgiving Day, Christmas Day
Not recommended for children under 11 years old of age