City Cellars

Golden pan-seared jumbo lump crab cakes with our house tabasco remoulade sauce

Crispy calamari and Southern cornmeal-battered shrimp, served with smoky chipotle aioli and blistered shishito peppers

Crispy panko coated mac and cheese balls, spiced with sriracha seasoning, served with our house ranch

Cornmeal dusted fried green tomatoes topped with creamy pimento cheese, house tabasco remoulade, and marinated crab

Juicy in-house ground beef sliders with bourbon bacon jam, creamy garlic aioli, melted cheddar cheese and peppery arugula

Hand tossed crispy wings coated in our signature Bourbon BBQ sauce, blending rich bourbon sweetness with a peppery kick and smoky depth

Choose two options to build your own half bruschetta board.

Choose four options to build your own bruschetta board.

Chef’s selection of cured meats, artisan cheeses, seasonal accompaniments, house pickles, and grilled crostinis

Cajun roasted sweet potatoes, charred zucchini, avocado and creamy hummus over a warm farro and quinoa blend, finished with kale, pickled red onions, and a drizzle of smoky Creole mustard vinaigrette

Crisp romaine, homemade Caesar dressing, shaved parmesan, crunchy garlic croutons, and fresh lemon zest

A bright, balanced mix of fresh berries, cinnamon-honey glazed pecans, and crisp greens, finished with our house made champagne strawberry vinaigrette

Crispy or grilled chicken over chopped romaine with smoky bacon, blue cheese crumbles, cherry tomatoes, avocado, hard-boiled egg, and red onion, finished with our house ranch

Blackened chicken breast topped with a creamy crawfish and andouille sauce, served with garlic mashed potatoes and chargrilled broccolini

Three 4 oz flame-grilled lamb chops served with creamy garlic mashed potatoes and sautéed green beans, finished with a vibrant chimichurri

Guinness braised beef short ribs over creamy parmesan polenta, charred asparagus, shaved fennel and herb salad, Guinness demi, burnt orange gremolata

Seared jerk-spiced salmon over sweet potato puree, blistered green beans, peach pineapple chow chow, dark rum lime jus

An 8 oz hand-cut filet, seared to perfection and served with garlic mashed potato, chargrilled broccolini, caramelized cipollini onions, and au poivre sauce

Black pepper-crusted Angus beef topped with melted blue cheese crumbles, crispy onions, arugula, roasted garlic aioli, and bourbon bacon jam on a toasted brioche bun, served with a side of garlic parmesan fries

Blackened Cajun chicken over linguine tossed in garlic confit cream, roasted cherry tomatoes, charred bell peppers, and grated parmesan, finished with fresh herbs and a squeeze of lemon

Crispy slow-roasted pork belly with crackling skin over spring pea purée, charred asparagus, and pickled spring onion, finished with citrus–herb glaze, pea shoots, and lemon oil

Squid ink chitarra with blackened shrimp, crab, and crawfish in a roasted tomato–garlic confit sauce with white wine, chili oil, herbs, lemon, and basil

Blackened Gulf redfish topped with a bright crab and shrimp beurre blanc, chargrilled asparagus and roasted potatoes

Creamed sweet corn with lime and smoky chili spices, finished with queso fresco and fresh cilantro

Flash-fried Brussels sprouts with bell peppers tossed in a kung pao vinaigrette and topped with scallions

Tender lobster folded into cavatappi with a creamy béchamel cheese sauce, finished with buttery herb breadcrumbs and a touch of smoked paprika

A seasonal selection of vegetables, fire-grilled to perfection, bringing out their natural sweetness with a hint of char