Snacks & Sides PITA PLATE warm pita bread, extra virgin olive oil, cracked pepper OLIVES

& NUTS mediterranean olives, castelvetrano olives, candied pecans TRUFFLE-PARMESAN RAW FRIES truffle oil, sea salt, parmesan, balsamic ketchup BASIL-DILL HUMMUS marinated artichokes, roasted red peppers, olives, pita BAKED GOAT CHEESE-ARTICHOKE DIP roasted red peppers, basil, crackers, warm pita 3 CHEESE Humboldt Fog Goat, Beehive Cheese Co Teahive, Maytag Blue, strawberry jam, bells honey LOBSTER MAC & CHEESE parmesan, manchego, basil, elbow macaroni BAKED BULGARIAN FETA evoo, pita, lemon, black pepper, roasted red peppers, pepperoncinis, basil Pizzas VEGGIE squash, zucchini, tomatoes, caramelized onions, parmesan, tomato marinara TWO CHEESE manchego, parmesan, basil, tomato marinara THAI CHICKEN SAUSAGE herb pesto, caramelized onions, squash, zucchini, tomato-garlic oil, City Roots sprouts ITALIAN salami, prosciutto, capers, olives, roasted red peppers, pepperoncinis, marinara, basil, parmesan, evoo PESTO DUCK house-braised duck confit, tomatoes, herb pesto, gorgonzola, caramelized onions Desserts WHITE CHOCOLATE-RASPBERRY CHEESECAKE whipped cream, strawberries DESSERT CHEESE Maytag blue, Humboldt fog goat, bells honey, strawberry jam, crackers CHILLED CRME BRULEE TART whipped cream, strawberries (SERVED COLD) BANANA KOPITA caramelized bananas, vanilla mascarpone, phyllo, caramel PAPAYA WONTONS passionfruit coulis, ginger sugar, whipped cream MOLTEN CHOCOLATE LAVA CAKE blackberry sauce, whipped cream SEARED POUNDCAKE caramel sauce, strawberries, whipped cream

3 4 5 7 8 10 12
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Our Nightly Three Course Dinner for $19

choose one item from each section A La Carte price follows each we DO NOT split plates a$5 extra plate charge is included when sharing any part of three-course dinners a $4 charge is included to substitute a second 1st course item for your dessert

1st Course SEAFOOD-CORN CHOWDER City Roots sprouts, crispy prosciutto 6 CITY ROOTS SALAD sprouts & mixed greens, palmetto sweet onions, manchego, candied pecans, strawberries,
balsamic-honey vinaigrette 7 ARUGULA SALAD blueberries, goat cheese, toasted walnuts, shaved onion, honey-dijon vinaigrette 7 SMOKED SALMON CARPACCIO tarragon-dill sauce, horseradish cream, evoo, City Roots sprouts, lemon, black pepper, crackers 9 PANKO-HERB CALAMARI FRIES tomato marinara, capers, parmesan, citrus-herb gremolata 8 DUCK CONFIT QUESADILLA roasted tomatoes, goat cheese, herb pesto, horseradish cream 9 SEARED RARE YELLOWFIN TUNA NACHOS green tomato salsa, cilantro sour cream, pepper jack cheese 9

2nd Course FIVE SPICED SEARED SALMON mango salsa, tikka masala-coconut sauce, miso-ginger orzo,
sweet curry veggie slaw 15

BRONZED MAHI-MAHI SC peach relish, honey beurre blanc, creamy polenta, braised Toscano kale 16 CITRUS-HERB ROASTED SWORDFISH tarragon-dill sauce, tomato marinara, horseradish cream, herbed orzo,
parmesan roasted artichokes 17 (add $2 as three course)

MEDITERRANEAN GRILLED LAMB TENDERLOINS roasted red pepper sauce, cucumber tzatziki,
citrus-herb gremolata, creamy red potatoes, tomato-shallot sauted green beans 17 (add $2 as three course) SKILLET SEARED FLAT IRON STEAK SC peach relish, blue cheese butter, balsamic-cherry reduction, creamy red potatoes, braised Toscano kale 16 SWEET ONION-FETA STUFFED PORTOBELLO roasted red pepper sauce, City Roots sprouts, herbed orzo, petit arugula salad, parmesan gremolata 13

or choose any PIZZA listed above! 3rd Course Choose any dessert from our regular dessert menu listed above
*in an effort to make your experience more enjoyable, please keep all substitutions to a minimum*

Please note that due to Cellars limited seating, tables are reserved for diners only. Thanks for your cooperation!
The following Corkage Fees apply to all wines from our Retail shelves if you choose to drink them at your table.
$10 for bottles $40 or less $15 for bottles $41-$75 $20 for bottles $75-$99 $25 for bottles $100 & more There is a $15 per bottle corkage fee for bottles YOU bring to drink at your table. NO EXCEPTIONS automatic 20% gratuity is added to all parties of six or more $2 per person is added to tables who bring their own cake Owner & Executive Chef Ricky Mollohan General Manager Kaitlin Ohlinger Assistant Manager & Bar Extraordinaire Laurel Jeffries Chefs Blythe Jaws Kelly, Chris Niske, Felix Gato Manzano, Simon San Juan Waitstaff Bethany Knox, Sarah Price, Jennifer Gornall, Chloe Jeffords, Anna Hedgquist Caffe Ventures Operations Manager CJ Aponte Inspiration provided by James Stump Johnson please join us at our sister restaurants Mr. Friendlys New Southern Caf & Solstice Kitchen & Wine Bar