The Wine Cellar 30 Massachusetts Ave. Boston, MA 02115 • 617-236-0080

Cuisine
Fondue
European

Neighborhood
Back Bay

Cross Street
Beacon St.

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Beer & Wine Only

Reservations
Suggested

Parking
Valet (charge)

Payment Methods
AMEX
Mastercard
Visa

Private Rooms
please call

Hours
Dinner
Tuesday - Sunday
5:30pm - 10:30pm

SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change

Appetizers

Fondues

Regular (Serves 1 to 2 People) 20.50
Large (Serves 3 to 4 People) 37.50

Classic
White Wine and Brandy

French Gruyere
Gruyere Cheese melted with sautéed Onions, Roasted Garlic, Spices with
Cracked Black Pepper in White Wine

Formaggio
Mozzarella and Gruyere Cheeses melted with Roasted Peppers and Cracked
Black Pepper in White Wine and Lemon Juice

Brittany
Artichoke Hearts and Shallots blended into Cheese Fondue

Queso
Cheddar melted with fresh Cilantro, Roasted Peppers and Sweet Onions in
White Wine

Cheddar Melt
Cheddar Cheese melted with cracked Black Pepper in Beer

Savoyard Fondue
Emmental and Gruyere Cheeses blended with Mushrooms and Cubed Ham

Traditional Gorgonzola
Emmental, Gruyere and Gorgonzola Cheeses blended with Italian Parsley

Crab & Artichoke Fondue
Three Swiss Cheeses blended with Crabmeat, Artichoke and fresh Basil (Additional $5)

Raclette

Regular (Serves 2 People) 19.00

Crab Raclette
Crabmeat and Shallots topped with Avocado and chopped Mint

Classic Swiss Raclette
Melted over Potatoes and Ham

Raclette en Robe Chambre
Stuffed with Proscuitto, Potatoes, and French Cornichons

Shrimp & Scallop Scampi Raclette
Topped with Poached Tomatoes and Basil

Vegetarian Raclette
With Vegetables of the Day

Savoyard Raclette
Mushrooms and Ham with Garlic and Brandy

Chicken Raclette
Grilled Ginger, Lemongrass Chicken, Garlic, Roasted Red Peppers, White Wine

Fondues

Cooking Styles

Latin - Broth with Garlic and Citrus Flavors

French - Broth with Chablis Wine, Garlic and cracked Black Pepper

Courbouillion - Vegetable, Chicken or Beef

Asian Style
Marinated Beef, Pork Loin and Chicken with Chili Sauce and Teriyaki Sauce 26.00/ 42.00

Beef Tenderloins
Marinated Beef with Horseradish Sauce and Brown Sugar Balsamic Glace 26.00/ 47.00

Chicken Fondue
Marinated Chicken with Lime Dill and Diion Mustard 23.00/ 38.00

Lamb Fondue
Marinated Lamb with Mushrooms, Red Wine 29.00/49.00

Crazy French
Marinated Kangaroo ,Ostrich Filet and Rabbit Loin with Olive Oil
Served with Potatoes and Oil Dip 43.00/80.00

Coastal
Tiger Shrimps and Scallops with White Wine , Dill and garlic 31.00/52.00

Chef’s Fondue
Beef, Sausages and Chicken (Not Marinated) 23.00/38.00

* All fondue entrees are served with dipping sauces and vegetables.*

Desserts

Twister
Milk Chocolate, Caramel and Almonds

Classic
Dark or Milk Chocolate
($1 Additional with choice of liquor: Grand Marnier, Amaretto, Crème 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 chockolate

* All desserts are served with Seasonal Fruits, Marshmallows and Cookie*

* Extra Dessert Plate $5.00*
Regular (Serves 1 to 2 People) 18.
Large (Serves 3 to 4 People) 30.

Non Fondue Menu

Appetizers

FRENCH ONION SOUP 5.95

ESCARGOTS CASSEROLLE
Escargots sautéed in Creamy Presto Parmesan Sauce. 13.00

TOMATO/GRILLED EGGPLANT NAPOLEON
Fresh Tomatoes/Grilled Eggplant layered with Buffalo Mozzarella and Mustard Vinegar. 10.00

SMOKED SALMON MEDALLIONS*
Salmon stuffed with Capers, Dill, Onion, and Light Cream Cheese over Baby Greens. Balsamic Glace. 13.00

THE WINE CELLAR SALAD
Baby Greens with tossed with Raspberries, Blackberries, and Spicy Pecans. Champagne Lemon Vinaigrette. 10.50

FRENCH KISS FOIE GRAS*
Prunes soaked in Aged Porto served with pan seared Foie Gras. Sweet Balsamic Vinegar Reduction. 14.00

Entrees

CHICKEN SALTIMBOCCA STYLE
Pan seared Chicken, Cured Ham, Mozzarella, Artichoke Hearts, and Roasted Red Peppers. White Wine Butter Sauce 23.00

STEAK FRITTES *
Grilled 14 oz Sirloin Steak served over Potato Allumettes. 29.00

TILAPIA EN PAPILLOTTE
Filet de Sole topped with Shrimp, Crabmeat, Asparagus in a Spicy Brandy Butter Sauce 26.00

RACK OF LAMB*
Oven Baked Rack of Lamb with a Mushroom Rosemary Demi Glace Reduction garnished with Potato Allumettes. 32.00

Indulgence for Two ($88)

Choice of Cheese Fondue
Choice of Four items from Entree Menu (excluding Crazy French)
Choice of Chocolate Fondue
Each Additional Person ($30)