The time has come. As we reported last August, Le Cellier is now a 2-credit, signature dining location for dinner.
The veggie entree sounds great. But what are pea tendrils? I’ve posted the full menu at the bottom of this post, but first, let’s analyze what’s different…
Menu Analysis: What’s New and What’s Staying?
Appetizers have almost completely changed out. Remaining are the cheddar cheese soup (now priced at $9 versus the previous $6.99) and the Spicy Chicken and Chipotle Sausage with roasted corn polenta and sweet onion jam (now called “artisan” spicy chicken and chipotle sausage with roasted corn polenta and sweet onion jam, and priced at $12 instead of $9.99…that’s one pricey “artisan”).
The steakhouse caesar salad is still around, but this time it costs $9 instead of $6.99, and it has pretzel croutons versus the sourdough croutons it sported in the past.
I’m LOVING the addition of the artisinal cheese plate, of course. And there’s honeycomb, which means I’m happy as a clam.
Entrees: The basics have stayed the same. The New York Strip is still there, but now costs $42 instead of $34.99; the salmon is now Pacific King Salmon instead of Walnut-crusted Salmon, and costs $34 versus the old $23.99; Mushroom Filet Mignon remains as the signature dish paired with mushroom risotto (yay!) at $41 versus the old $35.99; and a pork dish remains on the menu — a tenderloin for $32 versus the old chop for $23.99.
The prime rib has been replaced with a rib-eye (YAY!), and a new veggie dish — Potato-Leek and Goat Cheese Quiche — takes over for the gnocchi.
The duck has moved down to the entrees from the appetizers — this time as a roasted duck breast and leg confit instead of meatballs — and Gooseberry Cod has joined the menu along with an interesting entree of Venison medallions.
Sides: Side items remain much the same as before, only with everything going up a buck or three in price.
Mac and Cheese is still there; I wonder if it’s the same as what we got in October. I’m sad to see the mushroom risotto move off of the side item menu, but I’m hoping they’ll still bring out a skillet of it for me.
Cream cheese mashed potatoes have been replaced with truffle crushed potatoes, and the onion rings are gone. The sauteed spinach and creamed spinach gratinee dishes seem to have been merged into one “creamed spinach” dish.
Also, thanks to a reader email this morning (thanks Angela!), I hear the poutine is more authentic for dinner, with real cheese curds melted by gravy only — not the oven!! I can’t wait to try it.
Desserts: The maple creme brulee remains on the menu (which is a decent item and now priced at 8 bucks) as does the Semifreddo (blech.). The trio of chocolate at $10 will, I’m guessing, be as forgettable as most other “trio of dessert”s in other signature dining restaurants.
I’ll probably stick with the new lemon cheesecake for my dessert, but I’m not optimistic. Seriously, when a restaurant becomes a signature location do they just phone it in on desserts? Why can’t we do spectacular things like ‘Ohana’s Bananas Foster Bread Pudding in these places? (Sorry; rare moment of frustration.)
I’m dining here in mid-March and can’t wait to give a full review with photos!
What do YOU think I should order?? Let me know in the comments below!
A P P E T I Z E R S
Black and Blue
Beef Steak Tartar
with a “Hot Spring Egg” and
Pommes Gaufrette 16.00
Artisan Spicy Chicken and
with Roasted Corn Polenta,
Sweet Onion Jam 12.00
with Sauce Hollandaise, Canadian
Cheddar, and crunchy Bacon 11.00
Crab and Heirloom Apple Salad
Celeriac Remoulade, Lemon Oil,
Radishes, and Micro
Steakhouse Caesar Salad
Crisp Romaine Lettuce,
Aged Parmesan, and
Pretzel Croutons 9.00
Heirloom Tomato Salad
Macerated Red Onions, Minus “8”
Vinegar, and Smokey
Blue Cheese 12.00
Assortment of Artisanal Cheese
accompanied with Chef’s Selection
of Dried Fruits and Preserves 14.00
made with Moosehead Beer
and Bacon 9.00
“Le Cellier” Lobster
Mixed Field Greens, Haricot Verts,
Avocado, Tomatoes, and
“ Lake Meadows” Egg 16.00
E N T R É E S
WE PROUDLY SERVE CANADIAN RAISED BEEF
“Le Cellier” Mushroom Filet Mignon
8 oz. Canadian AAA Beef Tenderloin with Wild Mushroom Risotto, White Truffle Butter Sauce,
and Micro Chervil 41.00
Argyle, Pinot Noir, Willamette Valley Oregon $11.00
Grilled Bone-In Rib-Eye
16-oz Bone-In Rib-Eye with Herb-Parmesan Potato
Wedges and Maple-Pink Peppercorn Butter 42.00
Clos la Coutale, Malbec, Cahors 9.00
Canadian “Prime” New York Strip
12-oz Strip Steak with Gruyère-Yukon Gold
Potato Gratin, wilted Spinach, and
Vin Rouge Reduction 42.00
Cadaretta, Syrah, Columbia Valley 15.00
Roasted Venison Medallions
with Celery Root Mousseline, Forest Mushrooms,
and Brussels Sprouts 37.00
Zin 91, Old Vine, California 9.00
Roasted Duck Breast and Leg Confit
with Cheddar-Bread Pudding, Swiss Chard,
and House-made Pepper Jelly 30.00
Chateau des Charmes,St. David’s Bench Merlot,
Niagara Peninsula 10.00
Seared Gooseberry Cod
with braised Oxtail Ravioli, Shiitake Mushroom,
Bok Choy, and fragrant Oxtail Consommé 33.00
Mission Hill, Sauvignon Blanc- Semillon, Okanagan Valley 13.00
Pacific King Salmon
with Parsnip Purée, Braised Greens,
Pickled Pearl Onions and Mustard Sauce 34.00
Helfrich, Pinot Gris, Alsace 9.00
Charred Pork Tenderloin
with Maple Polenta, Sautéed Pea Tendrils, Baby Corn,
and warm Bacon Vinaigrette 32.00
Van Duzer Estate, Pinot Noir, Willamette Valley 13.00
Potato-Leek and Goat Cheese Quiche
with melted Leeks, and Truffle Butter Sauce 23.00
King Estate, Pinot Gris, Oregon 10.00
S I D E I T E M S
Canadian Cheddar, Truffle Salt, and
Red Wine Reduction 8.00
Baked Macaroni & Cheese
with White Cheddar 7.00
with Parmesan 7.00
Maple-glazed Rainbow Carrots
in Maple Butter 7.00
Truffle Crushed Potatoes
Yukon Gold Potatoes, Truffle Oil,
European Butter 8.00
with Herb Butter 7.00
D E S S E R T S
Trio of Chocolate
Canadian Club Chocolate Mousse,
Chocolate Sorbet, and warm
Chocolate-Almond Cake 10.00
Taylor Fladgate LBV Port, Portugal 11.00
Le Cellier Mont Blanc Semifreddo
Semi-frozen White Wine Sabayon with Chilled
Fruit Soup 9.00
Robert Mondavi Fume Blanc 11.00
Maple Crème Brûlée 8.00
with a Citrus Salad and
Mandarin Orange Gelèe 9.00
Late Harvest Riesling 9.00
No Sugar Added Chocolate Mousse
with Wild Berry Compote and No Sugar
Added Raspberry Sorbet 9.00
Annabelle Merlot 9.00
Seasonal Sorbet 8.00
A R T I S A N A L C H E E S E S 12.00
Fiscalini Farmstead of Modesto, CA, producer
of this traditional English-style Cheddar,
aged 30 months. Nutty and Creamy.
Paired with Pear Jam.
Smokey Oregon Blue
Award winning raw-milk Blue Cheese. Aged at
least 90 days in Roquefort-molded caves.
Paired with Walnut Brittle.
Woolrich Goat Brie
Woolrich Dairy from Ontario, Canada, produces
this rennet-free soft-ripened specialty.
Reminiscent of traditional farm-made, raw-milk
Brie. Paired with Honeycomb.
Semi-hard French sheep’s-milk cheese, aged
for 5 months. Sweet, spicy, firm in texture.
Paired with Apple-Cranberry Chutney.