The Cellar Menu
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Cellar Menu
Reserve with OpenTable
Entrée
Oisters on the Half Shell $9.50
Mignonette
To Crimp Shrimps $12.75
Once your shrimps are cleaned …put in boiling salt water for three minutes…drain it well, garnish It should be eaten with a good sauce
Inspired by, The Practice of Cookery Pastry, Pickling, Preserving, &c, Mrs. Frazier, 1791
Pimento Cheese $12
Grilled bread & pickled local peppers
Crab Cake $22
Fennel Slaw, Barberries
A Seafood Pye $54
Make a good crust…boil two pounds of fish add to it scallops, shrimp and lobster in the same manner, shred fine lemon peel and sweet herbs and put in wine, a piece of butter…close it up. Send to table with gravy made of the lobster bones
Campbells original, inspired by The Universal Cook; Or Lady’s Complete Assistant, John Townshend, 1773
To Broil Beef Steaks $58
The best steaks are cut from the middle…let the fire be very clear and quick…season them with pepper and salt, when they are enough lay them in the dish and rub a bit of butter over them.
The Lady’s Assistant, Charlotte Mason, 1777
Potato Dumplings in the Italian Manner $30
Put your potatoes to boil and strew it with pepper and salt as much as you like…roll in fine flour and cut into dumplings. Serve with sweet herbs and the peel of lemon chopped fine…brown with butter and send it to table with pretty vegetables form the garden
A Campbell’s Tavern Original
