Hugo's Cellar MenuContinental | Downtown Main Menu
a rich lobster stock finished with cream.
on a sizzling granite slab mini medallions of filet, marinated ahi tuna, breast of chicken and shrimp served with a trio of our special dipping sauces. you're the chef at your table.
delicately poached lobster medallions, jumbo shrimp and king crab leg served with our own cocktail and remoulade sauce.
sauteed jumbo shrimp with garlic, green peppers, sun dried tomatoes, white wine and line herbs.
six plump escargots sauteed in shallots, garlic, burgundy wine and fine herbs and a puff pastry topping.
sauteed seabass with herb butter, pan fried jumbo lump crab cake with citrus chili aoli and sauteed jumbo shrimp with garlic, green peppers, sun dried tomatoes, white wine and fine herbs.
two (eight ounce) australian lobster tails broiled and served with lemon and drawn butter.
jumbo sea scallops sauteed with a julienne of vegetables in a chablis, lemon butter sauce.
ten ounce filet, served with bearnaise sauce.
ten ounce filet wrapped with bacon, served on a bed of lump crab with bearnaise sauce.
five ounce filet and jumbo shrimp in a green peppercorn sauce.
duck roasted with licorice spices and herbs, flambeed table-side.
marinated with olive oil, garlic and rosemary, roasted and served with an indonesian style sauce.
sauteed then topped with white asparagus, icing crab leg and bearnaise sauce.
sauteed with marsala wine and mushrooms.
a fourteen ounce chop, char-broiled, served with a bordelaise sauce.
sauteed chicken breast with a raspberry reduction and cream.
minimum order for two.
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