Hugo's Cellar > Hugo's Cellar MenuNoneDowntown Main Menu
A rich lobster stock finished with cream.
On a sizzling granite slab 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.
Sautéed jumbo shrimp with garlic, green peppers, sun-dried tomatoes, white wine and fine herbs.
Six plump escargots sautéed in shallots, garlic, burgundy wine, fine herbs with a puff pastry topping.
Pan-fried jumbo lump crab cakes with citrus chili aioli.
Lightly poached jumbo shrimp on ice with our own cocktail and remoulade sauce.
Grilled portobello mushroom caps stuffed with gorgonzola; drizzled with balsamic reduction.
Creamy delight of spinach and artichoke hearts sautéed in white wine, smoked gouda, parmesan cheese, garlic, crushed chilis, nutmeg, shallots and cream; served with toasted crostini.
Enjoy with brandy and coffee liqueur.
Enjoy the aroma of freshly ground Hawaiian Kona coffee beans brewed at your table with our unique brewing system.
We offer a selection of Hugo's specialty after-dinner drinks and cordials. Our Sommelier will gladly assist in your selection of vintage brandies and ports.
peeled tomato wedges, marinated artichokes and hearts of palm, sliced mushrooms, blue cheese crumbles, toasted croutons, roasted pine nuts, chopped eggs, red onions and bay shrimp. Our selection of dressings: Caesar, creamy pepper or honey-orange-walnut vinaigrette.
Fresh vegetable du jour and choice of roasted garlic whipped potatoes, red potatoes with parsley or wild rice. A finishing touch of white and dark chocolate dipped strawberries, apricots and baby figs.
Ten ounce filet, served with béarnaise sauce.
Ten ounce filet wrapped with bacon; served with lump crab and béarnaise sauce.
Five ounce filet and jumbo shrimp in a green peppercorn sauce.
Twin five ounce filets topped with foie gras, artichoke hearts and béarnaise sauce.
Duck roasted with licorice spices and herbs; flambéed table-side.
Marinated with olive oil, garlic and rosemary; roasted and served with an Indonesian style sauce.
Sautéed then topped with white asparagus, King Crab leg and béarnaise sauce.
Sautéed with Marsala wine and mushrooms.
Fourteen ounce char broiled chop served with bordelaise sauce.
Sautéed chicken breast with raspberry reduction and cream.
Pan-roasted chicken breast with sautéed morels, shiitake and portobello mushrooms.
Breast of chicken stuffed with sun-dried tomato pesto; served with roasted garlic sauce.
Filet of beef, topped with a duxelle of foie gras and mushrooms; baked in pastry and served with bordelaise sauce.
Fourteen ounce roasted Filet with two broiled Lobster Tails
We offer the chef's selection of the day. Your server will be glad to assist you.
Sautéed seabass with herb butter, pan-fried jumbo lump crab cake with citrus chili aioli and sautéed jumbo shrimp with garlic, green peppers, sun-dried tomatoes, white wine and fine herbs.
Two eight-ounce Australian Lobster tails broiled; served with lemon and drawn butter. (Single tail dinner available)
Medallions of lobster sautéed with garlic, chablis, red peppers, mushrooms and sun-dried tomatoes.
Jumbo shrimp stuffed with crab, parsley, savory and 'old bay' seasoned bread crumbs.
Jumbo shrimp sautéed with garlic, peppers, sun-dried tomatoes, chablis and fine herbs.
A full pound steamed and served with lemon and drawn butter.
Jumbo sea scallops sautéed with a julienne of carrots and leeks in a chablis lemon butter sauce.
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