Wine Cellar and Bistro

Has a new menu that looks, quite simply, out of this freaking world. I’ve had quibbles with the place in the past – mostly cool food at large tasting dinners – but Columbia is a much better place to live because of Craig Cyr.

Popping the Cork…
Wine Lovers Cheese Board                                                                       12
Local, domestic and European cheeses with seasonal fruits

Avocado Blue Crab Crêpes                                                                       12
Warm pan cooked crêpes with avocado, boursin whipped cream, blue crab
and a sweet and spicy mango-roasted red pepper relish

Smoked Canadian Walleye Cakes                                                             14
Browned brandade of smoked walleye, Yukon potatoes and tarragon,
served with an herb salad and spicy lemon verbena aioli

Veal Sweetbread Piccata                                                                  16
Lightly breaded pan seared sweetbreads topped with a grilled lemon and
caper vinaigrette and braised globe artichokes

Roasted Beet and Fennel Terrine                                                              14
Layered beets and fennel drizzled with black truffle oil, crispy local kale,
mushroom duxelles, a sunny side up quail egg and a Mo shitake vinaigrette

Smoked Mozzarella & Prosciutto Croustades                                           13
Lightly toasted Uprise bread with olives, smoked mozzarella, Volpi prosciutto marinated celery root, dried fig, shallot & garlic confit and a savory cherry reduction

House made Soups                                                                           6 /8
Swirling the Glass…

Orange Mozzarella Salad                                                                 7
Boston butterleaf greens topped with seasonal oranges, fresh mozzarella,
strawberries, candied pecans, and creamy orange balsamic vinaigrette

Cyr’s Caesar Salad                                                                           6
Crispy romaine hearts tossed with red wine, garlic & Dijon vinaigrette
& parmesan crisps

Missouri Russian Kale & Arugala Salad                                                   8
Chopped salad of Mo Russian kale and peppery arugala tossed with marinated
currants, honeyed pine nuts, Goatsbeard Walloon, white wine poached apple
and a white balsamic walnut oil vinaigrette
Experiencing the Flavor…

Boneless Patchwork Pork Ossobuco                                                25
Braised local pork shank with creamy saffron Lebanese couscous, encrusted with a pecan, orange and sage gremolata, roasted turnips and reduced pork juices

Pan Seared Troutdale Trout                                                             24
Seared Troutdale trout filet over dried lemon spiced quinoa, tamari glazed kale with yogurt and a pan sauce of kumquats, Patchwork bacon, sweet garlic and dill

Hodgson Mills Baked Penne Pasta                                            18
Whole-wheat flaxseed regional pasta baked with Romano cheese, preserved summer basil, local Greystone whole hog sausage, sautéed peppers and roasted tomatoes

Mustard Marinated New Zealand Lamb                                            29
Grilled New Zealand lamb loin marinated with coriander and Dijon mustard served with lavender roasted local white sweet potatoes, sautéed asparagus tips, kalamata olive tapenade and a fire roasted red bell pepper purée

Spicy Vegetarian “Enchiladas”                                                          21
House-made whole-wheat tortillas stuffed with spicy tempeh, chili scented wild rice, toasted cumin, topped with Goatsbeard feta, grilled vegetable jalapeño sauce and a spicy tamarind marinated fruit salad

Hyssop Rubbed Duck Breast                                                            24
Lightly smoked duck breast sliced and served over fennel and shallot risotto,
topped with sautéed spinach, pickled grapes and a savory currant veal sauce

Pan Browned Diver Scallops                                                            28
Hazelnut encrusted pan browned scallops with herbed winter ratatouille of
parsnip, squash & carrot served on a bed of cauliflower purée

Rosemary Marinated Beef Tenderloin                                              31
Rosemary roasted beef tenderloin filet topped with pear & horseradish compote,
butternut squash, potato cheddar gratin, sautéed beans and a thyme veal jus

Savoring the Finish…
Savor  your experience and try our Chocolate Truffle Torte
or  share our Belgian Chocolate Fondue Pot