fine cuisine at TARA's Cellar Door- athens, texas

Wine tasting / cuisine - by Executive Chef Brian Kirksey

Tara's Cellar Door  -  Plates featuring fresh local produce and Texas beef.
Tara now has a new Sunday Brunch.

Call today to make your reservations. We open for brunch at 12 and will be serving our new brunch menu all day!

HOURS

 

Our winery and wine tasting room will open at 2 p.m. Wednesday- Friday and full business hours on Saturday and Sunday. Open other days/hours by reservation & deposit

Reservations by phone or email only, first come first serve. Large parties of more than 10 people should call first to make arrangements.

Last seating at the restaurant is at the close time.

NEW YEARS EVE @ TARA'S CELLAR DOOR

Make your reservations to celebrate 2018 New Year’s Eve at Tara’s Cellar Door.
We will have 2 seatings, an early 5pm seating, and an 8pm seating that will go on thru midnight.

early seating

$60  -  5PM

3 Course Dinner
Seating 50

Late seating

$85  -  8PM - Past Midnight

4 Course Dinner - Champaign Toast - Special Wine Tastings
Live Band - Fireworks - Seating 50

DINNER MENU

START

CHARCUTIERIE
prosciutto, coppa, mortadella, cheese, preserves, country dijon
22
CHEESE BOARD
chefs favorites, farmers market jam, smoked almonds
16
MARINATED CRAB CLAWS
blue crab, tarragon vinegar, olives, citrus, fine herbs
16
SHISHITO PEPPERS
sesame, sea salt, TX extra virgin olive oil, blanc du bois
7
TARA SALAD
mesculin mix,, toy box tomatoes, sweet peppers, ricotta, house vinaigrette
9
CEASAR SALAD
romaine, farm egg, salt packed anchovies, croutons
9
FRIED SHRIMP COCKTAIL
butttermilk fried gulf shrimp, fresh horseradish, “cocktail” sauce
11

MAIN

Z BAR RANCH RIBEYE
house fries, smoked butter, green beans
Carriage House 2012

39

GULF SNAPPER
crushed potatoes, tomatoes, age balsamic, piquillo pepper
Blanc du Bois

29

RUBY RED TROUT
LA wild rice, candied apricot, cream peas, pecans
Chardonnay

28

FLETCHER MEAT SANDWICH
double patty, ETX Tomatoes, 1015 Onion, texas toast, garlic aoili
Sweet Scarlet Rose

13

BEEMAN RANCH FILET
roasted potatoes, late asparagus, Persillade
Docetto Reserve 2012

42

SHORT PASTA
handmade meza rigatoni, Calabrian peppers, boar, plum tomatoes, ricotta salada
Montepulchiano 2015

22

LONG PASTA
spaghetti alla chitarra, cherry tomato sauce, gulf shrimp, squash, Tara basil
Dolcetto Rose

18

SIDES

Truffle Fries 6
Cream peas 5
Parmesan Tots 4
Wild Rice Pilaf 5

Sunday brunch menu

FOR THE TABLE

CHARCUTIERIE FOR THE TABLE (feeds 5)
prosciutto, coppa, salumi, cheese, preserves, country dijon
29
CHEESE DISPAY FOR THE TABLE (feeds 5)
chefs favorites, farmers market jam, smoked almonds, crackers
21
WAFFLE A LA TATER
tater tots, prosciutto, farm egg, arugula, crème fraiche, pickled okra
16
WAFFLE DU JOUR
sweet or savory, tot or buttermilk, ask about it!
A/Q

APPETIZERS

MARINATED CRAB CLAWS
blue crab, tarragon vinegar, olives, citrus, fine herbs

16

SHISHITO PEPPERS
sesame, sea salt, TX extra virgin olive oil, blanc du bois

7

WINTER SALAD add chicken $5
winter greens, asparagus, bacon, tomatoes, dijon vinaigrette

9

CEASAR SALAD  add chicken $5
romaine, farm egg, salt packed anchovies, croutons

9

FRIED SHRIMP COCKTAIL
buttermilk, fresh horseradish, chili sauce

12

MAIN

comes with breakfast taters or  house salad

FLETCHER EGG SANDWICH
double bacon, tomatoes, fried egg, texas toast, garlic aoili
13
SHORT PASTA CARBONARA
handmade meza rigatoni, onion, lardons, poached egg, peppercorn
16
VENISON  BENEDICT
pan fried, poached eggs, tomatillo gravy, Brian's biscuits
14
PORTERHOUSE AND EGGS
dry aged pork T-Bone, fried eggs, salsa verde
20

SIDES

Biscuits 3
Toast 1
Bacon 4
2 Eggs 3
Fries 4
Sausage 5
Jalapeno 1
Taters 3
Tomatoes 2

new years eve 2018

3 course Menu
5PM Early Seating

$60

 --------

   AMUSE BOUCHE
chef selection

 

--------

FIRST COURSE

MARINATED CRAB
blue crab, tarragon vinegar, olives, lemon

 

WINTER CITRUS SALAD
blood orange, beet, fennel

 

BISQUE
lobster, brandy

 

--------

MAIN

BEEMAN RANCH FILET
roasted new potatoes, asparagus, Persillade

 

SHORT PASTA
handmade pappadelle, Calabrian boar ragu, plum tomatoes, Parmesan

 

ROASTED HALIBUT
celeriac, coppa buerre blanc

 

--------

DESSERTS
 Apple Tart or Cheesecake or Chocolate Mousse Cake

4 course Menu
8PM Late Seating

$85

 --------

   AMUSE BOUCHE
chef selection

 

--------

FIRST COURSE

MARINATED CRAB
blue crab, tarragon vinegar, olives, lemon

 

WINTER CITRUS SALAD
blood orange, beet, fennel

 

BISQUE
lobster, brandy

 

--------

SECOND COURSE

FRIED SHRIMP COCKTAIL
prawns, chili, tomato, horseradish

 

QUAIL
smoked, fresh arugula, granny smith apples

 

--------

MAIN

BEEMAN RANCH FILET
roasted new potatoes, asparagus, Persillade

 

SHORT PASTA
handmade pappadelle, Calabrian boar ragu, plum tomatoes, Parmesan

 

ROASTED HALIBUT
celeriac, coppa buerre blanc

 

--------

DESSERTS
 Apple Tart or Cheesecake or Chocolate Mousse Cake

Hours of Operation

Share plates, appetizers available during all hours of operation.

Our winery and wine tasting room will open at 2 p.m. Wednesday- Friday and full business hours on Saturday and Sunday. Open other days/hours by reservation & deposit

Reservations by phone or email only, first come first serve. Large parties of more than 10 people should call first to make arrangements.

Last seating at the restaurant is at the close time.

Contact

We make beer too. Downtown Athens Location only

Take a look at Athens Brewing Co
athensbruco

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