Hugo's Cellar

Appetizers

• Lobster Bisque

  Twenty-Six Dollars

  Poached Lobster Medallions on Baked Crostini Finished with Lobster Stock and Brandied Cream; Presented Table-Side with Crème Fraiche

• French Onion Soup

  Twenty-Three Dollars

  Caramelized Medley of Julienned Onions Deglazed with Sherry Wine, Chicken and Beef Stock; Finished with Brandy, Crusted Crostini, House-Made Croutons, Mozzarella and Parmesan Cheeses

• *Hugo’s Hot Rock Specialty for Twosourcing signal

  Sixty-Three Dollars

  Enjoy the Freshness and Excitement of Cooking Table-Side on a Sizzling Granite Slab Marinated Medallions of Certified Angus Beef® Filet Mignon, Swordfish, Shrimp and Breast of Chicken; Served with Trio of Béarnaise, Plum and Mustard Dipping Sauces

• Seafood on Ice for Two

  One Hundred Fifteen Dollars

  Delicately Poached Lobster Medallions, Jumbo Shrimp, King Crab and Cocktail Crab Claws; Served with House-Made Cocktail and Remoulade Sauces

• Prosciutto Wrapped Stuffed Prawns

  Thirty-Six Dollars

  Jumbo Prawns Stuffed with Savory Crab Cake Mixture, Wrapped in Pan-Seared Crispy Prosciutto; Finished with Honey Mustard Reduction and Garnished with Micro Greens

• Maryland Stuffed Mushrooms

  Thirty-One Dollars

  Buttered Mushroom Caps filled with Lump Crab Stuffing; Served with Hollandaise Sauce

• Spinach Artichoke Dip

  Twenty-Five Dollars

  Spinach and Artichoke Hearts Sautéed in White Wine, Cream, Garlic, Crushed Chili Peppers, Nutmeg, Shallots, Smoked Gouda and Parmesan Cheese; Served with Toasted Crostini; Add King Crab Forty-Five Dollars

• Escargot en Croute

  Twenty-Eight Dollars

  Escargots Sautéed with Shallots, Garlic, Burgundy Wine and Herbs; Encrusted in Puff Pastry

• Chilled Shrimp Cocktail

  Thirty Dollars

  Delicately Poached Jumbo Shrimp; Served with House-Made Cocktail and Remoulade Sauces

• Avocado Herbed Sea Scallops

  Fifty-One Dollars

  Pan-Seared Scallops over Creamy Avocado Herb Puree; Finished with Lemon Sea Foam, Agar-Agar Pearls and Micro Greens

• *Chimichurri Skirt Steaksourcing signal

  Thirty-Three Dollars

  Tender 6oz. Certified Angus Beef® Skirt Steak Marinated and Grilled to Perfection; Sliced and Served Table-Side with Chimichurri and Caramelized Onions

Hugo’s Specialties

• *Blackberry Duck

  Eighty-One Dollars

  Pan-Seared Duck Breasts, Glazed and Drizzled with Merlot Blackberry Reduction; Served with Halved Blackberries, Supreme Orange Slices and Micro Greens

• *Rack of Lamb

  One Hundred Dollars

  Rubbed with Harissa Spices and Char-Grilled; Served with House-Made Mint Beurre Blanc

• *Veal Scallopini

  Tender Veal Cutlets Dredged in Seasoned Flour and Sautéed in Olive Oil

  Mushroom Dijonnaise Style - Ninety-Two Dollars/Oscar Style - One Hundred Twenty Dollars

• Chicken Champignon

  Sixty-Six Dollars

  Sauteed Chicken Breasts with Wild Mushrooms and Rich Brandy Sauce

• Fire-Grilled Chicken Breasts Aux Poivre

  Sixty-Six Dollars

  Marinated and Open Flamed; Served with Brandy Peppercorn Sauce

• *Apple Spiced Pork Loin Chop

  Sixty-Five Dollars

  Broiled 10oz. Boneless Pork Loin Chop; Topped with Browned Sugar Cinnamon Spiced Apples and Taffer’s Brown Butter Bourbon Sauce

• *Beef Wellingtonsourcing signal

  One Hundred Eighteen Dollars

  Certified Angus Beef® Filet of Beef Coated in Stone Ground Mustard, Herb Mushroom Duxelle, Foie Gras, Prosciutto and Baked in Puff Pastry; Served with Bordelaise Sauce

Char Broiled Steaks

We Proudly Serve Certified Angus Beef ® Aged a Minimum of 40 Days. All Steaks Seasoned with Maldon Salt, Black Pepper and Garlic; Finished with Herb Steak Butter. Served with Steak Choice of Sauce: Bordelaise, Béarnaise or Aux Poivre. Steak Enhancements:

• Oscar Style

  Thirty Dollars

  White Asparagus Tips and King Crab; Served with Béarnaise Sauce

• Atlantis Style

  Thirty Dollars

  Grilled Pancetta and Lump Crab; Served with Cocktail Crab Claws and Béarnaise Sauce

• Molten Bleu Cheese Crust

  Seven Dollars

• Mushroom Ragout

  Eleven Dollars

• *Ribeye Steak

  One Hundred Five Dollars

  Sixteen Ounce

• *New York Strip

  Seventy-Two Dollars Ninety Dollars

• *Filet Mignon

  One Hundred Twenty Dollars

  Ten Ounce

• *Tomahawk

  One Hundred Eighty Dollars

  Thirty-Four Ounce

• *Petite Surf and Turf Aux Poivre

  One Hundred Five Dollars

  Five Ounce Filet Mignon and Jumbo Shrimp; Pan-Seared to Perfection

• *Hugo’s Renowned, Slow-Roasted Prime Ribsourcing signal

  Substitute Chef’s Blue Cheese and Horseradish Au Gratin Potatoes or Jumbo Loaded Baked Potato with Butter, Sour Cream, Bacon Bits, Cheddar Cheese and Fresh Chives

• Hugo’s Famous Table-Side Salad a La Cartesourcing signal

  Thirty Dollars

  Crisp Romaine Lettuce Tossed Table-Side with Choice of: Baby Heirloom Tomatoes, Marinated Artichokes with Hearts of Palm, Dried Cranberries, Sliced Mushrooms, Crumbled Blue Cheese, Toasted Croutons, Roasted Pine Nuts, Chopped Eggs, Red Onions and Bay Shrimp

• Cellar Cut

  One Hundred Nine Dollars

  Sixteen Ounce

• Hugo’s Cut

  One Hundred Nineteen Dollars

  Twenty-Four Ounce

• Add a Half Order of King Crab Legs or a Broiled Lobster Tail to any Entree

  Market Price

Seafood

• *Herb Encrusted Chilean Sea Basssourcing signal

  Ninety-Eight Dollars

  Encrusted with Parsley, Chives, Salt, Pepper and Pan-Seared; Served on a Bed of Creamy Beurre Blanc Sauce; Garnished with Herb Infused Olive Oil, Crisp Cracker, Créme Fraiche and Micro Greens

• *Scottish Salmonsourcing signal

  Seventy-Three Dollars

  Pan-Seared in Drawn Butter; Served with Fish Choice of Sauce

• *Seafood Triosourcing signal

  Ninety-Three Dollars

  Sautéed Scallops, Seared Norwegian Salmon and Jumbo Shrimp; Served with Creamy Garlic Sauce

• Australian Lobster Tails

  Market Price

  Two Eight-Ounce Tails Broiled; Served with Hot Drawn Butter and Lemon

• Queens Lobster

  Market Price

  Hand-Cut Australian Lobster Dredged in Seasoned Flour, Sautéed with Garlic, Herbs, Crushed Chili Peppers, Mushrooms, Sun-Dried Tomatoes and White Wine

• Alaskan King Crab Legs

  Market Price

  One and a Half Pounds; Served with Hot Drawn Butter

Vegetarian Entrée

• Stuffed Shells

  Sixty-One Dollars

  Stuffed with Ricotta, Parmesan Cheese, Fresh Herbs and Concasse of Tomato; Served on a Bed of Sautéed Spinach with White Wine, Fresh Garlic, Julienned Sun-Dried Tomatoes and Vodka Morel Mushroom Sauce

• Cauliflower Au Soleil

  Fifty-Five Dollars

  Grilled Cauliflower with Lemon Infused Oil, Roasted Pine Nuts, Créme Fraiche and Crushed Red Chili Peppers; Garnished with Lemon Zest and Micro Greens