Menu for Hugo's Cellar
- Appetizers*
- Char-Broiled Steaks*. We Proudly Serve Creekstone Farms Premium Black Angus Beef Aged a Minimum of 40 Days. Served with Mushroom Ragout and Choice of Sauce: Bordelaise, Béarnaise or Aux Poivre.
- Seafood*. One and a Half Pound.
- Hugo's Specialty Drinks
Full Answer
What's on the menu at Hugo's cellar?
Menu for Hugo's Cellar 1 Appetizers* 2 Char-Broiled Steaks*. We Proudly Serve Creekstone Farms Premium Black Angus Beef Aged a Minimum of 40 Days. Served with Mushroom Ragout and Choice of Sauce: Bordelaise, Béarnaise or Aux Poivre. 3 Seafood*. One and a Half Pound. 4 Hugo's Specialty Drinks
What kind of food do they serve at Hugo's?
All Entrées Include: Bottled Water, Traditional Cheese Lavosh and Fresh Baked Breads. Hugo's Famous Table-Side Salad: Intermezzo Sorbet to Refresh Your Taste Buds.
What to eat at Hugo's Hot Rock?
You can begin your culinary pleasure with the irresistible Hugo's Hot Rock Specialty appetizer, offering tenderloin medallions of beef, marinated swordfish, breast of chicken, and jumbo shrimp prepared on a sizzling slab of granite right at your table. Your pleasure will continue with a tableside salad cart prepared to order.
How much is Hugo's hot rock specialty for two?
Hugo's Hot Rock Specialty for Two $41.00 Enjoy the freshness and excitement of cooking table-side on a sizzling granite slab, medallions of filet mignon, marinated ahi tuna, shrimp, breast of chicken. Served with trio of béarnaise, plum and mustard dipping sauces.
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What is the dress code at Hugo's Cellar?
While Hugo's Cellar isn't formal, business casual would be appropriate. If you have any additional questions, please, do not hesitate to ask.
How old is Hugo's Cellar?
One of the great things about Hugo's Cellar is its menu hasn't changed much at all since opening in 1973 as Hugo's Rotisserie.
How long has Hugos cellar been open?
Hugo's opened in 1973 as Hugo's Rotisserie, part of the Hyatt chain.
Hugo's Famous Table-Side Salad a la Carte
Crisp Romaine Lettuce Tossed Table-Side with Choice of: Baby Heirloom Tomatoes, Marinated Artichokes, Hearts of Palm, Sliced Mushrooms, Crumbled Blue Cheese, Toasted Croutons, Roasted Pine Nuts, Chopped Eggs, Red Onions and Bay Shrimp. Selection of House-Made-Dressings: Caesar, Creamy Pepper or Honey-Orange-Walnut Vinaigrette
Vegetarian Entrées
Stuffed with Ricotta, Parmesan Cheese, Fresh Herbs and Concasse of Tomato; Served with Tender Spinach, Baby Heirloom Tomatoes and Creamy Garlic Alfredo Sauce
