Tine & Cellar

3806 Schofield Ave, Weston
(715) 841-0080

Recent Reviews Order Online Reserve

Customers' Favorites

Cellar Wings with Sweet & Savory Gochujang Sauce
House Breaded Cheese Curds
House-Breaded Cheese Curds
Smoked Salmon Salad
Rueben Sandwich
Jägerschnitzel
Fish and Chips
Ruben Sandwich
Whitefish Dip
Bavette Steak

Menu

Sharing
Smoked Whitefish Dip
Served with capers, toasted chives, and cracked pepper. Served with crackers and lemon.
Dressed Truffle Fries
Served with green onion, shaved parmesan, cracked black pepper, and french onion aioli.
House Breaded Cheese Curds
Locally sourced and hand-battered. Served with a rotating house-made jam.
Roasted Brussel Sprouts
Served with bacon, blue cheese, walnuts, and balsamic-porter reduction.
Roasted Squash
Served with candied hazelnuts, bacon, chevre, cranberries, and local maple syrup.
Roasted Bone Marrow
Roasted in-bone with bacon-citrus marmalade and panko then dressed with balsamic-porter reduction.
Baked Squash
Baked local squash in sage butter, served with honey berry sauce, chevre, and pistachio crumble.
Brussels Sprouts
Local mushrooms, nueske's bacon, white onion, balsamic vinaigrette, and gorgonzola cheese.
Dressed Cucumbers
Sea salt, fresh dill, cracked pepper, and apple cider vinegar.
Smoked Salmon Toast
Whipped cream cheese, soft-boiled egg, cold-smoked salmon, fried capers, fresh dill, and oregano-infused extra virgin olive oil.
Fingerling Potatoes
Local mushrooms, onion, coriander, cilantro, paprika butter, and maple honey crème fraîche.

Toasts and Boards
Blue Cheese and Pear Crostini
Lavender honey, blue cheese, and sautéed pears.
Zakuski Board
Fish roe, cold-smoked salmon, whitefish dip, dressed herring, and house-pickled vegetables.
Cheese Board
Served with old-world salami, various nuts, rotating accompaniments, and cheeses.

Soup and Salads
Pear Walnut Salad
Mixed greens, candied walnuts, anjou pears, fresh strawberries, and pickled onions in a strawberry vinaigrette, and finished with gorgonzola.
Fish Cake Salad
Cod and salmon cakes blackened and served with a salad of roasted sweet corn, cherry tomato, red onion, roasted peppers, and mixed greens tossed in a creole mustard vinaigrette. Served with crostini and red pepper mayonnaise.

Land and Sea
Angus Sirloin
Certified angus sirloin, pan-seared medium-rare, over goat cheese butternut squash puree, fingerling potatoes, nueske's bacon, local mushrooms, and asparagus finished with rosemary butter and red wine gastrique.
Wild Mushroom Linguine
In a white wine cream sauce with merlot bellaVitano and microgreens.
Atlantic Salmon
Pan-seared medium, served over roasted brussels sprouts, fingerling potatoes, butternut squash, with honey maple crème fraîche, and honeyberry compote.
Seared Ahi Tuna
Seared rare and served over a fresh berry and orange quinoa with crème fraîche and panko crumble.
Lamb Shank
Roasted bone-in domestic lamb shank with demi-glace. Served with brussels and house mashed potatoes.
Squash Linguine
Local butternut squash cream sauce with candied nueske's bacon and walnuts.
Pan Roasted Duck Breast
Served medium with caramelized fingerlings, prunes, and braised purple cabbage.

Kids
Chicken Tenders
Served with fries and fresh Fruit
Grilled Cheese on Sourdough
Served with fries and fresh Fruit

Desserts
Cranberry-Orange Blondies
Served with dark chocolate chips, white chocolate drizzle, and house-whipped cream over cranberry-orange coulis.
Bourbon Caramel Pecan Cheesecake
House-made vanilla bean cheesecake, topped with bourbon caramel, candied pecans, and house whipped cream.
Lavender Crème Brûlée
Lavender-infused custard, whipped cream, figs, walnuts, and local honey.

Salads
Pear Walnut Salad
Mixed greens, candied walnuts, Anjou pears, fresh strawberries, and pickled onions in a strawberry vinaigrette; finished with gorgonzola.
Fish Cake Salad
Cod and salmon cakes blackened and served with a salad of roasted sweet corn, cherry tomato, red onion, roasted peppers, and mixed greens tossed in a creole mustard vinaigrette. Served with crostini and red pepper mayo.

Entrees
Salmon Toast and Greens
Whipped cream cheese, cold-smoked salmon, fried capers, fresh dill, oregano extra virgin olive oil, and soft-boiled over a bed of dressed field greens.
Russian Potato Pancakes
Served with crème fraîche and spiced apple butter.
Steak and Eggs
Hollandaise sauce over an 8 ounces. Bavette steak seared medium-rare, served w/ two over-medium eggs, fingerling hash, and toast.
Country Breakfast
Served with two eggs over-medium, country toast, sautéed wild mushrooms and cherry tomatoes, nukes bacon, and preserves.
Pork Belly Benedict
Served with house-smoked pork belly, two basted eggs, hollandaise sauce, and served on an English muffin with tossed field greens.
House Pastrami Hash
Served with two eggs over-medium, caramelized onion, fingerlings, kraut, and Swiss cheese. Served with country toast.

Libations
Maple-coffee Old Fashioned
Local cold brew coffee, Northwoods maple farm syrup, bourbon, brown sugar, and house bitters.

Sides
Two Eggs
Bacon

Beverages
Iced Tea
Orange Juice
Lemonade

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Recent Reviews

Had a wonderfully prepared Curry Walleye tonight celebrating my Father in Law retirement, Cristian did a fantastic job taking care of us! German Kolsch beer hit the spot as well, will recommend and be back soon!!
May 2025
Great food and atmosphere, ive been here several times. For someone that constantly travels for work, I value the comfort, food and friendliness in restaurants. Its hard to find constantly on the road. With that being said, if im In town for work, I come here every day for dinner. Get the walleye dinner and a smoked ol fashioned, and enjoy.
This is a great place!!!!!!!
March 2025
Great place for fresh, delicious food. Great atmosphere and the staff was excellent! Met Kate, a manager, and she was so good with our kids and was fun to talk to. Highly recommend!!!
March 2025

More Reviews

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Tine & Cellar

3806 Schofield Ave, Weston, WI 54476
(715) 841-0080