Seafood trio: Sauteed scallops, seared Norwegian salmon and creamy garlic shrimp.Maple bourbon duck: Two duck breasts seared with pancetta hash and served with maple bourbon glaze.Beef wellington: Filet of beef with mushroom duxelles and foie gras, baked in a crispy puff pastry and served with bordelaise sauce.Hugo’s hot rock specialty for two: Cooked table-side over sizzling hot granite rocks, this is the ultimate appetizer of filet mignon medallions, Ahi tuna and chicken breast with bearnaise, plum and mustard dipping sauces.While you can’t go wrong with anything from Hugo’s Cellar menu, there are a few stand-out dishes:
