We returned to the Cellar because of the good food in the past. We were not disappointed. We started with the escargot in the mushroom caps. Just great. Mushrooms were al dente with fresh escargot. My wife had the mussels and steamed clams appetizer (they will combine if you ask). Enormous mussels and large clams correctly cooked. The Beef Wellington was perfect. Medium rare filet covered with mushrooms in a lightly browned crust. Really enjoyable atmosphere. A great place for sea food in the desert