The Cellar Restaurant

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    Dining
   DINNER
   SUNDAY BRUNCH
   TAPAS
   PUB NITE MENU

    Chef Bob makes
    strawberry four-layer
    cake on WBNG-TV!

       Watch the video

       View the recipe

"This is perhaps the
most wonderful food
in upstate New York."
J.W., Vestal, NY

Tapas Price Range:
4.25 - 17.95.
Dinner Price Range:
15.95 - 49.95
(For Surf 8oz & Turf 16oz).

        Our Dinner Menu

Our "Tapas" menu can be enjoyed separately in our warm, inviting new lounge. We also offer scrumptiously decadent desserts and an extensive wine, liquor and beverage selection. Plus, we are experts in preparing for a gluten-free diet. Please ask us or your server for more information.

      TAPAS (SMALL PLATES)

French Onion Soup

Baked Brie
      in filo with apricot chutney served with
      crackers
Crostini With Creamy Ricotta & Chorizo
Smoked Goat Cheese Flatbread Pizza
      with bacon
Chorizo Stuffed Dates
      wrapped with bacon served
      with cilantro sauce
Big Island Burger
      an 8-oz. choice ground chuck
      burger with lettuce, bacon,
      tomato, cheese and onion

      Optional (add $.25 each): sautéed
      onions, mushrooms, swiss cheese,
      provolonecheese, smoked gouda, bleu
      cheese honey mustard, five flavor
      sauce orchipotle mayonnaise.
CC-Jack Quesadilla
      tortilla stuffed with chicken,
      chorizo sausage and monterey
      jack cheese
Poblano Pepper
      chicken, chorizo sausage and
      cheese stuffed
Chicken Fingers
      with Five Flavor Sauce or Ranch Dip
PORTOBELLO FRITTERS WITH CHIPOTLE AOLI
      over greens
BBQ Ribs
      slow roasted in-house, served
      with coleslaw.
Pulled Pork Sandwich
      with coleslaw.
Mussels
      steamed in white wine & garlic
Cellar Potato
      twice baked with boursin,
      tbacon, mushrooms & onions
Steak Fries

Sweet Potato Fries

Homemade Onion Rings

Blue Cheese Crusted Baked Oysters

Oysters

Cajun Fried Oysters
      with spicy remaloude sauce
Grilled Marinated Ahi Tuna
      with wasabi cream and ginger cilantro
      on a coconut jasmine rice cake
Shrimp Cocktail
      served with your choice of Five Flavor
      Sauce or Honey Mustard Sauce
Seafood Cakes
      lightly panko breaded crab, shrimp, and
      scallops with mango chutney and
      cilantro ginger
Pan Seared Sea Scallops
      with wilted sautéed spinach on a bed of
      jalapeno cream
      For dinner we’ll double the scallops
      and add asalad and side
The Gillette Filet Mignon
      a 4-oz. filet mignon topped with
      blue cheese peppercorn butter
      on a bed of red pepper pesto
      For dinner we'll add a salad
      and side

Sampler Platter
      What a deal! Our scallops, shrimp
      skewers, a seafood cake, and your choice
      of blue cheese baked or cajun fried
      oysters
      For dinner we’ll double the scallops
      and add a salad & side
Surf & Turf
      Start with our 4 oz. Gillette Filet Mignon
      and add your choice of Oysters, Ahi
      Tuna, Shrimp Skewers, Seafood Cakes,
      or Sea Scallops with a salad & side

            Dinner Meals

The Cayuga Catch
      Your server will be pleased to
      describe our catch of the day.

Stuffed Sole
      Fresh sole fillets stuffed with crabmeat,
      spinach and mozzarella cheese, and
      topped with lobster sauce.

Cajun Tilapia Fillet
      Pan-seared fillet served on corn
      risotto with a spicy red pepper
      coulis

Seafood Czarina
      A delectable combination of scallops,
      shrimp, and lobster meat sautéed
      in a spicy cream sauce, served over
      pasta.
        * Also available with Chef Bob’s homemade
        spicy marinara

Breast of Duck
      Hazelnut crusted duck breast
       served with sweet dried cherry sauce

Pecan Crusted Pork
      Pan-seared, nut-crusted boneless
      pork medallions topped with maple
      glaze.

Applejack Brandy Pork
      10-oz. french cut pork chop,
      pan-seared with a brandy
      cream sauce and topped
      with caramelized apples
Stuffed Pork Chop
      10-oz. french center cut
      pork chop stuffed with
      cornbread stuffing, baked
      and served with maque choux

Wild Mushroom Ravioli
      Homemade ravioli in ginger cream
      sauce layered with braised napa
      cabbage, water chestnuts & sautéed
      chicken

Stuffed Chicken Breast
      Boneless chicken breast stuffed with goat
      heese pesto and topped
      with fresh tomato basil salad.

Veal Oscar
      Sautéed medallions of veal topped you
      with fresh asparagus, sweet crabmeat
      and homemade hollandaise sauce

        * In the mood for marsala or piccata??
         Chef Bob’s is delicious!

Veal Bartolucci
      Tender veal, egg-battered and sautéed,
      topped and baked with spinach, ricotta
      cheese, white wine tomato sauce and
      mozzarella cheese

        Optional: With Chicken

Hunter’s Veal
      Bone in veal strip steak charbroiled
      and served with a hearty brown sauce
      of mushrooms, peppers, onions, ham and
      red wine

        * Prefer it with chicken?

Delmonico Milanese
      Sixteen ounces of hand-cut, USDA
      choice ribeye,charbroiled as you
      like, with herbs and olive oil.

The Cellar Cut Filet Mignon
      Eight ounces of our hand-cut,
      lightly seasoned steak, charbroiled
      as you like, served on a bed of
      bourbon barbeque sauce.

        * Savor any steak “Smothered” with sautéed
        mushrooms and onions
        * Enjoy any steak “Oscar” topped with fresh
        steamed asparagus, crabmeat, and
        homemade hollandaise sauce.

Whiskey Medallions
      Two 4-oz. filet mignon medallions,
      pan-seared and served with a mustard
      whiskey sauce

Surf’N Turf
      An 8-oz. lobster tail with your choice of
      any house steak.

Pasta Mornay
      Penne pasta smothered with a creamy
      cheese sauce and fresh steamed
      broccoli.

SANDY'S PASTA
      A saute of fresh broccoli, garlic,
      sundried tomatoes, pine nuts
      and cayenne pepper over whole
      wheat pasta

Homemade Sweet Potato Pierogies
      Served on a bed of braised
      red cabbage with a side of
      caraway sour cream

              FROM THE PAST

BEEF WELLINGTON
      Filet mignon with sliced prosciutto ham,
      pate forestiere, baked in
      puff pastry, and served on Bordelaise
      sauce.

LOBSTER THERMIDORE
      This 8-oz.lobster tail is removed
      from the shell, chunked and sautéed
      in a sherry cream sauce, and finished
      with melted Swiss cheese.

* All entrees are served with a basket of freshly made bread, your choice of soup or salad with homemade dressing, and a choice of the chef's specially prepared side dishes.

One Check Per Table