The Cellar Restaurant

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   LUNCH
   DINNER
   SUNDAY BRUNCH
   TAPAS

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

       Watch the video (6.6MB)

       View the recipe


     Lunch Tue-Sat, 11am-3pm
     Lounge and Tapa Menu
         Tue-Sat, 5:30pm-9pm
     Dinner Thu-Sat, 5:30pm-9pm
     Brunch Sun 10am-3pm

     Phone: 607.687.2016

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

        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)

BAKED BRIE IN FILO
      With roasted hazelnut and Frangelico
      goat cheese, apricot chutney and fruit.
FRESH MOZZARELLA CRUSTINI
      With tomato basil salad.
ROASTED PORTOBELLO MUSHROOM
      With sauteed spinach and ocean clams.
SMOKED GOAT CHEESE PIZZA
      Served on homemade flat bread
      with bacon and leeks.
SPICY LAMB SKEWERS
      With olive and orange relish.
MILDLY SPICY SHRIMP
      Shrimp and chorizo sausage kabobs.
ARTICHOKE FRITTERS
      With lemon pepper creme.
GRILLED MARINATED AHI TUNA
      With wasabi cream and ginger cilantro
      on a jasmine coconut rice cake.
PAN-SEARED SEA SCALLOPS
      With wilted spinach on a bed
      of jalapeno cream.
SEAFOOD CAKE
      Crab, shrimp and scallops lightly
      breaded and served with mango chutney
      and cilantro ginger pesto.
BOB'S BABY BACK RIBS
      With house-made barbeque sauce.
A TASTE OF FILET
      Four ounces of tender filet
      mignon with bleu cheese
      peppercorn and red pepper pesto.
CHICKEN FINGERS
      With Five Spice Sauce or ranch dip.
PORTOBELLO FRITTERS
      With chipotle aoli.
BAKED FRENCH ONION SOUP
SOUP DU JOUR

              SALADS

GARDEN
      Fresh leaf lettuce with seasonal
      vegetables and your choice of
      homemade dressing.
CAESAR
      Fresh romaine lettuce tossed with
      Romano cheese, croutons and our
      own Caesar dressing.
HOUSE
      Made with fresh mixed greens and
      specially selected ingredients.
SPINACH
      Fresh spinach with bacon
      dressing and topped with mushrooms,
      crisp bacon and hard-boiled egg.

            TRADITIONS

BEEF WELLINGTON
      Filet mignon stuffed with paté
      forestiere and wrapped with prosciutto,
      baked in puff pastry and served on
      Bordelaise sauce.
        * Beef Wellington is named for
        Arthur Wellesley, the 1st Duke of
        Wellington, 1830. Some people suggest
        this was due to his love of beef, truffles,
        mushrooms, Madeira wine and pâté
        cooked in pastry.

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.
        * Thermidore is the name of a lobster
        dish created in January 1894 at Marie's,
        a famous restaurant in the Boulevard
        Saint-Denis in Paris on the evening
        of the premiere of Thermidore,
        a play by Victorien Sardou
        (according to the Dictionnaire
        de l'Academie des Gastronomes).

ROCKEFELLER'S RIVEROW CHICKEN
      A fresh chicken breast stuffed with
      tarragon cheese and wrapped in a
      delicate, delicious filo dough.
        * Named for Owego's most famous former
        resident, John D. Rockefeller, who founded
        Standard Oil in 1870. The fish he caught in
        the Susquehanna as a boy helped to feed
        his family; he went on to become the
        richest man in the world.

THOMPSON'S VEAL BARTOLUCCI
      Tender, fresh veal, egg battered
      and sautéed, topped and baked with
      spinach, ricotta cheese, white wine
      tomato sauce and mozzarella cheese.
        * Nearly a century before Rosa Parks,
        a black barber from Owego named R.W.
        Thompson became the first person to
        sue the government for discrimination
        on public transportation. He won $75
        (a tidy sum in 1851).

VEAL OSCAR
      Sauteed medallions of veal topped
      with asparagus, sweet crabmeat
      and homemade hollandaise sauce.
        * We also offer a mouth-watering
        piccata or marsala with your choice
        of veal or chicken. Ask your server.

         MEAT AND POULTRY

PUMPELLY'S PORK CHOP
      Ten-oz. boneless center-cut pork chop
      with our own special seasoning, grilled
      and served with apple gravy.
        * Ralph Pumpelly was a renowned Owego-
        born geologist who spent decades
        traveling through China and Mongolia.
        His studies were published by the
        prestigious Carnegie Institute.
STUFFED CHICKEN BREAST
      Boneless chicken breast stuffed with
      goat cheese pesto and topped with a
      fresh tomato and basil salad.
HAZELNUT CRUSTED DUCK
      Boneless duck breast pan-seared with
      a hazelnut crust, oven baked and served
      on a sweet dried cherry sauce.
NEW YORK STRIP
      Sixteen ounces of hand-cut, USDA
      choice strip steak grilled
      to your liking.
THE CELLAR CUT FILET MIGNON
      Eight ounces or more of lightly seasoned
      steak, grilled to your liking and
      served on a bed of house-prepared
      bourbon molasses steak sauce.
        * Savor any steak "Smothered Style"
        piled with sauteed mushrooms and onions,
        or "Oscar Style" with asparagus, sweet
        crabmeat and homemade hollandaise sauce.

           FROM THE SEA

THE CAYUGA CATCH
      Your server will be delighted to tell you
      about the catch of the day. Named in
      honor of the Cayuga Indians, one of the
      tribes indigenous to Tioga County.
STUFFED SOLE
      Fresh sole filets stuffed with
      crabmeat, spinach and mozzarella
      cheese, then poached in lobster sauce.
SUPER SEAFOOD PLATTER
      A delectable sampling of fresh
      seafood: bacon-wrapped scallops,
      seafood cake, scallop mousse
      stuffed shrimp and a taste of
      the Chef's Choice.
SURF 'N TURF
      An 8-oz. lobster tail with
      your choice of any house steak.

       VEGETARIAN ENTREES

EGGPLANT LASAGNA WITH GARLIC BECHAMEL
      Lasagna noodles layered with eggplant,
      fresh mozzarella, parmesan cheese and
      basil, then baked. Served with fresh
      sautéed tomatoes.
PERFECT PASTA MORNAY
      Chef-selected pasta with delicately
      steamed broccoli, dressed in a velvety
      cream sauce. Meat-eaters can enjoy this
      dish with grilled chicken breast.

* 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.