The Cellar Restaurant

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    Dining
   LUNCH
   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
Mozzarella Crostini and Tomato Basil Salad
      over greens
Smoked Goat Cheese Flatbread Pizza
      with bacon
Portobello Fritters with Chipotle Aioli
      over greens
Artichoke Fritters with Lemon Pepper Cr�me
      over greens
Chicken Fingers
      with Five Flavor Sauce or Ranch Dip
Stuffed Pepper
      chicken, chorizo sausage and cheese
      stuffed poblano pepper topped with
      monterey jack cheese
PORTOBELLO FRITTERS WITH CHIPOTLE AOLI
      over greens
CC-Jack Quesadilla
      flour tortilla stuffed with chicken, chorizo
      sausage and monterey jack cheese
      served with salsa and cumin cream
      sauce
BBQ Ribs
      slow roasted in-house, served
      with coleslaw.
Pulled Pork Sandwich
      with coleslaw.
Big Island Burger
      an 8-oz. choice ground chuck burger
      with lettuce, bacon, tomato, cheese,
      and onion

Blue Cheese Crusted Baked Oysters

Cajun Fried Oysters
      with spicy remaloude sauce
Grilled Marinated Ahi Tuna
      with wasabi cream and ginger cilantro
      on a coconut jasmine rice cake
Grilled Shrimp Skewers
      served with your choice of Honey
      Mustard Sauce or Bob�s Five Flavor
      Sauce
Seafood Cakes
      lightly panko breaded crab, shrimp, and
      scallops with mango chutney and
      cilantro ginger
Pan Seared Sea Scallops
      with wilted saut�ed 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

              SALADS

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

            Dinner Meals

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

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

Filet of Salmon
      Charbroiled and topped with the Chef�s
      inspiration.

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

Breast of Duck
      Duck breast, garlic and herb marinated
      served with seasonal vegetables.

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

Applejack Brandy Pork
      Two (2) 5-oz. center cut pork chop
      medallions, pan-seared with a brandy
      cream sauce and topped with
      caramelized apples
        * Prefer it plain - 10-oz. center
        cut chop grilled

Chicken Cordon Bleu
      A classic, fresh chicken breast
      stuffed withsmoked ham, swiss
      cheese, breaded and baked, served
      on dijon mustard sauce.

Chipotle Chicken
      Charbroiled chipotle marinated chicken
      breast on a bed of black bean salad
      and topped with a fresh watermelon
      salsa.

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

Veal Oscar
      Saut�ed 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 Caponata
      Pan-seared veal with eggplant, tomato,
      fresh basil, and capers � a flash of
      summer.
        * 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 saut�ed
        mushrooms and onions
        * Enjoy any steak �Oscar� topped with fresh
        steamed asparagus, crabmeat, and
        homemade hollandaise 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

Rustic Vegetable Caponata
      A succulent blend of eggplant, tomato,
      fresh basil and capers over whole
      wheat pasta.

              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 saut�ed
      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