TOMATO STRATTO FOCACCIA
Parmigiano – 15
add burrata, proscuitto di parma,
pesto & balsamico +$14

PULL-APART ROLLS
garlic butter & parmigiano – 15
add crispy prosciutto di parma +$4

STROMBOLI
smoked mozzarella, genoa salami- 16

CELLAIO ANTIPASTO
chef’s selection of cured meats & cheeses
with traditional accompaniments – 28

SALT & PEPPER FRITTO MISTO
lobster, calamari, shrimp – 28

CHARRED OCTOPUS
fingerling potatoes, capers
& “scampi” sauce – 26

POLENTA “CREMOSA”
seasonal mushrooms &
truffle sugo – 22

CLASSIC MEATBALLS
concentrated tomatoes, basil
& stracciatella – 25

SHRIMP COCKTAIL
lemon & cocktail
sauce – 29

TUNA CRUDO
raw ahi tuna, truffle,
toasted hazelnut – 30*

HALF DOZEN OYSTERS
cocktail sauce & red wine
mignonette – MP*

*These items may be served undercooked. Consuming raw or undercooked meats,
poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

WEDGE
marinated tomatoes, crispy lardons &
buttermilk blue cheese dressing – 19

CAESAR
little gem, colatura dressing,
parmigiano & garlic mollica – 17

BURRATA
prosciutto di parma &
aged balsamico – 27

Housemade Daily

PASTA AL POMODORO
chef ‘s signature sauce – 25

TAGLIATELLE BOLOGNESE
wagyu, pork & veal ragu
& fontina fonduta – 32

LINGUINE AL VONGLE
manilla clams & garlic – 40

RIGATONI VERDE
lobster, spinach &
calabrian chili scampi sauce – 48

SERVED WITH THE FOLLOWING SAUCES, CHOOSE ONE
(additional $4 for extra sauce):

Cellaio Steak Sauce • Salsa Verde •
Horseradish Crema Roasted Garlic & Parmigiano Butter • Truffle Jus

SKIRT STEAK
12oz – 42

FILET MIGNON
8oz – 59

RIBEYE
16oz – 69

NEW YORK STRIP
12oz – 59

DRY-AGED KANSAS CITY STRIP
18 oz. – 99

DRY-AGED BONE-IN RIBEYE
32 oz. – 150

DRY-AGED BISTECCA FLORENTINA
32 oz. – 165

WAGU SELECTIONS
SEASONAL AVAILABILITY MP

ENHANCEMENTS
Lobster Tail 45 • Scallop 25
Blue Cheese Fondue 8 • Caramelized Onions 8 • Mushrooms 8

VEAL CHOP PARMIGIANO
burrata & melted baby tomatoes,
four cheese fonduta, basil – 85

SEARED FAROE ISLAND SALMON
moked maitakes, charred fennel,
celery root purée & tarragon salsa verde – 34

ROASTED HALF CHICKEN
truffle jus, fingerling potatoes &
prezzemolo “chimichurri” – 32

15 each

Creamed Spinach
fontina gratin

Heirloom Carrots
truffle honey & toasted hazelnuts

Potato Purée
chicken jus & crispy shallots

Baked Potato
butter or sour cream

Italian Potato Wedges
crispy herbs & roasted garlic aïoli

Macaroni Tre Formaggi
parmigiano, mozzarella & fontina

APPETIZERS

BEETS
smoked yogurt, pistachio & mint – 22

SICILIAN SPICE DELICATA SQUASH
whipped ricotta & pomegranate seeds 21

PASTA

Fusilli & Rock Shrimp “scampi”- 35

MAIN COURSES

SURF & TURF
dry aged bisteca florentina & 8oz lobster tail – 190

HERB CRUSTED HALIBUT
bagna cauda, sunchokes & heirloom carrots – 40

SIDES

CHARRED BROCCOLINI
garlic mollica – 15

GRILLED GREEN BEANS
lemon thyme aioli & parmesan – 15

ROASTED BRUSSELS SPROUTS
neonata – 15

SAN REMO
elderflower, sweet vermouth,
bourbon & orange – 18

A5 WAGYU OLD FASHIONED
fat washed hillrock bourbon,
demerara syrup – 49

MELLA CANELLA
laird’s applejack, pear, cinnamon, absinthe – 18

LAST WORD
gin, maraschino, pear, chartreuse, lime – 22

BEES KNEES
catskills pollinator gin, lemon, catskills wildflower honey – 20

NON-ALCOHOLIC COCKTAILS

PASSIONFRUIT MOJITO
pineapple, agave, lime & seltzer 12

FREGO LA FRESCA 
strawberry, thyme & lemon – 11

MOCK MULE
lemon & ginger beer – 11