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

PULL-APART ROLLS
garlic butter & parmigiano – 14
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 • Shrimp 15 • 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
maitake mushrooms & 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

CHILLED PEA SOUP
english peas, smoked trout & riesling – 22
STEWED CLAMS
cherry tomatoes & grilled filone – 30

PASTA

PAPPARDELLE
beef short rib ragu – 35

MAIN COURSES

RED SNAPPER LIVORNESE
stewed tomatoes, capers & olives – 45

DIVER SCALLOPS
sugar snap peas, celery root,
guanciale agrodolce – 40

SIDES

ASPARAGUS ‘VIGNAROLA’
radish, peas, mint – 15

FRAGOLA AMARA
strawberry infused cocchi americano,
gin, lime, rhubarb bitters – 18

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

PAPER PLANE
bourbon, aperol, amaro nonino
& lemon – 21

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

VENTO TROPICALE
coconut oil fat washed tequila, fresh
pineapple, ginger, lime, spicy agave – 20

SAZERAC
rittenhouse rye, pierre ferrand, cognac,
peychauds bitters, absinthe – 20

BY THE GLASS
See the entire collection on our wine list.

PROSECCO, Cima Di Conegliano, Cuvée
Prestige, Veneto, Italy, NV – 13

MOSCATO d’Asti, Acquesi, ‘Casarito’,
Piemonte, Italy, 2022 – 14

BRACHETTO d’Acqui, Acquesi, Piemonte,
Italy, 2023 – 15

ROSÉ, Mas de Daumas Gassac, Provence,
France, 2024 – 12

PINOT GRIGIO, Ferrari-Carano, Russian River
Valley, California, 2023 – 11

SAUVIGNON BLANC, Kono, New Zealand,
2024 – 12

CHARDONNAY, FoxGlove, San Luis Obispo,
California, 2021 – 13

PINOT BIANCO, Alois Lageder, Trentino
Alto-Adi ge, Italy, 2022 – 14

RIESLING, Chateau Ste. Michelle, Columbia
Valley, Washington, 2023 – 15

MONTEPULCIANO D’Abruzzo, La Fiera,
Italy, 2022 – 11

MERLOT, Cusumano, Sicily, Italy, 2022 – 13

CHIANTI, Selvapiana, ‘Vendemmia’, Tuscany,
Italy, 2023 – 14

CABERNET SAUVIGNON, Clos de Luz,
Central Valley, Chile, 2022 – 15

MALBEC, Nieto Senetiner, ‘Camila’,
Mendoza, Argentina, 2024 – 15

PINOT NOIR, The North Valley, ‘Compass’,
Willamette Valley, Oregon, 2022 – 15

ROSSO TOSCANO, Collemattoni Adone,
Tuscany, Italy, 2021 – 15

CABERNET SAUVIGNON, Silver Ghost,
Napa Valley, California, 2023 – 22