Ethnic Ingredients and Recipes
Chef Cella was trained in classical traditions at the Culinary Institute of America. His professional cooking background includes French, Italian, Asian and regional American styles. He possesses the ability to develop menu offerings that represent many ethnic cuisines and uses local ingredients to offer creative interpretations of classical and ethnic dishes.
We strive to achieve a well-balanced offering to complement our menu items. An approachable while adventurous wine list covers the span from sparkling to light whites to full-bodied reds. Sherry, port and ice wine round out the offerings. The bar list changes based on menu pairings and seasons.
Our menu is classically influenced, ingredient driven, new American fare. Food offerings are handcrafted and cooked to order. Steak frites, duck, rack of lamb, housemade soup and pasta with daily specials are among those offerings...with a focus on using the freshest local ingredients. Chef Michael adjusts the menu to utilize the choice of products available to him on a daily basis. As a member of the Farm to Chef program of Schenectady County, he works closely with a local farm, Roots & Wisdom.