The Cellar Restaurant Prices in Owego, NY 13827
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| French Onion Soup | $4.95 |
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| Baked Brie* | $6.95 |
in filo with apricot chutney
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| Portobello Fritters* | $7.95 |
with Chipotle Aioli
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| CC-Jack Quesadilla | $8.95 |
tortilla stuffed with chicken, chorizo sausage and Monterey jack cheese Served with salsa
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| Basket of Homemade Onion Rings* | $4.95 |
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| Chicken Fingers | $6.95 |
with Five Flavor Sauce or Ranch Dip
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| Fresh Cut or Sweet Potato Fries* | $3.95 |
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| Fried Pickle Spears* | $3.95 |
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| Cellar Potato | $4.50 |
twice baked with boursin, bacon, mushrooms & onions
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| Fried Mac & Cheese* | $3.95 |
with jalapeno jam
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| Fried Sampler | $9.95 |
a combo of mac & cheese, chicken fingers, pickles and fries with Ranch, blackberry jalapeno jam, and five flavor sauce
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| Small Plates |
| Mussels | $7.95 |
steamed in white wine & garlic (not available with Petite Surf and Turf)
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| Grilled Marinated Ahi Tuna | $9.95 |
with wasabi cream and ginger cilantro pesto on a coconut jasmine rice cake
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| Smokey Bacon Wrapped BBQ Shrimp | $9.95 |
baked with our from-scratch barbeque sauce
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| Seafood Cakes | $10.95 |
Made right here! Lightly panko breaded crab, shrimp, and scallop mousse with fresh mango chutney and homemade cilantro ginger pesto
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| Pan Seared Sea Scallops | $9.95 |
with wilted sautéed spinach on a bed of jalapeno cream
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| Seafood Sampler | $12.95 |
Our scallops, BBQ Shrimp and seafood cake
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| The Gillette Filet Mignon | $12.95 |
a 4-oz. filet mignon topped with blue cheese peppercorn butter on a bed of red pepper pesto
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| Artisan Cheese Flatbread Pizza |
| Vegetarian* | $9.50 |
Spanish manchego cheese, asparagus, artichokes & roasted red peppers
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| Seafood | $9.50 |
white garlic, Ostenborgherb Havarti cheese & shrimp
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| Smoked Goat Cheese | $9.50 |
from Westfield Farm with sautéed leeks and bacon
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| BBQ & Burgers |
| BBQ Ribs | $12.95 |
1/2 rack slow roasted in house with homemade BBQ sauce
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| Pulled Pork Sandwich | $7.95 |
roasted in house, with Bob's BBQ sauce, served with coleslaw
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| Burgers | $8.95 |
Fresh, charbroiled 8-oz. choice ground chuck with lettuce & tomato and fries
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| Make it Special! |
| Add $1 |
| BBQ |
homemade BBQ sauce, sautéed onions, cheddar cheese & bacon
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| Bleu | $10.50 |
melted bleu cheese, bacon, sautéed mushrooms & onions
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| Big Island |
fresh bacon, cheese & onion
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| Swiss |
Swiss cheese & sautéed mushrooms
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| Smokey |
smoked goat cheese & bacon
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| Entrees |
| Salad added to any entrée $3 |
| The Fresh Catch | $ |
Your server will be pleased to describe our catch of the day
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| Stuffed Haddock | $19.95 |
Fresh haddock fillets stuffed with snow crab meat and mozzarella cheese, topped with lobster sauce
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| Sizzling Shrimp Scampi | $21.95 |
Baked with garlic & herbs and served with broccoli & pasta
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| Seafood Czarina | $24.95 |
A delectable combination of scallops, shrimp, and lobster meat sautéed in a spicy cream sauce, served over pasta. Also available with homemade marinara
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| Pan Seared Sea Scallops | $22.95 |
with wilted sautéed spinach, on a bed of jalapeno cream
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| Petite Surf & Turf | $22.95 |
4 oz. Gillette Filet Mignon and add your choice of one small plate seafood selection
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| Traditional Surf & Turf | $ |
A 12oz. house cut New York Strip or 8oz Filet with a 6oz. cold water lobster tail
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| The Cellar Cut Filet Mignon | $25.95 |
Eight ounces of our hand-cut, lightly seasoned steak, charbroiled and served: On a bed of homemade bourbon barbeque sauce; (Gluten Free) Gillette style topped with bleu cheese peppercorn butter and s
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| Whiskey Medallions | $25.95 |
Two 4-oz. filet mignon medallions, pan-seared and served with a made to order mustard whiskey sauce
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| Harvest Pork Chop | $19.95 |
a 10-oz. pork chop grilled and served - Dressed up for the season - Chef's special; (Gluten Free) Smothered with the Cellar's 'Classic' Balsamic Maple Glaze
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| Breast of Duck | $21.95 |
Hazelnut crusted duck breast served medium rare with sweet dried cherry sauce
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| Stuffed Chicken Breast | $19.95 |
Boneless chicken breast stuffed with goat cheese pesto and topped with fresh tomato basil salad
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| Two traditional 19th Century Entrees |
| that we at the Cellar have kept true to form from their original recipes. We highly recommend them! |
| Lobster Thermidor | $32.95 |
8oz of sweet, cold water lobster tail removed from the shell, chunked and sautéed in sherry cream sauce, with puff pastry, and finished with Swiss cheese
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| Beef Wellington | $28.95 |
Filet mignon with sliced imported prosciutto ham, pate forestiere, baked in puff pastry, and served on Bordelaise sauce
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| 3 Cellar "Classics" |
| served with your choice of veal or chicken |
| Bartolucci | $21.95 |
Tender cutlet, egg-battered and sautéed, topped and baked with spinach, ricotta cheese, white wine tomato sauce and mozzarella cheese
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| Marsala | $21.95 |
Tender medallions sautéed with a marsala wine sauce and mushrooms
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| Oscar | $28.95 |
Tender sautéed medallions, topped with fresh asparagus, sweet Alaskan King crabmeat, and homemade hollandaise sauce
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| Vegetarian |
| Add chicken to any vegetarian dish $3 |
| Fresh Mushrooms* | $15.95 |
Homemade pasta layered with mushrooms and a ginger cream sauce
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| Feta Pasta* | $14.95 |
Pasta tossed with spinach, sun-dried tomatoes and marinated feta cheese
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| Grilled Eggplant* | $14.95 |
Baked with homemade marinara and mozzarella cheese
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| Salads |
| Entrée Salad add: Chicken (4 oz.) - $3 / Sautéed Portobello - $3 / Filet (4 oz.) - $9 |
| House | $4.95 - $6.95 |
Artisan field packed fresh mixed greens and our specially selected ingredients
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| Garden | $4.95 - $6.95 |
Fresh mixed artisan greens, seasonal vegetables, your choice of dressing
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| Caesar | $5.95 - $7.95 |
Romaine tossed with Romano cheese, croutons and our own Caesar dressing
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| Spinach | $6.95 - $8.95 |
Fresh spinach, bacon, mushrooms, hard boiled egg topped with Bacon dressing
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| Main |
| Local and Imported Artisan Cheese and Meat Sampler | $5.00 |
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| House Smoked Salmon | $9.00 |
with Caper Cream and crackers
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| 1/4 Rack BBQ Ribs | $7.00 |
with coleslaw
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| Pulled Pork Sandwich | $8.00 |
with coleslaw
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| Lobster Mac & Cheese | $9.00 |
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| Buffalo Style Chicken Legs | $5.00 |
with Bleu Cheese and Celery
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| Reuben Cannon Balls | $7.00 |
with Guinness mustard, inspired by K. Hoynes
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| Fried Mac & Cheese | $3.00 |
with blackberry jalapeno jam
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| House or Caesar Salad | $5.00 |
with homemade dressing
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| Natural Cut French Fries | $3.00 |
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| Natural Cut Sweet Potato Fries | $3.00 |
with honey mustard
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| Loaded Natural Cut Fries | $4.00 |
with bacon, melted cheddar, and green onion
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| From Scratch Danish | $1.75 |
Cheese, blueberry, or Apple Get yours before they're gone!
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| 3 Eggs Any Style | $6.95 |
served with toast, bacon, and homefries
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| Traditional Eggs Benedict | $8.95 |
2 poached eggs on toasted English muffins served with sliced ham, hand-whisked Hollandaise and homefries
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| Smoked Salmon Benedict* | $9.95 |
2 poached eggs with House Smoked Salmon on toasted English muffins served with hand-whisked Hollandaise, Asparagus spears, and homefries
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| Florentine Benedict* | $8.95 |
2 poached eggs on toasted English muffins topped with spinach, hand-whisked Hollandaise served with homefries
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| 3 Egg Omelet* ^ | $5.95 - $6.95 |
served with toast and homefries. Omelets can be made with egg whites for no additional charge
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| Bob's Favorite Spanish Omelet* ^ | $7.95 |
stuffed with ham, cheese, red peppers and onions, topped with salsa. served with toast and homefries. Omelets can be made with egg whites for no additional charge
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| Mediterranean Omelet* ^ | $7.95 |
filled with sautéed fresh spinach, feta cheese diced tomato and basil. served with toast and homefries. Omelets can be made with egg whites for no additional charge
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| Bacado Omelet^ | $7.95 |
filled with bacon, avocado and Cheddar cheese. served with toast and homefries. Omelets can be made with egg whites for no additional charge
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| 3 Homemade Pancakes* | $5.95 |
plain, chocolate chip, blueberry or banana
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| French Toast* | $5.95 |
thick slices of Brioche, batter dipped and grilled
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| Belgian Waffle* | $5.95 |
topped with fresh fruit
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| Chicken Fried Steak | $9.95 |
tender pork, served with white gravy and french fries. Feeling Hungry? Put it on a bacon, parmesan & onion Belgian waffle! +$3
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| Steak & Eggs^ | $15.95 |
4 oz. filet mignon and two eggs any style served with toast and homefries
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| Filet Mignon and Lobster Hash^ | $19.95 |
chunks of lobster in potato hash layered with sautéed spinach, with a 4 oz. filet mignon topped with a poached egg and Hollandaise
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| Smokin' Spicy Wrap | $7.95 |
hot eggs, ham, bacon and cheese spiced up and rolled in a tortilla
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| Seafood Crepe | $9.95 |
homemade crepes stuffed with crabmeat, shrimp and scallop mousse baked in lobster sauce
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| Mushroom Crepe* | $8.95 |
homemade herb crepes stuffed with wild mushrooms and gouda
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| 2 Cheese Blintzes* | $6.95 |
homemade crepes filled with mascarpone and cream cheese topped with fresh fruit
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| Chicken and Pesto | $8.95 |
freshly charbroiled chicken breast, on grilled sourdough with spinach, tomato, mozzarella, and homemade basil pesto
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| Portobello Mushroom and Veggie* | $8.95 |
sautéed sliced Portobello on whole wheat with spinach, tomato, red onion, provolone, and spicy chipotle mayonnaise
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| Big Island Burger | $8.95 |
8 oz. of choice ground chuck with lettuce, bacon, tomato, cheese, and onion served on a roll
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| Chef's Salad | $7.95 |
chicken, ham, cheese, and egg and mixed greens with your choice of dressing
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| Caesar Salad* | $5.95 - $8.95 |
light and tasty, topped with our fresh-grated Romano cheese
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| Sides |
| Ham Slice or Sausage | $1.50 |
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| Thick Cut Bacon | $3.00 |
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| Homefries | $1.25 |
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| Toast | $1.00 |
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| Everything Bagel | $2.95 |
with cream cheese
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| House Smoked Salmon Bagel | $4.95 |
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| Seasonal Fresh Fruit | $3.95 |
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| Beverages |
| Full bar available after 12 noon (State Law) |
| Coffee, Hot Tea | $1.75 |
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| Juice | $1.50 |
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| Bloody Mary | $5.00 |
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| Mimosa | $5.00 |
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| Peach Bellini | $5.00 |
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| Champagne Split | $8.95 |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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