Cello Restaurant

peanuts, hazelnuts, currants, sage and maple

peanuts, hazelnuts, currants, sage and maple

grapefruit, poppy, black pepper, smoked trout and roe

brown butter, raisin chutney, pickles and mustard

toasted quinoa, sweet onion

herb aioli, romaine and green onion

hot sauce, blue cheese, celery and Swedish turniphot

ginger, mint, spinach and pickled cucumber

Dave’s Caesar dressing, generic romaine, lentils, purple potato, toasted Parmesan

horseradish, bacon, peas from the freezer

spicy farm egg, pickled yam, collard greens buttered toasts

smoky tomato and avocado, cauliflower, leeks and mussels

black olive tapenade, broccoli, white beans, pine nuts and garlic

Brussels sprouts, shaved cabbage, pear, malt, apple and chestnut gravy

brown ale fondue, marinated and roasted button mushrooms, Berry Patch spinach, soy bean