Cornell's - Schenectady, NY

a combination of clams, shrimp, peppers, artichoke hearts, eggplant, mushrooms and mozzarella cheese simmered in marinara sauce,with a touch of sherry wine

one dozen little neck clams simmered in your choice of marinara sauce or white wine and garlic sauce. Sauce: Marinara, White wine garlic sauce

tender shrimp baked in garlic butter and lemon

little neck clams stuffed with a mixture of smoked bacon, pimentos, mozzarella cheese, horseradish and bread crumbs

tender calamari sautéed with onions and mushrooms, finished with marinara sauce and a splash of white wine

sliced bread dipped in fresh-herb seasoned batter, stuffed with fresh mozzarella cheese, topped with marinara sauce and fresh basil

sautéed chicken livers, mushrooms, onions and a splash of sherry wine

tossed with a vodka cream sauce

drizzled with imported olive oil

thinly-sliced top round of beef stuffed with Italian sausage and provolone cheese, simmered in tomato sauce

tender veal medallions sautéed with mushrooms, finished in marsala wine sauce

tender veal medallions sautéed with mushrooms finished in white wine, lemon and garlic sauce

tender veal medallions dipped in seasoned egg batter, sautéed with white wine, lemon and butter

breaded veal cutlet topped with mozzarella cheese and tomato sauce

breaded veal cutlet topped with white wine, lemon, butter and garlic sauce

breaded veal cutlet topped with eggplant, marinara sauce and mozzarella cheese

veal medallions wrapped with imported prosciutto and sautéed mushrooms, served over greens

boneless chicken breast, sausage and roasted peppers, simmered in chicken stock, with a splash of marsala wine, tossed with penne pasta and grated, aged romano cheese

with meatball or sausage

Sauce: Red clam sauce, White clam sauce

shrimp, scallions, imported olive oil and Italian parsley simmered in marinara sauce with a splash of white wine, served over linguine

tender squid sautéed with mushrooms, onions and garlic, finished with marinara sauce and a splash of white wine, served over linguine

sautéed chicken livers, mushrooms and onions, finished with a sherry wine sauce with a touch of marinara sauce, served over linguine

cousin Peter Cornell's favorite dish

Sauces: Marinara, Olio e Aglio

Meat: Sausage, Meatballs

medallions of veal wrapped with imported prosciutto and mozzarella cheese, sautéed with mushrooms, finished in a sherry wine and light marinara sauce

breaded veal cutlet topped with sautéed shrimp, artichoke hearts and scallions,finished with a grated, aged romano cheese cream sauce

tender veal medallions and lobster dipped in a fresh-herb seasoned egg batter, sautéed with white wine, butter, garlic and lemon

fresh baked, half chicken with potatoes in an aromatic combination of cherry pepper, imported olive oil, fresh rosemary and chicken stock takes 45 minutes to prepare, but well worth the wait

boneless breast of chicken dipped in fresh-herb seasoned egg batter, sautéed with capicola, petite peas, sherry wine, butter and garlic

fresh filet of haddock sautéed with white onions, scallions, sliced black and stuffed green olives, sherry wine, butter, garlic and marinara sauce

a combination of shrimp, lobster, clams, calamari and sliced black olives, simmered in a marinara sauce with a splash of white wine, served over linguine

eggplant baked with a marinara sauce, topped with mozzarella cheese

sautéed chicken breast, roasted peppers, prosciutto, and mushrooms, finished with white wine, butter and garlic

sautéed chicken breast, peppers, onions, mushrooms, served with marinara sauce and a splash of sherry wine

breaded chicken cutlet topped with tomato sauce and mozzarella cheese

breaded chicken cutlet topped with a white wine, butter, garlic and lemon sauce

roasted half chicken, Italian sausage and potatoes, finished with a marsala wine sauce, topped with imported, grated romano cheese

sautéed chicken breast and mushrooms, finished with marsala wine sauce

sautéed chicken breast and mushrooms, finished with white wine, butter, garlic and lemon

jumbo shrimp dipped in seasoned egg batter, sautéed with white wine, butter, garlic and lemon

baked jumbo shrimp with fresh-herb seasoned bread crumbs, finished with white wine, butter, garlic and lemon

sautéed shrimp, roasted red peppers, artichoke hearts, sherry wine, butter and garlic, served over greens

fresh filet of haddock topped with black olives and scallions, baked with white wine, butter, garlic and lemon

fresh filet of haddock topped with black olives and scallions, baked in marinara sauce with a splash of white wine

fresh filet of haddock dipped in fresh-herb seasoned egg batter, sautéed with white wine, butter, garlic and lemon

broiled 16 oz hand-cut steak

peppercorn encrusted, hand-cut, broiled New York strip steak topped with a cabernet reduction

hand-cut, broiled New York strip steak topped with sautéed mushrooms and onions, and marinara sauce with a splash of sherry wine

hand-cut, broiled New York strip steak stuffed with sautéed shrimp and fresh-herb seasoned bread crumbs, topped with scallions, finished with a white wine, butter and garlic sauce

thinly sliced top round of beef stuffed with Italian sausage and provolone cheese, simmered in tomato sauce

breaded chicken cutlet topped with tomato sauce and mozzarella cheese

served with meatball or sausage

penne pasta tossed with ricotta and tomato sauce, topped with mozzarella cheese'

served with tomato sauce

served with meatball or sausage

Non Alcoholic Beer

well balanced with flavors of ripe berry, plum and raspberry (steaks, meats, aged cheese, pasta)

rich, medium-bodied wine, hint of dried fruit, licorice and coffee (pasta, meats, cheese, spicy foods)

medium-bodied with flavors of apple, pearand tropical fruit with soft oak finish (beef, meats, poultry)

notes of strawberry and vanilla, medium-bodiedwith balanced acidity and soft tannins (salmon, poultry, pork, fish)

crisp, refreshing with lovely floral aromas (salads, shellfish, poultry, veal, pork, lemon sauces)

Best white wine - NYS fair 2010 fresh fruit aromas of apricots and peachesfollowed by a semi-dry finish (seafood, veal, poultry, pork, light cheese, salads, spicy foods)

medium-bodied, flavors of apple, pear andtropical fruit lingering on a soft oak finish (pasta in cream sauces, poultry, fish)

fresh strawberry and melonflavors, highlighted by a citrus finish (pasta, pancetta, fish, pork, anti pas)

red cherries, rhubarb compote and pomegranate (meats, poultry, cheese, rich pasta dishes)

medium-bodied, subtle cherry and red fruit flavors on the finish (meats, poultry, cheese, rich pasta dishes)

full-bodied, with a core of raspberry fruit,blueberry and mineral aromas (rich pasta dishes, meats, cheese)

intense red fruit aromas of ripe cherry, blackberry and raspberry, with silky smooth finish (meats, pork, poultry, strong cheese, red sauce)

Wine Spectator rating: 93bright, deep ruby color, balanced bodywith concentration and freshness (hearty dishes, red meats, aged cheese, heavy sauces)

dark cherry, raisin notes with hints of hazelnut and toast (meats, aged cheese, pasta)

layered with red fruits with soft easy finish (pasta, appetizers, light meat dishes)

full-bodied, black currant overtones,fresh fruit with long finish (rich fish, steak, meat dishes)

elegant, luscious fruit, rich tannins, aromas of ripe fruit and black cherries (hearty dishes, red meats, aged cheese)

raspberry, cherry, and blackberry, spicy toasty oak flavors with fine tannins (lamb, veal, pasta, mushroom dishes, chicken, seafood in light sauce)

8/glassripe mountain fruit, subtle tannins (pasta, veal, steak)

Wine & Spirits rating: 91 floral and black fruit scents (hearty dishes, beef, sausage, cheese)

notes of strawberry and vanilla, medium-bodiedwith balanced acidity and soft tannins (salmon, poultry, pork, fish)

blackberry, currant and plum (hearty poultry dishes, veal, lamb, pasta, beef)

Wine Spectator rating: 90 layered with full flavors of ripeplums, cherries, tobacco and sweet notes of vanilla (hearty poultry dishes, veal, lamb, pasta, beef)

aromas of blackberry, blueberry and spice (rich meat dishes, lamb, bee)

deep blackberry character, hints of thyme leading into black cherry and toasty vanilla*** meats, veal, beef, cheese

aromas of blackberry, cocoa and currant (meats, pasta, beef, chocolate desserts)

clean and intense aromas of green apple with a crisp delicate finish (rich creamy pasta, pasta in light garlic sauces, veal, shellfish, poultry)

medium-bodied, aromas of citrus, pear, hints of pineapple and sage with lean and lasting finish (salads, seafood dishes, chicken, veal, lemon and cream sauces)

integrated tropical flavors of pineapple, mango and papaya with citrus notes (chicken, seafood, rich cream sauces)

aromas of apple blossom, ripe pear, peach and sweet lemon (seafood, veal, pork, chicken in lemon, cream and wine sauces)

fresh lemon-lime aromas, flavors of guava and grapefruit on the finish (shellfish, fish in light sauces, pasta, vegetables)

sweet bubbly with delicate flavors of peach, melon and apple (mild cheese, creamy desserts, biscotti)

a delightful sparkling wine,flavors of lemon and lime with a balanced finish of white peach (salads, seafood, white fish, white meat in light sauces, fruity desserts)

crisp, fresh fruit, white pear, green apple, citrus (salads, seafood, white fish, white meat in light sauces)

spritely effervescence, summer berries (salads, seafood, white fish, chicken, light sauces, fruit)

delicately sweet fresh fruit flavors of peach, melon, and pear (roasted chicken, appetizers, desserts)

Breaded cutlet, finished w/ lemon, butter, white wine & fresh garlic

Boneless chicken sauteed w/ onions, peppers, mushrooms, touch of sherry & marinara

Meat stuffed w/ ricotta cheese