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Cornell's Restaurant

Italian Restaurant$$$$

Schenectady

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7.6^/10

ratings

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Carry Out Menu 1Drink Menu 14Dinner 8

Carry Out Menu

Carry Out

Roasted Chicken Italian Style

50.00

Chicken Milanese

60.00

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

Chicken Marsala

60.00

Sausage and Peppers

45.00

Baked Ziti

45.00

Tortellini W/ Vodka Cream Sauce

65.00

Homemade Meatballs

2.00

Hot Antipasto

125.00

Sauce By the Quart

10.00

Roasted Potatoes

25.00

Chicken Cacciatore

65.00

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

Eggplant Parmigiana

50.00

Lasagna

90.00

Meat stuffed w/ ricotta cheese

Penne W/ Sauce

30.00

Chicken Parmigiana

60.00

Italian Green Beans W/ Marinara

35.00

Tossed Salad W/ House Dressing

30.00

Drink Menu

Bira / Beer

Domestic

Budwieser

4.00

Coors Light

4.00

Michelob Ultra

4.00

Bud Light

4.00

Sam Adams

4.50

Imported

Amstel Light

5.00

Guiness

5.00

Peroni

5.00

Stella Artois

5.00

O'doul's

4.50

Non Alcoholic Beer

Carona

5.00

Hieneken

5.00

Moretti

5.00

New Castle Brown Ale

5.00

House Wine

Wine By the Carafe

Chianti Bolla (Veneto)

8.00

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

Cabernet Sauvignon, Fetzer (Mendicino)

8.00

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

Pinot Grigio, Bella Sera (Veneto)

8.00

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

Chardonnay, Fetzer (Mendocino)

8.00

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

Montepulciano D'abruzzo, Placido (Primavera)

8.00

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

Pinot Noir, Fetzer (Mendicino)

8.00

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

Riesling, Glenora (Finger Lakes)

8.00

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)

White Zinfandel, Beringer (Napa)

8.00

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

Vini Rossi / Red Wine

Italian

Sangiovese, Santa Cristina - Antinori (Tuscany)

27.00

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

Chianti Classico Riserva, Ruffino Ducale Tan (Tuscany)

12.00

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

Super Tuscan, Terrabianca Compaccio (Tuscany)

47.00

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

Barbera D'asti, L'avvocata, Coppo (Piedmont)

25.00

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

Amarone, Della Valpolicella, Cesari (Veneto)

90.00

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

Chianti Classico Riserva, Nozzole (Greve)

36.00

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

Baby Super Tuscan, Sasyr - Sangiovese & Syrah (Tuscany)

29.00

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

Valpolicella Campolieti Ripasso, Luigi Righetti (Veneto)

36.00

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

Brunello Di Montalcino, Silvio Nardi (Tuscany)

90.00

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

Other Imports

Pinot Noir Icon, Nobilo (New Zealand)

32.00

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

Malbec, Salentien (Argentina)

32.00

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

Malbec, Diseno (Argentina)

8.00

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

Domestic

Pinot Noir, Bearboat, Russian River (Sonoma)

9.00

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

Merlot, Franciscan Estate (Napa)

40.00

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

Cabernet Sauvignon, Murphy Goode (Sonoma)

27.00

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

Merlot, Blackstone (Sonoma)

9.00

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

Barbera Terra D'oro (Amador County)

30.00

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

Cabernet Sauvignon, Rodney Strong37 (Sonoma)

10.00

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

Vini Bianchi / White Wine

Italian

Pinot Grigio, Santa Margherita (Trentino-Alto Adige)

46.00

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

Pinot Grigio, Ruffino Lumina (Verrezia-Giulia)

24.00

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)

Domestic

Chardonnay, Kendall-Jackson Vintners Reserve (Sonoma)

8.00

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

Sauvignon Blanc, Markham (Napa)

8.00

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

Un-Oaked Chardonnay, Clos Du Bois (Northern California)

25.00

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

Spumante

Sparkling Wine

Asti Spumante, Martini & Rossi Imperial (Piedmont)

32.00

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

Prosecco, Mionetto Treviso (Veneto)

26.00

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

Sparkling Moscato, Astoria Lounge (Venet)

6.00

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

Champagne, Moet & Chandon, Extra Dry (France)

90.00

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)

Prosecco, Maschio (Veneto)

9.00

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

Dinner

All Entrata Include Pasta (Substitute Homemade Cavatelli $3) with Sauce or Potato & Vegetable. Perreca's and Tribeca Bread Basket

Appetizers

Pasta Fagioli

4.00

Hot Antipasto

12.00

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

Shrimp in Garlic Butter

12.00

Tender shrimp baked in garlic butter and lemon

Calamari Marinara

12.00

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

Chicken Livers and Mushrooms

9.00

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

Cold Antipasto

10.00

Caesar Salad

9.00

Sliced Bracciole

12.00

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

Chicken Pastene

4.00

Clams Marinara Or Bianco

12.00

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

Clams Casino

10.00

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

Mozzarella Y Carozza

8.00

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

Tortellini with Imported Prosciutto and Peas

10.00

Tossed with a vodka cream sauce

Roasted Peppers with Provolone

9.00

Drizzled with imported olive oil

Shrimp Cocktails

12.00

Entrata

Parmigiana

24.00

Crispy Pan Fried Cutlet, Tomato Sauce & Mozzarella

Francaise

22.00

Egg Batter Sauteed, Lemon Wine Sauce

Veal Raphael

24.00

Pan Sauteed Medallions, Mushrooms, Prosciutto, Mozzarella, Sherry Wine, Tomato Sauce

Chicken "Scarpariello"

24.00

Roasted on the Bone with Sweet & Hot peppers, Potatoes and Garofalo Sausage

Baked Eggplant Parmigiana

18.00

House Red Sauce, Mozzarella, Basil

Marsala

22.00

Sauteed Medallions, Mushrooms, Marsala Wine Sauce

Braciole

21.00

Thin Cutlet of Beef, Stuffed with Garofalo Sausage, Bread, Provolone Stuffing, Seared & Slowly Simmered in Marinara Sauce

Braised Short Ribs

25.00

In Barolo Wine Sauce Served with Parmesan Mashed Potato

Entrata Pesce

Baked Cod "Your Way"

22.00

Catalan with Tomato, Olive & Caper or Piccata Style, Lemon, Capers, White Wine Butter Sauce

Lobster Francaise

26.00

Mushrooms, Sherry Wine Sauce

Sauteed Shrimps

24.00

Roasted Tomatoes, Spinach, Roasted Garlic Cream Sauce

Fish of the Day

Prepared to The Chef's Whim

Shrimp Pescatore (Scampi Style)

24.00

Jumbo Shrimp, Garlic, Lemon & Parsley Butter, Linguine

Seared Sea Scallops

25.00

Spinach Risotto, Balsamic Roasted Cippolini, Onion, Brown Butter, Blood Orange Sauce

Linguine with Seafood Sauce

26.00

Lobster, Shrimps, Scallop, White Fish, Sherry Wine, Butter, Herbs, Simmered in Cornells' Marinara Sauce

Entrata Bistecca Griglia

New York Strip Steak, Grilled

27.00

Hand Cut 14 Oz, Char Seared

Stuffed with Shrimp Oreganato

30.00

Pasta

Ziti Abruzzi

22.00

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

Linguine with Red Or White Clam Sauce

20.00

Sauce: Red clam sauce, White clam sauce

Shrimp Boun Gusto

24.00

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

Chicken Liver Caruso

20.00

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

Pasta Marinara Or Olio E Aglio

Sauces: Marinara, Olio e Aglio

Joann's Homemade Cavatelli

20.00

With meatball or sausage

Fettuccini Alfredo

18.00

Calamari Genoa

22.00

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

Homemade Cavatelli Chicken and Broccoli

22.00

Cousin Peter Cornell's favorite dish

Pasta with Meatball Or Sausage

Meat: Sausage, Meatballs

Specialita Di Casa

Veal Ala Raphael

24.00

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

Veal and Lobster Francese

30.00

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

Chicken Romano

23.00

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

Frutti Di Mare

28.00

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

Veal Alfredo

24.00

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

Chicken in the Oven

22.00

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

Haddock Livornese

22.00

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

Baked Eggplant

18.00

Eggplant baked with a marinara sauce, topped with mozzarella cheese

Frutti Di Mare

Shrimp Scampi

23.00

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

Shrimp Verdi

24.00

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

Baked Haddock Marinara

20.00

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

Shrimp Oreganato

23.00

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

Baked Haddock

20.00

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

Haddock Francaise

20.00

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

Children's Dinners

Children 10 yrs. of age and under. Free Soda Refills

Chicken Parmigiana

7.95

Breaded chicken cutlet topped with tomato sauce and mozzarella cheese

Baked Ziti

7.95

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

Chicken Tenders

7.95

Served with tomato sauce

Side Salad

1.95

Cheese Ravioli

7.95

Served with meatball or sausage

Fettuccine Alfredo

7.95

Ziti Or Linguine

7.95

Served with meatball or sausage

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