Cello menu — United States

A warm, house-made cornbread served with a side of sweet maple-infused butter.

A selection of olives cured in a blend of herbs, spices, and oil.

Crispy slices of artisanal sourdough bread from Berkshire Mountain Bakery, served as a shareable portion.

A simple side salad of fresh greens tossed in a tangy sumac vinaigrette.

Crispy onion rings slow-cooked in olive oil, served with a side of roasted garlic dipping sauce.

Crispy chickpea flour fritters served with chimichurri, chili crunch, and a sunny-side-up egg.

A hearty, meatless chili made with smoked tomatoes and lentils, topped with poblano peppers, corn, cheddar cheese, and sour cream.

Rigatoni pasta served with a pork and beef meat sauce, topped with parmesan cheese.

Reginette pasta served in a creamy mushroom sauce and topped with crispy oyster mushrooms.

Pan-seared chicken breast served with carrot puree, roasted Brussels sprouts, pickled mustard seeds, crispy fried shallots, and a savory cider-chicken reduction.

Roasted honeynut squash topped with goat cheese, hot honey, pickled poblano peppers, and crunchy granola.

Tender flank steak served with savory oyster mushrooms, creamy onion sauce, and tangy pickled red onions.

Pan-seared trout served with parsnips, black lentils, a pomegranate gastrique, garlic red curry puree, and toasted lemon.

Two freshly baked, soft chocolate chip cookies served warm.

A light cake served with strawberry puree, whipped cream, and a crunchy cocoa topping.