Cornell's Restaurant

Cornell's Restaurant

Italian Restaurant$$$$
Schenectady
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Cornell's Restaurant
7.8/10
18
ratings
Photos8 Photos
MenuMenu
Carry Out Menu 1Drink Menu 14Dinner 8
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
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)
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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Cornell's Restaurant
39 N Jay St (Union St)
Schenectady, NY 12305
United States
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Fine Italian Dining
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Closed until 5:00 PM (Show more)
  • Tue–Thu
    • 5:00 PM–9:00 PM
  • Fri–Sat
    • 5:00 PM–10:00 PM
  • Sun
    • 4:00 PM–8:00 PM
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(518) 370-3825
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cornellsrestaurant
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Make Reservation
Features
Credit Cards
Yes (incl. Discover & Visa)
Wi-Fi
Free
Outdoor Seating
Yes
Wheelchair Accessible
Yes
Parking
Private Lot
Restroom
Yes
Food & Drink
Menus
Dinner
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United States » New York » Schenectady County » Schenectady

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