Classic, Elegant, and Romantic Dining in Camillus, NY
Dinner begins with Amuse Bouche. Home-made rolls and our famous date nutbread are served with specialty salads, including caesar, honey and poppy seed with fresh fruit and toasted almonds raspberry vinaigrette with Gorgonzola cheese and a garlic tulie. The above are included with all entree selections. House specialties include lobster bisque, beef wellington, boneless roast duck, and a variety of fresh seafood shipped directly from Boston Harbor. Also featured are chicken, veal, and steak specialties. Conclude your dinner with a selection from our dessert and pastry tray or Bananas Foster prepared at your table side.
Delightful Classic And Modern Cuisine
In Camillus, New York
Roast Prime Rib served with Yorkshire Pudding
(Friday & Saturdays)… Ajus & Horseradish sauce $29.95 King cut $33.95
Roast Rack of Lamb
Rosemary & garlic crumbs, Tzatiki sauce
Salad
Mixed greens with fresh fruit, Victoria Almonds, and Honey Dressing
Cajun Grill Prime Rib
(Friday & Saturday) Cajun Grilled with cayenne onion crisps $34.95
Seafood Chambertine,
Shrimp, lobster & Scallops, sautéed with mushrooms & green onions, lemon garlic, wine & herb butter sauce, Served in a crispy phyllo shell
Baked Oysters
Spinach, parmesan & garlic butter, mornay sauce
About Our Chef
Chef Cesta Began His Career at the Inn Between Restaurant in 1978 and through the mentorship of friend and colleague Chef Randall Colman he learned the craft and skills of the culinary arts.
He became certified at the Executive Chef level at age 28, one of the youngest to ever achieve this; he has since been re-certified 5 times.
He has won first place in 2 national recipe contests, numerous medals in culinary competitions and is an award winning ice sculptor. He is a recipient of the Camillus Chamber of Commerce “Business Person Of The Year,“ award and a Camillus Republican committee member. He continues to work the demanding schedule of a Chef owner and attributes the success of the Inn Between to the exceptional team of workers both past and present who strive to provide exemplary service and fabulous cuisine in an unmatched setting .
A founding member, past President, Vice President, Secretary, Chairman of the board and treasurer of the Syracuse chapter of the American Culinary Federations Syracuse N.Y. Chapter. He is the first chef to earn the distinguished “Chef of the Year” award given by the federation twice; In 1989 and in 2009.
He also received the Syracuse New Times “Best Chef” award in 2009 and he was recognized by the “Slow food C.N.Y.” organization in 2010 with an award for featuring and using local agricultural products.
His 16 acre restaurant property located just west of Syracuse N.Y. comprises a 20 hive bee apiary for honey production, an orchard with over 12 varieties of fruits, a vegetable & herb garden and a trout pond.
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