Cannella Kitchen


Seasonally driven, casual, allergy-friendly food.


Hello! Welcome!

It’s. Our. Season.

Spring is here and we’ve started this year’s seeds. Our favorite tomatoes and peppers are returning to sauces, soups, and platters. We’re looking forward to welcoming lovage back into rotation as well as the squashes and cucumbers that make our life easier. New plantings are things like snake bean and Chinese celery. For the most part, we know where we’ll be serving our food and when.

Retreats & Multi-day Private dining

Our 2019 Season is Closed

Approachable, Welcoming, and Expertly Made

We are looking forward to a season of serving artists and growing food. If you would like to talk to us about a retreat or dynamic event in 2020. Join our mailing list to learn more about what we’re up to and any available private dining menus we dreamed up at the stove together.

Bavarian Family Menu  

Served Family-style, a few platters at a time.

Onion Tart | Smoked fish tartine and micro greens | Sausage & Potato skewers with curried ketchup | Smoked pork chop rillettes and bread | Beef Roulades stuffed with pickle

French Country

Apres ski Serving the humble but mythical Choucroute – a dish best had in home.

Wild Mushroom hand pies | Green salad with preserved lemon vinaigrette | Caramelized carrots | Choucroute | terrine of potatoes | House smoked cuts of pork, sausage, bacon | Riesling sauce

Italian Winter Dinner

A hearty Mediterranean meal with bright, surprising sauces that lighten the rich flavors drawn from the ever-hot Italian oven.

Arancini stuffed with slow braised beef short ribs | parsley sauce | Fennel and radicchio gratin with Gorgonzola red sauce | Endive salad with lemon-mustard vinaigrette | Tuscan pork ribs rubbed in rosemary, savory, and oregano. Dry roasted to a precariously desiccated state and then rehydrated with a balsamic red wine, jus glaze | polenta

We’re always doing Something   

Join us for a Garden Party

Join the mailing list for events where you can find us.

Gathered & Gleaned

What we’ve picked up and learned about food in the last season and what we’re looking forward to next.

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