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Introduction
what we do
circa creates delicious, original dishes with the freshest local meats, cheeses, and produce. we work with local farmers and regional artisans to create daily specials and a seasonal menu that changes weekly, and our dishes reflect a variety of cooking styles from around the world. at circa, we are committed to working with farmers who use sustainable farming practices and maintain respect for the land and the animals that they raise, and we believe it is our responsibility to povide fresh, natural, and delicious meals in a comfortable atmosphere.
circa also offers a fresh local food market on site, including cheeses, cage-free eggs, organic dairy products (butter, cream, and yogurt), and cured european meats (like salami and prosciutto). or pick up our house meatloaf, herb-roasted free-range chicken, rustic french baguettes, or challah bread for dinner. all are precooked'all you have to do is warm them up in your oven!
who we are
alicyn hart, circa's chef, was raised in a small coastal new england town and began learning about the value of local, fresh food at the age of 15, at flanders fish market. alicyn traveled the world extensively developing the unique cooking style that she brings to circa. she has cooked as a sous-chef in an exclusive fly-fishing lodge in the bristol bay area of alaska, in guest houses in the austrian alps, on a private yacht traveling the sea of cortez around mexico, in an irish market eatery, and a tavern at the base of keystone mountain in colorado, among other places. in 2003, alicyn visited family in the cazenovia area and never left. while teaching culinary arts for boces adult education, she met her husband eric. together they opened circa in 2006.
eric woodworth was born and raised in nelson, new york, where his family lived self-sufficiently, growing and raising much of their own food. eric is responsible for all design and renovations and constructed the restaurant's tables and bar from local reclaimed barn wood. he contributes directly to the dishes served at circa by raising chickens and pigs and managing a half-acre garden of vegetables. eric also works directly with area farmers to procure the meats, cheeses, and vegetables served in circa's restaurant and market.
circa creates delicious, original dishes with the freshest local meats, cheeses, and produce. we work with local farmers and regional artisans to create daily specials and a seasonal menu that changes weekly, and our dishes reflect a variety of cooking styles from around the world. at circa, we are committed to working with farmers who use sustainable farming practices and maintain respect for the land and the animals that they raise, and we believe it is our responsibility to povide fresh, natural, and delicious meals in a comfortable atmosphere.
circa also offers a fresh local food market on site, including cheeses, cage-free eggs, organic dairy products (butter, cream, and yogurt), and cured european meats (like salami and prosciutto). or pick up our house meatloaf, herb-roasted free-range chicken, rustic french baguettes, or challah bread for dinner. all are precooked'all you have to do is warm them up in your oven!
who we are
alicyn hart, circa's chef, was raised in a small coastal new england town and began learning about the value of local, fresh food at the age of 15, at flanders fish market. alicyn traveled the world extensively developing the unique cooking style that she brings to circa. she has cooked as a sous-chef in an exclusive fly-fishing lodge in the bristol bay area of alaska, in guest houses in the austrian alps, on a private yacht traveling the sea of cortez around mexico, in an irish market eatery, and a tavern at the base of keystone mountain in colorado, among other places. in 2003, alicyn visited family in the cazenovia area and never left. while teaching culinary arts for boces adult education, she met her husband eric. together they opened circa in 2006.
eric woodworth was born and raised in nelson, new york, where his family lived self-sufficiently, growing and raising much of their own food. eric is responsible for all design and renovations and constructed the restaurant's tables and bar from local reclaimed barn wood. he contributes directly to the dishes served at circa by raising chickens and pigs and managing a half-acre garden of vegetables. eric also works directly with area farmers to procure the meats, cheeses, and vegetables served in circa's restaurant and market.
Contact Info
Address:
76 albany street
Cazenovia
New York 13035
United States
Cazenovia
New York 13035
United States
Tel:
315.655.8768
Website:
http://circarestaurant.net
Offering
- Soups
- Salads & Apps
- Entrees
- New American Cuisine
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | ||||||
| Tuesday | Open | 11:00 | 22:00 | ||||
| Wednesday | Open | 11:00 | 22:00 | ||||
| Thursday | Open | 11:00 | 22:00 | ||||
| Friday | Open | 11:00 | 22:00 | ||||
| Saturday | Open | 11:00 | 22:00 | ||||
| Sunday | Open | ||||||
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