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Weekly Specials

Ciao Osteria

 Antipasti 

*Moon Dancers Oysters Maine

 Half dozen oysters on half shell Briny start with a sweet aftertaste served with cocktail sauce and horseradish. 

 Insalata di Barbabietole 

Yellow and red beets with red onions, mixed greens, sliced oranges, goat cheese in a balsamic vinaigrette. 

 Peach Arugula Salad

 Grilled peach, arugula, heirloom tomatoes, walnuts, stracciatella cheese topped with balsamic glaze and olive oil. 

Polpette D'Anatra  (Duck Meatballs) 

Duck and beef meatballs with, figs topped with gorgonzola cheese. Served in a cherry Marsala sauce with mushrooms. 

 Entrée: 

Short Rib Ravioli

 Jumbo Ravioli stuffed with beef short rib and ricotta. Served in a short rib ragu sauce topped with shaved Parmigiano. 

 Fusilloni Toscani con Punte di Filetto 

Fusilloni pasta sautéed with beef tips, mushrooms, and onions. Served in cream sauce. 

 Pollo Fritto con Funghi Trifolate

 Sous vide and fried  half chicken. Served with risotto ai funghi, accompanied by Brussels sprouts, red onions, spinach and mushrooms.

 *Petto D'Anatra all Arancia

 Duck breast seared and topped with a zesty lemon, orange sauce with sweety peeps. Served with mashed potatoes and spinach. 

 *Tagliata Di Carne

 Grilled flat iron steak sliced and served with arugula, Parmigiano Reggiano and balsamic vinegar reduction. 

 Grouper ai Funghi

 Pan seared Grouper filet topped with a mushroom lemon cream sauce with roasted cherry tomatoes. Served with spinach and Potatoes. 

 *Consuming raw or undercooked meats. poultry, seafood, shellfish or eggs may increase your risk of food borne illness.