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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. 

Stracciatella Affumicata

 Grande Stracciatella served with sliced grilled peaches, arugula and prosciutto topped with basil, black pepper, balsamic reduction and EVOO Smoked in a dome glass. 

 Shishito Pepper

 Quick pan sautéed sweet Shishito peppers topped with salt. 

 Entrée: 

Pizza Doppio Cotto 

Stracciatella Tomato sauce, Stracciatella cheese, basil, Parmigiano Reggiano and EVOO. 

 Short Rib Ravioli

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

 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.

 *Costatine D'Agnello Rosemarino

  Australian lamb chops. Grilled and baked in a rosemary garlic olive oil topped with a caper lemon rosemary sauce. Served with roasted purple potatoes, sautéed red onions, brussels sprouts and spinach. 

Osso Buco

 Veal shank braised and baked in an plum-onion-tomato sauce served with risotto Milanese and asparagus.   

*Tagliata Di Carne 

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

Branzino Filet De boned

 Branzino grilled and topped with a lemon caper sauce served with green beans and potatoes. 

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