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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. 

 Burrata Pomodoro

 Whole Burrata served with pesto sauce, baby red Sicilian roasted tomatoes, cucumbers, kalamata olives, basil, and pine nuts .Mesquite smoked in a glass dome. 

 Crostini Figs and Stracciatella

 Grilled sliced bread topped with Stracciatella cheese, figs, arugula. prosciutto, pistachio, fresh thyme topped with balsamic glaze and Trüffel honey. 

 Insalata di Barbabietole

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

 Entrée:

 Pizza Doppio Cotto Stracciatella

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

Lobster Ravioli 

Ravioli stuffed with Maine lobster in a vodka sauce with cherry tomatoes, asparagus, and onions. 

 Linguini Frutti di Mare

 Linguini pasta with Langostino, mussels, shrimp, scallops, clams, salmon, and calamari in a onion tomato garlic sauce. 

 Stinco D'Agnello

 Lamb shank braised and baked in a white wine sauce with onions and potatoes served over risotto Milanese and mixed vegetable. 

 John Dory Filet

 John Dory filet pan seared and topped with a lemon butter rosemary sauce over a bed of spinach and Aglio oil spaghetti. 

 Osso Buco 

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

Branzino Filet 

De boned Branzino grilled and topped with a lemon caper sauce served with broccolini and potatoes.  Aragosta al Thermidor

 Whole lobster, open faced baked with a besciamella sauce, Parmigiano Reggiano, and spices, served with spaghetti aglio oil.  

Dessert:

 Luci di Natale Strawberry coated with yellow, Blue, red and green chocolate and rolo. 

 Pistachio Tiramisu Lady fingers layered with coffee and a pistachio cream topped with chopped pistachios.