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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.

Bangs Island Mussels (Maine)

Fresh mussels from Maine sautéed in a aglio oil tomato sauce served crostini.

Polpettine alla Cacciatore

Mini meatballs in a cacciatore sauce with mixed peppers, onions, mushrooms, and kalamata olives in a Marsala tomato sauce.

Insalata di Barbabietole

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

Entrée:

Lasagna con Salsiccia e Tartufo

30 Layer pasta with Parmigiano, mozzarella, ground sausage, sautéed mushrooms, trüffel ricotta topped and baked in a trüffel mac and cheese sauce with sautéed tomatoes and mushrooms. 

Short Rib Ravioli

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

Pollo Cacciatore

Chicken breast sautéed with mixed peppers, onions, mushrooms, and kalamata olives in a Marsala tomato sauce. Served with pasta.

Osso Buco

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

*Costata Maiale Iberico di Bellota (Campo Grande Spain)

Imported from Spain Acorn fed Iberico pork rib steak (The Wagyu of pork) grilled and topped with a rosemary thyme lemon dressing served with potatoes and Brussels sprouts medley.

Rockfish al Saffron

Pan seared Rockfish filet topped with a saffron pepper sauce. Served with roasted cherry tomatoes, spinach, and potatoes.

Dessert:

Pistachio Tiramisu

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