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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. 

Sachetti di Pera 

Pouch shaped pasta stuffed with pears, gorgonzola, and ricotta cheese, served with a gorgonzola cream sauce and chopped tomatoes. 

 Crostini con Fighi e Prosciutto

 Grilled sliced bread topped with goat cheese, figs, arugula and prosciutto topped with balsamic glaze. 

 Insalata di Barbabietole

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

 Entrée:

 Lobster Ravioli Ravioli

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

Strozzapreti Con Tonno

 Fresh Strozzapreti pasta with tuna in a tomato sauce with capers from Panteleria, onions and basil. 

 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.  

Osso Buco di Chinghiale

 Cacciatore Braised wild boar Osso Buco in a Marsala tomato sauce with onions, mushrooms, peppers and capers served with risotto Milanese. 

 *Costatine D'Agnello Rosemrino 

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

Branzino 

Whole grilled Mediterranean sea bass with a light lemon caper sauce served with broccolini and potatoes. 

Dessert: 

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