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Weekly Specials

Ciao Osteria 

Buona Pasqua

Antipasti

 *Moon Dancers Oysters Maine 

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

Crostini Figs and Stracciatella

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

 Stracciatella con Barbabietole

 Stracciatella cheese served with yellow beets, red beets, olives , pine nuts, basil and balsamic reduction. Mesquite smoked in a glass dome. 

Entrée:

 Pizza Figs and Prosciutto 12 inch pizza with mozzarella cheese, gorgonzola cheese, fresh figs and prosciutto drizzled with a balsamic reduction. 

 Short Rib Ravioli

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

 *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  mashed potatoes and Brussels sprouts medley.

  Agnello al Forno (Baked Lamb)

 Baked  lamb in a white wine sauce with potatoes and onions served with a side of spinach. 

 Ravioloni Spinaci e Burrata

 Jumbo Ravioli stuffed with spinach, ricotta and Burrata in a mushroom spinach cream sauce with cherry tomatoes. 

 *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 potatoes, sautéed red onions,  Brussels sprouts and spinach. 

 Mahi Mahi al Balsamico

Blackend pan seared mahi mahi topped with a balsamic red onions served with spinach and potatoes. 

 Branzino Filet

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

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