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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.

Shishito Peppers
Quick pan blistered sweet Shishito peppers topped with salt.

Bruschetta con Fighi e Prosciutto
Grilled sliced bread topped with goat cheese, figs, arugula and prosciutto topped with balsamic glaze.

Burrata Pomodoro
Whole Burrata served with pesto sauce, baby red Sicilian roasted tomatoes, cucumbers, Kalamata olives, basil, pine nuts.  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.

Lobster Ravioli

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

*Petto D'Anatra all Arancia
Duck breast seared and topped with a zesty lemon, orange sauce with Sweety Peeps peppers. Served with mashed potatoes and spinach.

*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.

Arctic Char
Pan seared Arctic char filet, topped with sun-dried tomatoes, capers and onions in a lemon butter sauce served with carrots, zucchini and potatoes.

Whole Lobster Wheel
Whole 1.5lb lobster served with egg tagliatelle pasta in a pink vodka sauce, served table side in a flaming Parmigiano wheel.

Dessert:

Pistachio Tiramisu

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