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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. 

 Merguez alla Puttanesca 

Lamb and beef sausage grilled and topped with Kalamata olives, capers, and onions in a spicy tomato sauce. 

 Entrée:

 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. 

 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. 

*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. 

 Osso Buco 

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

 Rockfish ai Funghi

 Pan seared Rockfish filet topped with a mushroom red onion lemon cream sauce. Served with roasted cherry tomatoes, spinach, and potatoes. 

 24oz Bone In Sword Fish Chop Steak

 24oz Bone in Sword fish Grilled and topped with a lemon caper sauce served with potatoes and spinach. 

 Dessert: 

Chocolate Cake Moist chocolate cake filled with dark chocolate frosting and decorated with chocolate flakes.