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(716) 858-3118

166 Franklin Street, Buffalo, NY 14202

Monday-Thursday 11am-10pmFriday 11am-11pmSaturday 5pm-11pmclosed Sundays

Dinner

Please notify us of any allergies. Now offering gluten-free pizza crust, pasta, cheese ravioli and sandwich rolls with a modest upcharge.


Appetizers

Cacio E Pepe Fritelle | 11

Parmesan & Asiago sfinge in fresh cracked black pepper, Parmesan and parsley.

fried brussel sprouts | 14

Crispy Pancetta, blistered tomatoes, arugula, fresh lemon and fennel pollen.

MUSSELS | 16

Mussels, calabrian chilies, red chilies, pesto, garlic, pine nuts and white wine finished with mint.

SPRING BURATTA | 17

House-made Mozzarella stuffed with cream and Ricotta cheese, roasted asparagus, mustard greens, crispy leek planks and mustard croutons.

Mozzarella Stuffed Artichoke | 14

Panko-breaded artichoke hearts stuffed with fresh Mozzarella, finished with a balsamic glaze, Marinara and asparagus-tomato bruschetta.

STUFFED PEPPER RISOTTO STICKS | 14

Our signature appetizer. Crispy, lightly-breaded risotto sticks with herbs, banana pepper, Italian sausage and Pecorino Romano with pepperoncini-infused rosé sauce.

BUFFALO CALAMARI | 14

Breaded calamari, sweet & hot peppers, hot sauce, shaved carrot & celery over dressed greens with crumbled Gorgonzola.

“The Carl” | 13

House-made Italian sausage topped with our giant meatball, sautéed banana peppers, onions and melted Mozzarella.


Soup & Salad

(side/entrée)

Auntie Kim’s pasta faGioli | 4/6

Auntie Kim’s specialty. Tomato-cheese broth, escarole and canellini beans.

Osteria House Salad | 7/13

Field greens, artichoke relish, shaved Parmesan, marinated olives and tomatoes with a lemon vinaigrette.

quinoa and radish Salad | 9/14

Black quinoa, heirloom tomato & asparagus relish, pickled garden radish, shaved watermelon radish, diced cucumber, baby kale and Goat cheese with a dill vinaigrette.

WILD GREENS and SPRING FRUIT Salad | 9/14

Swiss chard and baby kale with mandarin oranges, dried banana chips, strawberries, First Light Farm Feta, dehydrated chickpeas and apples with a caramelized orange-vanilla vinaigrette.

Osteria’s Caesar salad | 9/15

Crisp Romaine hearts, caesar dressing, heirloom cherry tomato halves, anchovy, toasted focaccia croutons and Parmigiano-Reggiano.

Seared Ahi Tuna salad | 14/22

Avocado puree, sweet potato puree, radish sticks, arugula and crispy cancha with a soy & honey vinaigrette.

Roasted Beet Salad | 9/13

Roasted golden & red beets, field greens, squash blossoms, apple juice candied pecans, shaved Midnight Moon cheese with a beet juice & sherry vinaigrette.

ANTIPASTO CHOPPED SALAD | 14

Chopped tomato, cucumber, soppressata, artichoke, Romaine, olives, fresh Mozzarella, crispy Pancetta and crostini with a red wine vinaigrette.

Add Grilled Chicken or Porchetta | 6

Grilled SHRIMP | 7

A petite filet miGnon, tuna or SALMON | 9


Sandwiches

Served with freshly made kettle chips. (french fries or side salad $2)

WaGyu BurGer | 15

A half-pound of American Wagyu beef topped with a roma tomato slice and field greens on a toasted bianco roll.

Filet MiGnon and Stuffed Pepper Sandwich | 19

Half-pound filet mignon topped with a roasted stuffed banana pepper on a rustic garlic roll.

Veal Sandwich | 17

Breaded veal cutlet pan-fried topped with roasted mushrooms, arugula and pickled onion with garlic aioli.


Specialties

Seared Salmon | 27

Pan-seared Norwegian salmon over swiss chard and farro risotto with rendered Pancetta, topped with a lemon butter sauce and a crispy leek plank.

FormaGGi Ravioli | 19

House-made herb & cheese ravioli with a warm vegetable stew of mushrooms, asparagus, garlic, eggplant and tomatoes topped with fresh basil.

Porchetta e Gnocchi | 21

Italian pulled pork, ricotta dumplings, rendered pancetta, escarole, caramelized onion and clarified pork jus.

SMOKED DUCK and ANGEL HAIR | 24

Rendered, house-made duck “bacon,” swiss chard, sun-dried tomato, toasted pine nut, roasted garlic and caramelized onion.

Pan Seared Seabass | 36

Wild mushroom risotto topped with sauce proposal.

Roasted Pork Tomahawk | 28

Rhubarb puree and a roasted purple cauliflower head with sorrel.

Chicken un Mattone | 29

10 oz airline breast seared under a brick with rosemary smashed potatoes, roasted asparagus, white truffle pan dripping butter
and shaved summer truffles.

Oxtail RaGu | 24

Red wine-braised oxtail, Italian mirepoix, rosemary, rosemary smoke, tomato confit, wild mushrooms and tagliatelle pasta.

FILETTO | 34

Twin 4 oz filet mignon with cacio e pepe risotto, grilled asparagus and crispy eggplant topped with demi-glaze and tomato relish.


Family Favorites

The Family’s SpaGhetti and Meatballs | 17

Freshly made spaghetti in Nani’s famous Sunday Sauce and meatballs*.

Bucatini Carbonara | 24

Our take on an old favorite. Our house-made rendered pancetta in a light Parmesan cream, with fresh cracked black pepper, garlic and bucatini pasta topped with fresh egg yolk and Pecorino-Romano.

SausaGe and Campanelle | 22

Your choice of our house-made herb & chicken sausage or Italian sausage, with broccolini, garlic and rosé sauce tossed with campanelle pasta.

veal or chicken Milanese | 24/20

Your choice of lightly-breaded chicken or veal with arugula salad, pickled onions, fresh herbs, capers and spaghetti Aglio e Olio with a lemon-butter sauce.

veal Parmesan | 24/20

Your choice of lightly-breaded veal baked with Sunday sauce, Mozzarella and Parmigiano-Reggiano over spaghetti.

chicken Parmesan | 24/20

Your choice of lightly-breaded chicken baked with Marinara sauce, Mozzarella and Parmigiano-Reggiano over spaghetti.


Flat Iron Pizza

Squash Blossom and Burrata | 15

Marinara, squash blossoms and house-made burrata.

Roasted Grape | 16

Crispy Pancetta, arugula, pine nuts, roasted red grapes, Goat cheese and lemon oil.

workinGman’s dead | 16

Wild mushrooms, toasted hemp seeds, chicken sausage, roasted peppers, spinach, smoked Mozzarella, roasted garlic and olive oil.

carnivore | 17

Soppressata, Prosciutto, Pancetta, Sunday Sauce, Mozzarella and Parmigiano-Reggiano.

Stuffed pepper | 15

Sliced banana pepper, basil, garlic, Ricotta, Mozzarella and Marinara.

Osteria Pepperoni | 13

Parmagiano-Reggiano cream sauce, pepperoni and Mozzarella.

Osteria “Neapolitan” | 15

Tomato confit, Mozzarella di Bufala and Ricotta.

MarGherita | 13

Basil pesto, tomato confit and fresh Mozzarella.


THE ITALIAN “DOZEN” 11 of nani’s MEATBALLS | 50


Marinara Sauce – Jar of our Family Sauce | 6


sides

BurstinG Tomato Gratin | 8

Meatball* | 6

Italian SausaGe | 6

TRUFFLE-PARMESAN FRIES | 6

Risotto of the day | 8

Market VeGetable | 6

eGGplant parmesan | 8

Stuffed banana Pepper | 5

Fresh Kettle Chips | 4

side of pasta | 7

Choose any pasta with choice of Marinara sauce, Sunday Sauce, Alfredo sauce, Cacio e Pepe, Aglio e Olio or Basil Pesto Parmesan.

side of sunday sauce | 4

The Pitillo Family recipe is traditionally prepared on Sundays. Slow-cooked pork, beef and the finest tomatoes are simmered all day.

A place where all are welcome to break bread with friends and leave as family.