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