Please notify us of any allergies. Now offering gluten-free pizza crust, pasta, cheese ravioli and sandwich rolls with a modest upcharge.
*Vegetarian meatballs are available at the same price. Gluten-free Meatballs available with a modest upcharge.
**Beyond Meat® burgers and ground sausage available with a modest upcharge.
Fried Brussels Sprouts | 14
Crispy Pancetta, roasted fennel, blistered tomato, arugula, lemon, Gorgonzola, fennel pollen.
Parmigiana Rivisitata | 14
Breaded eggplant, yellow tomato sauce, smoked Mozzarella.
King Crab | 16
De-shelled with Almost Burnt Cream.
Gnocchi Verdi | 14
Spinach infused gnocchi, tomato cloud and sage butter sauce.
Stuffed Pepper Risotto Sticks | 14
Our signature appetizer. Crispy, lightly-breaded risotto sticks with herbs, banana pepper, Italian sausage, Pecorino Romano, pepperoncini-infused rosé sauce.
Jewels of Spring Burrata | 18
Hand-made Burrata, shaved garden radish, spring pea pesto, shaved asparagus, Prosciutto, served with warm olive bread.
“The Carl” | 14
House-made Italian sausage topped with our giant meatball, sautéed cherry peppers, onions, melted Mozzarella.
Grilled Calamari | 16
Arugula, parsley sauce, potatoes, whipped garlic, Calabrian marinated grilled calamari and charred lemon.
Eric Kloss’s Seared Scallops | 14
Bartlett pear, fennel, Pancetta, arugula, limoncello vinaigrette. Eric is the winner of this season’s Osteria 166 Employee Menu Challenge
Soup & Salad
Auntie Kim’s Pasta Fagioli | 4/6
Auntie Kim’s specialty. Tomato-cheese broth, escarole, canellini beans.
Osteria House Salad | 7/13
Field greens, artichoke relish, marinated olives, tomatoes, Grana Padano, lemon mint vinaigrette.
Beet Salad | 8/14
Roasted beets, citrus, blackberry, fresh Ricotta, hazelnuts, fennel frond, orange-hazelnut vinaigrette.
Ancient Grain Salad | 9/15
Barley, black quinoa, farro, fresh fennel, arugula, preserved tomato, dehydrated chickpeas, tomato vinaigrette.
Spring Has Sprung | 9/15
Shaved asparagus, fava beans, spring peas, cucumber, shallot, Grana Padano, spinach, toasted walnut vinaigrette.
Antipasto Wedge | 14
Heart of Romaine, chopped tomato, cucumber, soppressata, artichoke, olives, fresh Mozzarella, pickled onion, anchovies, crispy Pancetta, crostini, red wine vinaigrette.
Osteria’s Caesar Salad | 9/15
Crisp chopped Romaine, anchovy, toasted focaccia croutons, Parmigiano-Reggiano, caesar dressing.
Add Grilled Chicken or Porchetta | 6
Grilled Shrimp | 7
Petite Filet Mignon or Salmon | 9
Scallops | 12
Served with freshly made kettle chips. (french fries or side salad $2)
Filet Mignon and Stuffed Pepper Sandwich | 20
Half-pound filet mignon topped with a roasted stuffed banana pepper on a rustic garlic roll.
Wagyu Burger | 15
A half-pound of American Wagyu beef topped with roma tomato slices and field greens on a toasted bianco roll.
Veal Sandwich | 17
Breaded veal cutlet pan-fried and topped with roasted mushrooms, arugula and pickled onion with garlic aioli.
Grilled Scallops | 34
Almond celery leaf gremolata, celery root puree, smashed fingerling potatoes, black garlic vinaigrette.
Pork Tomahawk | 29
Roasted carrot puree, roasted asparagus, black garlic risotto.
Braised Lamb | 34
Red wine, carrot, fresh herbs, cracked pepper and pappardelle pasta.
Formaggi Ravioli | 22
Vignarola and Grana Padano.
Pan Seared Seabass | 38
Fava bean risotto and today’s sauce proposal.
Porchetta e Gnudi | 24
Chestnut flour Gnudi, Italian pulled pork, rendered Pancetta, swiss chard, caramelized onion, clarified pork jus.
Filetto | 34
Spring onion and potato hash, grilled asparagus, blackberry “ketchup”.
The Family’s Spaghetti and Meatballs | 18
Freshly made spaghetti in Nani’s famous Sunday Sauce, Ricotta, meatballs*.
Bucatini Carbonara | 25
Our take on an old favorite. Our house-made rendered Guanciale in a light Parmesan cream, with fresh cracked black pepper, garlic, fresh egg yolk and Pecorino-Romano.
Sausage and Campanelle | 23
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 | 25/21
Your choice of lightly-breaded chicken or veal with arugula salad, Romano, pickled onions, fresh herbs, capers and spaghetti Aglio e Olio with a lemon-butter sauce.
Veal Parmesan | 25
Lightly-breaded veal baked with Sunday Sauce, Mozzarella and Parmigiano-Reggiano with spaghetti.
Chicken Parmesan | 21
Lightly-breaded chicken baked with Marinara sauce, Mozzarella and Parmigiano-Reggiano with spaghetti.
Flat Iron Pizza
Burrata | 16
Artichoke salad, olives, arugula, Marinara, house-made Burrata.
Porchetta | 17
Broccolini, whipped garlic, porchetta, Provolone.
Workingman’s Dead | 16
Wild boomers, toasted hemp seeds, chicken sausage, roasted peppers, spinach, smoked Mozzarella, roasted garlic.
Osteria Pepperoni | 15
Parmagiano-Reggiano cream sauce, pepperoni, Mozzarella.
Stuffed Pepper | 16
Sliced cherry peppers, sliced stuffed banana peppers, Mozzarella, Marinara.
Margherita | 16
Basil pesto, tomato confit, Mozzarella di Bufala.
THE ITALIAN “DOZEN” 11 of Nani’s Meatballs | 50
Marinara Sauce – Jar of our Family Sauce | 6
Meatball* | 6
Italian Sausage | 6
Truffle-Parmesan Fries | 6
Risotto of the Day | 8
Market Vegetable | 6
Eggplant Parmesan | 8
Stuffed Banana Pepper | 8
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.