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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 Affumicata 

Whole Burrata served with pesto sauce, red and yellow beets , kalamata olives, basil, and pine nuts. Topped with a 10 year aged balsamic vinegar smoked with mesquite smoke. 

 Stracciatella con Barbabietole

 Stracciatella cheese served with yellow beets, red beets, olives , pine nuts, basil and balsamic reduction. Mesquite smoked in a glass dome. 

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  potatoes and Brussels sprouts medley. 

 Agnello al Forno (Baked Lamb)

 Baked  lamb in a white wine sauce with potatoes and onions served with a side of spinach. $45 Ravioloni Spinaci e Burrata Jumbo Ravioli stuffed with spinach, ricotta and Burrata in a mushroom spinach cream sauce with cherry tomatoes. 

 *Costatine D'Agnello Rosemarino  

 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. 

 Rockfish al Saffron

 Pan seared Rockfish filet topped with a saffron pepper sauce. Served with roasted cherry tomatoes, spinach, and potatoes. 

Branzino Filet

 De boned Branzino grilled and topped with a lemon caper sauce served with broccolini and potatoes. 

 *Consuming raw or undercooked meats. poultry, seafood, shellfish or eggs may increase your risk of food borne illness.