Homepage

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. 

 Polpette di Granchio (Gebber's crab cake)

 Crab cake baked and served over a bed of arugula and remoulade sauce. 

 Melenzana in Carrozza 

Eggplant Pan seared and baked topped with a onion plum tomato sauce and breaded fried mozzarella balls and fresh basil. 

Entrée:

 Short Rib Ravioli

 Jumbo Ravioli stuffed with beef short rib and ricotta. Served in a short rib ragu sauce topped with shaved Parmigiano. 

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 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. 

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

 Green bone Butterfish (NZ) 

Pan seared and baked Green bone Butterfish with herbs topped with a lemon butter sauce served with sautéed fava beans and onions and rosemary potatoes. and tomatoes. 

 Branzino Con Sale

 3 Lb Branzino served table side baked in Sicilian salt topped with a lemon olive oil caper sauce served with broccolini and roasted potatoes. 

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