Osteria del Teatro

Caesar Salad w/croutons

• 15.00

Insalata “Patria"(GF)

Radicchio, endive, arugula, romaine, cherry tomatoes and red onion, tossed with our balsamic vinaigrette.

• 15.00

Insalata di Cuori di Palm (GF)

Hearts of palm salad with endive, tomatoes, shaved Parmigiano and lemon dressing.

• 16.00

Insalata di Maestro (GF)

Arugula with green apple, gorgonzola cheese, honey mustard and toasted almonds

• 16.00

Insalata di Spinaci

Baby spinach with goat cheese, croutons tossed in a walnut vinaigrette.

• 17.00

Carpaccio alla Rucola* (GF)

Thinly sliced raw beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

• 23.00

Mozzarella di Bufala al Basilico (GF)

1 slice of Bufala mozzarella served with ripe tomato, arugula, sun-dried tomato and basil.

• 18.00

Fotomodella (GF)

Prosciutto di Parma, Bufala mozzarella and roasted peppers with basil, capers and anchovies.

• 24.00

Burrata (GF)

Fresh Local Made 4oz Burrata cheese with Cherry tomatoes and balsamic glaze.

• 22.00

Tartara di Tonno* (GF)

Tartare of Wild Ahi tuna with capers, shallots, fresh herbs, lemon, mustard and Extra Virgin Olive Oil.

• 26.00

Minestrone alla Rustica (GF)

Our classic northern Italian Soup, Not Vegetarian.

• 10.00

Pasta e Fagioli

Thick and hearty, white and rusty, Tuscan Cannellini bean soup with “ditalini” pasta, Not Vegetarian.

• 10.00

Timballo di Melanzane Parmigiana

Eggplant parmigiana with zucchini.

• 15.00

Crespelle alla moda di Firenze

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin.

• 16.00

Panino di Portobello (GF)

Grilled Portobello, topped with fontina and a brandy peppercorn sauce over a bed of arugula.

• 16.00

Mozzarella di Bufala Fritta

Fried bufala mozzarella in tangy Lemon Radicchio sauce or Marinara sauce. (Both sauces ADD’L 4.00)

• 18.00

Funghi alla Piastra con Rucola (GF)

Fresh wild mushrooms marinated in olive oil, garlic and marjoram then grilled and served on arugula.

• 17.00

Polenta al Funghetto

Wild mushrooms with herbs and wine over polenta.

• 18.00

Zuppa di Pesce (GF)

Mediterranean style fish soup with mixed seafood, fresh herbs and tomato

• 30.00

Capellini d’Angelo al Pomodoro e Basilico**

Angel hair in a fresh basil and tomato sauce

• 16.00

Penne alla Vodka**

With fillets of fresh tomatoes, shallots, cream and vodka.

• 18.00

Fettuccine alla Carbonara**

Homemade Spinach fettuccine tossed with heavy cream, parmesan cheese and pancetta. (Not egg version)

• 20.00

Spaghetti Puttanesca**

With olives, capers, anchovies, garlic, oregano, olive oil and tomato sauce.

• 20.00

Agnolotti al Pesto

5-Homemade pasta ravioli stuffed with ricotta and spinach then topped with a creamy pesto sauce.

• 25.00

Linguine alla Vongole**

Linguine with clams, olive oil, garlic, basil and fresh tomatoes.

• 26.00

Rigatoni Polpette

4-Handmade Meatballs with Rigatoni, fresh tomato sauce, rosemary, herbs and pancetta. Topped with a dollop of Ricotta.

• 26.00

Casonsei alla Bergamasca (Has Bacon)

6-Handmade Candy shaped ravioli with roasted veal stuffing, Parmesan cheese and pancetta in a brown butter sage sauce.

• 26.00

Spaghetti alla Dino**

Spaghetti sautéed with Wild caught chunks of shrimp, Olive oil and garlic, Sundried tomatoes.

• 30.00

Pappardelle ai Granchi**

Homemade pappardelle sautéed with crabmeat in a light creamy pink vodka sauce.

• 35.00

Taglierini neri con Polpa di Granchio al Curry**

Homemade Black squid ink linguine with Jumbo Lump Crabmeat in a curry sauce.

• 35.00

Ravioli Di Pesce

7-Handmade Black squid ink ravioli stuffed with white fish and crabmeat in a creamy pink lobster sauce.

• 26.00

Fettuccine con Gamberoni in salsa di Aragosta**

Homemade Fettucine with 3-Jumbo Tiger Shrimp U6/8 in a pink and creamy lobster sauce.

• 36.00

Taglierini neri con Frutti di Mare in Zafferano**

Homemade Black squid ink linguine with seafood in a saffron cream sauce

• 33.00

Pollo Picatta

Pan-seared Free-Range chicken breast with a lemon-caper sauce.

• 24.00

Pollo allo Champagne

Pan-seared Free-Range chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce.

• 26.00

Pollo alla Parmigiana

Breaded Free-Range chicken breast covered with marinara sauce, parmesan cheese and Bufala Mozzarella, then baked.

• 27.00

Vitello alla Madeira

Veal Scaloppini with wild mushrooms in madeira wine sauce

• 30.00

Vitello alla Francese

Egg battered Veal Scaloppini with a lemon caper sauce.

• 30.00

*Batutta di Manzo

2-3oz medallions of Black angus filet mignon grilled and served with a Barolo wine sauce.

• 49.00

*Salmone alla Panna (GF)

Salmon with arugula, cream and white wine. (Contains Shellfish)

• 29.00

Snapper alla Francese

10oz Snapper, egg battered and sautéed in white wine, lemon and capers.

• 38.00

*Choice of

Tiramisu (Table Side), Flourless Chocolate Cake, Caramelized Apple Tartan, Vanilla Bean Crème Brulé, Flan, Mixed Berries or Tulip w/ Zabaione and Affogato. (* Our Tiramisu is made with raw eggs.)

• 0.00

SAN BENEDETTO Mineral Water(non-carbonated)

• 9.00

SAN BENEDETTO, SPARKLING, Mineral Water

• 9.00

BOTTLED SODAS

• 6.00

FOUNTAIN SODAS

• 3.50

CAFÉ ESPRESSO, Lavazza, Italy

• 3.50

CAPPUCCINO

• 5.50

AMERICAN COFFEE, Lavazza, (regular or decaf) …………

• 4.50

HOT TEA, ORGANIC, Mighty Leaf

• 4.50

PROSECCO, JEIO, Italy

• 14.00

ROSE', Minuty, Cote De Provence

• 13.00

TREBBIANO D’ABRUZZO, Santa Marina, Italy

• 9.00

SAUVIGNON BLANC, Matua, New Zeland

• 12.00

PINOT GRIGIO, Torresella, Venezia

• 13.00

CHARDONNAY, Margarett’s Vineyard, California

• 14.00

MOSCATO, Tropical Passion Fruit, Italy

• 11.00

WHITE ZINFINDEL, Blush, Buehler, California

• 9.00

CABERNET SAUVIGNON, Carmenet, California

• 14.00

BAROLO, Neirano, Italy

• 18.00

SUPER TUSCAN, Petra Hebo, Tuscany

• 16.00

MONTELPULCIANO D’ABRUZZO, Zonin, Italy

• 9.00

MERLOT, Margarett’s Vineyard, California

• 12.00

CHIANTI CLASSICO, Castello di Albola, Italy

• 14.00

PINOT NOIR, Martin Ray, Sonoma Coast

• 14.00

MALBEC, AGUARIBAY, Argentina

• 14.00

DOMESTIC & IMPORTED BEERS

Angelo Poretti #4 & #6, Corona, Heineken, Coors Light, Buckler N/A

• 8.00

SPECIALTY BEERS

Mastri Birrai 68 “Golden Ale”, Mastri Birrai 21 “Blonde Ale”, Mastri Birrai West Coast IPA

• 11.00

ZUPPA DEL GIORNO

Soup of the day

• 10.00

*COZZE AL VAPORE (GF)

Steamed Blue Mediterranean Mussels prepared in a choice of Marinara, Bianco or Fra’Diavolo

• 19.00

COMBO ALLA GRIGLIA

Asparagus, slice of Bufala mozzarella, and beef steak tomatoes all grilled with homemade marinated roasted peppers in a light anchovy caper sauce.

• 19.00

GAMBERI AL CAPRINO

2-Baked Black Tiger shrimp, stuffed with goat cheese and fresh herbs, served with a citrus sauce

• 18.00

CALAMARI FRITTI E ZUCCHINE AL DIAVLO

Fried Calamari and Zuchini served with a spicy marinara sauce.

• 18.00

POLPO ALLA GRIGLIA (GF)

Black Grilled Octopus served over a bed of arugula and cherry tomatoes w/ lemon dressing.

• 25.00

RAVIOLI DI ZUCCA

5-Ravioli stuffed with pumpkin and ricotta, served with a butter sage sauce.

• 26.00

**CARTOCCIO

Assorted seafood with fresh tomatoes, garlic, basil, and olive oil with linguine, “en papillote”

• 30.00

**PAPPARDELLE CON ASTICE

Whole Maine lobster with homemade pappardelle in a creamy pink lobster sauce.

RISOTTO AL FRUTTI DI MARE (GF)

Piedmont Arborio rice blended with a variety of roasted seafood, fresh tomatoes and sweet basil.

• 30.00

RISOTTO PORCINI TRIFOLATE (GF)

Piedmont Arborio rice blended with porcini mushrooms and finished with truffle oil.

• 28.00

GAMBERONI ALLA GRIGLIA

Grilled Jumbo shrimp scampi style with a lemon garlic sauce

• 29.00

SEABASS SHITAKE ROSEMARINO OR CARMELIZED GINGER SAUCE

Pan seared filet and baked served with shitake mushroom, rosemary lemon sauce or caramelized ginger sauce.

• 45.00

SALMONE ALLA BRUSCHETTA

Grilled Salmon on a bed of Wild Mushrooms and tomato, garlic, basil and EVOO

• 30.00

VITELLO ALLA PARMIGIANA

Breaded Veal Scaloppini covered with marinara sauce, bufala mozzarella and Parmesan cheese and then baked.

• 29.00

OSSOBUCO ALLA MILANESE

Braised veal shank with vegetables and wine served on a bed of Risotto Milanese or Soft polenta.

• 54.00

BISTECCA ALLA GRIGLIA

10oz Grilled Skirt Steak with chimichurri and served Penne Marinara or Agli Olio or Fries

• 32.00

CARRE DI AGNELLO AL FORNO (4 CHOPS)

Rack of lamb Pan-seared and crusted with Dijon mustard, served with rosemary-Barolo wine reduction.

• 54.00

COSTOLETTA DI VITELLO

Grilled 14oz Milk Fed Veal Chop with a wild mushroom-rosemary sauce

• 68.00

POLENTA

• 5.00

ASPARGUS

• 8.00

SPINACH

• 12.00

POTATOES AUGRATIN

• 9.00

BROCCOLI

• 10.00

FRIES

• 7.00

Minestrone alla Rustica (GF)

Our classic northern Italian Soup, Not Vegetarian.

• 5.95
• 8.95

Pasta e Fagioli

Thick and hearty, white and rusty, Tuscan Cannellini bean soup with “ditalini” pasta, Not Vegetarian.

• 5.95
• 8.95

Garlic Bread

OGGI’S Famous garlic bread.

• 7.95

Calamari Fritti e Zucchine al Diavlo

Fried Calamari and Zuchini served with a spicy marinara sauce.

• 15.95

Caesar Salad w/croutons

• 6.95
• 11.95

Insalata “Patria" (GF)

Radicchio, endive, arugula, romaine and tomatoes, tossed with our balsamic vinaigrette.

• 6.95
• 12.95

Insalata di Rucola e Portobello (GF)

Arugula and roasted Portobello with shavings of parmigiana and lemon vinaigrette.

• 13.95

Insalata di Spinaci

Baby spinach leaves with goat cheese, croutons and a walnut vinaigrette.

• 15.95

ADD PROTEIN TO SALADS

• 8.00
• 10.00
• 12.00

Carpaccio alla Rucola* (GF)

Thinly sliced tenderloin of beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

• 18.95

Mozzarella di Bufala al Basilico (GF)

Imported 1-slice of bufala mozzarella served with 1 slice of beefsteak tomato, arugula, sun-dried tomatoes and basil.

• 15.95

Burrata (GF)

Fresh Local Made 4oz Burrata cheese with cherry tomatoes and Basil.

• 19.95

Insalata di Salmone

3 pieces of 2oz sesame crusted salmon, mixed greens with cherry tomatoes and red onions with a honey mustard dressing.

• 17.95

Insalata di Bistecca (GF)

5oz Skirt Steak on bed of arugula w/ baby cherry tomatoes and shaved parmesan cheese w/ balsamic vinaigrette.

• 24.95

Insalata di Tonno (GF)

8oz Sushi Grade Tuna Grilled and served Rare. On a bed of chopped salad (romaine, green and kalamata olives, chopped tomatoes, red onion and house dressing.

• 22.95

Fettuccine alla Carbonara**

Homemade Spinach fettuccine tossed with cream, parmesan cheese and pancetta.

• 16.95

Agnolotti al Pesto

5-Homemade pasta ravioli stuffed with ricotta and spinach then topped with a creamy pesto sauce.

• 19.95

Linguine alla Vongole**

Linguine with clams, olive oil, garlic, basil and fresh tomatoes.

• 22.95

Spaghetti Polpette

3 Handmade Meatballs with Spaghetti in a Marinara Sauce

• 21.95

Spaghetti alla Dino**

Spaghetti sautéed with Wild caught chunks of shrimp from Gulf of Mexico, Olive oil, garlic and Sundried tomatoes.

• 25.95

Pappardelle ai Granchi**

Homemade pappardelle sautéed with crabmeat in a light creamy pink vodka sauce.

• 32.95

Linguine Integrale al

Whole Wheat Linguine w/ Spinach and Chunks of Chicken or Chunks of Shrimp, olive oil and garlic

• 23.95
• 25.95

Ravioli Di Pesce

6-Handmade Black squid ink ravioli stuffed with white fish and crabmeat in a creamy pink lobster sauce.

• 23.95

Osteria’s Lasagna

Ground Beef Lasagna w/ bechamel layered in sheet pasta, then served with a pink sauce and pesto drizzle.

• 23.95

Pollo alla Parmigiana

Breaded chicken covered with marinara sauce, parmesan cheese and Mozzarella, then baked and served with Penne Marinara or Agli Olio

• 23.95

Pollo Picatta

Pan-seared Free-Range chicken with a lemon-caper sauce served with Penne Marinara or Agli Olio

• 22.95

Snapper Livornese

10oz Snapper, Pan seared and served w/ a livornese sauce with Penne Marinara or Agli Olio

• 28.95

Salmone alla Griglia

10oz Grilled Salmon w/ sauteed spinach and tomato served with Penne Marinara or Agli Olio

• 24.95

Vitello Piccata

Veal Scaloppini w/ lemon caper sauce served with Penne Marinara or Agli Olio

• 24.95

Bistecca alla Griglia

10oz Grilled Skirt Steak with Penne Marinara or Agli Olio or Fries

• 29.95

Choice of

Tiramisu, Flourless Chocolate Cake, Caramelized Apple Tartan, Vanilla Bean Crème Brulé, Flan, Mixed Berries or Tulip w/ Zabaione and Affogato (*Our Tiramisu is made with raw eggs.)

Info

“OSTERIA’S HAPPY HOUR” FROM 4:30PM TO 6:00PM MONDAY-FRIDAY!!! SHARING CHARGE $5 THIS MENU “NO SUBSTITUTIONS” THIS OSTERIA’S HAPPY HOUR MENU IS ONLY AVAILABLE FOR IN DINNING ONLY. NO TAKEOUT OR DELIVERY MONDAY-FRIDAY FROM 4:30 PM TO 6:00 PM ALL GUESTS MUST BE SEATED AND YOUR FULL ORDER MUST BE IN THE KITCHEN BY 6:00 PM. (NO EXCEPTIONS WHATSOEVER)

HOUSE SALAD (GF)

Mixed Greens, Cherry tomato and vinaigrette.

• 6.95

CAESAR SALAD

Romaine with Caesar dressing.

• 7.95

CARPACCIO DI MANZO (GF)

Sliced raw beef w/ lemon dressing and parmesan.

• 11.95

CALAMARI FRITO

Fried Calamari with Spicy marinara

• 12.95

CABERNET / MONTEPULCIANO

• 8.95
• 18.95

PINOT GRIGIO / CHARDONNAY

• 8.95
• 18.95

SANGRIA WHITE OR RED

• 8.95
• 18.95

PERONI BEER DRAFT

• 4.95

BELLINI

• 6.95

NO-JITO (NON-ALCOHOLIC)

Mocktail of a Mojito

• 4.95

**PENNE ALLA VODKA

Penne w/ shallots in a creamy pink vodka sauce.

• 12.95

**SPAGHETTI POLPETTI

Spaghetti w/ 3-Beef meatballs and marinara.

• 13.95

RAVIOLI DI ZUCCA

Ravioli stuffed w/ pumpkin and ricotta served w/ a butter sage sauce.

• 14.95

BLACK LINGUINE W/ Frutti di MARE

Black Squid Ink pasta w/ seafood in marinara

• 16.95

POLLO PICCATA

Sauteed chicken with lemon caper sauce

• 16.95

POLLO PARMIGIANA

Breaded Chicken baked w/ marinara and mozzarella

• 17.95

VITELLO ALLA PARMIGIANA

Breaded Veal baked w/ marinara and mozzarella

• 19.95

SALMONE LIVORNESE (GF)

Poached Salmon w/ fresh marinara, caper, olives and garlic

• 19.95

TIRAMISU

• 6.95

FLAN

• 6.95

#101 CRISTAL, LOUIS ROEDER, France

• 950.00

#102 PERRIER JOUETTE "Belle-Epoque" Brut, France

• 425.00

#103 DOM PERIGNON, Cuvee, France

• 400.00

#104 RUINART, "Blanc de Blancs", France

• 225.00

#105 PERRIER JOUETTE, "Belle-Epoque" Rose, France

• 650.00

#106 LAURENT PERRIER, Rose, France

• 165.00

#107 TATTINGER, Cuvee Prestige, France

• 125.00

#108 FRANCIACORTA, BRUT, Ca Del Bosco, Italy

• 98.00

#109 PROSECCO VALDOBBIADENE Santa Margherita, Italy

• 58.00

#201 PINOT GRIGIO, Santa Margherita, Alto Adige

• 64.00

#202 PINOT GRIGIO, Kettmeir, Alto Adige

• 54.00

#203 PINOT GRIGIO,Torresella, Venezia

• 46.00

#204 GAVI DI GAVI, La Scolca, Black Label, Piedmont

• 98.00

#205 LANGHE, ARNEIS BLANGE, Ceretto, Piedmont

• 48.00

#206 VERMENTINO, La Pettegola, Banfi, Tuscany

• 45.00

#207 SAUVIGNON BLANC, Petrussa, Friuli

• 48.00

#208 CHASSAGNE MONTRACHET, Philippi le Hardi Pre Cru

• 245.00

#209 POUILLY FUISSE, Vincent Giradin, France

• 88.00

#210 CHARDONNAY, Jax, Napa Valley, CA

• 98.00

#211 CHARDONNAY, Far Niente, Napa Valley, CA

• 135.00

#212 CHARDONNAY, Margarett’s Vineyard, CA

• 42.00

#213 CHARDONNAY, Rombauer, Carneros, CA

• 98.00

#214 CHARDONNAY, Fess Parker, Santa Barbara, CA

• 54.00

#215 SANCERRE, Patient Cottat, France

• 68.00

#216 SAUVIGNON BLANC, Long Meadow Ranch, Napa

• 48.00

#217 SAUVIGNON BLANC, Matua, New Zealand

• 44.00

#218 RIESLING, Qualitatswein, Tomas Schmitt, Germany

• 45.00

#219 ROSE', Minuty, Cote du Provence, France

• 54.00

#220 WHITE ZINFANDEL, Blush, Buehler, CA

• 34.00

#221 MOSCATO, Tropical Passion Fruit, Italy

• 38.00

#301 AMARONE, Tommasi, Veneto

• 168.00

#302 AMARONE Zeni, Veneto

• 128.00

#303 RIPASSO, VALPOLICELLA, Zeni, Veneto

• 64.00

#304 BAROLO, Prunotto, Piedmont

• 112.00

#305 BAROLO, Monchiero Carbone DOCG

• 92.00

#306 BAROLO, Neirano, Italy

• 68.00

#307 BARBERA D’ALBA, Cavallotto, Superiore

• 58.00

#308 BARBARESCO, Cerretto, Italy

• 120.00

#309 BARBERA D’ASTI, LA COURT, Michelechirlo Piedmont

• 74.00

#310 NEBBIOLO, IL PRINCIPE, LANGHE

• 65.00

#311 DOLCETTO D'ALBA, BRUNO GIACOSA, ITALY

• 62.00

#312 BRUNELLO DI MONTALCINO, Caparzo, Tuscany

• 124.00

#313 BRUNELLO DI MONTALCINO, RISERVA, La Lecciaia

• 135.00

#314 SUPER TUSCAN, ORENO, TUSCANY

• 190.00

#315 SUPER TUSCAN, Madre, Poggio Antico, Tuscany

• 96.00

#316 SUPER TUSCAN, Petra, HEBO, Tuscany

• 62.00

#317 ROSSO DI MONTALCINO, SILVIO NARDI, ITALY

• 74.00

#318 ROSSO DI MONTALCINO, Poggio Antico, Tuscany

• 68.00

#319 CHIANTI CLASSICO RISERVA, CAPRAIA Italy

• 88.00

#320 CHIANTI CLASSICO, Castello Di Albola, Tuscany

• 46.00

#321 PRIMITIVO DI MANDURIA, PAPALE ORO, Puglia

• 68.00

#322 NERO D'AVOLA CRU, "Vuaria", Sicilia

• 66.00

#323 ROSSO, DOGAJOLO, TUSCANY

• 52.00

#325 SHIRAZ, PENFOLDS, BIN 28, Australia

• 98.00

#326 MERITAGE, Quantum by Beringer, Napa

• 85.00

#327 MERITAGE, Michael & David Lodi, CA

• 45.00

#328 CABERNET SAUVIGNON, LANCASTER Estate, Sonoma

• 210.00

#329 CABERNET SAUVIGNON, FAR NIENTE, NAPA

• 245.00

#330 CABERNET SAUVIGNON, LMR, Napa Valley

• 98.00

#331 CABERNET SAUVIGNON, Hill Family, (CA)

• 88.00

#332 CABERNET SAUVIGNON, SILVER OAK, ALEXANDER

• 225.00

#333 CABERNET SAUVIGNON, Hess, Napa Valley, CA

• 68.00

#334 CABERNET SAUVIGNON, Carmenet, CA

• 46.00

#335 MALBEC, SUSANA BALBO, Argentina

• 53.00

#336 GRAN MALBEC, FLECHAS DE LOS ANDES, Argentina

• 62.00

#337 BORDEAUX, CHATEAU MONGRAVEY, MARGAUX 2020

• 95.00

#338 BORDEAUX, CHATEAU LAROQUE, ST EMILION 2014

• 120.00

#339 GRENACHE, THE BOY, WASHINGTON

• 110.00

#340 RED BLEND, FLECHAS DE LOS ANDES, GRAN CORTE

• 75.00

#341 MERLOT, Duckhorn, Napa

• 118.00

#342 MERLOT, MARGARETT’S VINEYARD, California

• 44.00

#343 PINOT NOIR, Chalk Hill, Sonoma Coast

• 56.00

#344 PINOT NOIR, LYRIC, Santa Barbara

• 48.00

#401 AMARONE, Bertani, 2012, Italy

• 325.00

#402 AMARONE, MASI, COSTASERA, ITALY

• 135.00

#403 SUPER TUSCAN, Sassicaia, 2015, Italy

• 625.00

#404 RED BLEND, CUM LAUDE, BANFI 2015

• 85.00

#405 SUPER TUSCAN, Tignanello, 2019, Italy

• 245.00

#406 IRPINIA AGLIANICO, MASTERBERADINO

• 58.00

#407 MERLOT, ST SUPERY, RUTHERFORD, 2013

• 125.00

#408 RED WINE, “PROMONTORY”, NAPA 2015

• 1650.00

#409 RED BLEND, PROFILE, MERRYVALE, NAPA 2014

• 350.00

#410 RED BLEND, CHIMNEY ROCK, ELEVAGE, STAG’S 2018

• 235.00

#411 CABERNET SAUVIGNON, ST SUPERY, NAPA, 2018

• 95.00

#412 CABERNET SAUVIGNON, CLIFF LEDE, NAPA 2018

• 198.00

#413 CABERNET SAUVIGNON, CAYMUS, SP SELECT, 2009

• 625.00

#414 CABERNET SAUVIGNON, Caymus, SP Select, 2017

• 475.00

#415 CABERNET SAUVIGNON, PLUMPJACK, NAPA 2018

• 365.00

#416 CABERNET SAUVIGNON, Odette, 2018, Stags Leap

• 385.00

#417 CABERNET SAUVIGNON, CADE, HOWELL MNT 2018

• 345.00

#418 CABERNET SAUVIGNON, DON MELCHOR, 2014 CHILE

• 325.00

#419 CABERNET SAUVIGNON, CHIMNEY ROCK, 2018

• 325.00

#420 BLEND, Amizatta Complexity, 2014, Napa Valley

• 210.00

#421 BORDEAUX, PESSAC-LEOGNAN, Haut-Lafitte, 2019

• 280.00

Insalata “Patria"

Radicchio, endive, arugula, romaine, cherry tomatoes and red onion, tossed with our balsamic vinaigrette.

Zuppa di Giorno

Soup of the day.

Agnolotti Pomodoro

Homemade Ravioli stuffed with spinach and ricotta and fresh tomato, basil and garlic.

Fettuccine Carbonara

Homemade Pasta with cream sauce and pancetta.

Tilapia Piccata

Filet sautéed with lemon-butter capers and white wine sauce.

Pollo Madeira

Free Range Chicken Breast sauteed with mushrooms and madeira wine sauce.

Tiramisu

Flourless Chocolate Cake

Caesar salad

Traditional

Caprese

1 slice of Bufala mozzarella served with ripe tomato, arugula, sun-dried tomato and basil.

Linguine Primavera

Pasta with mixed veggies olive oil and garlic sauce.

Salmone Ai Rosemarino

Grilled Salmon Filet over a bed of spinach and grilled tomatoes.

Pollo Parmesan

Breaded free range chicken breast with marinara and mozzarella cheese.

Lasagna Bolognese

Ground beef, bechamel and cheese, served with pink sauce and pesto drizzle.

Tiramisu

Flourless Chocolate Cake

Spinaci Salad

Baby spinach with goat cheese, croutons tossed in a walnut vinaigrette.

Maestro Salad

Arugula with green apple, gorgonzola cheese, honey mustard and toasted almonds

Ravioli Di Pesce

Handmade Black squid ink ravioli stuffed with white fish and crabmeat in a creamy pink lobster sauce.

Dentice Livornese

Red Snapper filet with fresh tomato, capers, black olives and onions.

Pollo All Champagne

Free-Range chicken breast sautéed with sun-dried tomatoes and shallots in a creamy champagne sauce.

Bistecca con Chimichurri

8 oz Grilled Skirt Steak with a side of chimichurri sauce.

Tiramisu

Flourless Chocolate Cake

Insalata Patria (GF)

Radicchio, endive, arugula, romaine, cherry tomatoes and red onion, tossed with our balsamic vinaigrette.

Caesar Salad

Traditional

Agnolotti Pomodoro

Homemade Ravioli stuffed with spinach and ricotta cheese Served with fresh tomato, basil and garlic.

Salmone Piccata

Fresh Salmon Filet sautéed with lemon-butter and capers.

Pollo Madeira

Free Range Chicken breast sauteed with mushrooms and madeira sauce.

Cansonsei Bergamasca

6-Handmade Candy shaped ravioli with roasted veal stuffing, Parmesan cheese and pancetta in a brown butter sage sauce.

Tiramisu

Flourless Chocolate Cake

Maestro Salad

Arugula with green apple, gorgonzola cheese, honey mustard and toasted almonds.

Crespelle a la Moda di Firenze

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin.

Ravioli Di Pesce

7-Handmade Black squid ink ravioli stuffed with white fish and crabmeat in a creamy pink lobster sauce.

Dentice Livornese

10oz Snapper, sautéed with fresh tomato, black olives, onion, capers and garlic.

Pollo Madeira

Free Range Chicken breast sauteed with wild mushrooms and madeira wine sauce.

Vittelo Piccata

Veal Sccalopini sautéed with lemon-butter, capers and white wine sauce.

Tiramisu

Flourless Chocolate Cake

Polenta Fungheto

Wild mushrooms with herbs and wine over polenta.

Mozzarella di Bufala Frita

Fried bufala mozzarella in tangy Marinara sauce.

Carpaccio Di Manzo

Thinly sliced raw beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

Linguine Frutti Di Mare

Homemade Black squid ink linguine with Jumbo Lump Crabmeat in a curry sauce.

Risotto Al Funghi

Piedmont Arborio rice blended with porcini mushrooms and finished with truffle oil.

Pollo Al Champagne

Pan-seared Free-Range chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce.

Bistecca Alla Griglia

10oz Grilled Skirt Steak with a side of chimichurri sauce.

Tiramisu

Flourless Chocolate Cake

Cozze al Vapore

Steamed Blue Mediterranean Mussels with white wine garlic sauce.

Fotomodella

Prosciutto di Parma, Bufala Mozzarella and roasted peppers with basil, capers and anchovies.

Tartara Di Tonno

Tartare of wild Ahi tuna with capers, shallots, fresh herbs, lemon, mustard.

Homemade Pappardelle Porcini

Served with porcini mushrooms olive oil and truffle.

Local Red Snapper Mattacombe

Sauteed with cherry tomatoes, capers, shallots, lemon and white.

Battuta Di Manzo

2-3oz Medallions of Black Angus filet mignon grilled served with Barolo wine sauce.

Fettuccine Con Gamberoni

Homemade pasta with 3 Jumbo Tiger Shrimp u6/8 In a creamy Lobster sauce.

Tiramisu

Tulip with Zabaione

Cream Brulee

Giant Tiger Shrimp

Marinated in olive oil, salt, lemon-pepper, garlic and fresh parsley.

Lobster Salad

Chilled Maine Lobster Medallions, sliced avocado and mangos, layered on top of arugula, served with black truffle oil.

Tartara Di Tonno

Fresh Hudson Valley Duck Liver Marinated in vanilla beans, pan seared served with grilled Oyster Mushrooms in a raspberry butter and curacao sauce.

Ravioli Combo

Homemade Agnolotti (spinach and ricotta), Di pesce and Roasted Veal Ravioli.

Seabass Shitake

Pan seared filet and baked served with shitake mushroom, rosemary lemon sauce or caramelized ginger sauce.

Ossobucco Milansese

Braised veal shank with vegetables and wine served on a bed of Risotto Milanese.

Carre Di Agnello Al Forno

Domestic Rack of lamb Pan-seared and crusted with Dijon mustard, served with rosemary-Barolo wine reduction.

Costolleta Di Vitello

Grilled 14oz Milk Fed Veal Chop with a wild mushroom-rosemary sauce.

Tulip with Zabaione

Mixed Berries

Cream Brulee

GIANT TIGER SHRIMP (FROM SOUTH AFRICA)

MARINATED IN OLIVE OIL, SALT, PEPPER, GARLIC, LEMON AND FRESH PARSLEY THEN GRILLED.

• 26.00
• 52.00

LOBSTER SALAD

CHILLED MAINE LOBSTER MEDALLIONS, SLICED AVOCADOS AND MANGOS. LAYERED NAPOLEON STYLE ON TOP OF ARUGULA AND SERVED WITH A BLACK TRUFFLE VINAIGRETTE.

• 26.00

FOIE GRAS

FRESH HUDSON VALLEY DUCK LIVER MARINATED IN VANILLA BEANS THEN PAN-SEARED AND SERVED WITH GRILLED OYSTER MUSHROOMS IN A BED OF RASBERRY BUTTER AND CURACAO SAUCE.

• 38.00

OSTERIA'S LASAGNA

OSTERIA'S LASAGNA SHEET PASTA LAYERED WITH GROUND BEEF AND BECHAMEL AND CHEESE SERVED WITH A PINK SAUCE AND PESTO DRIZZLE

• 26.00

HOMEMADE PAPPARDELLE PORCINI

PAPPARDELLE PASTA WITH PORCINI MUSHROOMS IN CHOICE OF: OLIVE OIL AND TRUFFLE CREAML FINISH (TRIFOLATE) OR MARINARA WITH TRUFFLE CREAM OR VODKA: PINK CREAMY SAUCE WITH TRUFFLE CREAM

• 34.00

LOCAL RED SNAPPER MATTACOMBE

WITH CHERRY TOMATOES, CAPERS, SHALLOTS, LEMON AND WHITE WINE

• 39.00

PAPPARDELLE BOLOGNESE

21 DAYS WET AGED "BLACK ANGUS" FILET MIGNON GROUNDED UP AND MADE INTO A BOLOGNESE

• 34.00

GNOCCHI AL TARTUFO

TRUFFLE GNOCCHI WITH A CREAMY CHEESY TRUFFLE SAUCE

• 26.00