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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. 

 Piadina Stracciatella

 Italian flat bread topped with tomatoes, Stracciatella cheese,  baby arugula, prosciutto and Parmigiano Reggiano. 

Burrata con Pomodoro 

Whole Burrata served with pesto sauce, baby red Sicilian roasted tomatoes, cucumbers, kalamata olives, basil, and pine nuts. Topped with a 10 year aged balsamic vinegar. 

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 purple potatoes, sautéed red onions, brussels sprouts and spinach. 

 *Tagliata Di Carne 

Grilled flat iron steak sliced and served with arugula, Parmigiano Reggiano and balsamic vinegar reduction. 

Costata di Maiale alla Milanese 

Berkshire bone in pork chop pounded, breaded, and pan seared topped with baby arugula, shaved Parmigiano, and  tomatoes with a lemon dressing. 

 Branzino Filet 

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

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