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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 con Porchetta
Whole Burrata served with yellow beets, red beets, baby red tomatoes, sliced porchetta, olives, pine nuts, basil and balsamic reduction.

Entrée:

Risotto Di Mare

Acquarello risotto with mussels, shrimp, scallops, clams, salmon, and calamari in a cream sauce.

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 Rosemrino

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. 

*Presa Steak Iberico di Bellota (Campo Grande Spain)
Imported from Spain Acorn fed Iberico pork Denver steak (The Wagyu of pork) grilled and topped with a rosemary thyme lemon dressing served with mashed potatoes and spinach. 

Pistachio Crusted Halibut
Pan seared and baked Halibut filet crusted with Sicilian pistachio di Bronte, topped with a orange lemon sauce. Served with mixed vegetables and roasted potatoes.

Dessert:

Pistachio Tiramisu

Lady fingers layered with coffee and a pistachio cream topped with chopped pistachios.