Osteria 106 Menu

Chef's Selection of Cured Meats

Selection of 3... Stracciatella & Mortadella, Tomato & Basil, Mushroom & Fontina

Brussel Sprouts baked in a creamy cheese sauce

Fried calamari, apple and zucchini.

Riceballs, peas and mozzarella.

Deep Fried Artichokes with Aioli

Grilled octopus, tomato, caperberry, potatoes and mushrooms.

Chopped sushi grade tuna with fresh avocado & ginger

Veal meatball in tomato sauce.

Slow-roasted thin-sliced veal with a creamy tuna sauce.

Thin-sliced raw filet mignon, arugula, and Parmesan.

eggplant ragu' and ricotta salata (tomato base)

Hot sausage ragu and bell peppers. (tomato base)

Homemade pasta with meat sauce. (tomato base)

Fresh potato gnocchi in a porcini mushroom sauce.

Large tube pasta with mixed seafood, mussels, clams, shrimp & calamari, in a light tomato sauce.

Fresh tortellini pasta with prosciutto, mushroom, and creamy tomato sauce.

Pecorino Romano & Guanciale

Gnocchi ,Mozzarella & Tomato Sauce

Thin-sliceed veal with sauuted garlic spinach in lemon-caper sauce

Braised lamb shank over masted potatoes.

Sliced rib-eye steak with arugula and Parmesan cheese.

Pan-Seared Salmon in Orange-Almond sauce with grilled asparagus & caramelized onion

Pistacchio Crusted Atlantic Cod with forbidden rice & semi dried tomatoes.

Arugula, Endive, Hearts of Palm, Avocado & Pecorino Calabrese

Mixed greens, tomatoes, olives, cucumber, onions, and feta cheese.

Snow peas, mint, and Pecorino Romano.

Julienned Tuscan Kale & Brussel Sprouts with creamed pecorino romano, black peppercorn & pistacchio

traditional italian panna cotta

italian style cheesecake

chefs choice of flavor