Osteria DOP Menu

assortment of domestic and Italian cured meat, pickles & house mostarda

fried cauliflower, arugula, pinenut-raisne sofrtto, pickeled fennel, saba, olive oil and sea salt.

puglian style cow milk cheese made from mozzarella and cream, dragoncello-pistachio condimento (VG)

pork, beef, lamb & ricotta meatballs braised in tomato sauce

olive oil & dried fava bean puree, garlic-chili braised chicories (VG)

grapefruit. orange, fennel, castelvetrano olives, ricotta salata, olive oil, sea salt

sugar snap peas, yogurt, pickled spring onion, crispy fried onion, mint, peperoni cruschi

macaroni carbonara, breaded & fried

Breaded and fried Castelvitrano olive, lemon wedge

Fried Brussels, lemon, colatura, Calabrian chili, bread crumbs ( not vegetarian)

cacio e pepe, pecorino, grana, black pepper (V)

albacore tuna, capers, olives, lemon, parsley, bottarga- bread crumbs

ricotta filled pasta, tomato sugo, basil, smoked onion-olive oil, pecorino

Genovese style braised beef, fried rosemary, olive oil

gulf prawns, ceci, white wine, garlic, bread crumbs, parsley

tomato, garlic, oregano, sea salt (VG)

basil, mozzarella, grana, garlic, chili, olive oil, sea salt (V)

wild mushrooms, garlic, smoked mozzarella, grana, olive oil, sea salt (V)

tomato, basil,mozzarella, sea salt, olive oil (V)

lightly fried dough, tomato, smoked mozzarella, basil, sea salt, olive oil (V)

tomato, calabrian chili, garlic, ricotta, smoked mozzarella, spicy salami

fennel-sausage, sweet onion, mozzarella, pecorino, olive oil, sea salt

tomato, garlic, oregano, anchovy, sea salt, olive oil

Braised endive, garlic, chili, gaeta olive, anchovy, olive oil, sea salt

shaved brussels sprouts, mozzarella, pecorino, garlic, olive oil, black pepper, sea salt

mozzarella, garlic, basil, chili, artichoke harts, smoked ham, sea salt, olive oil

sweet ricotta, chocolate, hazelnut

vanilla bean pudding, seasonal condiment

made to order doughnuts! lemon curd for dipping

Dark chocolate pudding, marsala whipped cream, sea salt, olive oil

Dessert cocktail. One shot of Campari, two scoops of vanilla gelato, and a can of Orange Fanta. 21 and older

Dessert cocktail. One shot of Fernet Branca, two scoops of vanilla gelato, and a can of Coke. 21 and older

campari, soda, vermouth

campari, sweet vermouth, prosecco

prosecco, limoncello, soda, over ice

campari, gin, sweet vermouth

Artisanal mezcal, sweet vermouth, campari

Dessert cocktail. One shot of Fernet Branca, two scoops of vanilla gelato, and a can of Coke. 21 and older

Dessert cocktail. One shot of Campari, two scoops of vanilla gelato, and a can of Orange Fanta. 21 and older

100% Carricante Flavors of citric fruits, volcanic minerality. Sicily, Italy

Straw yellow with pale green notes. Aroma of tropical fruit, pear, peach and white flower. The palate is fresh, Mediterranean with charming mineral finish.

100% Falanghina aged only in steel. On the nose, notes of jasmine, yellow plums, a touch of fresh thyme and white pepper. The taste is fruity and floral, with balsamic and spicy hints

Elegant with notes of melon, grapefruit and violets. Savory and well balanced.

The Aetneus Rosso cuvée is the flagship “old vine” red, with seriously old vines (some up to 150 years old!) A blend of Nerello Mascalese, Nerello Cappuccio, Alicante, it’s brisk, lush and velvety with the darkest of red fruits, exotic purple spices, and sweet black earth. With less than 5,000 bottles produced.

Blackberry, chopped herb and menthol aromas carry over the racy palate along with sour cherry and licorice. Vibrant acidity and flinty mineral add backup while tightly wound tannins provide the framework.

100% Calabrese grape native Southern Calabria. Intense red with bright purple hues, it has notes of plum, black cherries and black pepper. Smooth tannins.

Appearing a ruby red, Vriccio displays a classic bouquet of dried plum and fruit preserves. The palate is crisp and appealing, with supple tannins well integrated with the alcohol, and the lengthy finish is scented with red fruit.

Straw yellow with pale green notes. Aroma of tropical fruit, pear, peach and white flower. The palate is fresh, Mediterranean with charming mineral finish.

Elegant with notes of melon, grapefruit and violets. Savory and well balanced.

100% Falanghina aged only in steel. On the nose, notes of jasmine, yellow plums, a touch of fresh thyme and white pepper. The taste is fruity and floral, with balsamic and spicy hints

Appearing a ruby red, Vriccio displays a classic bouquet of dried plum and fruit preserves. The palate is crisp and appealing, with supple tannins well integrated with the alcohol, and the lengthy finish is scented with red fruit.

The Aetneus Rosso cuvée is the flagship “old vine” red, with seriously old vines (some up to 150 years old!) A blend of Nerello Mascalese, Nerello Cappuccio, Alicante, it’s brisk, lush and velvety with the darkest of red fruits, exotic purple spices, and sweet black earth. With less than 5,000 bottles produced.

Pithos Rosso has a stunning nose of violets and raspberry blossom. The palate is sweet and round, suggestive of raspberries and succulent cherries with the tannins so integrated into the wine, they are barely evident.

Blackberry, chopped herb and menthol aromas carry over the racy palate along with sour cherry and licorice. Vibrant acidity and flinty mineral add backup while tightly wound tannins provide the framework.

100% Calabrese native grape of southern Calabria. Dark red color with purple hues. Complex aromas of red fruit , black cherries, plum and black pepper. Smooth tannins.

La Stoppa Ageno is orange/bronze colour with an amazing nose of tea, peaches, pears, sweet apricots and spice. On the palate La Stoppa Ageno has a lovely rich ripe peach fruit and also a tannic structure but it is also juicy with honey and floral notes. This extremely complex wine has a dry finish.

Grapefruits, honey, black tea, fat bubbles and crisp acidity.

lemon blossom, citrus and stone fruit Grape: Glera Veneto, Italy

Busty, lively fruit, deep ruby and purple in color, developed tannins, hints of blackberry, plum and perhaps hints of licorice, olive, almond, lively acidity..

Eugene Or,

Calabria, Italy | Distilleria Caffo. "VEH-ki-oh". 29 botanicals, including bitter and sweet orange, chamomile, licorice, juniper. Flavor notes of candied lemon, fennel, and ripe cherry. Excellent served with ice.

Ascoli-Piceno | Ditta Silvio Meletti Anise, fennel, soothing, finishes strong with cinnamon and candied licorice.

Made from a base of grappa and infused with alpine herbs and botanicals, it's a less aggressively sweet, syrupy, and bitter style of amaro. With herbal and orange notes, it's smooth and sweet upfront and finishes mildly and pleasantly bitter. Excellent as either an aperitif or a digestif, serve it on the rocks.

Ascoli-Piceno | Ditta Silvio Meletti. Rich, smooth. Traditional dessert notes like chocolate, clove, and caramel balanced with violets, saffron.

Benevento, Campania | Stabilito Giuseppe Alberti. "witch's brew". 70 botanicals, complex, long lasting. Cinnamon, mint, juniper, irises. Aged in ash.

Rachele Bosco | Piemonte. Amber-brown wine based amaro built around the savory, vegetal, tobacco-like profile of cardoon (wild Mediterranean artichoke, of which the stems are harvested). Rich and lightly spiced.

Antica Erboristeria Cappelletti | Alto Adige. This amaro represents Northern Italy's Dolomite region with notes of wild blueberry, pine, and a light layer of smoke. Light drinking and smooth.

Roma, Italy | Paolucci Liquori. Notes of burnt sugar, caramel, almost cola like, with a fruity grape-forward roundness. Develops into orange peel and herbal bitterness.

Bologna, Italy. Smooth and perfumed, medium-light and great before or after a meal. Flavored with vanilla, bitter orange, rose petals, nutmeg, cinnamon, and oregano, among 40 total botanicals. The gateway amaro.

Milan, Italy. Primarily flavored with Chinese rhubarb, less tart but just as sweet and highlighted well by cinnamon and clove. Peppery, incense-like. Finishes with chocolate and a cooling, yet rounded, mouthfeel. Compared to Sfumato, it is more aromatic and fruity.

Trento, Italy | Distilleria Capelletti. Flavored heavily with Chinese rhubarb root, Northern Italian Alpine herbs and hardwoods build a big, bright, smokey and leathery amaro. Compared with Zucca Rabarbaro, this drink is earthy and leathery.

Pisticci Scalo (MT) -Italy. Bitter with balancing sweetness, spearmint, and mild spices with an herbal finish.

Sicilia | Distilleria Fratelli Averna. Lemon peel oil, sweet orange and licorice, myrtle, juniper, sage. Big and mouth coating. Traditionally made by Benedictine Monks.

Venice. "CHEE-nahr" Classic venetian aperitivo, perfect for stimulating digestion with its unique artichoke-based flavor profile and moderate bitterness. Other flavor notes include rose, burnt sugar, and milk chocolate.

Marsala, Sicily. Wine-like, fortified, low proof. Distilled with fruit blossoms, culinary herbs, and Sicilian wine grapes. Finishes with tobacco and coffee notes.

Stelvio National Park in Italy's Valtellina region. Robust with notes of dried fruit, bark, and the taste of juniper, gentian, and mint herbs.

Ascoli-Piceno | Ditta Silvio Meletti. Robust mint profile from first whiff to long finish. Somewhat medicinal, throat soothing, stomach settling. Lightly roasty like espresso or dark chocolate and with a hint of balsamic like fruitiness. A great option for someone nervous about the intensity of the fernet category.

Milano, Italy | Distilleria Fratelli. Big, bitter, polarizing. Cinchona bark, chamomile, and cinnamon lead among 27 herbal ingredients. Your best friend after a big meal.

Washington DC | Don Ciccio & Figli Distillery. The flavor is built on 30 herbs, led by eucalyptus, licorice, and chicory, and finished in French Oak. The finish is drying and sharply bitter.

Washington DC. Don Ciccio & Figli Distillery. Matured in French Oak for 12 months, this amaro highlights dark chocolate, fresh mint, and ginger.

Antica Erboristeria Cappelletti | Alto Adige. Sweetened with tree sap and based in the native herbs of the Dolomiti, this robust, bitter amaro balances notes of smoke and leather with alpine flowers and a lemony finish. Excellent after a heavy meal.

Macerata | Distilleria Varnelli. Dry and warming, rhubarb root, heavily spiced, noticeable tannins balanced with honey. A big, powerful amaro suitable for the Eugene winter.

Aldeno-Trento | Antica Erboristeria Cappelletti Pale green color. Typical Alpine amaro profile that highlights pine, juniper, wormwood, and a sharp bitterness.

Switzerland | Tempus Fugit Spirits. Profoundly bitter and boozey, but opens up to rosy, minty, and lightly sweet notes. Contains aloe and saffron among many others, and is almost medicinal in flavor. Perfect last sip of the night in place of espresso.

Friuli | Distilleria Tosolini. Full bodied and crisp, made from choice grapes in a proprietary method emphasizing freshness and small batches.

Clear Creek Distillery | Hood River, OR. Distilled from Oregon Muscat grapes, this is an approachable grappa with a smooth, floral character.

Amaro Sfumato. Aldeno, Trento | Antica Erboristeria Cappelletti. Braulio Amaro Dello Stelvio. Stelvio National Park, Valtellina. Amaro Dell'Erborista. Macerata | Distilleria Varnelli.

Meletti Fernet. Ascoli-Piceno | Ditta Silvio Meletti. Fernet Branca. Milano | Distilleria Fratelli. Fernet Del Frate. Switzerland | Tempus Fugit Spirits.

Cardamaro Vino Amaro. Rachele Bosco | Piemonte. Pasubio Vino Amaro. Antica Erboristeria Cappelletti | Alto Adige. Elisir Novasalus Vino Amaro. Antica Erboristeria Cappelletti | Alto Adige.

Rustichella d'abruzzo Abruzzo, Italy

Rustichella d'abruzzo Abruzzo, Italy