Osteria Forto Menu

Hearts of palm, pimento, mozzarella, red onion, grana padano, house dressing

Traditional beef and veal meat sauce

Onion, bacon, peas, mushroom, cream sauce

Onion gremolata, cognac jus, blended italian cheeses, breadcrumbs

Grana padano, caesar dressing, croutons

Sweet mascarpone cream, lady fingers, espresso, amaretto, cocoa.

Tomato sauce, mozzarella and blended cheeses

Shrimp, Scallops, lobster, white wine tomato sauce with a touch of cream

Traditional beef and veal meat sauce

Crispy breaded eggplant slices served over a creamy base, garnished with fresh greens and drizzled with a tangy orange sauce.

Flash fried, olive oil drizzle, lemon aoli

Onion gremolata, cognac jus, blended italian cheeses, breadcrumbs

Sherry reduction, tomato sauce, basil

Hearts of palm, pimento, mozzarella, red onion, grana padano, house dressing

Heirloom tomatoes, olive oil, balsamic

Grana padano, caesar dressing, croutons

A rich risotto featuring tender calamari, succulent shrimp, and clams, all simmered in a savory tomato-based sauce and garnished with fresh parsley.

Shrimp, Scallops, lobster, white wine tomato sauce with a touch of cream

Italian sausage, sweet peppers, vodka tomato cream sauce, Pecorino Romana cheese

Fresh clams, shrimp, chopped clams, tomato, mushroom, white wine

Onion, bacon, peas, mushroom, cream sauce

Buffalo mozzarella, sauteed arugula, calabrian chili, tomato sauce

capers, olives, mushroom, minced anchovy, Calabrian chili, white wine tomato sauce

Mushroom, white wine, lemon butter sauce

Proscuitto, fontinella, white wine sage sauce

Mushroom, oregano, lemon juice, fontinella, white wine garlic buttter sauce

Pan seared, olive oil and garlic confit, basil, mushroom

Dusted with bread crumbs, grilled, olive oil lemon and capers sauce

Chilean seabass includes a pan-seared fillet, accompanied by chef's risotto and a caper beurre blanc sauce

Tender Filet Mignon. Choose your preferred temperature: Rare, Medium Rare, Medium, Medium Well, or Well Done.

Ribeye served at your preferred temperature: Rare, Medium Rare, Medium, Medium Well, or Well Done.

Lobster tail, typically prepared to highlight its natural flavors, may be served with a complementary sauce to enhance the dish.

Aglio e olio, cream, tomato basil

Fresh spinach sautéed with garlic in olive oil.

Dark chocolate panna cotta: Sweetened cream thickened with gelatin and infused with dark chocolate, a traditional Italian dessert from the Piedmont region.

Sautéed chicken, typically accompanied by a lemon butter sauce with capers, served over pasta.

Breaded chicken tenders, typically served as a delightful and simple dish for children.