Osteria Revamps Its Menus for Fall

Jeff Michaud
Jeff Michaud Photo: Osteria

Jeff Michaud, the James Beard Award-winning chef and co-owner of Osteria, spent much of this week revamping the restaurant’s menus. When it comes time to change the menus over, he and his kitchen staff typically spend about three days phasing out old dishes and transitioning in the new ones. “It can be a challenge — it’s almost as demanding as opening a new restaurant,” he told Grub Street. “We have to make everything that’s new at least once and then make sure everyone knows how to make it the right way.” Gone are summery dishes like the beet and goat cheese plin with tarragon and corn tortelli with ricotta salata. They’ve been replaced by heartier, autumnal dishes like, robiola francobolli “postage stamp ravioli” with royal trumpet mushrooms and thyme, and venison cotechino with lentils and parsnip mostarda. Click through to see the menus in their entirety.

Le Pizze Tradizionali

tomato, basil and mozzarella $15

octopus, tomato, red chili flakes and smoked mozzarella $17

baked egg, bitto cheese, mozzarella and cotechino sausage $18

grilled figs, gorgonzola, mozzarella and speck $19

mozzarella, fontina, arugula and prosciutto di parma $20

cauliflower crema, pecorino, mozzarella, fresh anchovies and parsley $18

Le Pizze Napoletane

siciliano pistacchio pesto, mozzarella and mortadella $21

crushed san marzano tomatoes, oregano and sliced garlic $18

pear, young provolone, mozzarella and guanciale $19


capon and foie gras terrine with quince stuffed focaccia $16

porcini zuppa with bra cheese fonduta and truffle $14

duck liver “alla fiorentina” with grilled bruschetta and egg $12

treviso and endive salad with pear and taleggio $10

porchetta tonnato with arugula, celery and parmigiano $14

swordfish pancetta with savory fennel zeppole $14

warm creekstone farm carpaccio with maitake mushrooms $16

house cured salumi plate with artichoke mostarda $14

“ciareghi” cotechino, soft polenta and sunny-side up egg $16

mozzarella in carrozza with olive oil poached pear tomatoes and capers $12

wood grilled octopus, cured lemon, potato and chives $16


cauliflower agnolotti with pecorino and toasted bread crumbs$16

polenta gnocchi stuffed with taleggio $16

robiola francobolli “postage stamp ravioli” with royal trumpet mushrooms and thyme $16

bucatini with squid and spinach $16

saffron lasagnetta with veal shank ragu and parsnip puree $16

chicken liver rigatoni with cipollini onions and sage $16

black pepper sausage ravioli with cannellini beans $16

candele with wild boar bolognese $18


rabbit “casalinga” with pancetta, sage, brown butter and soft polenta $26

wild european branzino, roasted fennel and artichokes with truffle $29

east coast cod with wilted escarole, tondini beans and pork belly $26

venison cotechino with lentils and parsnip mostarda $29

pork cheeks braised in milk with porcini white polenta $24

house aged rib-eye “fiorentina” for two warm spinach and squash salad with sage $35pp

creekstone farm dry aged ribeye for two $50pp

chicken “alla griglia” with roasted fall root vegetables, honey and rosemary $24


“patate al forno” oven roasted potatoes $8

polenta rustica $6

roasted fall vegetables with honey and rosemary $6

warm spinach salad with squash and sage $8

artichokes alla giudia $10


pear and vanilla custard tart with gratineed honey $8

baked figs with hazelnuts and orange $10

apple and ricotta strudel with walnuts, raisins and brown butter gelato $8

coffee and bittersweet chocolate budino with chiacchiere $10

licorice and huckleberry napoleon $10

torrone semifreddo, chocolate sauce and chestnuts $10

polenta “budino” with gianduia mousse and candied hazelnuts $8

chocolate flan with pistacchio gelato $10

artisanal cheese plate with condiments $18pp

riserva cheese plate $26pp


coffee 2.

espresso 3.

double espresso 5.

cappuccino 4.

caffe corretto 6.

tea 2.
Earl Grey, English Breakfast, Green, Peppermint, Chamomile

Osteria Revamps Its Menus for Fall