Osteria Drops New Menus

Jeff Michaud
Jeff Michaud Photo: Osteria

Just as sister restaurant Amis rolled out with new menus yesterday, Osteria just dropped a whole new bill of fare, too. Jeff Michaud, chef and co-owner, has retooled the menu, bringing a host of new, heartier and seasonal dishes to the fold, including updates to pizza offerings, pasta and more. Menu stalwarts, like the legendary and celebrated chicken liver rigatoni with cipollini onions and sage remains in place, while new entries like a whole wheat spaghetti with Venetian braised duck; a porcini rotolo with parmigiano truffle fonduta; and anatra, a pizza with duck confit, dried fruit, mozzarella and parmigiano are all new. Keep reading to see the menu in its entirety.


whole wheat spaghetti with venetian braised duck $16

lentil tortellini with cotechino and capon brodo $16

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

porcini rotolo with parmigiano truffle fonduta $18

fazzoletti with pork shoulder, cabbage and orange zest $16

fusilli with monkfish, tomatoes, capers and peperoncini $16

chicken liver rigatoni with cipollini onions and sage $16

candele with wild boar bolognese $18


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

wood oven roasted cod with charred escarole and cerignola olives $25

grilled duck breast with brussel sprouts, blood orange and pistacchio $29

lamb neck with saffron cannellini beans, artichokes and mint $28

“cacciucco” tuscan fish stew with rustic bread, celery root and potato $32

house aged rib-eye “fiorentina” for two with turnip gratin $35pp
creekstone farm dry aged ribeye for two $50pp

chicken “alla griglia” with root vegetables roasted in chicken fat $24


saffron cannellini beans with artichokes and mint $10

polenta rustica $6

“patate al forno” oven roasted potatoes $8

turnip gratin $8

artichokes alla giudia $10

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

guanciale, tomato, pecorino and chili flake $19

duck confit, dried fruit, mozzarella and parmigiano $18

mozzarella, fontina, arugula and prosciutto di parma $20

Le Pizze Napoletane

siciliano pistacchio pesto, mozzarella and mortadella $21

crushed san marzano tomatoes, oregano and sliced garlic $18

capa santé e bacon
scallop, bacon, mozzarella and onion $22


baby pumpkin puree, house cured lardo and candied pecans $12

smoked cod, soft-boiled farmers egg and frisee salad $14

panfried veal tongue with warm bagna caoda and leeks $16

squid and chickpea ragu with grilled polenta $14

fluke and little neck crudo with meyer lemon, capers and parsley $16

porchetta tonnata with arugula, celery and parmigiano $14

grilled capon sausage with persimmon and porcini $15

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 $17


pine nut and caramel crostata with rosemary crème fraiche $8

passion fruit soufflé with kiwi sorbetto and papaya sauce $10

banana cannone with nutella $8

gingerbread torta with warm custard, candied kumquats and eggnog gelato $10

honey panna cotta with persimmon and pandoro $10

blood orange bomboloni $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

Osteria Drops New Menus