Fall Menu at Osteria
Primi
- robiola francobolli with royal trumpet mushrooms and thyme 16
- gemelli with “calabrese” style octopus 16
- fig and onion caramelle with gorgonzola dolce fonduta 16
- duck casoncelli with quince, brown butter and sage 16
- chicken liver rigatoni with cipolline onions and sage 16
- chestnut tagliolini with sweetbread ragu 18
- candele with wild boar bolognese 18
- squash and fontina lasagna with white truffle 16
Secondi
- rabbit “casalinga” with pancetta, sage, brown butter and soft polenta 26
- seppia stuffed with sausage, heirloom bean guazzetto and wilted escarole 28
- roasted venison leg with braised cabbage and cranberry vincotto 29
- chicken “alla griglia” with chestnuts and pioppini mushrooms 24
- braised beef shank with buckwheat polenta 26
- whole grilled american sea bream with potatoes, sunchokes and lemon 32
- creekstone farm dry aged ribeye for two 50pp
- house aged rib-eye “fiorentina” for two with tricolored cauliflower cooked in beef fat 35pp
Dolci
- pumpkin and amaretti torta with cinnamon stracciatella gelato 8
- pistacchio sformato, torrone gelato and chocolate sauce 10
- chocolate flan with pistacchio gelato 10
- quince tortino with orange and cranberry 8
- fig and marzipan rotolo with marsala zabaione 10
- polenta budino with gianduia mousse and candied hazelnuts 8
- fried huckleberry ravioli with mascarpone crema 10
- pear and ginger crostata with vin brulee 10
- artisinal cheese plate with condiments 18pp
- riserva cheese plate 26pp
