Osteria Del Teatro Menu (Update 2025)

Radicchio, endive, arugula, romaine, cherry tomatoes and red onion, tossed with our balsamic vinaigrette.

Hearts of palm salad with endive, tomatoes, shaved Parmigiano and lemon dressing.

Arugula with green apple, gorgonzola cheese, honey mustard and toasted almonds

Baby spinach with goat cheese, croutons tossed in a walnut vinaigrette.

Thinly sliced raw beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

1 slice of Bufala mozzarella served with ripe tomato, arugula, sun-dried tomato and basil.

Prosciutto di Parma, Bufala mozzarella and roasted peppers with basil, capers and anchovies.

Fresh Local Made 4oz Burrata cheese with Cherry tomatoes and balsamic glaze.

Tartare of Wild Ahi tuna with capers, shallots, fresh herbs, lemon, mustard and Extra Virgin Olive Oil.

Our classic northern Italian Soup, Not Vegetarian.

Thick and hearty, white and rusty, Tuscan Cannellini bean soup with “ditalini” pasta, Not Vegetarian.

Eggplant parmigiana with zucchini.

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin.

Grilled Portobello, topped with fontina and a brandy peppercorn sauce over a bed of arugula.

Fried bufala mozzarella in tangy Lemon Radicchio sauce or Marinara sauce. (Both sauces ADD’L 4.00)

Fresh wild mushrooms marinated in olive oil, garlic and marjoram then grilled and served on arugula.

Wild mushrooms with herbs and wine over polenta.

Mediterranean style fish soup with mixed seafood, fresh herbs and tomato

Angel hair in a fresh basil and tomato sauce

With fillets of fresh tomatoes, shallots, cream and vodka.

Homemade Spinach fettuccine tossed with heavy cream, parmesan cheese and pancetta. (Not egg version)

With olives, capers, anchovies, garlic, oregano, olive oil and tomato sauce.

5-Homemade pasta ravioli stuffed with ricotta and spinach then topped with a creamy pesto sauce.

Linguine with clams, olive oil, garlic, basil and fresh tomatoes.

4-Handmade Meatballs with Rigatoni, fresh tomato sauce, rosemary, herbs and pancetta. Topped with a dollop of Ricotta.

6-Handmade Candy shaped ravioli with roasted veal stuffing, Parmesan cheese and pancetta in a brown butter sage sauce.

Spaghetti sautéed with Wild caught chunks of shrimp, Olive oil and garlic, Sundried tomatoes.

Homemade pappardelle sautéed with crabmeat in a light creamy pink vodka sauce.

Homemade Black squid ink linguine with Jumbo Lump Crabmeat in a curry sauce.

7-Handmade Black squid ink ravioli stuffed with white fish and crabmeat in a creamy pink lobster sauce.

Homemade Fettucine with 3-Jumbo Tiger Shrimp U6/8 in a pink and creamy lobster sauce.

Homemade Black squid ink linguine with seafood in a saffron cream sauce

Pan-seared Free-Range chicken breast with a lemon-caper sauce.

Pan-seared Free-Range chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce.

Breaded Free-Range chicken breast covered with marinara sauce, parmesan cheese and Bufala Mozzarella, then baked.

Veal Scaloppini with wild mushrooms in madeira wine sauce

Egg battered Veal Scaloppini with a lemon caper sauce.

2-3oz medallions of Black angus filet mignon grilled and served with a Barolo wine sauce.

Salmon with arugula, cream and white wine. (Contains Shellfish)

10oz Snapper, egg battered and sautéed in white wine, lemon and capers.

Tiramisu (Table Side), Flourless Chocolate Cake, Caramelized Apple Tartan, Vanilla Bean Crème Brulé, Flan, Mixed Berries or Tulip w/ Zabaione and Affogato. (* Our Tiramisu is made with raw eggs.)

Angelo Poretti #4 & #6, Corona, Heineken, Coors Light, Buckler N/A

Mastri Birrai 68 “Golden Ale”, Mastri Birrai 21 “Blonde Ale”, Mastri Birrai West Coast IPA

Our classic northern Italian Soup, Not Vegetarian.

Thick and hearty, white and rusty, Tuscan Cannellini bean soup with “ditalini” pasta, Not Vegetarian.

OGGI’S Famous garlic bread.

Fried Calamari and Zuchini served with a spicy marinara sauce.

Radicchio, endive, arugula, romaine and tomatoes, tossed with our balsamic vinaigrette.

Arugula and roasted Portobello with shavings of parmigiana and lemon vinaigrette.

Baby spinach leaves with goat cheese, croutons and a walnut vinaigrette.

Thinly sliced tenderloin of beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

Imported 1-slice of bufala mozzarella served with 1 slice of beefsteak tomato, arugula, sun-dried tomatoes and basil.

Fresh Local Made 4oz Burrata cheese with cherry tomatoes and Basil.

3 pieces of 2oz sesame crusted salmon, mixed greens with cherry tomatoes and red onions with a honey mustard dressing.

5oz Skirt Steak on bed of arugula w/ baby cherry tomatoes and shaved parmesan cheese w/ balsamic vinaigrette.

8oz Sushi Grade Tuna Grilled and served Rare. On a bed of chopped salad (romaine, green and kalamata olives, chopped tomatoes, red onion and house dressing.

Homemade Spinach fettuccine tossed with cream, parmesan cheese and pancetta.

5-Homemade pasta ravioli stuffed with ricotta and spinach then topped with a creamy pesto sauce.

Linguine with clams, olive oil, garlic, basil and fresh tomatoes.

3 Handmade Meatballs with Spaghetti in a Marinara Sauce

Spaghetti sautéed with Wild caught chunks of shrimp from Gulf of Mexico, Olive oil, garlic and Sundried tomatoes.

Homemade pappardelle sautéed with crabmeat in a light creamy pink vodka sauce.

Whole Wheat Linguine w/ Spinach and Chunks of Chicken or Chunks of Shrimp, olive oil and garlic

6-Handmade Black squid ink ravioli stuffed with white fish and crabmeat in a creamy pink lobster sauce.

Ground Beef Lasagna w/ bechamel layered in sheet pasta, then served with a pink sauce and pesto drizzle.

Breaded chicken covered with marinara sauce, parmesan cheese and Mozzarella, then baked and served with Penne Marinara or Agli Olio

Pan-seared Free-Range chicken with a lemon-caper sauce served with Penne Marinara or Agli Olio

10oz Snapper, Pan seared and served w/ a livornese sauce with Penne Marinara or Agli Olio

10oz Grilled Salmon w/ sauteed spinach and tomato served with Penne Marinara or Agli Olio

Veal Scaloppini w/ lemon caper sauce served with Penne Marinara or Agli Olio

10oz Grilled Skirt Steak with Penne Marinara or Agli Olio or Fries

Tiramisu, Flourless Chocolate Cake, Caramelized Apple Tartan, Vanilla Bean Crème Brulé, Flan, Mixed Berries or Tulip w/ Zabaione and Affogato (*Our Tiramisu is made with raw eggs.)

Radicchio, endive, arugula, romaine, cherry tomatoes and red onion, tossed with our balsamic vinaigrette.

Traditional

Homemade Ravioli stuffed with spinach and ricotta cheese Served with fresh tomato, basil and garlic.

Fresh Salmon Filet sautéed with lemon-butter and capers.

Free Range Chicken breast sauteed with mushrooms and madeira sauce.

6-Handmade Candy shaped ravioli with roasted veal stuffing, Parmesan cheese and pancetta in a brown butter sage sauce.

Arugula with green apple, gorgonzola cheese, honey mustard and toasted almonds.

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin.

7-Handmade Black squid ink ravioli stuffed with white fish and crabmeat in a creamy pink lobster sauce.

10oz Snapper, sautéed with fresh tomato, black olives, onion, capers and garlic.

Veal Sccalopini sautéed with lemon-butter, capers and white wine sauce.

Wild mushrooms with herbs and wine over polenta.

Fried bufala mozzarella in tangy Marinara sauce.

Thinly sliced raw beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

Homemade Black squid ink linguine with Jumbo Lump Crabmeat in a curry sauce.

Piedmont Arborio rice blended with porcini mushrooms and finished with truffle oil.

Pan-seared Free-Range chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce.

10oz Grilled Skirt Steak with a side of chimichurri sauce.

Steamed Blue Mediterranean Mussels with white wine garlic sauce.

Prosciutto di Parma, Bufala Mozzarella and roasted peppers with basil, capers and anchovies.

Tartare of wild Ahi tuna with capers, shallots, fresh herbs, lemon, mustard.

Served with porcini mushrooms olive oil and truffle.

Sauteed with cherry tomatoes, capers, shallots, lemon and white.

2-3oz Medallions of Black Angus filet mignon grilled served with Barolo wine sauce.

Homemade pasta with 3 Jumbo Tiger Shrimp u6/8 In a creamy Lobster sauce.

Marinated in olive oil, salt, lemon-pepper, garlic and fresh parsley.

Chilled Maine Lobster Medallions, sliced avocado and mangos, layered on top of arugula, served with black truffle oil.

Homemade Agnolotti (spinach and ricotta), Di pesce and Roasted Veal Ravioli.

Pan seared filet and baked served with shitake mushroom, rosemary lemon sauce or caramelized ginger sauce.

Braised veal shank with vegetables and wine served on a bed of Risotto Milanese.

Domestic Rack of lamb Pan-seared and crusted with Dijon mustard, served with rosemary-Barolo wine reduction.

Grilled 14oz Milk Fed Veal Chop with a wild mushroom-rosemary sauce.