Osteria Pantera

Seasonal vegetable salad

Prosciutto and burrata cheese / Crudo prosciutto and burrata

Seasonal soup / Daisen Chicken Consomme / 1 serving

Homemade country pâté

Fruit tomato caprese / Caprese of fruit tomatoes

Roasted baby corn with taleggio cheese

Fresh fish tartare of the day with bottarga

Tomato and caviar bruschetta / 2 pieces

Wagyu Carpaccio / Wagyu beef carpaccio (Add black truffle + $10)

Prosciutto, salami, and cheese / Mixed platter

Roasted potatoes with brown butter and Pecorino Romano

Chitarra is a traditional handmade fresh pasta from the Abruzzo region of central Italy. The name means 'guitar' in Italian, and it is made by pressing the dough through a special tool with strings stretched over a wooden frame, resulting in square-shaped pasta (about 3mm on each side). It is characterized by a chewy and elastic texture.

Pomodoro (Tomato sauce) / Pomodoro

Cacio e pepe (Cheese, black pepper, and truffle) / Cacio e Pepe with black truffle. Finished with wagon service.

Tagliatelle is a wide, flat long pasta made with eggs, popular in northern Italy, especially in the Emilia-Romagna region.

Wagyu Bolognese / Tagliatelle with Wagyu Ragu

Aglio olio with porcini mushroom / Tagliatelle aglio, olio e porcini

Black Truffle and trumpet mushrooms in Butter Sauce

This is a short pasta originating from Sicily, Italy. In Italian, it means 'homemade' or 'homely', and it has a unique shape with grooves that curl like the letter 'S' or the number '3'.

Tomato sauce with eggplant and ricotta salata/ Casarecce alla Norma

Penne is a short cylindrical pasta cut diagonally at both ends like a pen nib. The name comes from the Italian word 'penna,' meaning 'feather pen.' The 'penne rigate,' which has ridges on its surface, is popular for its ability to hold sauces. It is a versatile pasta used in a wide range of dishes, including tomato sauce, cheese-based dishes, gratins, and salads.

Arrabbiata / Penne all'arrabbiata

Risotto is a rice dish that originated in Northern Italy. It is characterized by a texture that is finished to be slightly firm to the bite, known as 'al dente.'

Porcini mushroom / Risotto with porcini

Milanese saffron / Risotto alla milanese with small ossobuco

Wagyu tagliata / Tagliata of Kuroge Wagyu

Kinako pork confit

Roasted Magret duck

Roasted Wagyu filet

Tiramisu

Ricotta cheese and lemon cake

Pistachio gelato

Affogato (Vanilla gelato with espresso)

Limoncello

Grappa

Amaro

Dessert wine / Dessert wine

Marinated Olives / Olive marinate

24-month aged Parmigiano Reggiano with Modena Balsamic Vinegar

Pecorino Romano with Wildflower Honey

Pecorino and black pepper chips

Prosciutto / Coppa / Salami

Taleggio