오스테리아・델・테아트로

"OSTERIA'S HAPPY HOUR" FROM 4:30PM TO 6:00PM MONDAY-FRIDAY!!! SHARING CHARGE $5 THIS MENU "NO SUBSTITUTIONS" THIS OSTERIA'S HAPPY HOUR MENU IS ONLY AVAILABLE FOR IN DINNING ONLY. NO TAKEOUT OR DELIVERY MONDAY-FRIDAY FROM 4:30 PM TO 6:00 PM ALL GUESTS MUST BE SEATED AND YOUR FULL ORDER MUST BE IN THE KITCHEN BY 6:00 PM. (NO EXCEPTIONS WHATSOEVER)

Mixed Greens, Cherry tomato and vinaigrette.

Romaine with Caesar dressing.

Sliced raw beef w/ lemon dressing and parmesan.

Fried Calamari with Spicy marinara

Mocktail of a Mojito

Penne w/ shallots in a creamy pink vodka sauce.

Spaghetti w/ 3-Beef meatballs and marinara.

Ravioli stuffed w/ pumpkin and ricotta served w/ a butter sage sauce.

Black Squid Ink pasta w/ seafood in marinara

Sauteed chicken with lemon caper sauce

Breaded Chicken baked w/ marinara and mozzarella

Breaded Veal baked w/ marinara and mozzarella

Poached Salmon w/ fresh marinara, caper, olives and garlic

Soup of the day

Steamed Blue Mediterranean Mussels prepared in a choice of Marinara, Bianco or Fra'Diavolo

Asparagus, slice of Bufala mozzarella, and beef steak tomatoes all grilled with homemade marinated roasted peppers in a light anchovy caper sauce.

2-Baked Black Tiger shrimp, stuffed with goat cheese and fresh herbs, served with a citrus sauce

Fried Calamari and Zuchini served with a spicy marinara sauce.

Black Grilled Octopus served over a bed of arugula and cherry tomatoes w/ lemon dressing.

5-Ravioli stuffed with pumpkin and ricotta, served with a butter sage sauce.

Assorted seafood with fresh tomatoes, garlic, basil, and olive oil with linguine, "en papillote"

Whole Maine lobster with homemade pappardelle in a creamy pink lobster sauce.

Piedmont Arborio rice blended with a variety of roasted seafood, fresh tomatoes and sweet basil.

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

Grilled Jumbo shrimp scampi style with a lemon garlic sauce

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

Grilled Salmon on a bed of Wild Mushrooms and tomato, garlic, basil and EVOO

Breaded Veal Scaloppini covered with marinara sauce, bufala mozzarella and Parmesan cheese and then baked.

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

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

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

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.

Free Range Chicken breast sauteed with wild mushrooms and madeira wine sauce.

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.

Fresh Hudson Valley Duck Liver Marinated in vanilla beans, pan seared served with grilled Oyster Mushrooms in a raspberry butter and curacao sauce.

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.

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

Soup of the day.

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

Homemade Pasta with cream sauce and pancetta.

Filet sautéed with lemon-butter capers and white wine sauce.

Free Range Chicken Breast sauteed with mushrooms and madeira wine sauce.

Traditional

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

Pasta with mixed veggies olive oil and garlic sauce.

Grilled Salmon Filet over a bed of spinach and grilled tomatoes.

Breaded free range chicken breast with marinara and mozzarella cheese.

Ground beef, bechamel and cheese, served with pink sauce and pesto drizzle.

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

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

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

Red Snapper filet with fresh tomato, capers, black olives and onions.

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

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