Available all Weekend
Osteria 177 would love to help you celebrate Mother’s Day with a Complimentary Tiramisu Tray with every 4 Entrees.
Friday and Saturday : 4pm to 8:30pm
Sunday : 1pm to 6:30pm
BURRATA FRESCA CON VERDURE ALLA GRIGLIA IN BELLAVISTA $8
Fresh made Burrata cheese and tomato served with roasted peppers, grilled marinated zucchini, Cerignola olives $14. Add sliced 30 months aged Parma's Prosciutto $8.
ARANCINI DI RISO ALL'OSTERIA $8
Breaded fried Rice Balls (Arborio risotto) with wild Boar tomato ragout, saffron, mozzarella cheese, peas & Porcini.
CARPACCIO DI VITELLO TONNATO $14
Lightly seared Veal tenderloin, thin sliced over traditional Italian Tonnata sauce with micro greens, yellow and red Peruvian peppers, pearl onions, capers and E.V. Olive oil.
CARPACCIO DI TONNO $16
Seared Yellowfin tuna, sliced over arugula and topped with caramelized onions, avocado, toasted pine nuts E.V. Olive Oil and Balsamic glaze.
SALMONE AFFUMICATO PASTRAMI $14
Sliced Pastrami Smoked Salmon over spinach and horseradish coulis sauce, topped with diced hard boiled eggs, red onion, capers E.V. Olive oil and lemon.
GRIGLIATA MISTA $15
Grilled fresh Calamari, Shrimp, and Sea Scallop over arugula with E.V. Olive oil, garlic and lemon
OSTRICHE ALLA FIORENTINA $18
Half- Dozed Baked "Blue Point" Oysters, topped with fresh sautéed spinach, Sambuca flavored Mornay Sauce, Provolone, Parmesan cheese, Italian Pancetta (Bacon).
GNOCCHI ALLA NORCINA $24
Homemade Gnocchi potato dumpling with Sausages, Shitake mushrooms & peeled black truffles in creamy imported Pecorino cheese sauce.
RIGATONI ADRIATICA CON ZAFFERANO $25
Rigatoni pasta with fresh diced Dry Sea Scallops, shrimp, Louisiana Jumbo lump crab meat.
LASAGNA PASTICCIATA $22
Homemade Lasagna with béchamel and wild Boar tomato ragout sauce, crumbled hard boiled eggs, Spinach, Provolone and Parmesan cheese.
RAVIOLI DI CARNE BURRO E SALVIA $24
Fresh made braised short ribs meat Ravioli sautéed with butter, sage, and parmesan cheese.
SPAGHETTI ALLO SCOGLIO $26
Sautéed fresh Calamari, Sea Scallops, Shrimps, little neck Clams in Olive Oil, garlic, touch of hot pepper, basil, white wine and light grape tomato marinara sauce with spaghetti alla chitarra.
Fish - Pesce
ARAGOSTA ALL'IMPERIALE CON PACCHERI -LOBSTER TAIL $45
Whole Lobster (2lbs) with garlic, Tarragon, white wine sauce and Jumbo Lump Crab meat over Paccheri Neapolitan pasta.
SEABASS CILENO CARAMELIZZATO ALL'ESCAROLA - CHILEAN SEABASS $38
Caramelized Chilean Seabass Welted Escarole, pine nuts, raisins, a touch of Vin Cotto and E.V.O.O.
TAGLIATA DI TONNO CON RIDUZIONE DI SENAPE (sushi grade #1) - YELLOWFIN TUNA $40
Quality Yellowfin Tuna, sliced and topped with shallots, fresh herbs, white wine, Dijon mustard sauce.
FILETTO DI BRANZINO ALLA LIVORNESE - MEDITERRANEAN SEABASS $29
Branzino fillet in olive oil with garlic, organic heirloom grape tomatoes, olives, capers, fresh herbs and white wine sauce.
Meats - Carni
FILETTO DI MANZO CON SALSA FONDUTA -BEEF TENDERLOINS $45
Grilled 9oz. Center cut Angus Beef filet topped with sautéed shallots, mixed mushrooms, Fontina Cheese, fresh herbs and white wine reduction sauce.
SCALOPPINE DI VITELLO ALLA FRANCESE - VEAL TOP ROUND $29
Egg dredged Veal Scaloppine sautéed with garlic, gourmet capers, lemon and butter sauce.
OSSOBUCO DI VITELLO IN GREMOLADA - VEAL SHANK $39
Braised fresh domestic Veal Shank Ossobuco (Center Cut) with traditional mirepoix of vegetables fresh herbs and red wine reduction sauce.
COSTOLETTE DI AGNELLO AL PORTO E TARTUFO -RACK OF LAMB $50
Lamb Chops served with mushrooms, black peeling Truffle, shallots, fresh herbs and Port wine sauce.
COSTOLETTA DI VITELLO RIPIENA ALLA VALDOSTANA -VEAL CHOP $55
Veal Chop (16oz.) stuffed with sliced Parma Prosciutto and Provolone Cheese topped with sautéed Porcini mushrooms, fresh herbs and white wine reduction sauce.
WAGYU BURGER ALLA PIEMONTESE - WAGYU BEEF $22
Grilled juicy Wagyu Burger topped with Taleggio cheese, caramelized onions and Porcini mushrooms.
RIB EYE ALLA GRIGLIA CON FUNGHI TRIFOLATI -PRIME RIB EYE $55
Grilled Prime cut of 22 oz. Rib Eye, Tuscany style and topped with mushroom, onions, garlic sautéed.
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