Angelini Osteria Menu

Zucchini And Asparagus Soup

Panna Cotta

Tiramisu

Glass Of Mascarpone

Carrot Cake

with nutella

Italian Chocolate Budino

Chef's Selections Of Cheeses

Tricolore

with arugula, endive, radicchio and shaved parmigiano reggiano

Chopped Salad

with cannellini beans, cucumber, pistachios, avocado and parmigiano reggiano

Tuscan Farro Salad

with cucumber, red onions and cherry tomatoes

Grilled Sweet Italian Sausage

with cannellini beans

Grilled Blood Sausage

with mashed potatoes

Mixed Green Salad

with gorgonzola and pear

Caprese

with red cluster tomatoes and burrata

Braised Baby Artichokes In Casserole

with olive oil and onions

Red Beets

with mixed greens and burrata

Fritto Misto Di Calamari

with mixed vegetables

Grilled Calamari

with arugula, fennel and pomegranate

Warm Sliced Swordfish Carpaccio

with pistachios and bottarga

Bone Marrow

with saffron gnocchetti, peas and saba sauce

Tuna Tartar

with crostino, arugula and pistachios

Polipo Warm Octopus

with arugula and cherry tomatoes

Sauteed Scallops

with mushrooms and aged balsamic vinegar

Mussels And Clams Alla Tarantina

with spicy tomato sauce and garlic

Beef Tartare Crostino

with burrata

Lobster Salad

with peaches, pomegranate and mixed baby greens

Pizza Margherita

with ham, artichokes and olives

Pizza Bianca

with cherry tomatoes, arugula and parmigiano

Pizza Bianca

with black truffles

Veal Kidney

with white wine, mashed potatoes and onions

Saltimbocca Alla Romana Veal

with prosciutto, sage and white wine

Grilled Wild King Salmon

with spinach and spicy tomato sauce

Halibut In Guazzetto

with cherry tomatoes and spinach

Farm Raised Liberty Breast Of Duck

with spinach and aged balsamic vinegar

Grilled Swordfish

with rapini ripassati and sun dried tomato

Seared Ahi Tuna

with eggplant al funghetto

Grilled Rib Eye

with arugula and shaved parmigiano reggiano

Turbot Alla Mediterranean

with cherry tomatoes, capers, black olives, potatoes and onions

Tagliatelle

with lamb ragout, pecorino cheese and mint

Cavatelli

with mussels, clams, shrimps, saffron and peas

Homemade Spaghetti Chitarra Alla Norcina

with black truffles, sausage and parmigiano reggiano