Dish Osteria & Bar menu

Sauteed Spinach

Grilled Asparagus

Brussel's Sprouts

Saffron Risotto

Olive Marinate

Mixed marinated olives with citrus zest, fennel seeds and mint

Sardine

Grilled fresh Portuguese sardines served with sweet and sour onions with raisins and toasted pine nuts.

Zuppa di Vongole

Clam soup in a tomato saffron broth with fresh chives and Sardinian fregola.

Formaggi e Salumi

Mountain gorgonzola, Sicilian Ragusano, aged Fontina. Creminelli soppressata, porchetta and Prosciutto di Parma. Walnuts, house made quince “cotognata” and fresh fruit.

Melanzane e Mozzarella di Bufala

Grilled eggplant, buffalo mozzarella, basil, aged balsamic and Sicilian extra virgin.

Gamberi

Sauteed wild Gulf shrimp in extra virgin and garlic with Campari tomatoes and parsley.

Carpaccio di Manzo

Thin slices of raw beef tenderloin (York County PA) with arugola, Reggiano, lemon and Sicilian extra virgin

Vitello Tonnato

Chilled slices of veal top round poached in white wine and aromatics and served with a sauce made with boiled eggs, anchovies, capers and canned tuna

Capesante al Polline di Finocchio

Pan roasted day boat scallops dusted with wild Tuscan fennel pollen and served with oven roasted beets and arugola.

Cozze

Sauteed Prince Edward Mussel in white wine, garlic, shallots and parsley. Grilled ciabatta bread.

Polpo alla Griglia

Grilled Spanish octopus fingerling potato, watercress, olives, red bell peppers, celery, capers and scallions in extra virgin and red wine vinegar.

Granchio in Padella

Pan roasted soft shell crab in a lemon caper sauce served with Sicilian chickpea fritter and sautéed arugola.

Insalata Mista della Casa

Romaine, radicchio, Belgium endive, arugola, tomatoes, watermelon radishes, and scallions in a white balsamic dressing with extra virgin.

Insalata di Arance e Finocchi

Oranges, fennel and arugola salad with red onions and oil cured olives in a red wine dressing with Sicilian extra virgin.

Calamari alla Griglia

Grilled fresh lauren bay's Rhode Island calamari with sauteed spinach, lemon, parsley and extra virgin.

Gnocchi alla Bolognese

House made potato gnocchi in a meat sauce made with beef and pork. Reggiano and basil.

Rigatoni alla Scamorza

Rigatoni with smoked mozzarella, prosciutto, roasted and salted pistachio nuts in a cream sauce with Reggiano, fresh ground black pepper and parsley.

Spaghetti ai Frutti di Mare

Spaghetti with scallops, calamari, wild Gulf shrimp, mussels and manila clams in white wine, extra virgin, garlic, parsley, campari tomatoes and fresh red fresno peppers

Cavatelli al Sugo di Agnello

House made semolina cavatelli in a tomato sauce with lamb (Jamison Farm), rosemary and Sicilian pecorino pepato

Ravioli di Ricotta

House made ravioli stuffed with fresh ricotta, parmiggiano and pecorino. Sauteed morel mushrooms, asparagus and fresh english peas, ramps, extra virgin, garlic, reggiano and basil

Quaglia alla Griglia

Two semiboneless quails marinated with rosemary and garlic and served with pan fried sun chokes and sauteed brussel's sprouts.

Involtino di Vitello

Grilled veal rolls stuffed with prosciutto, smoked mozzarella and sage. Served with sage and butter potato gnocchi and sauteed brussel's sprouts.

Grigliata di Pesce

Grilled calamari, scallop, wild Gulf shrimp and a daily fish selection drizzled with salmoriglio and served with a leek saffron risotto and Sicilian eggplant caponata.