Osteria Romana - monroe, CT

Mini meatballs served with tomato sauce topped with pecorino Romano and basil.

Homemade baked mozzarella wrapped with prosciutto, topped with arugula, and cherry tomatoes, drizzled with balsamic dressing.

Homemade polenta baked with a light Pomodoro sauce and melted Gorgonzola cheese.

Littleneck clams baked with crispy chopped vegetables and bacon. Finished with lemon and white wine sauce.

Baked baby eggplant stuffed with ricotta and spinach. Served with a rustic tomato sauce and finished with shaved Parmesan cheese.

Pan-fried to perfection and served with fra Diavolo sauce.

Freshly baked bread stuffed with house-made mozzarella then egg-battered and panko-crusted. Served in a demi-glaze of capers and anchovy sauce.

Thin slices of raw sashimi tuna served over a bed of baby arugula and shaved Parmesan cheese. Finished with capers and lemon vinaigrette.

Serves for 2. Prosciutto di parma, pistachio mortadella, soppressata, imported Italian cheeses, and mixed olives.

Creamy Buffalo mozzarella, fresh tomatoes, basil, extra virgin olive oil, basil leaves, and balsamic glaze.

Mixed greens, black olives, and fresh tomatoes tossed with homemade balsamic dressing and Grana Padano cheese.

Romaine lettuce tossed with homemade Caesar dressing, toasted croutons, and Grana Padano cheese.

Wild baby arugula, crispy apple, lemon vinaigrette, and shaving Parmiggiano.

Romaine lettuce and arugula served with goat cheese, fresh mango, roasted almonds, and lemon vinaigrette.

Roasted red beets served with caramelized walnuts and red onions with a drizzle of olive oil.

Baby arugula served with thin-sliced cured beef, shaved Parmigiano, and with a drizzle of truffle oil.

A classic Roman dish loaded with pancetta, onions, basil, plum tomatoes, and pecorino Romano.

Homemade cavatelli sauteed with broccoli rabe, crumbled spicy Italian sausage, and finished with roasted garlic.

Linguine pasta sauteed with fresh clams in white wine and garlic sauce or a marinara sauce.

Penne pasta sauteed with a creamy pink vodka sauce.

Freshly baked homemade lasagna layered with ground beef, fresh mozzarella, and ricotta cheese.

Homemade ricotta gnocchi baked in our rustic tomato sauce and served with a lava melted mozzarella.

Homemade cheese ravioli served in a Grey Goose vodka sauce and finished with a hint of truffle oil.

Sauteed crispy pancetta, egg yolk, fresh Parmigiano, and black pepper.

Homemade fettucini sauteed in our famous slowly cooked Bolognese sauce and finished with Parmigiano cheese.

Homemade pappardelle served with our Granny recipe ragu meat sauce and finished with sharp pecorino cheese.

Pasta dish from Roman cusine, black pepper and Pecorino Romano cheese

Veal scaloppini sauteed with mushrooms and finished in a light Marsala wine glaze.

Veal scaloppini crusted with Parmigiano Reggiano and pan fried. Served in a white wine and fresh herb sauce.

Breaded veal scaloppini pan-fried and baked with homemade mozzarella and Pomodoro sauce.

Veal scaloppini topped with prosciutto and sage and served with sauteed spinach.

8 oz. filet mignon grilled and served with a cognac reduction sauce, shallot, and green peppercorns.

12 oz. Blanc Angus New York strip marinated with fresh herbs and grilled to perfection. Topped with arugula, cherry tomato, shaved Parmigiano, and roasted potatoes.

Fresh fillet of sole baked with breadcrumbs and finished with a light seafood fume.

Broiled filet of wild salmon served with light mustard Dijon sauce.

Sesame seed encrusted tuna sashimi seared to perfection rare. Served with roasted potato and vegetable of the day.

Filet of branzino boneless butterflied, grilled a la plancha, and finished with herbs.

Shrimp seared over linguine. Served with garlic, oil, and cherry tomatoes.

Arborio risotto sauteed with pancetta, snow peas, and onions and finished in a light saffron sauce.

Arborio risotto sauteed with wild mushrooms and sharp cheese with a drizzle of truffle oil.

Breaded chicken breast pan-fried and oven-baked with homemade mozzarella and Pomodoro sauce.

Lightly sauteed chicken breast with mushrooms and finished with a light Marsala wine glaze.

Chicken crusted with sharp cheese, pan-fried, and served in an Italian sparkling wine sauce.

Lightly sauteed chicken breast with sausage, sweet and hot peppers, and fresh herbs.

Egg battered chicken breast pan-fried with lemon and white wine sauce.

Baked eggplant with homemade mozzarella, tomato sauce, and basil.

Grilled quinoa and polenta stuffed with corn and green peas. Served over our homemade marinara sauce with grilled vegetables.

3 baked eggplant stuffed with ricotta and spinach. Served in a rustic tomato sauce and finished with shaved Parmesan cheese.

Sauteed broccoli rabe with garlic and olive oil.

Spinach sauteed in a roasted garlic and olive oil sauce.

Penne with tomato sauce

Spaghetti sautéed with meatballs in a marinara sauce

Chicken Cutlet served with French fries

Penne pasta sautéed with butter and cheese

Italian style light and heavenly ricotta cheesecake.

Moist chocolate with a heart of creamy, rich chocolate served with sweet vanilla gelato.

Espresso deep ladyfingers swimming in a luscious mascarpone cream.

Homemade apple tart paired with creamy vanilla gelato and drizzled with caramel syrup.

Flakey puff pastry loaded with creamy Nutella drenched in zabaglione.

Creamy French custard topped with a crisp caramelized sugar shell.

Cream puffs surrounded by vanilla and chocolate cream finished with whipped cream.