Osteria Romana - Norwalk, CT

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

Egg battered breaded and pan-fried with homemade mozzarella, finished with capers and a garlic oil sauce.

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

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

Clams baked with grandma-style bread crumb finished with lemon, and white wine sauce.

Clams baked with a vegetable puree, crisp bacon, finished with lemon, and white wine sauce.

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

Mini meatballs served with tomato basil sauce topped with pecorino cheese.

Baby arugula, radicchio, Belgium endive, and tossed with homemade balsamic vinaigrette.

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

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

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

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

Baby spinach served with poached pear, goat cheese, and tossed with homemade lemon vinaigrette.

Soup made with pasta and beans.

Soup made from meat broth and shredded cheese and egg mixture.

Homemade orecchiette sauteed with broccoli rabe and sausage in a roasted garlic sauce.

Little neck clams sauteed over linguine.

Pappardelle served with a chunky home style meat sauce.

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

Homemade egg noodles sauteed with Italian bacon, onions, and olive oil in a delicate bechamel sauce.

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

Rigatoni sauteed with wild mushrooms, peas, and sausage in a brown cognac sauce.

Narrow tube shaped pasta.

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

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

Arborio risotto sauteed with baby langostino, lobster tail, calamari, jumbo shrimp in a white wine seafood sauce.

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

Veal scaloppini topped with fire-roasted peppers, eggplant, and homemade mozzarella, finished in a light brown sauce.

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

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.

Veal sauteed with sausage, sweet, and hot pepper finished in a light brown sauce.

Veal Scaloppine, sautéed with cappers in a white wine & lemon sauce

Fillet of trout, boneless and butterflied, topped with roasted almonds, and finished in a white wine herb sauce.

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

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

Fillet of wild salmon seared to perfection with fresh herbs, lemon, and white wine sauce.

Filet of Branzino booneless and butterflied, seared in a whiite wine & roasted garlic sauce

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 breast sauteed with shallots and capers in a lemony white wine sauce.

Lightly sauteed chicken breast topped with prosciutto, fire-roasted peppers, homemade mozzarella, and olives. Finished with fresh herbs and a natural demi-glace.

Oven-roasted half chicken marinated with fresh herbs.

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.

Spinach sauteed with roasted garlic and olive oil.

14 oz. steak marinate and grilled to the perfection served with potatoes and mixed vegetables.

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

Spaghetti pasta sauteed with roasted seasonal mixed vegetable in a roasted garlic sauce.

Handmade ricotta cavatelli sauteed with cognac, wild mushrooms, and finished with truffle oil.

Gluten-free penne pasta, sauteed in our rustic tomato sauce fresh basil, finished with Parmesan cheese.

Italian style light and heavenly ricotta cheesecake.

Espresso dipped 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.

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