Sicily Osteria

Choice of bottomless Mimosa, Bellini, Bloody Mary, Screwdriver, or Sangria served for two hours.

Classic brunch cocktail crafted with sparkling prosecco and fresh orange juice.

Delightful Italian brunch cocktail featuring prosecco and sweet peach puree.

Savory cocktail mixed with vodka, tomato juice, lemon, and aromatic spices.

Smooth blend of premium vodka and freshly squeezed orange juice over ice.

Refreshing wine punch infused with citrus and ripe seasonal fruits.

Two eggs cooked to your preference, served alongside crispy pancetta and roasted lemon potatoes.

Baked Italian omelet filled with tender spinach, sauteed mushrooms, and melted Caciocavallo cheese.

Eggs poached in spicy tomato sauce with baked eggplant and creamy ricotta cheese.

Toasted challah bread topped with creamy mashed avocado, smoked salmon, and a perfectly poached egg.

Fluffy Sicilian omelet folded with stracciatella cheese, sweet tomatoes, and fresh basil.

Decadent challah French toast stuffed with sweet mascarpone cheese and crushed Sicilian pistachios.

Poached eggs served over savory prosciutto and toasted bread, finished with creamy hollandaise sauce.

Grilled strip steak served with scrambled eggs, sweet marinated peppers, and zesty salsa verde.

Crispy slices of cured Italian pork belly.

Savory roasted Sicilian pork sausage links.

Oven-roasted potatoes seasoned with fresh lemon juice and Mediterranean herbs.

Herb-roasted potatoes sautéed with sweet bell peppers and caramelized onions.

Fresh seasonal salad greens dressed in a light house vinaigrette.

Traditional street-style chickpea fritters seasoned with fresh lemon zest and herbs.

Golden potato croquettes filled with smoked provola cheese and finished with pistachio pesto.

Fragrant saffron rice ball stuffed with spicy 'nduja and melted mozzarella cheese.

Freshly baked artisanal housemade bread served warm.

Warm baked buffalo milk ricotta cheese drizzled with honey, red pepper flakes, and Sicilian oregano.

Char-grilled artichokes served with creamy burrata cheese and savory Mediterranean olives.

Tender Pat LaFrieda Wagyu beef meatballs cooked in rich tomato marinara and dolloped with ricotta.

Baked vegetarian eggplant meatballs served in tomato sauce with fresh ricotta cheese.

Charred zucchini and eggplant topped with shaved ricotta salata and aged balsamic glaze.

Freshly diced raw tuna tossed with creamy avocado, chipotle mayonnaise, and crisp chips.

Crispy fried calamari, shrimp, and fresh garden vegetables served with garlic aioli.

Charred Portuguese octopus served over wild rice salad with sweet dried cherries and pine nuts.

Creamy burrata cheese paired with fresh sliced tomatoes and rich avocado.

Seared crab cakes accompanied by a sweet corn, bell pepper, red onion salad, and chipotle sauce.

Fresh market greens and seasonal garden vegetables tossed in a light house dressing.

Crisp shaved fennel tossed with crunchy toasted hazelnuts and juicy orange segments.

Bittersweet chicory greens paired with poached pear, shaved Parmigiano, and savory anchovy dressing.

Classic Caesar salad with crisp romaine lettuce, parmesan cheese, and housemade croutons.

Fresh potato gnocchi baked with melted mozzarella, San Marzano tomato sauce, and basil.

Wide paccheri pasta tossed with roasted eggplant, tomato sauce, and grated ricotta salata.

Hand-cut spaghetti with sweet crabmeat, pistachios, lemon, light cream, and fresh marjoram.

Oven-baked rigatoni tossed with slow-simmered beef & pork ragu, sweet peas, and melted Caciocavallo.

Classic layered lasagna filled with sweet & spicy sausage, broccoli rabe, and tomato béchamel.

Ribbons of fettuccine pasta with wild mushrooms, truffle sauce, and shaved black truffle.

Rigatoni pasta tossed in a creamy, spicy San Marzano tomato vodka sauce.

Classic spaghetti coated in rich Pecorino Romano cheese sauce and fresh coarse black pepper.

Twisted casarecce pasta with savory pork sausage, tomato, cream, and creamy robiolina cheese.

Linguine pasta cooked with fresh shelled clams, white wine, garlic, and cured bottarga.

Lobster-filled ravioli tossed with tender asparagus spears in a pink vodka cream sauce.

Traditional spaghetti tossed with crispy guanciale, rich egg yolk, black pepper, and Parmigiano.

Classic Neapolitan pizza with San Marzano tomato sauce, fresh mozzarella, and fragrant basil.

Gourmet white pizza featuring sweet figs, four cheeses, aromatic rosemary, and hot honey.

Decadent pizza with black truffle, mozzarella, wild mushrooms, and thin slices of speck.

Spicy pizza topped with tomato sauce, mozzarella, spicy pepperoni slices, and chili oil.

Loaded pizza topped with pepperoni, Italian sausage, red onion, mozzarella, and hot honey.

White pizza topped with squacquerone cheese, prosciutto di Parma, fresh arugula, and balsamic glaze.

Breaded Bell & Evans chicken baked with San Marzano tomato sauce and aged Parmigiano cheese.

Whole layered eggplant baked with fresh mozzarella cheese and rich tomato marinara.

Pan-roasted chicken breast served with squash, red bell peppers, olives, and mint.

Grilled Pat LaFrieda skirt steak served with roasted lemon potatoes, greens, and chimichurri sauce.

30-day dry-aged Pat LaFrieda NY strip steak with fingerling potatoes and charred spring onions.

Wild Alaskan King salmon coated in seasoned breadcrumbs, white wine lemon sauce, potatoes, and broccoli rabe.

Jumbo shrimp sautéed in garlic white wine sauce, served with fresh broccolini.

Grilled Mediterranean sea bass fillets served with fragrant Sicilian salmoriglio dressing.

Tender veal scaloppini sautéed with wild mushrooms in a Marsala wine reduction.

8oz Pat LaFrieda filet mignon served with Barolo red wine reduction and crispy lemon potatoes.

Crispy roasted potatoes seasoned with fresh lemon juice and herbs.

Charred roasted Brussels sprouts cooked to crispy perfection.

Fresh escarole greens sautéed with garlic and extra virgin olive oil.

Italian broccoli rabe sautéed with garlic and extra virgin olive oil.

Signature lemon cheesecake mousse with lemon confit, lemon creme, mint, and salty crumble.

Seven-layer chocolate cake with chocolate mousse, praline chantilly, cocoa sponge, and hazelnut crunch.

Mascarpone cream layered over espresso-soaked ladyfingers, topped with chantilly and cocoa powder.

Sicilian pistachio Basque cheesecake served with sweet amarena cherries.

Mixed berry layered cake with vanilla biscuit, diplomat cream, strawberry compote, and ruby chocolate crunch.

Caramelized apples baked over vanilla biscuit with pecan crumble, served with fior di latte gelato.

Two cannoli: one orange ricotta with candied oranges & pistachios, one classic ricotta with chocolate chips.

Hot Illy espresso poured over creamy artisanal vanilla gelato.

Chef's daily selection of freshly made Italian gelato.

Chef's daily selection of refreshing dairy-free fruit sorbet.