Biagio's Osteria

88 Ryders Ln, Stratford CT 06614 biagiososteria.com (203) 375-9071

Cuisines and Dishes at Biagio's Osteria:

Italian

Menu for Biagio's Osteria

Gli Antipasti

BRUSCHETTA ALLA CAPRINO $7.00
Grilled Italian country bread topped with tomato marinated in olive oil, garlic, yellow and red bell pepper, onions, fresh basil and balsamic vinegar topped with warm toasted goat cheese.
ROLLATINI DI MELANZANE $7.00
Breaded eggplant stuffed with Prosciutto Di Parma and ricotta cheese then topped with a fresh pomodoro sauce
MOZZARELLA DI BUFFALO $10.00
Fresh buffalo mozzarella flown in from my home town in Napoli topped with garden tomato e basil and home made marinated wild mushrooms.
GAMBERI SAMBUCCA $12.00
A great fusion dish of jumbo u-10 shrimp wrapped with prosciutto di Parma flamed in a shallot sambucca buejale sauce served upright around a bed of creamy polenta topped with truffled arugula.
CRÊPES SPINACI E FUNGHI $8.00
Delicous warm Crepes rolled with baby spinach wild mushrooms and smothered with Reggiano Parmigiano cheese topped with a sherry demi glaze.

Insalata

MISTO $5.00
Our house salad tossed with mixed greens and topped with Reggiano cheese.
INSALATA CAPRINO $7.00
Warm goat cheese fritter, marinated beet salad, tossed with crisp baby spinach finished with a red wine saba vinegar.
CAPRICCIOSA $6.00
Fresh romaine endive tossed with Gorgonzola cheese and a sweet balsamic dressing garlic croutons.
VULI $8.00
Crisp Belgium endive sliced with house roasted red peppers flipped with 10 month aged gorgonzola finished with a 12 year aged balsamic.

Primi

LOBSTER RAVIOLI $14.00
Hand made to order lobster ravioli simmered in a very light marinara pomodoro blend topped with basil and fresh parsley.
CAVATELLI CALABRESE $14.00
Hand made cavatelli pasta tossed with roasted shallots and garlic flamed cauliflower home made sweet Italian sausage in a champagne reduction. Topped with parmmigiano Reggiano.
ZITI BOTTE DI NAPOLI $15.00
"Al Dente" cut ziti in a red San Marzano pomodoro sauce simmered with imported sopressata micro cappers, fresh basil and fresh cut mozzarella cheese topped with parmmigiano Reggiano.
CONCHIGLIE CON PISELLI E PANCETTA $15.00
Hand made shell pasta tossed with sweet peas caramelized onion and crispy pancetta in a chardonnay reduction sauce finished with a touch of Reggiano cheese.
FETTUCINE BOGLONESE $15.00
Home made fettuccine pasta tossed in our slow simmered Bolognese sauce finished with fresh basil and Reggiano Parmigiano.

Secondi piatti

PICCATA ALLA BIAGIO $15.00
Veal sautéed with spinach, sundried tomatoes topped with fresh mozz and glazed in a sherry wine vermouth blend. "My favorite
POLLO MARGHERITA $15.00
chicken breast sautéed in white wine topped with fresh mozzarella cheese, vine tomatoes, & arugula.
SHRIMP BEL GIO $16.00
Delicious jumbo shrimp tossed with shallots basil garlic then flamed with vermouth wine marscapone cheese with a touch of lemon and tomato served on a bed of saffron risotto.
COSCIOTTO DI MAIALE $16.00
Garlic seared pork chop marinated for 24 hours in a blend of sage orange and champagne then pan seared with cippolline onions roasted zucchini hot and sweet peppers then flamed with a Sambucca Reduction served over creamy truffle polenta.
POLLO FARCITO $15.00
Fresh chicken breast filleted with artichoke hearts broccoli rabe and finished with a light chardonnay demi glaze topped with fresh mozzarella.
TONNO PUTANESCA $16.00
Fresh yellow fin tuna pan seared with sanmarzano tomatoes olives and cappers extra virgin olive oil and sweet onions served with a potato croquet.

Panini

SALSICE E RAPINI $10.00
Broccoli rabe and sausage with garlic and Reggiano cheese stuffed in semolina bread. Fantastic!
PANINO MILANESE $10.00
Fresh top round veal lightly breaded and pan seared smothered with arugula balsamic and red onion topped with aged balsamic and then squeezed into our Arthur Ave semolina bread.
FOCCACIA BISTECA PIZZAIOLA $12.00
Hanger steak simmerd with sanmarzano tomatoes cippolini onios then served in a warm homemade foccacia roll with Reggiano

Verdura Fresca

PARMIGIANA DI ZUCCHINE $5.00
Warm soft Zucchini tossed with Sanmarzano tomatoes and Reggiano cheese oven baked.
ASPARAGI AL FORMAGGIO $5.00
al Forno Fresh baby asparagus blanched then drizzled with lemon and Romano cheese bread crumbs and oven baked.

Antipasti

ROLLATINI DI MELANZANE
Breaded eggplant stuffed with Prosciutto Di Parma and ricotta cheese then topped with a fresh pomodoro sauce.
BRUSCHETTA FANTASIA
Toasted hard Italian bread topped with a selected array of fresh diced tomatoes, garlic, fresh basil, red onion goat cheese, marinated eggplant and Reggiano cheese
CALAMARI FRITTI
Fried Calamari with a spicy pomodoro sauce and fresh lemons.
PROSCIUTTO E MOZZARELLA
Prosciutto Di Parma with Salerno buffalo mozzarella basil , garden pommodoro & house made roasted red peppers.
ANTIPASTO TRADIZIONALE
Marinated artichokes marinated forest mushrooms, roasted peppers and garlic, sopressata, capercollo, and other Italian cured meats, Reggiano parmigiano and provoloncini cheese served traditionale style
CLAMS OREGANATE
Little neck clams topped with moist seasoned garlic and fresh oregano breadcrumbs.
CRÊPES SPINACI E FUNGHI
Delicous warm Crepes rolled with baby spinach wild mushrooms and smothered with Reggiano Parmigiano cheese topped with a sherry demi glaze
INVOLTINI DI PEPERONI ALLA PUGLIESE
A true rustic tradition of the Pugliese spring and summer months red roasted peppers stuffed with seasoned bread crumbs capers garlic Prosciuto and Fontina cheese oven baked and finished with Extra virgin olive oil, a masterpiece of the south
CAPESANTE FARCITO
Stuffed scallop with a lobster meat shrimp scallop and sweet bread lemon stuffing served on jumbo scallop shell drizzled with lemon bujale topped with micro greens, Biagios favorite.
PANE COTTA
Casserole style Escarole and beans sautéed tossed Toscana bread and Reggiano Parmegiano oven baked with fresh garlic and virgin olive oil in a delicious white broth.
Zuppa Del Giorno $6.00
Biagio's Soup of the day

Insalata da Biagio

CEASER SALAD
Crisp Romaine lettuce tossed with home made warm croutons and our own Caesar dressing. Topped with shaved Reggiano cheese. Add Shrimp
DI SPINACI, CAPRINO e NOCI
Spinach salad with warm goat cheese and walnuts topped with Biagio's light avocado balsamic dressing.
INSALATINA FAGIOLI E BARBIETOLI
Sweet green beens tossed with caramelized beets finished with a sweet white balsamic dressing over a crouton waffle
CAPRICCIOSA
Fresh romaine endive tossed with Gorgonzola cheese and a sweet balsamic dressing garlic croutons.
CARCIOFI AL FORMAGGIO
Marinated Artichokes tossed with shavings of Fontina cheese pear shaped tomatoes cucumbers and red onion served over a crisp wafer drizzled with balsamic and extra virgin olive oil
MISTO
Our house salad tossed with mixed greens and vegetables topped with Reggiano cheese
CARPACCIO DI SALMONE
Alaskan wild caught salmon thinly sliced and drizzled with a ginger lemoncello zest topped with fresh greens and finished with Parmegianno Reggiano

Contorni" Sides"

PARMIGIANA DI ZUCCHINE
Warm soft Zucchini tossed with Sanmarzano tomatoes and Reggiano cheese oven baked
POTATO CROQUET
Warm potato croquet tossed with semonlina and stuffed with Fontina cheese finished with a drizzle of Parmigiano Cheese
ASPARAGI AL FORMAGGIO al Forno
Fresh baby asparagus blanched then drizzled with lemon and Romano cheese bread crumbs and oven baked

Pasta da Biagio

PENNE ARMANI
Sautéed penne pasta with home made Italian sausage, shallots, & vodka pink sauce, fresh Basil.
FUSILLI CON RAGU AL FORNO
One of my Favorite pasta dishes, hand rolled Fusilli pasta simmered for 4 hours with veal, lamb tips and Sanmarzano tomatoes then oven crispy baked in a Terracotta dish with a little Reggiano Cheese
LINGUINE VONGOLE
linguine with sautéed garlic and little neck clams served in a red or white Sauce topped with Biagio's herbal touch fresh roasted garlic and chardonnay glaze.
CAVATELLI ALLA RUCOLA
Hand made cavatelli pasta sautéed with fresh arugula garlic and sweet cauliflower flamed with dry vermouth and sprinkled generously with Pecorino Toscana cheese
TORTELLONI ALLA PANNA CON FUNGHI PORCINI
Individually hand made meat tortelloni pasta simmered with fresh panna cream dry vermouth and wild porcini mushrooms and Reggiano cheese a true signature of the Veneto regeion in Italy this is my tribute.
LOBSTER RAVIOLI
Hand made to order stuffed lobster ravioli simmered in a very light marinara pomodoro blend topped with lobster chunks basil and fresh parsley.
GNOCCHI GAMBERONI
Delicate light baby gnocchi simmered to a buttery perfection tossed with a light sage pana sauce jumbo shrimp and fresh garden.
MACCHERONI ALLA CHITARRA E BOTTARGA
A favorite from the coast of Sardinia, Hand made guitar pasta tossed with tuna bottarga oven roasted pear shaped tomatoes parsly a touch of light seasoned bread crumbs and extra virgin olive oil

Secondi Piatti da Biagio

FILETTI DI POLLO ALLA PANNA
chicken breast marinated in fresh lemon juice rolled with Prosciutto di parma porcini muhrooms and fresh mozzarella then pan seared and finished with a balsamic basil reduction
PICCATA ALLA BIAGIO
Veal sautéed with spinach, sun dried tomatoes topped with fresh buffalo mozzarella and glazed in a sherry wine vermouth blend. "My favorite"
SHRIMP BEL GIO
Delicious jumbo shrimp tossed with shallots basil garlic then flamed with vermouth wine marscapone cheese with a touch of lemon and tomato served on a bed of saffron risotto
COSCIOTTO DI MAIALE CON LE MELE
Garlic seared top round pork rack chop brined for 24 hours in a blend of sage and champagne then pan seared with cippolline onions roasted apples rosemary and Chianti red wine served over creamy truffle polenta.
COSCIOTTO DI VITELLO ALLA LOMBARDI
Grilled Baby milk fed veal chop stuffed with Fontina cheese grilled with rosemary plated over a Tuscan bujeale yellow saffron sauce with carmalized pearl onions. One of the chef's favorite
OSSOBUCO MILANESE
3 inch veal Shank Slowly Braised with Red Wine and Diced vegetables. Served over a bed of Saffron Risotto. A challenge the chef takes pride in.
BRODETTO VENEZIANO DI PESCE
An array of shrimp clams squid mussles lobster and scallops tossed with sweet red bell pepper sanmarzano tomatoes peperoncino and shallots flamed white wine stewed for about 20 minutes served over a touch of angle hair pasta finished with a dash of lemon.
SPIGOLA ALL'ACQUA PAZZA SICILIA
striped bass filet oven braised with capers, oregano and extra virgin olive oil from the south finished with a Sicilian sun dried tomato pesto topped with fresh warm sautéed baby spinach served with a potato croquet.

Menu for Biagio's Osteria provided by Allmenus.com

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Reviews for Biagio's Osteria

Ratings and Reviews for Biagio's Osteria

Apr 24 2012

Bill D. via Yelp

I have been to Biagio's man many times over the years, both as a casual date and with large groups. The food and service here is consistently great. They...read more
Apr 23 2012

Mary P. via Yelp

We saw Biagio on Open Table and decided to drive up to Stratford and give it a shot. Unlike other reviewers here, our service was wonderful. We were...read more
Feb 22 2012

Eric C. via Yelp

I hate to give 5 stars after only frequenting once, but my 1st experience was 5 stars. I'll be back next week as I live on the west coast and come in for...read more
May 19 2008

fpm318 via Citysearch

I went after hearing so many great things about it. I ordered a pasta dish that was supposed to come w/ veal and lamb.. There was ...read more
May 10 2007

dyawman via Citysearch

I really enjoyed this place. The food is excellent. I had the sea bass with risotto and it was delicious. We ended our meal wit...read more
Aug 03 2006

marzenia via Citysearch

The food was amazing with great service and the atmosphere took me back to southern naples on the amalfi coast....read more

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