Osteria Morini

Creamy mozzarella, root vegetable panzanella, toasted almonds and sherry vinaigrette.

Traditional meat-filled ravioli in rich chicken broth.

Prosciutto and mortadella meatballs simmered in tomato sauce.

Roasted baby beets, honey Dijon vinaigrette, Middlebury blue and pistachio.

Wild arugula, apples, crispy speck, ricotta salata and Lambrusco vinaigrette.

Roasted baby beets, honey Dijon vinaigrette, Middlebury blue and pistachio.

Charred octopus, marble potatoes, pomodoro and caper Salmoriglio.

Mixed lettuces, shaved vegetables, candied walnuts, robiolina crostini and shallot red wine vinaigrette.

Romaine lettuce, garlic breadcrumbs, Parmigiano and anchovy vinaigrette.

Adriatic-style seafood salad, olives, celery, lemon and capers.

Wild arugula, grapes, crispy speck, ricotta salata, and concord grape vinaigrette.

Cured sliced meats and cheeses with grilled bread and tigelle modenese.

Cured sliced meats and cheeses with grilled bread and tigelle modenese.

Cured sliced meats and cheeses with grilled bread and tigelle modenese.

Composed artisinal cheese platter served with chef's selection of accompaniment. Served with Casatica di Bufala (buffalo, soft), Capra Sarda (goat, hard) and Middlebury Blue (cow, semi-soft, raw).

Wild mushroom sugo with rosemary.

Truffled ricotta ravioli, butter and prosciutto.

Squid ink pasta, seppia and shrimp ragu.

Neopolitan pork shoulder ragu and Robiolina cheese.

Bolognese ragu and Parmigiano.

Pasta quills, cream, peas, truffle butter and prosciutto.

Pork sausage, tomato and black pepper.

Toasted wheat pasta, clams, seafood sausage, tomato and calabrian chili

Wide ribbon pasta, braised wild mushrooms and rosemary oil.

Ricotta and mozzarella di bufala ravioli with pomodoro and basil.

Mozzarella di bufala, marinated peppers, olivata and arugula.

Veal cutlet, prosciutto, Parmigiano, truffle cream and spinach.

Seared salmon, cannellini beans, escarole and pomodoro.

Brick oven roasted half chicken, Gaeta olives, lemon, capers and potatoes.

Grilled hanger steak, sauteed root vegetables and bone marrow jus.

8 oz. dry-aged LaFrieda prime burger, speck-tomato crema, Taleggio cheese and Parmigiano onion rings.

Macaroni, sweet pork sausage, tomato and cream.

Short rib ravioli, rutabaga puree and crispy Bresaola.

Double ravioli, Squacquerone cheese, sage, rabbit and Saba.

Wild boar ragu, cranberries and toasted pistachios.

Spinach flour pasta and Bolognese Antica ragu.

Parmigiano, porcini crema and red wine reduction.

Pan-seared sea scallops, cippolini onion puree, Brussels sprouts and pomegranate seeds.

Mediterranean sea bass, braised leeks, potato and bagna cauda.

Brick oven roasted chicken, Gaeta olives, lemon, potatoes and capers.

Crispy veal cutlet, prosciutto, spinach, Parmigiano and truffle cream.

Tuscan spit-roasted Hampshire pork, blistered baby peppers, apple mostarda and balsamic.

Walnut-crusted duck breast, potato puree and braised escarole.

Braised short rib, creamy polenta, kale and Gremolata.

8 oz. filet of beef, sauteed root vegetables and bone marrow jus.

14 oz. prime ribeye, charred radicchio and cipollini agrodolce.

40 oz. 40-day dry-aged Tomahawk ribeye, watercress and charred lemon.

With sausage vinaigrette.

With shallot vinaigrette and pine nuts.

Citrus-marinated Castelvetrano, Gaeta and Cerignola.