Cured fennel flavored hard salami.

18 month cured ham from parma Italy.

Mildly chili spiced salami from calabria.

Spreadable pork sausage flavored with hot paprika.

Our house cured duck breast with fennel, coriander and fresh thyme.

Crumbly blue cow's milk.

Creamy goat from evergreen lanes creamry, fennville mi.

Hard cow's milk aged 18 months from parma Italy.

Soft-ripened cow's milk originating in central Italy.

Semi firm cows milk from Northern Italy.

Imported olive blend marinated in rosemary, orange and fennel seed.

Foraged mushrooms, pureed with goat cheese, parsley and truffle.

Fresh fava beans whipped with ricotta and olive oil.

Cured and smoked salmon whipped with butter and herbs.

Braised duck with cardamaro liquor garlic and rosemary.

Braised octopus, lemon conserva, pickled fennel, arugula, local white beans, Calabrian chili oil.

Wood roasted beef-pork meatballs, basil, Parmesan, olive oil, San Marzano tomato sauce.

Stuffed mozzarella, cherry tomato salad, olives, charred artichoke hearts, evo, fig balsamic.

Vpf spring kales tossed in osteria creamy Parmesan dressing with garlic croutons and balsamic syrup.

Vpf 'rossa' lettuce blend, cherry tomatoes, carrot ribbons.

Osteria pesto, mushrooms, goat cheeseand hand-pulled mozzarella drizzled with blis white truffle oil.

Osteria tomato sauce, hand-pulled mozzarella, olive oil and fresh basil.

Artichoke-ricotta stuffed pasta, vpf baby beets, asparagus and fava beans with fresh oregano creme fraiche.

Long noodles, clams, saffron-white wine broth, Calabrian chilis, cherry tomatoes, parsley.

Hollow pasta noodles, with poached Maine lobster, spring peas, oyster mushrooms, lobster cream and blis white truffle all topped with blis stealhead roe.

Tube pasta, pork ragu, San Marzano tomatoes, cream and peas with pine nuts and Parmesan.

Chili pepper flavored noodles local rabbit ragu, baby carrots, osteria tomato sauce and pecorino.

Skinny noodles, osteria tomato sauce, crispy garlic, extra virgin olive oil Parmesan and fresh basil.

Dry aged New York strip, tri-color potatoes, cherry tomato salad, pickled red onions, vpf arugula and blue cheese fonduta.

Pan-fried scallopine of chicken breast, braised chicken thighs, vpf greens, candied almonds and dried cherries with an orange-balsamic dressing.

Stuffed local rainbow trout, foraged mushrooms, fall squash, farotto, lemon conserva, truffle.

Braised veal breast with shaved prosciutto, fontina cheese, polenta and vpf Swiss chard on white wine-veal demi.

Pancetta wrapped manchester farms quail, hand rolled gnocchi, mushroom ragu and vpf kales drizzled with blis white truffle oil.