East 12th Osteria

Biodynamic yogurt, whole wheat, granola and fresh berries.

Winter vegetables soup infused with herbed extra virgin olive oil.

Organic seasonal greens, young vegetables and laudemio olive oil dressing.

Baby spinach, pear, pistachio, sheep ricotta salata and white balsamic.

Mini croissants and pain au chocolate and blueberry muffins.

Carta musica, grissini, prosciutto di parma, cacciatorini, bresaola and olivelle.

Crisp fried calamaretti, prawn, branzino and spinach croquettes.

Big eye tuna tartare, sea scallop carpaccio, oysters and lemonette.

Duck meat balls, potato fondani and greens.

Italian sandwich in our house made pancarre.

Italian sandwich in our house made pancarre.

Italian sandwich in our house made pancarre.

Alto Adige's famous shredded pancakes served over caramelized apples and raisins.

Brioche French toast, Chantilly cream and mixed berries.

Egg tonnarelli, cured pork cheek, egg yolk, vidalia onion, black pepper and Parmigiano Reggiano.

Tortellini filled with lean veal in a double consomme with vegetables.

Scallop, shrimp, mussels, calamaretti, pinot bianco-tomato sauce and soft polenta.

Crisp fried organic chicken breast, arugula and cherry tomato salad.

Fresh ground red Angus steak burger, glazed vidalia onions, chips and valerian greens.

Aquerello risotto, saffron threads and beef cheek ragu.

Poached eggs, speck potato nest, baby spinach and Hollandaise.

Poached eggs, smoked salmon, potato nest and Hollandaise.

Winter vegetables soup infused with herbed extra virgin olive oil.

Seared sea scallops, potato mille-feuille and black truffle petals.

Yellow and red beets, broiled tomato cheese and renette apple dressing.

Parma prosciutto, burrata, tomato essence and gaeta olives.

Red Angus carpaccio, chanterelles, Parmigiano Reggiano, fleur de sel and laudemio olive oil.

Branzino tartare over olivata.

Eggplant rolls filled with smoked provola cheese, tomato confit and basil oil.

Bigeye tuna crudo with blood orange segments, branzino battuta over olivata and langoustine topped with renette apple and white sturgeon caviar.

Pan roasted Portuguese octopus over bagna cauda.

Crisp fried calamaretti, prawn, branzino and spinach croquettes.

Organic seasonal greens, young vegetables and laudemio olive oil dressing.

Baby artichoke, avocado, mache, Parmigiano, lemon and laudemio olive oil.

Baby spinach, pear, pistacchio, sheep ricotta salata and white balsamic.

Thousand layers fennel, baby arugula, blood orange, Tuscan Pecorino cheese and toasted pine nuts and balsamic reduction.

Risotto with zucchini blossoms and imperial king crab.

Purple potato gnocchi over sweet Gorgonzola fondue, wild baby arugula and crispy speck.

Ricotta ravioli stuffed with quail egg, zucchini blossom pesto and black norcia truffles.

Egg tagliolini with chanterelles and crispy speck, over parsley root puree.

Herbed maltagliati pasta and red Angus bolognese.

Egg tonnarelli with Mediterranean fish and crustaceans.

Seafood guazzetto with saffron, fish and crustaceans from the Mediterranean sea.

Line-caught branzino, parsley root potato puree and baby artichokes.

Duck two ways, orange essence and potato galette.

Pan roasted spring chicken, caponata and vermentino-bay leaf infused jus.

Slowly braised veal cheeks, pinot bianco gremolata sauce and soft polenta.

Veal filet in an almond crust, renette apple puree and dark beer reduction.

Red Angus steak, bone marrow and stewed sorana beans.

Lamb tenderloin medallions, stuffed baby peppers, roasted artichokes and chianti reduction.