Daniele Osteria

eggplant based ratatouille with celery, olives, capers, tomato sauce and onion

lightly fried calamari and zucchini served with lemon wedges and red sicilian sauce

fried goat cheese over spring mix topped with a drizzle of balsamic reduction

thinly sliced fresh tuna served with fresh orange salad

glazed prawns with orange zest and walnuts

slices of fresh scallops topped with red caviar and chives in fresh lemon and olive oil

smoked salmon wrapped with arugula and goat cheese, served with spring mix

prince edward island mussels with choice of red tomato sauce or white wine olive oil

cherry mozzarella cheese, cherry tomatoes, fresh basil and ""feudo arancio"" extra virgin olive oil

steamed asparagus with honey vinaigrette reduction and almonds

baby spinach tossed with sautéed mushrooms, caramelized onion, crisp pancetta, roasted pine nuts and dry ricotta cheese in balsamic vinaigrette

spring mix salad with honey balsamic vinaigrette

penne pasta with tomato sauce, basil, extra virgin olive oil, garlic and parsley

potato dumplings in gorgonzola cheese sauce and a bit of parmigiano. the best in the world

sautéed shallots, pancetta, mushrooms and sun dried tomatoes in parmigiano sauce

penne pasta with fresh tomato sauce, diced eggplant and fresh basil, topped with dry ricotta cheese and parmigiano

fresh spaghetti with meat sauce and parmigiano

fresh pappardelle with calamari, cherry tomatoes, olives, capers, shallot, arugula and extra virgin olive oil

cheese tortellini with prosciutto, peas, mushrooms and shallot in light cream sauce

grilled whole calamari served with salad of fresh oranges, fennel and arugula

sautéed with white wine, crushed fresh tomatoes, olives, capers and onion, served with grilled vegetables

pan seared tuna cooked medium rare, over kiwi reduction with grilled asparagus and gorgonzola potatoes

pan seared scallops served with portobello mushrooms and roasted bell pepper sauce

tender pan seared sea bass over asparagus sauce served with sautéed spinach and roasted potatoes

sautéed veal medallions topped with eggplant and shaved ricotta, in light cherry tomato sauce and olives

grilled rack of lamb topped with balsamic vinegar reduction and served with grilled vegetable tower

8 oz. beef filet over gorgonzola sauce, with grilled asparagus, grilled radicchio and sautéed cannellini beans