Osteria del Teatro

Radicchio, endive, arugula, romaine and tomatoes, tossed with our balsamic vinaigrette dressing.

Hearts of palm salad with Belgian endive, tomatoes, shaved Parmigiano and lemon dressing.

Arugula and roasted portobello with shavings of parmigiano and lemon vinaigrette.

Baby spinach leaves with goat cheese, croutons and a walnut vinaigrette.

Thinly sliced tenderloin of beef over a bed of arugula, topped with shavings of parmesan, celery, lemon and extra virgin dressing.

Imported bufala mozzarella served with ripe tomatoes, arugula, sundried tomatoes and basil.

Prosciutto di Parma, Bufala mozzarella and roasted peppers with basil, capers and anchovies.

Thinly sliced cured smoked ham with chopped endives, shaved fresh parmesan cheese and a lemon dressing.

Fresh Burrata cheese with cherry tomatoes and basil.

Our classic northern Italian soup.

Thick and hearty, white and rusty, Tuscan Cannelini bean soup with ditalini pasta.

Eggplant parmigiana with zucchini

Grilled portobello, topped with fontina and a brandy peppercorn sauce over a bed of arugula.

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin.

Poached asparagus served with grilled polenta and a gorgonzola cheese fondue.

Fried bufala mozzarella in a tangy Lemon Radicchio sauce or Marinara sauce.

Fresh wild mushrooms marinated in olive oil, garlic and marjoram then grilled and served on arugula.

Mixed wild mushrooms sauteed with fresh herbs and white wine over polenta.

Mediterranean style fish soup with mixed seafood, fresh herbs and tomatoes.

Angel hair in a fresh basil and tomato sauce.

Witha fresh tomato sauce made with herbs and pancetta.

With fillets of fresh tomatoes, shallots, cream and vodka.

Homemade fettuccine tossed with cream, parmesan cheese with pancetta.

With olives, capers, anchovies, garlic, oregano, olive oil and tomato sauce.

Homemade pasta stuffed with ricotta and spinach then topped with a creamy pesto sauce.

Homemade green and egg noodles with fresh mushrooms, garlic, tomatoes and basil.

Linguine with clams, olive oil, garlic, basil and fresh tomatoes.

Candy shaped ravioli with roasted veal stuffing, Parmesan cheese and crispy pancetta in a brown butter sage sauce.

Spaghetti sauteed with chunks of shrimp, olive oil and garlic, sundried tomatoes and crushed red peppers.

Homemade pappardelle sauteed with crabmeat in a light creamy pink vodka sauce.

Linguine sauteed with chunks of shrimp, yellow and red roasted peppers, capers, tomatoes, kalamata olives and anchovies.

Black squid ink linguine with jumbo lump crabmeat in a curry sauce.

Black ink ravioli stuffed with white fish and crabmeat in a light creamy pink vodka sauce.

Fettuccine with Jumbo Shrimp in a pink and creamy lobster sauce.

Black squid ink linguine with seafood in a saffron cream sauce.

Grilled marinated chicken breast, fanned out and served with Kalamata olives, capers, garlic, fresh tomatoes and herbs.

Pan-seared chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce.

Breaded chicken breast covered with marinara sauce, bufala mozzarella and parmesan cheese and then baked.

Veal scaloppini with tomatoes, kalamata olives, capers, oregano and garlic.

Egg battered Veal Scaloppini with a lemon caper sauce.

Veal scaloppini with Madeira wine and wild mushrooms.

Breaded Veal Scaloppini covered with marinara sauce, bufala mozzarella and parmesan cheese and then baked.

Sliced and grilled Filet Mignon with a Barolo sauce.

Filet of tilapia, lightly egg batered and sauteed in white wine, lemon and capers.

Filet of Salmon with arugula, cream and white wine.

mineral water.

Served with a fresh tomato sauce with herbs and pancetta.

Grilled and the sliced black Angus filet mignon with a Barolo sauce.

Breaded free range chicken breast covered with marinara sauce, parmesan cheese, buffalo mozzarella, and then baked.

Angel hair in a fresh basil and tomato sauce.

Asparagus, slice of buffalo mozzarella, and beefsteak tomatoes all grilled with marinated roasted peppers in a light anchovy caper sauce.

Baked black tiger shrimp, stuffed with goat cheese, and fresh herbs. Served with a citrus sauce.

Radicchio, endive, arugula, Romaine, and tomatoes. Tossed with balsamic vinaigrette.

Hearts of palm salad with Belgian endive, tomatoes, shaved Parmigiano, and lemon dressing.

Arugula, roasted portobello with shavings of parmigano, and lemon vinaigrette.

Baby spinach leaves with goat cheese, croutons, and a walnut vinaigrette.

Thinly sliced tenderloin of beef a bed of arugula, topped with shavings of parmesan, fried capers, lemon, and extra virgin dressing.

Imported buffalo mozzarella served with ripe tomatoes, arugula, sun dried tomatoes, and basil.

Prosciutto di parma, imported buffalo mozzarella, roasted peppers with basil, capers, and anchovies.

Fresh local burrata cheese with cherry tomatoes and basil.

Classic Northern Italian soup. Not a vegetarian.

Thick, hearty, white, rusty, and Tuscan cannellini bean soup with ditalini pasta. Not vegetarian.

Eggplant parmigiana with zucchini.

Grilled portobello, topped with fontina, and a brandy peppercorn sauce a bed of arugula.

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin.

Poached asparagus served with grilled polenta and a gorgonzola cheese fondue.

Fried bufala mozzarella in a tangy lemon radicchio sauce or marinara sauce.

Fresh wild mushrooms marinated in olive oil, garlic, and marjoram then grilled. Served on arugula.

Mixed wild mushrooms sauteed with fresh herbs and white wine polenta.

Mediterranean style fish soup with mixed seafood, fresh herbs, and tomatoes.

Grilled jumbo shrimp scampi style.

Braised veal shank with vegetables and wine served on a bed of risotto.

Domestic rack of lamb pan seared and crusted with dijon mustard. Served with rosemary Barolo wine.

Grilled 14 oz milk fed veal chop with a wild mushroom rosemary sauce.

Angel hair in a fresh basil and tomato sauce.

Served with a fresh tomato sauce with herbs and pancetta.

Served with fillets of fresh tomatoes, shallots, cream, and vodka.

Fettuccine tossed with cream and parmesan cheese with pancetta.

Served with olives, capers, anchovies, garlic, oregano, olive oil, and tomato sauce.

Pasta stuffed with ricotta and spinach then topped with a creamy pesto sauce.

Green and egg noodles with fresh mushrooms, garlic, tomatoes, and basil.

Linguine with clams, olive oil, garlic, basil, and fresh tomatoes.

Candy shaped ravioli with roasted veal stuffing, parmesan cheese, and crispy pancetta in a brown butter sage sauce.

Spaghetti sauteed with wild caught chunks of shrimp from Gulf of Mexico, olive oil, garlic, sundried tomatoes, and crushed red peppers.

Pappardelle sauteed with crabmeat in a light creamy pink vodka sauce.

Linguine sauteed with wild caught chunks of shrimp from Gulf Mexico, yellow and red roasted peppers, capers, tomatoes, kalamata olives, and anchovies.

Black squid ink linguine with jumbo lump crabmeat in a curry sauce.

Black squid ink ravioli stuffed with white fish and crabmeat in a light creamy pink lobster sauce.

Fettucine with jumbo tiger shrimp in a pink and creamy lobster sauce.

Black squid ink linguine with seafood in a saffron cream sauce.

Assorted seafood with fresh tomatoes, garlic, basil, olive oil with linguine, and en papillote.

Piedmont arborio rice blended with a variety of roasted seafood, fresh tomatoes, and sweet basil.

Piedmont arborio rice blended with chunks of wild Alaskan salmon and asparagus in a light lobster sauce contains clam juice.

Piedmont arborio rice blended with porcini mushrooms cooked in its juices and finished with truffle oil.

Grilled free range chicken breast and fanned out. Served with Kalamata olives, capers, garlic, fresh tomatoes, and herbs.

Pan seared free range chicken breast with sun dried tomatoes and shallots in a creamy champagne sauce.

Breaded free range chicken breast covered with marinara sauce, parmesan cheese, buffalo mozzarella, and then baked.

Veal scaloppini with tomatoes, Kalamata olives, capers, oregano, and garlic.

Egg battered veal scaloppini with a lemon caper sauce.

Veal scaloppini with Madeira wine and wild mushrooms.

Breaded veal scaloppini covered with marinara sauce, buffalo mozzarella, parmesan cheese, and then baked.

Grilled and the sliced black Angus filet mignon with a Barolo sauce.

Wild Alaskan salmon with arugula, cream, and white wine contains shellfish.

Filet of locally caught red snapper, lightly eggs battered, sauteed in white wine, lemon, and capers.

Gluten free. Our classic northern Italian soup, not vegetarian.

Thick and hearty, white and rusty, tuscan cannellini bean soup with “ditalini” pasta, not vegetarian.

Eggplant parmigiana with zucchini.

Gluten free. Grilled portobello, topped with fontina and a brandy peppercorn sauce over a bed of arugula.

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin.

Gluten free. Poached asparagus served with grilled polenta and a gorganzola cheese fondue.

Fried bufala mozzarella in a tangy lemon radicchio sauce or marinara sauce.

Gluten free. Fresh wild mushrooms marinated in olive oil, garlic and marjoram then grilled and served on arugula.

Gluten free. Mixed wild mushrooms sautéed with fresh herbs and white wine over polenta.

Gluten free. Mediterranean style fish soup with mixed seafood, fresh herbs and tomatoes.

Gluten free. Radicchio, endive, arugula, romaine and tomatoes, tossed with our balsamic vinaigrette.

Gluten free. Hearts of palm salad with Belgian endive, tomatoes, shaved parmigiano and lemon dressing.

Gluten free. Arugula and roasted portobello with shavings of parmigano and lemon vinaigrette.

Baby spinach leaves with goat cheese, croutons and a walnut vinaigrette.

Gluten free. Thinly sliced tenderloin of beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

Gluten free. Imported bufala mozzarella served with ripe tomatoes, arugula, sun-dried tomatoes and basil.

Gluten free. Prosciutto di parma, imported bufala mozzarella and homemade roasted peppers with basil, capers and anchovies.

Gluten free. Fresh local made burrata cheese with cherry tomatoes and basil.

Handmade candy shaped ravioli with roasted veal stuffing, parmesan cheese and crispy pancetta in a brown butter sage sauce.

Spaghetti sautéed with wild caught chunks of shrimp from gulf of mexico, olive oil and garlic, sundried tomatoes and crushed red peppers.

Homemade pappardelle sautéed with crabmeat in a light creamy pink vodka sauce.

Linguine sautéed with wild caught chunks of shrimp from gulf mexico, yellow and red roasted peppers, capers, tomatoes, kalamata olives and anchovies.

Homemade black squid ink linguine with jumbo lump crabmeat in a curry sauce.

Handmade black squid ink ravioli stuffed with white fish and crabmeat in a light creamy pink lobster sauce.

Homemade fettucine with jumbo tiger shrimp in a pink and creamy lobster sauce.

Homemade black squid ink linguine with seafood in a saffron cream sauce.

Gluten free. Grilled free-range chicken breast, fanned out and served with kalamata olives, capers, garlic, fresh tomatoes and herbs (no antibiotics or growth hormones).

Pan-seared free-range chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce (no antibiotics or growth hormones).

Breaded free-range chicken breast covered with marinara sauce, parmesan cheese and bufala mozzarella, then baked (no antibiotics or growth hormones).

Veal scaloppini with tomatoes, kalamata olives, capers, oregano and garlic.

Egg battered veal scaloppini with a lemon caper sauce.

Veal scaloppini with madeira wine and wild mushrooms.

Breaded veal scaloppini covered with marinara sauce, bufala mozzarella and parmesan cheese and then baked.

Grilled and the sliced black angus filet mignon with a barolo sauce.

Gluten free. Wild alsakan salmon with arugula, cream and white wine (contains shellfish).

Filet of locally caught red snapper, lightly egg battered and sautéed in white wine, lemon and capers.