Aroma Osteria - Menu complet

Fig Vodka, Gran Gala, Cranberry Juice Fresh Lime

Titos Vodka, Prosecco, Raspberry Fresh Mint

Bulleit Whiskey, Local Beacon Apple Brandy, Yellow Chartreuse Bitters

Fig Vodka, Ginger Beer, Mint Fresh Lime

Absolut Pear, Saint Germain, Prosecco Fresh Mint

Stoli Blueberi, Saint Germain, Cranberry Juice Fresh Lime

Imported Fresh Buffalo Mozzarella Paired with Prosciutto di Parma Roasted Red Peppers

Grilled Ciabatta with Plum Tomatoes Fresh Mozzarella with Olive Oil, Garlic, Fresh Basil

Roasted Portabella Mushroom with Fresh Ricotta, Aged Prosciutto di Parma, Fresh Basil Balsamic Reduction

P.E.I Mussels Steamed with Olive Oil, Garlic, Trebbiano Fresh Herbs

Mixed Field Greens, Red Onions Tomatoes Tossed in a House Vinaigrette

Italian Cheeses and Charcuterie Board

Thinly Sliced Rare Beef with Arugula, Parmigiano Reggiano White Truffle Aiioli

A 16 Oz. Grilled Black Angus Rib-Eye Steak Marinated with Olive Oil, Garlic Fresh Herbs

Artisanal Paccheri From Gragnano Tossed with Nature Veal Vidalia Onions Sugo, Finished with Parmigiano Reggiano

Grilled Mediterranean Octopus with Braised Cannelini beans, Arugula, Celery Homemade Spicy Salsa Calabrese

A Layer of Eggplant Casserole Baked with Tomato Sauce, Mozzarella and fresh Basil

Spaghetti with Baby Clams Steamed in Olive Oil, Garlic, Light Tomato Sauce

Homemade Cavatelli Tossed in a Spicy Tomato Sauce, with Pancetta, Onions Pecorino Romano

Orecchiette with Fennel Sausage, Broccoli Rabe, Sun-Dried Tomatoes, Olive Oil Garlic

Homemade Potato Gnocchi Tossed in a Savory Pork Ragú Finished with Parmigiano Reggiano

Bow-Ties in a Cream Sauce with Prosciutto, Wild Mushrooms, Sun-Dried Tomatoes Walnuts

Petite Shell Pasta From the Island of Sardinia Tossed with American Shrimp Sweet Peas in a Limoncello Cream Sauce

Linguine with Clams, Mussels, Shrimp, Bay Scallops Calamari in a Light Tomato Sauce

Prosciutto di Parma, Fresh Mozzarella, Plum Tomatoes Fresh Basil

Homemade Traditional Piemontese Chocolate Amartetto Cookie Flan

Italian Cheeses and Charcuterie Board

Hearts of Romaine Lettuce, Ciabatta Croutons, Tossed in an Eggless Caesar's Dressing with Shaved Parmigiano Reggiano

Roasted Wild Mushrooms, Arugula, Radicchio Farro, Drizzled with White Truffle Oil Shaved Parmigiano Reggiano

Roasted Red Yellow Beet Carpaccio with Arugula, Aged Ricotta Salata Toasted Pistachio From Bronte

Tender Veal Scaloppine Sauteed with Marsala Wine, Wild Mushrooms $5 Surcharge per person)

Sicilian Style Sweet Sour Vegetables Stew

Traditional Italian Ricotta Cheesecake Laced with Orange Zest

Grilled Faroe Island Salmon Laced with a Livornese Sauce

Traditional Chocolate Almond Cake From the Island of Capri Served with a Scoop of Imported Vanilla Bean Gelato

Traditional Sicilian Cannoli Filled with Sheep's Milk Ricotta Chocolate chips Garnished with Imported Pistachio From Bronte

Imported Coffee Gelato Drowned in Hot Espresso, Fresh Whipped Cream Chocolate Covered Espresso Beans

A Zabaglione Hazelnut Semifreddo Dusted with Cocoa Hazelnuts

Layers of Ladyfingers Soaked in Espresso with Mascarpone, Bittersweet Chocolate and Cocoa Powder

An Assortment of Our Most Popular Desserts Served with American Coffee

Imported Passion Fruit Sorbet

Fresh Mozzarella with Vine-Ripened Tomatoes, Fresh Basil Drizzled with Olive Oil

Mixed Field Greens Tossed in a Balsamic Vinaigrette

Rigatoni Tossed with Pancetta, Egg Yolk, a Touch of Cream Pecorino Romano

Venetian Style Calves Liver Sauteed with Caramelized Vidalia Onions a Touch of Red Wine Vinegar

Marinated Grilled Fresh Filet of Imported Mediterranean Branzino

Marinated Grilled Finger Scorching New Zealand Lamb Chops. Chef Suggestion Medium Rare

Golden Fried Fresh Calamari Served with a Spicy Tomato-Basil Sauce

Ricotta Mushroom Filled Ravioli in a Creamy Porcini Sauce Drizzled with White Truffle Oil

Rigatoni Tossed in a Light Tomato-Basil Sauce with Eggplant Aged Ricotta Salata

Small Rigatoni Tossed with Wild Mushrooms, Prosciutto, Fresh Peas in a Tomato Cream Sauce

Oven Roasted Yukon Gold Potatoes with Garlic Fresh Rosemary

Sauteed Baby Spinach with Olive Oil, Garlic Crushed Red Pepper

Penne in a Fresh Plum Tomato Sauce with Olive Oil, Garlic, Fresh Basil

Rigatoni tossed in a light tomato sauce with eggplant and Aged Ricotta salata

Breast of Free Range Chicken, Laced with Imported Gorgonzola Sauce

Grilled Faroe Island Salmon Served Over an Arugula Plum Tomato Salad

Traditional Neapolitan Rice Balls with Mortadella, Sweet Peas Smoked Mozzarella

Baby Green Beans Sauteed with Olive Oil Shallots

A Sampler of House Grilled, Marinated Vegetables

Broccoli Rabe Sautéed in Olive Oil, Garlic Chili Peppers

Tender Sweet Peas Sautéed with Prosciutto, Onions Fresh Herbs

Thinly Sliced Prosciutto di Parma Paired with Homemade Mozzarella $4 Surcharge per person)

Homemade Seasonal Fruit Panna Cotta

Fresh Mozzarella, Caponata Fresh Basil

Grilled Fennel Sausage with Broccoli Rabe Sun-Dried Tomatoes

Pan Fried Parmigiano Bread Crumb Encrusted Breast of Chicken Topped with Caesar Salad

Pan-Seared Pork Chop with Spicy Sweet Sour Vinegar Peppers

Roasted Center-Cut Pork Loin with Sweet Sour Vinegar Peppers

Center-Cut Pork Ossobuco Braised with Dark Beer in a Traditional Manner

Pan Roasted Center-Cut Pork Chops with Spicy Sweet Sour Vinegar Peppers

Breast of Free Range Chicken Sauteed with Marsala Wine, Wild Mushrooms

Free Range Chicken Roasted on the Bone with Garlic, Lemon, Fresh Herbs

Sweet Italian Fennel Sausages Braised in Chianti Wine Wild Mushrooms

Assorted Mushrooms Sautéed in Olive Oil, Garlic Fresh Herbs

Wild American Shrimp with Olive Oil, Garlic Crushed Red Pepper $4 Surcharge per person)

A Trio of Chocolate, Vanilla and Gianduja Gelato

A Grilled Breast of Chicken, Fresh Mozzarella Roasted Peppers with a Touch of Pesto