Osteria DOP

Cardamaro Vino Amaro. Rachele Bosco | Piemonte. Pasubio Vino Amaro. Antica Erboristeria Cappelletti | Alto Adige. Elisir Novasalus Vino Amaro. Antica Erboristeria Cappelletti | Alto Adige.

Amaro Sfumato. Aldeno, Trento | Antica Erboristeria Cappelletti. Braulio Amaro Dello Stelvio. Stelvio National Park, Valtellina. Amaro Dell Etna

Meletti Fernet. Ascoli-Piceno | Ditta Silvio Meletti. Fernet Branca. Milano | Distilleria Fratelli. Fernet Amaro. Paolo Lazzaroni

Amaro Meletti. Ascoli-Piceno. Amaro Nonino. Friuli. Amaro Montenegro. Bologna.

Imported Puglian cow milk cheese made from mozzarella and cream, dragoncello-pistachio condimento (VG)

Fried Brussels sprouts dressed in lemon juice, Calabrian chili, colatura, garlic & bread crumbs

olive oil & dried fava bean puree, garlic-chili braised chicories (VG)

lettuce, lemon-colitura dressing, pecorino, bread crumbs

assortment of domestic and Italian cured meat, pickles & house mostarda

Italian style pilsner -

Crisp and refreshing lager from Italy.

Bourbon, Aperol, Amaro, lemon juice

campari, soda, vermouth

aperol, soda, prosecco

Dessert cocktail. One shot of Campari, two scoops of vanilla gelato, and a can of Orange Fanta. 21 and older

prosecco, limoncello, soda, over ice

Dessert cocktail. One shot of Fernet Branca, two scoops of vanilla gelato, and a can of Coke. 21 and older

campari, gin, sweet vermouth

Luxardo Bitter Bianco, Cocchi Americano, Fords Gin, Ice

campari, sweet vermouth, prosecco

Artisanal mezcal, sweet vermouth, campari

Straga, aperol, passion fruit, prosecco, ice

Aldeno-Trento | Antica Erboristeria Cappelletti Pale green color. Typical Alpine amaro profile that highlights pine, juniper, wormwood, and a sharp bitterness.

Sicilia | Distilleria Fratelli Averna. Lemon peel oil, sweet orange and licorice, myrtle, juniper, sage. Big and mouth coating. Traditionally made by Benedictine Monks.

Roma, Italy | Paolucci Liquori. Notes of burnt sugar, caramel, almost cola like, with a fruity grape-forward roundness. Develops into orange peel and herbal bitterness.

Blending a secret mix of over 30 herbs, roots, and botanicals, Amaro CioCiaro Extra Bitter delivers a robust and complex flavor experience—layering notes of citrus peel, licorice root, gentian, and aromatic spice with a firm, lingering bitterness that pays homage to the authentic Italian aperitivo tradition.

Agrosan, Sicily. 26 botanicals including bitter orange, sarsaparilla, vanilla, and cacao. Somewhat cola like, excellent with soda water.

Pisticci Scalo (MT) -Italy. Bitter with balancing sweetness, spearmint, and mild spices with an herbal finish.

To celebrate their 120 year anniversary Amaro Lucano carefully crafted an amaro from founder Cavalier Pasquale Vena's ancient recipe with over 30 herbs. Sharing the common characteristics with their usual recipe this amaro is floral and spiced on the nose. This special anniversary blend is more subdued, with notes of leather, licorice and pepper.

Ascoli-Piceno | Ditta Silvio Meletti. Rich, smooth. Traditional dessert notes like chocolate, clove, and caramel balanced with violets, saffron.

Bologna, Italy. Smooth and perfumed, medium-light and great before or after a meal. Flavored with vanilla, bitter orange, rose petals, nutmeg, cinnamon, and oregano, among 40 total botanicals. The gateway amaro.

Made from a base of grappa and infused with alpine herbs and botanicals, it's a less aggressively sweet, syrupy, and bitter style of amaro. With herbal and orange notes, it's smooth and sweet upfront and finishes mildly and pleasantly bitter. Excellent as either an aperitif or a digestif, serve it on the rocks.

Marsala, Sicily. Wine-like, fortified, low proof. Distilled with fruit blossoms, culinary herbs, and Sicilian wine grapes. Finishes with tobacco and coffee notes.

Trento, Italy | Distilleria Capelletti. Flavored heavily with Chinese rhubarb root, Northern Italian Alpine herbs and hardwoods build a big, bright, smokey and leathery amaro. Compared with Zucca Rabarbaro, this drink is earthy and leathery.

Macerata | Distilleria Varnelli. Notes of dried fruit, coffee, and chestnut. This amaro is well aged and sweetened with honey.

Calabria, Italy | Distilleria Caffo. "VEH-ki-oh". 29 botanicals, including bitter and sweet orange, chamomile, licorice, juniper. Flavor notes of candied lemon, fennel, and ripe cherry. Excellent served with ice.

Milan, Italy. Primarily flavored with Chinese rhubarb, less tart but just as sweet and highlighted well by cinnamon and clove. Peppery, incense-like. Finishes with chocolate and a cooling, yet rounded, mouthfeel. Compared to Sfumato, it is more aromatic and fruity.

Stelvio National Park in Italy's Valtellina region. Robust with notes of dried fruit, bark, and the taste of juniper, gentian, and mint herbs.

Caffo Mirto dei Poeti is a traditional Italian liqueur produced by the Fratelli Caffo Distillery in Limbadi, Calabria. Deep ruby red, reflecting its natural berry infusion. Rich and aromatic, featuring notes of ripe berries with hints of herbs and spices. A harmonious blend of sweet and slightly tart flavors, with a smooth, lingering finish.

Rachele Bosco | Piemonte. Amber-brown wine based amaro built around the savory, vegetal, tobacco-like profile of cardoon (wild Mediterranean artichoke, of which the stems are harvested). Rich and lightly spiced.

Venice. "CHEE-nahr" Classic venetian aperitivo, perfect for stimulating digestion with its unique artichoke-based flavor profile and moderate bitterness. Other flavor notes include rose, burnt sugar, and milk chocolate.

Antica Erboristeria Cappelletti | Alto Adige. Sweetened with tree sap and based in the native herbs of the Dolomiti, this robust, bitter amaro balances notes of smoke and leather with alpine flowers and a lemony finish. Excellent after a heavy meal.

Bisleri Ferrochina begins with aromas of cola, freshly juiced orange, cherry and cocoa nib before transitioning to a mid-palate of peppermint and cinnamon that then dives sharply into a memorable finish of pennies and wet slate. 21% ABV.

Milano, Italy | Distilleria Fratelli. Big, bitter, polarizing. Cinchona bark, chamomile, and cinnamon lead among 27 herbal ingredients. Your best friend after a big meal.

Fernet Branca Menta is a mint liqueur with a complex flavor profile that includes notes of mint, menthol, herbs, spices, and citrus

Intense herbal-based Italian liqueur. Dark herbal bitter notes are balanced with a profound infusion of natural citrus as well as 25 different botanicals, including Angelica Root, Marjoram, Gentian, Sage, Oregano, Cinnamon, Ginger and Chamomile.

Friuli | Distilleria Tosolini. Full bodied and crisp, made from choice grapes in a proprietary method emphasizing freshness and small batches.

Bright Italian lemon liqueur made from Amalfi Coast lemons

Benevento, Campania | Stabilito Giuseppe Alberti. "witch's brew". 70 botanicals, complex, long lasting. Cinnamon, mint, juniper, irises. Aged in ash.

Dry version of the traditional anisette Miletti liqueur with slightly higher alcohol content.

Ascoli-Piceno | Ditta Silvio Meletti. Robust mint profile from first whiff to long finish. Somewhat medicinal, throat soothing, stomach settling. Lightly roasty like espresso or dark chocolate and with a hint of balsamic like fruitiness. A great option for someone nervous about the intensity of the fernet category.

Milano / Italy - Very familiar at first but ultimately much more punishing. Take Branca. Dial up the quinine, coriander, myrrh, and add black pepper. No bitter mint afterglow here, just a lasting aftertaste of wormwood, bitter incense, and what I imagine nettles taste like.

Antica Erboristeria Cappelletti | Alto Adige. This amaro represents Northern Italy's Dolomite region with notes of wild blueberry, pine, and a light layer of smoke. Light drinking and smooth.

Medicinal aroma of laced gentian, bark, roots and mint Initial touch of sweetness on the palate. A mint entry opens to a complex mixture of flavors. Dark roasted coffee notes, bitter citrus peels, and clove, strong and persistent on the palate. Serving suggestion - As a digestif to accompany coffee, with Sparkling Water, Ginger Ale or Cola.

Dark chocolate pudding, marsala whipped cream, sea salt, olive oil

Dessert cocktail. One shot of Campari, two scoops of vanilla gelato, and a can of Orange Fanta. 21 and older

sweet ricotta, chocolate, hazelnut

espresso, vanilla gelato, chocolate-amaro sauce

Dessert cocktail. One shot of Fernet Branca, two scoops of vanilla gelato, and a can of Coke. 21 and older

vanilla bean pudding, seasonal condiment

made to order doughnuts! lemon curd for dipping

Breaded and fried Castelvitrano olive, lemon wedge

fried tomato risotto ball filled with smoked mozzarella (V)

Italian Blood orange soda

Coca-Cola Original Taste — the crisp, refreshing taste you know and love

Liberate your every day with fizzy and refreshing fruit-flavored Fanta soda pop

Italian lemon soda

Mandarin Soda

Pomegranate soda

his bitter foundation is perfectly balanced and blended with the rich, acidic and bitter notes of espresso, brewed in house using only the finest roasted espresso beans, all to keep you going further. These layered botanicals paired with a touch of carbonation provide a silky mouthfeel that mimics the bite of alcohol.

Made utilizing the base of the beloved classic Phony Negroni, our release is driven by amplified gentian root and citrus notes, providing a bright shining, bitter backbone that is then clarified to provide a near-clear drinking experience. These layered botanicals paired with a touch of carbonation provide a silky mouthfeel that mimics the bite of alcohol. The final result is an elegant, complex and juicy non-alcoholic cocktail with Champagne-color that’s perfect for all of your celebrations.

Baked Spinach pasta layered with ragu Bolognese, Bechamel & Grana Padano

albacore tuna, capers, olives, lemon, parsley, tomato, bottarga- bread crumbs

fried bread dumplings with speck & leeks served in brodo, asparagus, Calabrian chili oil, Grana Padano

Roman style Oxtail sugo, fried herb, olive oil, pecorino romano

fennel sausage, tomato sauce, burrata, fennel pollen

San Marzano DOP Pomodoro, Buffalo Milk Mozzarella, Pecorino, Basil, Olive oil, Sea Salt

tomato, garlic, oregano, anchovy, sea salt, olive oil

basil, mozzarella, grana, garlic, chili, olive oil, sea salt (V)

wild mushrooms, garlic, smoked mozzarella, grana, olive oil, sea salt (V)

tomato, calabrian chili, garlic, ricotta, smoked mozzarella, spicy salami

Braised endive, garlic, chili, gaeta olive, anchovy, olive oil, sea salt

tomato, basil,mozzarella, sea salt, olive oil (V)

tomato, garlic, oregano, sea salt (VG)

lightly fried dough, tomato, smoked mozzarella, basil, sea salt, olive oil (V)

mortadella, pistachio, garlic, chili, mozzarella, grana, ricotta, olive oil, sea salt

wood fired, flatbread, olive oil, sea salt (VG)

fennel-sausage, sweet onion, mozzarella, pecorino, olive oil, sea salt

Lightly fried dough, cipolla, tomato passata, anchovy, caciocavallo, bread crumbs, parsley, garlic, olive oil

Fennel sausage, salami, pancetta, tomato, mozzarella, pecorino, olive oil, sea salt

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Produced by Michele Alois, Campania, Volcanic & minerality, bright version of spiced, earth and dark fruit / dark plum & raspberries.

Sourced from the volcanic soils of the Alois Estate in Campania. This wine is minerally bright, with a lively acidity. Notes of apple, pear, and ripe citrus with a crisp finish.

Appearing a ruby red, Vriccio displays a classic bouquet of dried plum and fruit preserves. The palate is crisp and appealing, with supple tannins well integrated with the alcohol, and the lengthy finish is scented with red fruit.

Savory and soulful, this lithe red opens with earthy aromas of tilled earth, eucalyptus oil, blue flower, game and underbrush. A blend of multiple vintages of wine made from Nerello Mascalese and Nerello Cappuccio grown on Mount Etna, it offers ripe raspberry, orange-zest, baking-spice, saline, mineral and gamy notes. Smooth, fine-grained tannins provide support. It's a bit funky but loaded with flavor and personality

From the brilliant minds of COS wines comes an uncommon style of Champagne method… Frappato! This has length, texture, and lively acidity, anything you could ask for in a sparkler. The wine is aged in amphora and produced with no added sugar.

Rami is a 50/50 blend of Insolia and Grecanico made by Guisto Occhipinti, Sicily's #1 winemaker. It is an "orange wine" in reference to the extended time the juice in contact with the skins. Raised in amphora clay vessels, the wine exudes complex depth of citrus, wild flowers, dried fruits, minerals and hints of nutty-ness. Incredible balance, freshness, body and depth that keeps giving to the last sip.

100% Carricante Citric fruit, a study of volcanic minimalisum

Rosé with light ruby glares. Floral, with fresh notes of strawberry and raspberry. Dry, harmonic, spicy, pleasant acidity.

The Aetneus Rosso cuvée is the flagship “old vine” red, with seriously old vines (some up to 150 years old!) A blend of Nerello Mascalese, Nerello Cappuccio, Alicante, it’s brisk, lush and velvety with the darkest of red fruits, exotic purple spices, and sweet black earth. With less than 5,000 bottles produced.

100% Calabrese native grape of southern Calabria. Dark red color with purple hues. Complex aromas of red fruit , black cherries, plum and black pepper. Smooth tannins.

Straw yellow with pale green notes. Aroma of tropical fruit, pear, peach and white flower. The palate is fresh, Mediterranean with charming mineral finish.

lemon blossom, citrus and stone fruit Grape: Glera Veneto, Italy

Produced by Michele Alois, Campania, Volcanic & minerality, bright version of spiced, earth and dark fruit / dark plum & raspberries.

Sourced from the volcanic soils of the Alois Estate in Campania. This wine is minerally bright, with a lively acidity. Notes of apple, pear, and ripe citrus with a crisp finish.

Appearing a ruby red, Vriccio displays a classic bouquet of dried plum and fruit preserves. The palate is crisp and appealing, with supple tannins well integrated with the alcohol, and the lengthy finish is scented with red fruit.

Savory and soulful, this lithe red opens with earthy aromas of tilled earth, eucalyptus oil, blue flower, game and underbrush. A blend of multiple vintages of wine made from Nerello Mascalese and Nerello Cappuccio grown on Mount Etna, it offers ripe raspberry, orange-zest, baking-spice, saline, mineral and gamy notes. Smooth, fine-grained tannins provide support. It's a bit funky but loaded with flavor and personality.

Red berry, Mediterranean scrub and wildflower aromas form the alluring nose on this Nerello Mascalese and Nerello Cappuccio blend. On the bright, savory palate, tangy acidity accompanies juicy red cherry, blood orange and star anise before a saline close.

100% Carricante Flavors of citric fruits, volcanic minerality. Sicily, Italy

The Aetneus Rosso cuvée is the flagship “old vine” red, with seriously old vines (some up to 150 years old!) A blend of Nerello Mascalese, Nerello Cappuccio, Alicante, it’s brisk, lush and velvety with the darkest of red fruits, exotic purple spices, and sweet black earth. With less than 5,000 bottles produced.

100% Calabrese grape native Southern Calabria. Intense red with bright purple hues, it has notes of plum, black cherries and black pepper. Smooth tannins.

Straw yellow with pale green notes. Aroma of tropical fruit, pear, peach and white flower. The palate is fresh, Mediterranean with charming mineral finish.