Dish Osteria Bar

homemade antipasto with grilled eggplant, roasted peppers, black olives, buffalo mozzarella, marinated button mushrooms and prosciutto di parma.

sauteed portobello, shiitake, cremini mushrooms and fresh basil. served on grilled ciabatta bread.

grilled calamari with sauteed spinach.

thin slices of raw filet mignon served with organic arugola parmiggiano reggiano cheese and drizzled with lemon and sicilian extra virgin.

prince edward island mussels steamed with white wine, garlic and parsley.

assortment of imported cheeses and cured meats.

assortment of imported cheeses and cured meats.

wild caught texas shrimp sauteed in olive oil and garlic white wine, organic cherry tomatoes, and parsley.

grilled eggplant, imported buffalo mozzarella and fresh basil drizzled with extra virgin olive oil and a 15 year old balsamic vinegar.

mixed olives in home made marinade.

Dish Osteria Bar is a culinary gem nestled in Pittsburgh's vibrant South Side Flats, offering an exquisite Italian dining experience. With its thoughtfully crafted menu and cozy ambiance, it&#x27

https://www.theinfatuation.com/pittsburgh/reviews/dish-osteria-and-bar ... The Savoia family’s South Side institution channels Sicily with seafood, pastas, and late-night warmth. Included on Eater’s e

warm chocolate pudding with grand marnier served with fresh wipped cream.

rustic fruit tart made with seasonal fruit.

milk chocolate and mascarpone cheese cake with an amaretto cookie crust.

cooked vanilla bean cream served with rasberry coulis.

an italian classic made with imported mascarpone cheese frangelico, amaretto and la prima espresso.

a daily selection of grilled fish and shellfish saffron risotto and sicilian eggplant caponata.

fish of the day.

a blend of romaine, radicchio, arugola, cherry tomatoes and black kalamata olives with extra virgin olive oil and balsamic vinegar.

sicilian orange and fennel salad with arugola, red onions and black olives dressed with extra virgin olive oil and red wine vinegar.

grilled ribeye steak sauteed spinach and pan fried diced yukon gold potatoes with prosciutto di parma and fresh sage.

center cut filet mignon in a rosemary red wine demiglace mushroom risotto and grilled asparagus.

fettuccine with portobello, shiitake and cremini mushrooms sauteed in extra virgin olive oil and garlic with spinach, parmiggiano reggiano and fresh basil.

linguine with a daily selection of fresh shellfish white wine, extra virgin olive oil, garlic, parsley and cherry tomatoes.

rigatoni with italian smoked mozzarella, prosciutto di parma peas, crushed pistacchio nuts in a cream sauce with parmiggiano reggiano.

pan fried fresh wild caught spanish baby blue fish cyprus citron salt flaked.

pan roasted sea scallops dusted with wild tuscan fennel pollen served with white and red beets, pea shoots.

toasted ciabatta bread with smoked mozzarella. prosciutto sauteed mushrooms and basil.

pear salad with frisee, radicchio and arugola in fig balsamic dressing walnuts, pomegranate, pecorino and chestnut honey. fresh red onions, celery, cucumber and basil. extra virgin and red wine vinegar.

grilled spanish rock octopus served with a sicilian potato salad, arugula, celery, red bell pepper capers, green onions. olio verde and red wine vinegar.

golden lentils, fennel and sweet italian sausage soup in a beef broth, reggiano and extra virgin.

pan roasted veal rib chop, stuffed with smoked mozzarella prosciutto di parma and basil, house made sage and butter potato gnocchi and a julienne of sauteed brusselss sprouts.

linguine with fresh new zealand cockles in olive oil, garlic, white wine, basil and crushed red pepper.

grilled thin cut of harpoon caught cape hatteras sword fish bread crumbs, capers, pine nuts, black olives and parsley. served with sicilian chickpea fritters oven roasted cherry tomatoes, sauteed spinach. mussels, clams, scallop and grouper in a tomato and saffron seafood broth with fresh chives and grilled ciabatta bread

fresh made pici pasta in a sicilian pork tomato sauce with pecorino pepato. in a tomato sauce with fried eggplant and grated dried ricotta.