Biagio's Osteria - Stratford, CT

Creamy polenta, pomodoro, basil Biagio’s favorite.

Kettle pot, whisky cider demi glaze, slow braised short ribs, Parmesan grits.

Broccoli rabe, Napolitano style sausage, shallots, garlic, red pepper flakes, Reggiano Parmigiano cheese.

Fried calamari, spicy pomodoro fresh lemons.

Pinoli nuts, hot cherry peppers, San Marzano tomatoes.

Buffalo milk, peach compote, toasted almonds, sour dough.

Half-moon pasta, butternut squash toasted pinoli, sage cream, shaved parm.

Maine lobster bisque, pastry puff lobster zabaione.

Eggplant stuffed with prosciutto di parma, Ricotta cheese, pomodoro.

Garden tomato confit jam, basil, pickled wild mushrooms, roasted peppers, focaccia.

Shaved brussel, Reggiano Parmigiano, olive oil, truffled white vinegar, pesto swirl, crispy warm risotto cake.

Meyer lemon, olive oil, toasted pignoli, fig jam puff.

Baby spinach, warm goat cheese fritter, port wine poached pear, toasted candid pecans, fig vinegar dressing.

Cheese wafer, prosciutto, Parmigiano Reggiano, crispy spicy panko.

Organic heirloom greens and tomatoes with shaved Parmigiana cheese and balsamic reduction red onion.

Organic al dente semolina penne, fennel sausage, shallots, vodka cream, basil.

Handmade ravioli, fresh Mozzarella porcini, brown butter sage, wild mushroom reduction.

Moon-shaped pasta, roasted duck truffle, black garlic, candied brussel sprouts.

Black squid ink troffie, little neck clams, white wine garlic, purple basil.

Handmade shell pasta, San Marzano shrimp, clams, scallops, calamari mussels.

Handmade stuffed lobster ravioli, sweet sherry pink sage reduction.

Hand made cavatelli, San Marzano tomato, lamb ragu bolgonese.

Handmade pasta, sweet peas, glazed pancetta, sunny side up egg, Parmigiano.

Berkshire pork chop, Fontina cheese, prosciutto di parma, cilantro aioli, apple butter.

Colorado lamb chops, chicken mousse Gorgonzola cheese, apple smoked bacon rosemary fingerling potatoes.

Oven braised veal chop, sweet cassis berry reduction, crispy sweet parsnip crisps, truffle whipped potatoes.

Slowly braised 3 -inch veal shank, red wine, roasted vegetables, saffron orzo gratinata.

Miso sambuca glaze, smoked wasabi mash, garlic spinach, lemon grass reduction.

Free range chicken breast, layered prosciutto, Fontina, panko, Gruyere & blue fondue.

Veal, sautéed spinach, grape tomatoes fresh Mozzarella, sherry wine glaze risotto.

Jumbo shrimp, caramelized pineapple, basil spaghettini, lemoncello reduction, tomato relish.

Vanilla bean gelato, nutella, sponge cake, warm Tahitian vanilla cream.

Vanilla gelato, warm amaretto butterscotch, whipped cream, apple crisp.

Serves 2 -4 people. Ricotta pie served with fresh berries.

Handmade cannoli, fresh strawberries, white chocolate, raspberry gremolata.

Made to order ricotta donut holes, Madagascar bourbon vanilla, cinnamon sugar.

Warm Belgian dark chocolate, vanilla gelato, whipped cream, warm butterscotch caramel.