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Osteria d’Assisi Ristorante 11am-2:30pm Brunch 505.986.5858
PRIMI
ZUPPA PRIMAVERA 8
Spring asparagus and carrot bisque with crème fraîche
INSALATA DEL GIARDINO 8
Baby kale, mixed greens, julienne of celery root, carrots, red bell peppers with
orange vinaigrette and roasted pumpkin seeds
BURRATA CAPRESE 13
House-made Burrata mozzarella with mixed greens and marinated artichoke
OYSTERS ON HALF SHELL 16
Wild blue point oysters served with cocktail sauce, mignonette & horseradish
SECONDI
SANTA FE OMELETTE 12
Organic eggs, spinach, sundried tomato, Swiss cheese, green chili,
mixed greens and roasted potatoes
EGGS BENEDICT WITH BLACK FOREST HAM 15
Toasted English muffin, rosemary ham, topped with organic poached eggs,
zesty hollandaise sauce, ratatouille and roasted potatoes
INSALATA PRIMAVERA 16
Arugula, frieze salad, diced smoked salmon, cucumber, asparagus topped with a
poached egg and champagne shallot vinaigrette
INSALATA DI MARE 15
Steamed bay shrimp, tuna, salmon, celery, onion, mango and avocado in a
pico de gallo sauce over mixed greens
POLLO MILANESE CON ARUGULA TOMATO 19
Classic lightly parmesan breaded chicken breast with parmesan, lemon butter sauce
and arugula, heirloom tomato and red onion, in a basil red wine vinaigrette
SCALOPPINE D’AGNELLO 22
Lamb scaloppine, rosemary, thyme, sage, mint, garlic and lemon in a white wine
sauce with ratatouille and roasted potatoes
LOBSTER RAVIOLI 21
Lobster ravioli with tomato cream vodka sauce topped with shrimp, smoked salmon and arugula
SALMONE ALLA FIORENTINA 23
Grilled Atlantic salmon with sautéed spinach and béarnaise sauce with vegetables
and roasted potatoes
TORTA VEGETARIANA 19
Mixed vegetable casserole with eggplant, butternut squash, zucchini and spinach, baked
with ricotta and basil tomato served over a bed of marinara with a drizzle of basil pesto
STEAK & EGGS 24
Grilled natural beef tenderloin filet, gorgonzola, green chili with a fried egg, vegetables
and roasted potatoes
ITALIAN PANETTONE TOSTATO 14
Panettone toast in a light batter served with maple syrup and topped with berries, poppy seeds and crème fraîche
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