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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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