Cipolline Osteria

The Andalucian Style served cold with a drizzle of olive oil and a grana padano crisps

Tomato Vegetable broth with squash, red pepper, carrot, cauliflower, & pasta

toasted to order bread cubes, cucumber, tomatoes, fontina, asiago, capers, lemon vinaigrette and balsamic glaze

Potato gnocchi with garlic basil pesto

Stuffed with asiago, fontina, mozzarella, grana, parsley, and bread crumbs and cooked with pomodoro sauce

This classic Italian-American dish is presented with a table-side pour of melted mozzarella on pomodoro sauce

Green pepper and pine-nut sauced risotto

The easiest way to describe the dish. The vodka is actually a white and oaky chardonnay