Cesco Osteria

Tomato, mozzarella and basil.

Stracchino, ricotta cheese & pear.

Tomato, mozzarella, mushroom & sausage.

Mozzarella, tomato, bacon, stracchino & radicchio.

Mozzarella, gorgonzola, ricotta & stracchino.

Tomato, mozzarella, salame, sausage, ham & bacon.

Tomato, mozzarella, anchovies, capers & garlic.

Tomato, mozzarella, grilled vegetables, & goat cheese.

Mozzarella, fresh grilled portobello, smoked salmon & scallions

Served with savory fried dough and tangy stracchino cheese.

Served with Sicilian caponata and chickpea puree.

Portobello mushroom, goat cheese and caramelized onion in a flaky pastry pocket. Served with sweet balsamic reduction.

Drizzled with balsamic vinaigrette.

Traditional savory rice balls, with vegetables and fontina cheese and topped with sun-dried tomato sauce.

Served with tomato-aioli sauce.

In white wine, tomato, garlic and herb broth.

Served with black olives, carrots and celery.

Served with avocado, tomato, basil and fresh light seasonings.

Served over spinach, goat cheese and caramelized onions.

Served with prosciutto, bresaola, salame, olives, fire-roasted peppers and pecorino and fava bean crostini.

Classic Tuscan vegetarian stew.

Dressed with lemon, shallot and mosto olive oil, and topped with shaved Tuscan pecorino cheese.

With light balsamic vinaigrette dressing.

Drizzled with lemon mosto olive oil.

Served with red onions, cucumbers, tomato and basil in a light lemon and EVOO dressing.

Wrapped in crispy Parmesan cheese.

Served with garlic and olive oil.

Served with red onions and EVOO.

Ham, mozzarella, ricotta & tomato.

Crispy dough served without tomato sauce and topped with fresh ingredients added after baking.

Served with ricotta and Swiss chard in a butter sage sauce.

Served with sausage, broccoli rabe, and cherry tomatoes. Durum wheat pasta from Italy.

Served with wild mushrooms, mozzarella, and ricotta cheese.

Served with sauteed mushrooms peas and prosciutto in a light tomato cream sauce. Durum wheat pasta from Italy.

Served with eggplant, tomato and ricotta. Durum wheat pasta from Italy.

Served with long Island duck sauce.

Served with fresh tomato and basil. Durum wheat pasta from Italy.

Served with butternut squash and ricotta in a mascarpone cheese sauce.

Served with shrimp, calamari, asparagus and spicy tomato.

Served with bolognese sauce.

Served with shrimp, mussels, scallops, clams, squid and tomato in a white wine sauce.

Baked with mini meatballs, tomato and mozzarella cheese.

In a red pepper Gorgonzola sauce with cannellini beans and roasted potatoes.

Grilled spicy top loin steak. Served over grilled portobello mushrooms and smoked mozzarella with rustic rosemary potatoes.

Served with melted mozzarella and black truffle sauce.

Served with grilled Mediterranean vegetables and French fries.

Served with gremolata sauce and Parmesan risotto.

Layered with eggplant and tomato in a chestnut mushroom sauce. Served with twice-cooked crispy potatoes.

Served with a tomato, black olive, caper and anchovie sauce served over garlic and olive oil capellini pasta.

Traditional Tuscan bouillabaisse.

Served with fresh herbs and garlic, served with stewed baby sweet peas and thyme.

Served with braised lentils and grilled vegetables.

Served with mixed spring vegetables and mashed potatoes.

On a bed of spinach, goat cheese and sweet onion.

Served with grilled Mediterranean vegetables drizzled with lemon olive oil.

Served with lemon butter sauce served with mashed potatoes and vegetables.

Sauteed in Marsala and served with chickpea puree.

Layers of delicate ladyfingers and sambuca-infused mascarpone cheese mousse sprinkled with cocoa powder.

Layers of chocolate and vanilla custard cream with marsala-soaked sponge cake.

Baked cappuccino cream served with chocolate sauce.

Fresh sliced strawberries blossoming on a sweet pear puree.

Pastry cream and almonds baked in a shortbread crust served with zabaione sauce.

A sweet thin crust pizza with pastry cream and caramelized fruit topping.

Lemon, mango and mixed berries.

Light and crisp chocolate meringue layered with dark chocolate mousse and chocolate chip whipped cream served semi-freddo.

Oven baked crispy pizza dough topped with prosciutto, arugula, and Parmigiano slices.

Ripe sweet cantaloupe and prosciutto di Parma.

Served with Italian Buffalo mozzarella, fresh tomato and basil.

Drizzled with balsamic vinaigrette. Vegetarian.

Served with tomato-aioli sauce.

Portobello mushroom, goat cheese and caramelized onion in a flaky pastry pocket served with sweet balsamic reduction. Vegetarian.

In white wine, tomato, garlic and herb broth.

Served with black olives, carrots and celery.

Served with avocado, tomato and basil.

Served with prosciutto, salame, olives, fire-roasted peppers, pecorino and fava bean crostini.

Served with classic Tuscan vegetable, tomato and bread porridge. Vegetarian.

Vegetarian.

Arugula salad, cucumber, red onion, red grapes, avocado, dry ricotta, hard-boiled eggs, crispy chickpeas, croutons and lemon mosto dressing.

Served with spinach, red beets, cherry tomatoes, apples slices, broccoli, red onion, moroccan dry olives, sunflower seeds and condimento balsamico. Vegetarian.

Herb-crusted chicken paillard, romaine lettuce, cherry tomatoes, pear slices, dried cranberries, walnuts, blue cheese crumbles and honey mustard vinaigrette.

Hot Italian crusty sandwich. Cheese focaccia bread stuffed with grilled herbed chicken breast, braised sweet onions and roasted eggplant drizzled with a light barbecue sauce and oven toasted.

Hot Italian crusty sandwich. Cheese focaccia bread stuffed with grilled vegetables, goat cheese and pesto sauce. Vegetarian.

Hot Italian crusty sandwich. Warm ciabatta bread stuffed with grilled Italian sausage, sauteed green peppers, onions and tomato sauce.

Angus beef, grilled portobello mushroom, bacon and choice of cheese.

Fresh salmon, rockfish and tuna patty with tomato slices, frisee and tartar sauce.

Homemade pasta pocket stuffed with ricotta and Swiss chard in a butter sage sauce. Vegetarian.

Served with grilled eggplant, mozzarella and tomato.

Served with eggplant, tomato and ricotta. Durum wheat pasta from Italy. Vegetarian.

Served with fresh tomato and basil. Durum wheat pasta from Italy. Vegetarian.

Served with broccoli rabe, tomato and fresh mozzarella. Durum wheat pasta from Italy. Vegetarian.

Served with butternut squash and ricotta in a mascarpone cheese sauce. Vegetarian.

Served with bolognese sauce.

Served with shrimp, squid, scallop, clams and mussels and vodka. Durum wheat pasta from Italy.

Served with spring vegetables, tomato and ricotta. Vegetarian.

Served with porcini mushrooms in a pistachio and shallot pesto. Durum wheat pasta from Italy. Vegetarian

Served on a bed of spinach, goat cheese and sweet onion.

In a light tomato broth with shrimp, calamari, mussels, clams, scallops and fresh fish served with a large grilled crouton.

Served with a tomato, onion, avocado salad and homemade tartar sauce.

Sauteed in a light Mediterranean caper, lemon and white wine sauce.

Served with grilled Mediterranean vegetables drizzled with mosto olive oil.

Topped with oven-roasted tomato sauce and crispy bacon served with lemon linguine pasta.

Baked with mozzarella and tomato reduction.

Stuffed with sweet Nutella and mascarpone.