Osteria Panevino Menu and Prices

Cow milk mozzarella, sliced tomatoes, portobello mushrooms, roasted peppers, extra virgin olive oil and balsamic vinegar.

Buffalo milk mozzarella and prosciutto di parma San daniele.

Thinly sliced roasted zucchini, eggplant, sliced tomatoes and drizzled with extra virgin olive oil topped with buffalo milk mozzarella.

Fresh buttermilk mozzarella filled with mascarpone, cured speck and sliced baby artichoke. Drizzled with extra-virgin olive oil.

Fresh buttermilk mozzarella filled with mascarpone. Served over arugula and topped with organic cherry tomatoes, extra-virgin olive oil and basil.

Cow milk mozzarella, burratta and buffalo milk mozzarella drizzled with extra virgin olive oil and topped with basil. Served with condiments.

Thinly sliced raw filet mignon, sliced baby artichokes, arugula, shavings of Parmigiano and drizzled with olive oil.

Thinly sliced filet mignon topped with hearts of palm, avocado, goat cheese and extra virgin olive oil.

Assorted selection of cheese served with pears, honey and roasted caramelized walnuts.

Assorted selection of cured meats. Served with mustards, olives and parmigiano gelato.

Mushroom caps stuffed with crab meat, roasted peppers, onions, bread crumbs, Parmigiano cheese and baked with fresh herbs.

Slices of eggplant stuffed with ricotta and Parmigiano cheese. Topped with fresh tomato sauce and mozzarella cheese.

Flash fried calamari and white shrimp. Served with mild spicy garlic tomato sauce and garlic aioli.

Baby mixed greens with extra virgin olive oil and balsamic vinegar.

Honey dew, cantaloupe, watermelon, arugula, goat cheese and blood orange vinaigrette.

Spinach, avocado, hearts of palm, diced mozzarella and pomegranate vinaigrette.

Spinach, arugula, corn and shavings of parmigiano cheese with lemon mustard vinaigrette.

Organic greens, walnuts, goat cheese, corn, sliced pears and cranberries with blood orange vinaigrette.

Chopped salad of mixed greens, avocado, roasted peppers, tomatoes, asparagus, zucchini, corn and balsamic vinaigrette.

Tomatoes, baby artichokes, onions, parmigiano shavings and sun dried tomato vinaigrette.

Tuna, crab tartare and avocado.

Breast of chicken topped with roasted eggplant, mozzarella and heirloom tomatoes in white wine sauce.

Breaded boneless chicken breast topped with fresh tomato sauce and mozzarella cheese.

Grilled boneless chicken breast marinated in olive oil, garlic, crushed red pepper and rosemary. Served with grilled polenta.

Homemade fennel seed and provolone sausage. Grilled over soft polenta, roasted bell peppers, onions and olives.

Roasted pork loin and topped with apricot demi-glace. Served with garlic mashed potatoes.

Milk fed veal cutlet topped with tomato sauce and mozzarella cheese.

Veal shank slowly braised with red wine and diced vegetables. Served over bed of saffron risotto.

Filet mignon grilled over mashed potatoes and sauteed spinach. Topped with Chianti wine reduction.

Tuscan style grilled 24 oz. boneless rib eye steak with porcini mushroom sauce. Served with roasted potatoes.

Pan seared fresh filet of salmon and pistachio crust. Served over bed of steamed spinach in chardonnay mustard sauce.

Fresh filet of sea bass, baked over baby artichokes and grilled herb polenta. Topped with tomato concasse.

Seared ahi tuna rare with sesame seeds and black peppercorn over bed of lobster mashed potatoes, baby carrots and spinach.

Jumbo shrimp sauteed with garlic, white wine and fresh herbs over arugula and cherry tomatoes.

Clams, mussels, calamari, spiny lobster and fresh assorted fish sauteed with garlic, olives, caper berries and fresh tomato sauce.

Large shell shaped pasta with broccoli, wild mushrooms, cherry tomatoes, garlic, olive oil and Parmigiano.

Pen shaped pasta with garlic, olive oil, diced tomatoes, wild boar sausage, peas, vodka and touch of cream sauce.

Large tubes pasta with onions, pancetta bacon, cream, egg yolk and aged Parmigiano reggiano.

House made potato dumplings tossed with cherry tomatoes, olive oil, basil and burrata.

Twisted pasta with roasted pork loin, portobello mushrooms and sun dried tomatoes in tomato sauce infused with rosemary.

Flat pasta with veal ragu and porcini mushrooms.

Layers of house made pasta with fresh veal ragu, bechamel and tomato sauce.

House made spinach ravioli stuffed with ricotta and spinach in basil pesto sauce.

House made half moon shaped ravioli with eggplant in light tomato sauce and mascarpone cheese.

House made ravioli filled with lamb meat and topped with a wild mushroom sauce and fresh rosemary.

Manila clams, garlic, olive oil, chili flakes, thyme and shavings of pressed cured dried tuna roe.

Linguine pasta tossed with clams, mussels, calamari and shrimp in light garlic and basil tomato sauce.

Squid ink pasta with crab, spiced baby artichokes, sweet garlic and white wine sauce in touch of tomato.

House made ravioli filled with lobster and ricotta. Topped with diced asparagus in butter and sage emulsion with aged Parmigiano reggiano.

Fresh tomato sauce, heirloom tomatoes and mozzarella.

Cherry tomatoes, buffalo mozzarella, prosciutto di parma and arugula.

Fresh tomato sauce, mozzarella, sausage, salami and pancetta.

Chino farms diced tomatoes, capers, Parmigiano shavings, extra virgin olive oil and basil.

Cannellini beans, ceci beans, olive oil and thyme.

Roasted olives and olive tapende.

Broccoli florets, baked with garlic, olive oil, Parmigiano and bread crumbs.

Creamed sauteed spinach with garlic and olive oil.

Grilled asparagus with diced tomatoes, mozzarella, bread crumbs and Parmigiano cheese.

Assortment of wild mushrooms sauteed with garlic, olive oil, parsley and truffle oil over herb polenta.

Baby mixed greens with extra virgin oil and balsamic vinegar.

Honey dew, cantaloupe, watermelon, arugula, goat cheese and blood orange vinaigrette.

Spinach, avocado, hearts of palm, diced mozzarella and pomegranate vinaigrette.

Spinach, arugula, corn and shavings of Parmigiano cheese with lemon mustard vinaigrette.

Organic greens, walnuts, goat cheese, sliced pears and cranberries with blood orange vinaigrette.

Chopped salad of mixed greens, avocado, roasted peppers, tomatoes, asparagus, zucchini, corn and balsamic vinaigrette.

Tomatoes, baby artichokes, onions, Parmigiano shavings and sun dried tomato vinaigrette.

Tuna, crab tartar and avocado.

Cow milk mozzarella, sliced tomatoes, portobello mushrooms, roasted peppers, extra virgin oil and balsamic vinegar.

Buffalo milk mozzarella and prosciutto di parma San daniele.

Thinly sliced roasted zucchini, eggplant and sliced tomatoes drizzled with extra virgin olive oil and topped with buffalo milk mozzarella.

Fresh buttermilk mozzarella filled with mascarpone, cured speck and sliced baby artichoke. Drizzled with extra virgin olive oil.

Fresh buttermilk mozzarella filled with mascarpone. Served over arugula and topped with organic cherry tomatoes, extra virgin olive oil and basil.

Cow milk mozzarella, burrata and buffalo milk mozzarella drizzled with extra virgin olive oil topped with basil. Served with condiments.

Thinly sliced raw filet mignon, sliced baby artichokes, arugula, shavings of Parmigiano and drizzled with olive oil.

Thinly sliced filet mignon, topped with hearts of palm, avocado, goat cheese and extra virgin olive oil.

Assorted selection of cheese served with pears, honey and roasted caramelized walnuts.

Assorted selection of cured meats. Served with mustard, olives and parmigiano gelato.

Mushroom caps stuffed with crab meat, roasted peppers, onions, bread crumbs, Parmigiano cheese and baked with fresh herbs.

Slices of eggplant stuffed with ricotta and parmigiano cheeses. Topped with fresh tomato sauce and mozzarella cheese.

Flash fried calamari and white shrimp. Served with mild spicy garlic tomato sauce and garlic aioli.

Breast of chicken topped with roasted eggplant, mozzarella and heirloom tomatoes in white wine sauce.

Breaded boneless chicken breast topped with fresh tomato sauce and mozzarella cheese.

Grilled boneless chicken breast marinated in olive oil, garlic, crushed red pepper and rosemary. Served with grilled polenta.

Homemade fennel seed and provolone sausage. Grilled over soft polenta, roasted bell peppers, onions and olives.

Roasted pork loin and topped with apricot demi-glace. Served with garlic mashed potatoes.

Milk fed veal cutlet topped with tomato sauce and mozzarella cheese.

Veal shank slowly braised with red wine and diced vegetables. Served over bed of saffron risotto.

Filet mignon grilled over mashed potatoes and sauteed spinach. Topped with Chianti wine reduction.

Tuscan style grilled 24 oz. boneless rib eye steak with porcini mushroom sauce. Served with roasted potatoes.

Pan seared fresh filet of salmon and pistachio crust. Served over bed of steamed spinach in chardonnay mustard sauce.

Fresh filet of sea bass, baked over baby artichokes and grilled herb polenta. Topped with tomato concasse.

Seared ahi tuna rare with sesame and black peppercorn over bed of lobster mashed potatoes, baby carrots and spinach.

Jumbo shrimp sauteed with garlic, white wine and fresh herbs over arugula and cherry tomatoes.

Clams, mussels, calamari, spiny lobster and fresh assorted fish sauteed with garlic, olives, caper berries and fresh tomato sauce.

Large shell shaped pasta with broccoli, wild mushrooms, cherry tomatoes, garlic, olive oil and Parmigiano.

Pen shaped pasta with garlic, olive oil, diced tomatoes, wild boar sausage, peas, vodka and touch of cream sauce.

Large tubes with onions, pancetta bacon, egg yolk and aged Parmigiano reggiano.

House made potato dumplings tossed with cherry tomatoes, olive oil, basil and burrata.

Twisted pasta with roasted pork loin, portobello mushrooms and sundried tomatoes in tomato sauce infused with rosemary.

Flat pasta with veal ragu and porcini mushrooms.

Layers of house made pasta with fresh veal ragu, bechamel and tomato sauce.

House made spinach ravioli stuffed with ricotta and spinach in basil pesto sauce.

House made half moon shaped ravioli filled with eggplant in light tomato sauce and mascarpone cheese.

House made ravioli filled with lamb meat. Topped with wild mushroom sauce and fresh rosemary.

House made ravioli filled with lobster and ricotta. Topped with diced asparagus in butter and sage emulsion with aged Parmigiano reggiano.

Manila clams, garlic, olive oil, chili flakes, thyme and shavings of pressed cured dried tuna roe.

Linguine pasta tossed with clams, mussels, calamari and shrimp in light garlic and basil tomato sauce.

Squid ink pasta with crab, spiced baby artichokes, sweet garlic and white wine sauce in touch of tomato.

Fresh tomato sauce, heirloom tomatoes and mozzarella.

Cherry tomatoes, buffalo mozzarella, prosciutto di parma and arugula.

Fresh tomato sauce, mozzarella, sausage, salami and pancetta.

Chino farms diced tomatoes, capers, Parmigiano shavings, extra virgin olive oil and basil.

Cannellini beans, ceci beans, olive oil and thyme.

Roasted olives and olive tapenade.

Broccoli florets, baked with garlic, olive oil, Parmigiano and bread crumbs.

Creamed sauteed spinach with garlic and olive oil.

Grilled asparagus with diced tomatoes, mozzarella, bread crumbs and Parmigiano cheese.

Assortment of wild mushrooms sauteed with garlic, olive oil, parsley and truffle oil over herb polenta.