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Insalata di Polpo alla Mediterranea

Warm octopus salad with rutabaga puree, sausage, Stonecipher Farm radicchio and fennel, mint and chili oil

Tajarin all’Albese

Angel hair pasta with shaved white truffle, truffle butter, farm egg yolk and parmigiano

  • 22
  • 50

36 38 30 34
CRUDO RAW COURSE

Capesante alla Moda*

19 19

Day boat scallop, roasted corn puree, cold smoked Stonecipher Farm tomatoes, shaved Pecorino, chives, lemon zest, sea salt, extra virgin olive oil

Tortellini con Crema al Limone

Halibut-filled tortellini with lemon and scallop cream sauce and shaved bottarga

Muscoli alla Genovese

Bangs Island mussels with white wine, extra virgin olive oil, parsley, garlic and crouton

18 22

Picaggette con Ragu d’Agnello

Picaggette with traditional lamb ragu, mint, pecorino and shaved summer truffles

Carpaccio di Salmone*
• Gonfietti con Prosciutto e Burrata

Lightly-fried sage focaccia, fresh Italian burrata, Pio Tosini Prosciutto di Parma
Wester Ross salmon, heirloom tomato gazpacho, pickled cucumber, shaved fennel, sourdough crostini, lemon zest, sea salt, extra virgin olive oil

Campanelle ai Cavolfiori

Campanelle pasta with cauliflower, pine nuts, parmigiano and extra virgin olive oil

FOCACCIA DI RECCO

Traditional focaccia from Recco, baked thin with Italian Stracchino cheese

Carpaccio di Tonno*

21 21

Atlantic tuna carpaccio, sweet corn and pepper relish, Calabrian chili aioli, mint, lemon zest, sea salt and extra virgin olive oil

• Lasagne ai Funghi

Traditional lasagne with locally-foraged mushrooms, béchamel and parmigiano

• Normale

22 26 24

• Con Pio Tosini Prosciutto di Parma
Tartara di Tonno*

Atlantic tuna tartare, salsa verde, farm egg yolk, tuile, beet mostarda, extra virgin olive oil, lemon zest and sea salt

SECONDI MAIN COURSE

Pizzata

Tomato, capers, olives and anchovy

• Chianina Tagliata

70 36 38

Sliced Akaushi ribeye served with Stonecipher green beans, truffled fingerling potatoes, Barbaresco steak sauce

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness*

INSALATA SALAD COURSE

Misticanza di Campo con Pecorino

Organic farm greens, shaved pecorino, carrots and radishes, dressed with balsamic and rosemary-garlic olive oil

12 22 14

• Coniglio in Umido

Sumner Valley Farm rabbit braised in Vermentino with farro and locally-foraged lion’s mane mushrooms

ANTIPASTI STARTER COURSE

Tagliere del Contadino

Selection of cured meats from Broad Arrow Farm, gnocco fritto, crostino Toscano

30 28 22 18 20

Caprese con Zizzona Mozzarella

Stonecipher Farm heirloom tomatoes, zizzona mozzarella, basil, balsamic vinegar and extra virgin olive oil

Capesante con Polenta

Fresh day-boat scallops served with Maine Grains polenta with sweet corn, Dandelion Spring Farm turnips, bomba Pugliese, tomato and Vermentino wine

Tagliere del Formaggio

Selection of Italian cheeses with gnocco fritto and Medjool dates

Barbabietole

Organic roasted beet salad, gorgonzola dolce mousse, farm greens, olive oil

Pescatrice con Pure di Cavolfiore

Local monkfish served with cauliflower and mint puree, cherry tomatoes, bell peppers and bagna cauda

38 38 40 10

Culatello e Melone

Jordan’s Farm melon with culatello prosciutto, Sagittario extra virgin olive oil

PRIMI PASTA COURSE

Caponata di Melanzane

Traditional eggplant caponata (pine nuts) with sourdough crostini

Porchetta con Pure di Patate al Tartufo

Traditional porchetta with truffle butter and herbs, served with braised radicchio and truffled mashed potatoes

Our pasta is hand crafted in house daily

Mandilli al Vero Pesto Genovese

Handkerchief pasta tossed with our authentic Genovese basil pesto

30 34

Zuppa Genovese

Traditional Genovese soup with farm greens, barlotti beans, fingerling potato, radish, carrots, arborio rice, basil pesto and Parmigiano-Reggiano

Ipoglosso alla Ligure

Local halibut served with cherry tomatoes, pine nuts, taggiasca olives, Stonecipher Farm shishito peppers and saffron potatoes

Linguine alle Veraci

Linguine with manila clams, cherry tomato, white wine, garlic and parsley

• Add pregiato black truffles
Sagittario Impruneta ‘Olio Nuovo’

30

Extra Virgin Olive Oil from Firenze, Italy. Handpicked and pressed November 2020 and bottled here at Solo Italiano for nutritional and culinary consumption through 2021!

Recommended publications
  • Pasta Recipe Builder Inspired by the Flavors of the Middle East*

    Pasta Recipe Builder Inspired by the Flavors of the Middle East*

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  • Specialty Produce Available the Week of 1/7/19 — 1/12/19

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    Specialty Produce Available the Week of 1/7/19 — 1/12/19 #23614 #67900 #9506 Kaffir Lime Leaves Pomegranate Seeds Baby Eggplant (by the pound) (12/4.5oz cs) (10#) ITEM CODE PRODUCT / CASE SIZE 52525 Apples, Baby Gala, 10# 67681 Melons, Winter, 1-2ct 72591 Apple Cider, Gallon 77297 Mushrooms, Chef’s Mix, 6# 2270 Apricots, case 66335 Mushrooms, Royal Trumpet, 6# 43051 Beans, Vanilla, 1# 27350 Nectarines, case 2515 Beans, Vanilla, each 78109 Oranges, Blood, 10# 63745 Carrots, Rainbow, 25# 1593 Oranges, Cara Cara, case 5355 Celery Root, 22-25# 62489 Oranges, Satuma Mandarin, 28# 5550 Cherries, case 31330 Peaches, case 73252 Clementines, 10/3# case 31361 Pears, Forelle, case 77241 Clementines, 3# 63571 Persimmons, Hachiya, case 2511 Dragonfruit, cs 67900 Pomegranate Seeds, 12/4.5 oz 9506 Eggplant, Baby, 10# 32204 Potatoes, Okinawa Sweet, 30# 10299 Endive, Red Belgian, 8-10# 35060 Rapini, 24ct 3827 Gooseberries, Caped, 12pk flat 67090 Romanesco, 8-12cts 14369 Grapefruit, Texas Ruby Red, 32ct 2171 Saffron Tins, 1 oz 14376 Grapefruit, Texas Ruby Red, 27ct 37085 Salsify, 11# 16157 Horseradish, Fresh, 5# 78283 Spinach, Savoy 4# 62689 Kale, Black Tuscan 12ct 82018 Starfruit, 25ct 23614 Kaffir Lime Leaves, by the pound 39050 Tangerines, 30-35# 82348 Lemons, Lemonade, 10/3# 66057 Watercress, Red, 12ct 1203 Lemons, Meyer, 8-10# 64106 Lettuce, Baby Iceberg, 40ct Place your order at Prices, Pack Sizes, & Sizing may vary. http://orders.testaproduce.com Quantities are limited. [email protected] 312-226-3237 fax 312-226-3410 Be Sure to use these Item Numbers! Testa Produce, Inc. 4555 S.
  • Pasta Packaging

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    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
  • V a L E N T I N E ' S D a Y

    V a L E N T I N E ' S D a Y

    v a l e n t i n e ’ s d a y Prix Fixe Menu — 4 Courses — 75 Per Person February 14, 2019 The Pastaria & Market Complimentary glass of Prosecco or Cupid Sparkler S T A R T E R S Melted Brie & Roasted Garlic Stuffed Artichoke, Parmesan Artichoke Dip Braised Cannellini Beans with Garlic and Oregano Burrata, Cherry Mostarda, Dressed Arugala, Crostini Charcuterie Plate for Two (May be ordered in the place of two starters) S A L A D S Creamy Tomato Soup Garnished with a garlic crouton and parmesan cheese House Salad Mixed greens, bean medley, choice of parmesan, feta, gorgonzola or goat cheese The Wedge Gorgonzola dressing, crumbled pancetta and cherry tomatoes Baby Kale Salad Strawberries, toasted hazelnuts, goat cheese tossed with a honey-balsamic dressing Caesar Salad Romaine lettuce, caesar dressing, ciabatta croutons, and parmesan cheese E N T R E E S Cioppino Mussels, clams, scallops, prawns, halibut in a tomato broth, served with sourdough Mushrooms Black Truffle Sauce Roasted chicken breast sliced with mushrooms, spinach, sun-dried tomatoes, and tagliatelle pasta Shrimp Scampi with Dungeness Crab Lemon butter cream sauce with shallots and garlic, served with linguine pasta Braised Short Ribs Roasted brussel sprouts, pappardelle pasta, and parmesan cheese Spaghetti & Meatballs Meat sauce, meatballs, linguine pasta, parmesan cheese Campanelle Pasta with Creamy Pesto Shaved zucchini, fresh basil, cherry tomatoes, topped with parmesan bread crumbs D E S S E R T Flourless Chocolate Cake Cherry chocolate chunk gelato Chocolate Covered Strawberries Fresh whipped cream Cupid Sundae Warm brownies, vanilla bean ice cream, chocolate sauce Tiramisu Espresso dipped lady fingers with marscapone cream Brown Butter Almond Cake Blackberry-sage compote and fresh whipped cream.
  • Model Aex18 Chefs’ Favorite Jemma

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  • The Italian “Dozen” Marinara Sauce

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    dinner at Osteria 166 APPETIZERS SOUP & SALAD (side/entrée) fried brusselS sprouts | 14 Crispy Pancetta, roasted fennel, blistered tomato, Auntie Kim’s pasta faGioli | 4/6 arugula, lemon, Gorgonzola and fennel pollen. Auntie Kim’s specialty. Tomato-cheese broth, escarole and canellini beans. Oysters in snow | 17 Crab & cheese stuffed great white oysters, Osteria House Salad | 7/13 rosemary and aromatic salt. Field greens, artichoke relish, marinated olives, tomatoes, and shaved Parmesan-Reggiano with a lemon vinaigrette. Mozzarella Stuffed Artichoke | 14 Panko-breaded artichoke hearts stuffed with fresh winter salad | 9/15 Mozzarella, finished with a balsamic glaze and served with Field greens, Granny Smith apples, dried cherries, cashews, Marinara and roasted squash and apple bruschetta. pickled red onion, goat cheese, roasted sweet potato, and maple vinaigrette. STUFFED PEPPER RISOTTO STICKS | 14 Our signature appetizer. Crispy, lightly-breaded risotto sticks with spinach salad | 9/15 herbs, banana pepper, Italian sausage and Pecorino Romano Roasted brussel sprouts, pomegranate seeds, with pepperoncini-infused rosé sauce. roasted beets, toasted almonds, shaved Parmesan, and lemon poppy seed vinaigrette. Winter burrata | 16 Warm baked Burrata, toasted olive bread, coriander & ANTIPASTO SALAD | 14 honey spiced blood orange gastrique and dates Chopped tomato, cucumber, Soppressata, artichoke, Romaine, olives, fresh Mozzarella, crispy Pancetta “The Carl” | 14 and crostini with a red wine vinaigrette. House-made Italian sausage topped with our giant meatball, sautéed banana peppers, onions and melted Mozzarella. Osteria’s Caesar salad | 9/15 Crisp Romaine, caesar dressing, heirloom cherry tomato halves, anchovy, toasted focaccia croutons and Parmigiano-Reggiano. SANDWICHES Served with freshly-made kettle chips (french fries or side salad $2) Add Grilled Chicken or Porchetta | 6 Grilled SHRIMP | 7 WaGyu BurGer | 15 A half-pound of American Wagyu beef topped with petite filet miGnon or SALMON | 9 roma tomato slices and field greens on a toasted bianco roll.
  • Chart-Of-Pasta-Shapes

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    KNOW YOUR 1 of 6 Photographs by Chris Rochelle PASTA (Images not actual size) Here’s a guide to help you tell your paccheri from your penne, your rotelle from your rotini. For more info on the sauces for each pasta, go to www.chow.com / stories / 11099. ACINI DI PEPE ANELLI/ANELLINI BAVETTE BUCatINI CALAMARI SAUCES: Soup SAUCES: Pasta Salad, Soup SAUCES: Pesto, Seafood, SAUCES: Baked, Tomato SAUCES: Seafood, Tomato Tomato Know Your Pasta 2 of 6 CAMpanELLE CAPELLINI CASARECCE CAVatELLI CAVaturI SAUCES: Butter/Oil, Cream/ (a.k.a. Angel Hair) SAUCES: Cream/Cheese, SAUCES: Cream/Cheese, SAUCES: Pasta Salad, Cheese, Meat, Pasta Salad, SAUCES: Butter/Oil, Cream/ Meat, Pesto, Seafood, Meat, Pasta Salad, Soup, Vegetable Vegetable Cheese, Pesto, Seafood, Tomato, Vegetable Vegetable Soup, Tomato, Vegetable CONCHIGLIE DItaLINI FarfaLLE FETTUCCINE FREGULA SAUCES: Cream/Cheese, SAUCES: Baked, Pasta Salad, SAUCES: Butter/Oil, Cream/ SAUCES: Butter/Oil, Cream/ SAUCES: Soup, Tomato Meat, Pasta Salad, Pesto, Soup Cheese, Meat, Pasta Salad, Cheese, Meat, Seafood, Tomato, Vegetable Pesto, Seafood, Soup, Tomato, Vegetable Tomato, Vegetable Know Your Pasta 3 of 6 FUSILLI FUSILLI COL BUCO FUSILLI NAPOLEtanI GEMELLI GIGLI SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, SAUCES: Baked, Butter/Oil, Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Cream/Cheese, Meat, Pasta Meat, Tomato Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad, Pesto, Soup, Tomato, Salad,
  • 2017 Summer Menu Descriptions

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    A NTIPASTO STARTERS PRIMI APPETIZERS INSALATA & ZUPPA SALADS & SOUPS Artichoke & Spinach Formaggio Add a grilled chicken breast or shrimp to any salad 3.99 Add salmon (4 oz.) 4.49 Served warm with Parmesan flatbread 9.99 Caesar Classico BRAVO! Balsamico Cobb Salad Calamari Fritti Traditional Caesar salad with housemade croutons 4.25 Balsamic grilled chicken, bacon, egg, tomatoes, Fried and served with creamy horseradish and marinara 10.99 cucumbers, red onions, Gorgonzola, crunchy pasta with Insalata Della Casa creamy horseradish dressing 10.99 Chopped greens, cucumbers, tomatoes, bacon, crispy Crispy Mozzarella Ravioli * Served with marinara, basil and creamy horseradish 9.99 pasta and Parmesan dressing 4.25 Grilled Salmon Salad Served with field greens, tomatoes, grilled asparagus, Cheese Ravioli Al Forno BRAVO! Chopped Salad shoestring potatoes and Feta cheese with balsamic With basil-pine nut pesto and tomato sauces over Alfredo Chopped greens, cucumbers, red onions, tomatoes, olives, vinaigrette 14.99 Feta cheese and Italian dressing 4.25 sauce 10.99 Romano-Crusted Chicken Salad Crispy Shrimp Napoli Insalata Mista Served over chopped greens with egg, bacon, green Fried shrimp with green onions and our lemon butter, Field greens, bacon, tomatoes, Gorgonzola and balsamic onions, cucumbers, tomatoes and Parmesan dressing 12.49 vinaigrette 5.99 charred tomato Napoli sauce 11.99 Soup Del Giorno Portobello & Boursin Bruschetta Insalata Rustica Today’s soup of the day 4.49 Topped with melted Provolone, caramelized onions, Field greens tossed
  • Pasta & Sauce Pairing Suggestions

    Pasta & Sauce Pairing Suggestions

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  • View 2021/2022 Wedding Guide

    View 2021/2022 Wedding Guide

    YOUR GUIDE TO PLANNING THE BEST. DAY. EVER. 2022 WEDDING MENU 1 B it's nice to sea you WELCOME TO THE OCEANVIEW OF NAHANT Our family at the Oceanview of Nahant is so excited to share this wedding guide with you. We have put our heart and soul in creating something we feel will speak to you emotionally and instill an immediate connection to our venue that will make you say YES! AGAIN. Our vision for your wedding day is to create YOUR VISION – through great food, intensely fun moments and lots of love. Thank you for finding your way to us... we are excited to celebrate with you! Mike & Brenda Gallant & The Oceanview Crew! Think of your menu as a blank canvas and you are the artist creating a celebration masterpiece! Allow our table of contents to guide you along. ADDITIONAL PLATED TABLE OF CONTENTS 02 12 ENTRÉE SELECTIONS 03 WEDDING INCLUSIONS 13 BAR & COCKTAIL SELECTIONS 01 WEDDING REQUIREMENTS DESSERT & LATE NIGHT BITES 02 04 AND VALUE DATES 14 OUTDOOR CEREMONY, FIRE PIT FINALE 04 05 THE BEACH STONE TERRACE 15 06 THE TENT ON THE TERRACE 16 WEDDING ENHANCEMENTS 05 PASSED HORS D’OEUVRES FOOD STATION SELECTIONS 06 07 FOR COCKTAIL HOUR 17 STATIONARY DISPLAYS AND SATUR-YAY AFTERNOON 07 08 STATIONS FOR COCKTAIL HOUR 18 WEDDING MENU OPTIONS FUN COCKTAIL HOUR OCEANVIEW OF NAHANT 08 09 BEVERAGE OPTIONS 19 ALL INCLUSIVE PACKAGE FIRST COURSES IMPORTANT DETAILS 10 SOUP / PASTA / SALAD 20 09 BACK COVER / PLATED ENTRÉE SELECTIONS 11 21 CONTACT INFORMATION 10 2 11 just for you WEDDING INCLUSIONS INCLUDED JUST FOR YOU, FOR YOUR RECEPTION • One-on-one event assistance throughout • Oceanview of Nahant Signature Last Dance planning process.
  • Open Nightly 5:00Pm-Close

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    eatAspen.com TRATTORIA & PIZZERIA OPEN NIGHTLY 5:00PM-CLOSE ANTIPASTI PASTE MANZI-Certified Prime USDA Beef accompanied with your choice of contorni PANE–Fresh grilled Tuscan garlic bread & EVOO (v) 13 GEMELLI*–Braided pasta, capers, kalamata olives, garlic & spicy marinara sauce (v) 23 FILET MIGNON–Grilled boneless 8oz. EVOO & herbs 65 COZZE–Steamed mussels & sambuca tomato broth with Tuscan bread 19 SPAGHETTI*-Homemade meatballs & tomato sauce 24 NEW YORK STRIP–Grilled boneless Center Cut 16 oz. EVOO & herbs 75 MANZINO-Thinly sliced grilled Filet Mignon, shaved asiago & EVOO 25 BOTTARGA*-Spaghetti, Sardinian Mallet Roe, roasted tomatoes & EVOO 29 RIBEYE–Grilled bone-in “Cowboy Cut” 20oz. EVOO & herbs 85 BUTCHER’S DAILY CUT– MP CARPACCIO BUE–Thinly sliced beef tenderloin, arugula, capers, grana & EVOO 21 ALFREDO*-Fettuccine & classic parmiggiano cream sauce (v) 21 FETTUCCINE*–Egg ribbon pasta, salmon, peas, lemon zest & light brandy-cream sauce 26 CEVICHE-Shrimp, tomatoes, cucumbers, onions, cilantro, lemon-lime juice & homemade chips 19 FOCACCE CARBONARA*–Spaghetti, guanciale, eggs, pecorino & light white wine cream sauce 24 SALUMI MISTI-Six assorted Italian & Spanish salamis & baguette 21 CARTA MUSICA-Thin homemade focaccia & EVOO (v) 10 TORTELLONI–Homemade pasta, filled w/asparagus, ham, ricotta & cream-walnut-pesto sauce 27 CONTADINA–Eggplant, artichokes, bell peppers, zucchini, olives, onions & warm goat cheese (v) 17 ROSMARINO–Thin homemade focaccia, rosemary & EVOO (v) 10 PUTTANESCA*-Penne, olives, roasted tomatoes, capers, anchovies