Osteria Romana (Monroe)

$$ • Seafood • Italian
Opens on Monday
  • Appetizer

  • Salad

  • Big Salad

  • Pasta

  • Chicken

  • Veal

  • Meat

  • Fish

  • Sides

  • Desserts


Tagliere Casareccio
Serves two. Prosciutto di Parma, pistachio mortadella, soppressata, bufallo mozzarella, Grana Padano cheese, mixed olives, and crostini bread.
Calamari Fritti
Fried to perfection and served with fra diavolo sauce.
Mini meatballs served with tomato sauce, topped with Pecorino Romano and basil.
Tortino Di Polenta
House-made polenta baked with a light tomato sauce, topped with melted gorgonzola cheese.
Involtino di Melanzane
Baked baby eggplant stuffed with ricotta & spinach served with rustic tomato sauce finished with shaved parmesan cheese.
Clams Casino
Little neck clams baked with crispy chopped vegetables and bacon, finished with lemon and white wine sauce.
Spiedino Alla Romana
Freshly baked bread stuffed with house-made mozzarella, then egg-battered and panko crusted, served in a demi glaze of capers and anchovy sauce.


Mista Salad
Mixed greens, black olives, fresh tomatoes, tossed with homemade balsamic dressing, and grana padano cheese.
Insalata di Cesare
Romaine lettuce, tossed with homemade Caesar dressing, toasted croutons, and grana padano cheese.
Barbabietola Salad
Roasted red beets with sliced onions, fresh orange hearts, vine tomato, and gorganzola drizzled with balsamic deduction.
La Capresina
Homemade mozzarella, plum tomatoes, roasted peppers, with fresh basil, and olive oil.
La Mela Acerba
Wild baby arugula, crispy apple, lemon vinaigrette shaving parmiggiano.

Big Salad

Tonno all Arancia
Sesame crusted tuna pan seared. Served over spinach salad with fresh orange and gorganzola cheese with a balsmaic vinaigrette dressing.
Salmone e Ananas
Grilled salmon over baby arugula, pineapple, and goat cheese finished in a lemon vinaigrette dressing.
Ave Cesare
Grilled chicken over romaine lettuce tossed with Caesar dressing, croutons, and shaved parmesan cheese.
Gamberi alla Caprese
Sauteed garlic shrimp over mixed greens, plum tomatoes, and fresh mozzarella with a drizzle of balsamic vinaigrette.


Cavatelli Tartufo
Homemade ricotta cavatelli baked with wild mushrooms in a brown cognac sauce finished with truffle oil
Pappardelle Alla Sorrentina
Homemade pappardelle served with fresh tomato, basil, and melted mozzarella.
Fettucine Bolognese
Homemade fettuccine sautéed in our famous slowly cooked Bolognese sauce finished with parmigiano cheese.
Rigatoni Quattro Formaggi
Rigatoni sautéed with 4 different creamy cheesy sauce.


Pollo A Fior di Latte
Breaded chicken breast pan fried and oven baked with homemade mozzarella and pomodoro sauce.
Pollo Florio
Lightly sautéed chicken breast with mushrooms, finished with a light Marsala wine glaze.
Pollo Francese
Egg battered chicken breast pan fried with lemon and white wine sauce vittelo.


Vitello Piccata
Veal scaloppini pan seared with capers, lemon, and white wine sauce.
Vitello Florio
Veal scaloppini sauteed with mushrooms and finished in a light Marsala wine glaze.
Vitello Al Fior di Latte
Breaded veal scaloppini pan fried, baked with homemade mozzarella and pomodoro sauce.


Filleto Al Pepe Verde
8oz. filet mignon, grilled & served with a cognac reduction sauce, shallot, & green pepper corns.


Salmone Muniere
Filet of wild salmon served in a white wine roasted garlic sauce, finished with fresh herbs.
Tilapia Plancia
Filet of tilapia served a la plancia.
Sole Mandorle
Filet of Sole seared to perfection topped with roasted almonds in a white wine sauce


Broccoli Rabe
Sauteed Spinach


Italian Ricotta Cheesecake
Italian style light and heavenly ricotta cheesecake.
Chocolate Lava Cake
Moist chocolate with a heart of creamy, rich chocolate served with sweet vanilla gelato.
Tiramisu Al Vaso
Espresso deeped lady fingers swimming in a luscious mascarpone cream.
Crostata di Mele
Homemade apple tart paired with creamy vanilla gelato and drizzled with caramel syrup.
Brioche Con Nutella
Flakey puff pastry loaded with creamy nutella drenched in zabaglione.
Creme Brulee
Creamy French custard topped with a crisp caramelized sugar shell.
Profiteroles Al Vaso
Cream puffs surrounded by vanilla and chocolate cream finished with whipped cream.
Vanilla gelato complemented with a shot of bailey's and espresso.
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