Restaurant guide

This week, Pasta Bolognese Artisanal Sicilian Busiate tossed with veal, beef & pork ragu, finished with a touch of cream and parmigiano reggiano.

Available on Restaurant week menu Salmon croquettes, Chicken with wild mushrooms and marsala wine, skewered and grilled sweet italian sausage. http://aromaosteriarestaurant.com/fall-restaurant-week-2018/

This weekend, Carbonara Roman style Artisanal Bucatini from Gragnano tossed with Imported pancetta, organic egg yolk & a touch of cream, finished with pecorino romano & fresh black pepper.

This weekend, A Roasted local Acorn squash stuffed with artisanal burrata, garnished with crispy prosciutto di Parma & drizzled with aged balsamic reduction.

Our Pleasure to host, beautiful event at Chelsea Yacht Club.

http://aromaosteriarestaurant.com/fall-restaurant-week-2018/ We are in the middle of yet another beautiful, autumn here in the Hudson Valley; setting us up for the Annual Hudson Valley Restaurant Week. We are proud to be involved once again; inviting you all to come and sample the Tuscan charm and cusine we offer. We are participating Tuesday thru Sunday lunch and dinner with the exception of saturday evenings & Sunday's lunch. So please, pass the word along; gather your friends and family and come and join ours here at Aroma Osteria. For reservations us at 845-298-6790 Visit our website at aromaosteriarestaurant.com

This week, Wild American Shrimp served over Spanish scented Saffron organic Farro, cherry tomatoes & new Zealand Clams.

This week, Home-made local butternut squash Gnocchi tossed with Imported pancetta in a butter & sage sauce.

Now Available every dinner! Ossobuco Di Maiale Alla Birra Center-cut pork Ossobuco braised with dark beer in a traditional manner over olive oil mashed potatoes and sauteed broccoli rabe.

http://aromaosteriarestaurant.com/fall-restaurant-week-2018/ We are in the middle of yet another beautiful, autumn here in the Hudson Valley; setting us up for the Annual Hudson Valley Restaurant Week. We are proud to be involved once again; inviting you all to come and sample the Tuscan charm and cusine we offer. We are participating Tuesday thru Sunday lunch and dinner with the exception of saturday evenings & Sunday's lunch. So please, pass the word along; gather your friends and family and come and join ours here at Aroma Osteria. Visit our website at aromaosteriarestaurant.com

This week, Homemade Californian Black mission Fig & aged port wine Pie, served with a scoop of imported vanilla bean gelato.

This week, Spinach and fresh ricotta filled ravioli in a light tomato cream sauce with grilled corn.

This week, A homemade Upside down pear cake, served with a scoop of imported vanilla bean gelato.

This week, Rigatoni tossed with spicy calabrian N'duja and sausage ragu finished with fresh herbs.

This week, Roasted farm Cornish hen, laced with imported Chanterelle mushrooms & marsala wine, served over olive oil mashed potatoes.

This week, Imported fresh Burrata from Puglia paired with speck and roasted red peppers.

A few of our specials for the weekend include an appetizer portion of skewered and grilled, italian sweet sausage served over braised cannelini beans, with broccoli rabe, and sundried tomatoes. As well as a petite shell pasta tossed in a sausage ragu with sweet peas and parmigiano reggiano. A beutiful take on a traditional Piemontese recipe; short ribs braised with Nebbiolo wine served over polenta bramata and sauteed baby carrots. The fish is a roasted fresh rainbow trout, stuffed with fennel, fresh thyme, as well as lemon served over organic farro, and spinach.