osteria catering menu

1 - IMAGE OF THE RESTAURANT
2- NEED LOGO
OST E R I A C AT E R I N G M E N U
6 4 0 N B R O A D S T / E V E N T S @ V E T R I F A M I L Y. C O M / 2 1 5 . 4 5 4 . 5 9 1 5
ABOUT US
The second restaurant to join the Vetri Family, Osteria draws its inspiration from traditional osterias found in Northern Italy.
Classically designed to have a warm, inviting aesthetic, Osteria’s spacious dining room, glass-enclosed patio and private dining rooms
make it the perfect place for all occasions. Whether it’s a quiet night out with friends and family, or a boisterous celebration with
dozens of guests, Osteria offers a variety of venue options to meet your needs.
MENUS
Our family style approach allows interaction through sharing and ensures that your event receives the best possible service. We also
offer a selection of tailored menu options for seated dinners, private events, cocktail receptions, bridal showers, rehearsal dinners,
graduations, weddings and more. Our culinary team works with each group individually to fit the mood and style of the event.
BEVERAGE OPTIONS
Osteria offers an expansive, Italian-centric wine list, eclectic, locally-focused beer list and an inventive signature cocktail
program. Our seasoned group of sommeliers will be happy to develop beverage packages to complement your event. For
groups of 20 or more guests, we do suggest predetermining wine selections. Please review our beverage options on page 9.
I N F O / N O. 1
PAT I O
S EATS : 60
RECEPTION : 75
PRES EN TATION : 40
The Glass-Enclosed Patio boasts spectacular views
of our chefs garden with beautiful natural light. A
perfect venue for a bright morning brunch or an
intimate evening dinner.
WINE ROOM
S EATS : 40
RECEPTION : 50
PRES EN TATION : 20
The Wine Room, so named for its views into our
100+ label cellar, offers completely private dinning.
Ideal for private business meetings, surprise celebrations
or intimate gatherings.
K I T C H E N TA B L E
S EATS : 8 TO 14
PRES EN TATION : 10
Our most intimate space within Osteria, the
Kitchen Table offers a creative space for team
building, interactive demonstrations or a truly
unique dining experience.
R O O M S + C A PA C I T Y / N O. 2
BRUNCH OPTIONS
N O 1. / $ 3 5
- Chef selected Italian pastries with seasonal jams and butter
- Fruit, house roasted granola and local yogurt
- 1 egg dish selection
N O 2. / $ 4 5
- Chef selected Italian pastries with seasonal jams and butter
- Fruit, house roasted granola and local yogurt
- 2 Egg dish selections
- House cured meats and artisan cheeses
- Assorted marinated and roasted vegetables
LU N C H O P T I O N S
N O 1 . 3 CO U RSE S PER G UEST / $35
- 1 Pizza or 1 antipasto selection
- 1 Salad selection
- 1 Primi selection
N O 2 . 3 CO U RSE S PER G UEST / $45
- 1 Pizza selection
- 1 Antipasto selection
- 1 Salad selection
- 2 Primi selections
N O 3 . 4 CO U RSE S PER G UEST / $55
- 1 Pizza selection
- 2 Primi selections
- 1 Salad selection
- 2 Dolci selections
- 1 Antipasto selection
DINNER OPTIONS
N O 1 . 3 CO U RS E S PER G UEST / $75
- 1 Pizza selection
. ..-
1 Secondi selection
- 1 Antipasto selection . - 2 Dolci selections
.
N O 2 . 4 CO U RS E S PER G UEST / $85
- 1 Pizza selection
. - 2 Secondi selections
- 1 Antipasto selection - 2 Dolci selections
.
- 2 Primi selections
N O 3 . 5 CO U RS E S PER G U EST / $95
- 2 Pizza selections
- 2 Secondi selections
- 2 Antipasti selections.- 2 Dolci selections
- 2 Primi selections
S T R U C T U R E + P R I C I N G / N O. 3
BRUNCH
EGGS
N O 1.
NO 3.
NO 5.
Softly scrambled eggs, parmigiano
and trumpet mushrooms
Asparagus and ricotta crespelle
“alla milanese”
Ciaveghi sunny side up eggs, polenta,
cotechino sausage and brown butter
N O 2.
NO 4.
N O 6.
Eggs in purgatory
Chef ’s frittata
Rigatoni alla carbonara
N O 1. / M A RG H E RITA
NO 3. / LOMBARDA
NO 5. / AS PARAGI
Tomato, basil and mozzarella
Baked egg, bitto cheese,
mozzarella and cotechino sausage
Roasted and shaved asparagus,
truffled goat cheese and lemon
N O 2. / P O L P O
NO 4. / PARMA
NO 6. / MORTAD E L L A
Octopus, tomato, red chili flakes
and smoked mozzarella
Mozzarella, fontina, arugula
and prosciutto di parma
Siciliano pistachio pesto,
mozzarella and mortadella
N O 1.
NO 3.
NO 5.
Assorted marinated and roasted
vegetables
Misticanza salad with lemon,
parmesan vinaigrette and croutons
House cured salumi plate with
seasonal mostarda
N O 2.
NO 4.
NO 6.
Smoked pacific salmon, olive oil poached
fingerlings, spring onion and capers
Roasted baby carrot salad with triple
creme ricotta and saffron pistachio relish
Wood-grilled octopus, cured
lemon, potato and chives
PIZZA
LE PIZZE TRADIZIONALE
A N T I PA S T I
P I Z Z A + A N T I PA S T I / N O. 4
PRIMI
PA S TA
NO 1.
NO 3.
N O 5.
Robiola francobolli “postage stamp”
ravioli with trumpet mushrooms
and thyme
Beet and goat cheese plin
with tarragon
Bucatini with lemon, poppy seed
and prosciutto
NO 2.
NO 4.
N O 6.
Chicken liver rigatoni with
cippolini onions and sage
Maccheroni with lamb
bolognese “al latte”
Spaghetti con pomodoro
N O 1.
NO 3.
N O 5.
Chicken alla griglia with wilted
spinach, red onion and rhubarb
gremolata
Grilled brook trout with
cauliflower crudo, truffle
and marcona almonds
Grilled ribeye “fiorentina”
with crispy beets, mizuna,
pantaleo cheese
N O 2.
NO 4.
N O 6.
Salt roasted pork loin with
charred scallions and chilies
Eggplant milanese with arugula,
parmigiano and lemon
Grilled grouper with asparagus,
mushrooms and tarragon
NO 3.
NO 5.
Assorted fruit
Assorted gelato/sorbet
NO 4.
NO 6.
Lemon ricotta torta with honey
thyme gelato
Rhubard crostata with
ginger gelato
SECONDI
ENTREES
D O LC I
DESSERTS
N O 1.
Polenta budino
N O 2.
Chocolate flan
Menu items are subject to seasonality and availability.
Please inform our staff of any dietary restrictions or preferences, our culinary team would be happy to assist in any special preparation to enhance
your dining experience.
P R I M I + S E C O N D I + D O LC I / N O. 5
RECEPTION
S TAT I O N A R Y
N O 1. $ 2 5 / P E R G UEST / PER H OUR
- Assorted antipasti
- Assorted marinated and roasted vegetables
N O 2. $ 3 5 / P E R G UEST / PER H OUR
- Assorted antipasti
- Assorted marinated and roasted vegetables
- Cheese station
- House cured salumi
N O 3. $ 4 5 / P E R G UEST / PER H OUR
- Assorted antipasti
- Assorted marinated and roasted vegetables
- Cheese station
- House cured salumi
- Assorted pizza station
- Please review our pizza options on page 4
N O 4. A S SO RT E D DESSERTS
. - Please review our pizza options on page 5
S E LECT 2 / $10 / PE R G UE ST
S E LECT 4 / $15 / PER G UE ST
S E LECT 6 / $20 / PER G UE ST
PA S S E D
N O 1 . S ELECT 2 / $ 15 / PER G UE ST / PER HOU R
N O 2 . S ELECT 4 / $ 25 / PER G UE ST / PER HOU R
N O 3 . S ELECT 6 / $ 35 / PER G UE ST / PER HOU R
- Asparagus and
- Polpo fritto with lemon
pecorino torta
- Chicken liver mousse
- Carrozzini with stewed
with seasonal mostarda
pear tomatoes
- Lamb polpettini with
fruit conserva
- Spring pea zuppa
with parmigiano fonduta
- Assorted cheese
- Smoked salmon and
chevre tramezzini
- Spring crudite spiedini
with aged balsamic
- Crostini with rock shrimp
in a spicy salsa rosa
H O R D O U R V E S / N O. 7
BEVERAGE OPTIONS
Realized during a visit to Gaja’s Ca’Marcanda vineyards in Tuscany, the concept for Osteria was naturally rooted equally in a
commitment to championing the great wines of Italy. A wine-centric logo, an array of reclaimed Franciacorta riddling racks
adorning the walls, Chianti-stained floors and a bar nestled beneath a visually stunning wine crate mosaic wall all serve to
punctuate that notion. Our cocktail list takes inspiration from Italian classics and seasonal ingredients and our beer list is eclectic
yet firmly rooted in Pennsylvania’s incredible local craft scene. We and our sommelier team are thrilled by the opportunity to share
our love for beverage with your guests and are happy to tailor your experience to as interactive or as hands-off as you’d like. Whether
allowing our team to predetermine your selections to suit your group’s preferences or engaging our sommeliers in depth on our many
options, we are excited to work with you.
PA C K A G E S
N O 1 . $15 PER GU EST - 1ST HOUR / $10 PER G UE ST - 2 ND H O UR / $ 1 0 P E R G UE ST - L A ST H O UR
Premium red and white wine selections, prosecco and rotating craft draft beer
N O 2 . $20 PER GU EST - 1ST HOUR / $15 PER G UE ST - 2 ND H O UR / $ 1 0 P E R G UE ST - L A ST H O UR
Premium red and white wine selections, prosecco, rotating craft draft beer, signature cocktails and well drinks
N O 3 . $25 PER GU EST - 1ST HOUR / $20 PER G UE ST - 2 ND H O UR / $ 1 5 P E R G UE ST - L A ST H O UR
Premium red and white wine selections, prosecco, rotating craft draft beer, signature cocktails and premium drinks
N O 4 . $15 PER GU EST - 1ST HOUR / $10 PER G UE ST - 2 ND H O UR / $ 5 P E R G UE ST - L A ST H O UR
Premium red and white wine selections, mimosas and bloody mary’s
N O 5 . SOMMELI ER SELECTION / $45 / PE R BOTTL E
Hand selected red, white and sparkling wines by our sommelier
B E V E R A G E S / N O. 8
INTERACTIVE
Available as class or demonstration, subject to availability and pricing.
PASTA
Join our culinary team, trained by Chef Marc Vetri, for an intimate evening showcasing pastas featured in the Vetri cook books –
Mastering Pasta, Rustic Italian Food, Eating Italian and Il Viaggio di Vetri. The class starts with grains and eggs and ends with plates
of steaming pasta. This class will teach you about the history and nutrition of wheat and also demonstrate techniques for making
extruded and hand-rolled pasta. Guests will enjoy pasta courses and house wines available throughout the evening. This is the ultimate
pasta-making experience!
PIZZA
Pizza has been developed, far and wide, but nowhere more extensively then at the Vetri Family. Through years of research and
tours through Italy’s richest cultural and culinary destinations, Marc Vetri has helped spark a love for traditional Neapolitan-style pizza
in Philadelphia. Learn about the milling process behind our flour, the art of preparing and stretching dough and the subtleties behind
making classic pizza combinations.
DOLCI
Classic Italian sweets. Our pastry team is here to lead you in the fine art of these delicacies. From tiramisu to tartufo, cannoli to
crostata, panettone to panna cotta – our talented pastry team has you covered! This class starts with savory and ends with sweets,
perfect for your palate.
BREADS
Join Vetri’s baking team to learn all about the fundamentals of bread baking using whole grains and natural leaveners. Our culinary
team will lead group discussions on ingredients, equipment and baking technique, as well as demonstrate several recipes. Over the last
year, we have traveled the nation researching small grain production, while sourcing and testing dozens of varieties of wheat in order to
discover the most exceptional grains on earth. The Vetri Grain Project seeks to promote the incredible flavor and improved nutrition of
freshly milled, whole grain foods, while supporting small farms and the environment.
WINE, COCKTAIL, CHEESE
When considering a wine, have you ever wondered the difference between terms like dry and tannic, juicy and chewy? Join our team
of sommeliers to discuss and demystify these terms, and learn how different winemaking techniques and regional influences affect the
texture and flavor of our favorite wines. Our team will guide you through an exciting pairing of wine and cheese, highlighting various
styles from the Osteria portfolio. Is wine not your passion? Ask about mixology classes covering everything from class cocktails to
holiday favorites
I N T E R A C T I V E / N O. 9
W E W O U L D LO V E T O B E A PA R T O F
YOUR NEXT SPECIAL EVENT
Weddings - Baby Showers - Birthdays - Bridal Showers
Corporate Dining - Celebrations
For further information, please contact
[email protected] or 215.454.5915