Osteria Mozza Washington menu

A selection of marinated olives served with Cacio di Roma, a mild and semi-soft Italian sheep's milk cheese.

Small, tender peppers stuffed with oil-braised tuna.

Crispy, deep-fried risotto balls filled with a savory Bolognese meat sauce.

Warm dates wrapped in speck, a lightly smoked, cured Italian ham.

A slice of toasted sourdough bread rubbed with garlic and drizzled with extra virgin olive oil.

Crispy breadsticks served with thinly sliced Parma ham and truffle-infused butter.

This thin, crispy Ligurian flatbread is filled with creamy stracchino cheese and finished with a sprinkle of flaky sea salt.

A wedge of premium Italian cow's milk cheese aged for 24 months, known for its rich, nutty flavor and firm, granular texture.

Thinly sliced, dry-cured Italian ham served as a light appetizer.

Fresh buffalo mozzarella served with a selection of basil pesto, romesco sauce, black olive tapenade, and caperberry relish.

Fresh mozzarella served with basil pesto, slow-roasted vine tomatoes, and garlic toast.

This dish features creamy smoked buffalo mozzarella served with thinly sliced Prosciutto di Parma.

Creamy burrata cheese served with crispy bacon, marinated escarole, and caramelized shallots.

Fresh buffalo mozzarella served with premium Cantabrian anchovies and toasted garlic bread.

Roasted eggplant stuffed with ricotta cheese and tomato, topped with basil pesto and crunchy olive oil croutons.

A selection of premium Cinco Jotas Jamón Ibérico and Prosciutto di Parma served with fresh market figs.

A starter of hand-cut raw hanger steak seasoned with capers, anchovy, and shaved mushrooms, served with porcini-spiced potato chips.

A refreshing Italian-style salad featuring heirloom tomatoes, crisp cucumbers, salty olives, and feta cheese, finished with a creamy yogurt dressing.

Thinly sliced raw bluefin tuna served with a green tomato vinaigrette, spring onion, lime, and basil.

A classic Caesar-style appetizer featuring crispy crostini topped with egg, leeks, and anchovies.

Crisp Little Gem lettuce served with a creamy green goddess dressing and crunchy candied pumpkin seeds.

Thinly sliced Brussels sprouts tossed with Douro almonds, pecorino cheese, and fresh mint.

Tender grilled octopus served with a refreshing salad of potato, celery, scallion, and lemon.

Handmade pasta pockets filled with sunchokes, served with hen of the woods mushrooms, sunflower seeds, and fresh thyme.

A large, single ravioli filled with ricotta cheese and a soft egg yolk, served in a browned butter and parmesan sauce.

Thick, hand-rolled pasta tossed with semi-dried tomatoes, fresh basil, and toasted garlic breadcrumbs.

Hand-stamped pasta discs served with eggplant, Taggiasca olives, chili flakes, and ricotta cheese.

Square-cut spaghetti tossed with white anchovies and olive oil-toasted croutons.

These goat cheese-filled pasta pockets are served in a browned butter sauce infused with a blend of five aromatic alliums.

Rigatoni pasta served in a traditional carbonara sauce with cured pork cheek.

Small, ear-shaped pasta tossed with fennel sausage, Swiss chard, and toasted breadcrumbs.

Long, flat pasta ribbons served with a traditional meat-based tomato sauce.

Mafaldine pasta served with a slow-cooked oxtail meat sauce and topped with pecorino cheese.

Grilled yellowtail skewers served with zucchini, sungold tomatoes, fresh bay leaf, and a side of Sardinian pasta salad.

A whole grilled Mediterranean sea bass served with a fresh herb salad and charred lemon.

Grilled lamb chops served with eggplant, toasted sesame, salsa verde, and mint yogurt.

A slow-cooked, tender half duck served with roasted Brussels sprouts and a sweet and spicy pear condiment.

Roasted chicken served over a toasted bread slice with roasted onions and a savory chicken reduction.

A dry-aged pork chop served with fennel braised in sambuca and a savory meat reduction.

Sliced hanger steak served with fresh arugula, balsamic vinegar, and shaved parmesan cheese.

This 24-ounce bone-in ribeye is rubbed with porcini mushrooms, grilled, and served with charred Jimmy Nardello peppers.

A large, 50-ounce, dry-aged bone-in porterhouse steak prepared in the traditional Florentine style.

Roasted beets served with lemon-infused ricotta, aged balsamic vinegar, and crispy dried peppers.

Charred broccolini served with a garlic and lemon-mustard vinaigrette.

Roasted cauliflower florets served with a brown butter sauce, lemon, and toasted hazelnuts.

A fresh salad of seasonal lettuces, sliced radishes, and assorted herbs.

Roasted carrots served with a side of dill-infused yogurt and seasoned with cumin and coriander.