Aviary Week
Elisa’s 10th Annual Osso Buco Week January 21st - 25th Embark on a sensory journey with Chef Paolo’s Renowned Osso Buco creations. Translating literally to "bone with a hole," this centerpiece dish features center-cut shanks basted in their own rich marrow to create a luscious, unctuous sauce. A labor of love and patience, our braises are slow-cooked to a velvety perfection that captures the very soul of Italian heritage.
Appetizers
The Beast: "AngusPure Special Reserve" Osso Buco
148.00
A communal masterpiece for the table. An awe-inspiring 10-pound center-cut beef shank from the prestigious Angus Pure Special Reserve, slow-braised for twelve hours until reaching a prime, velvet-like tenderness. Bathed in a rich, bone-marrow infused demi-glace and surrounded by a hearth-roasted medley of autumn root vegetables. Designed for a shared, unforgettable journey (Serves 6–8 guests).
Roasted Bone Marrow "Butter of the Gods"
22.00
Oven-roasted marrow-rich beef shanksprepared until golden. Served as a decadent, alongside crostini bread and a vibrant parsley and caper herb salad.
Bone Marrow Soup & Hand-Pulled Beef
16.00
Slow-simmered beef broth. Featuring succulent, slow-cooked shredded beef and garnished hand-cut spring onions.
Entrees
Roasted Bone Marrow Risotto
32.00
Creamy carnaroli rice, slow-stirred with a rich veal bone marrow emulsion and finished with 24-month aged Parmigiano-Reggiano.
Heritage Elk Osso Buco
48.00
Premium elk shanks, slow-braised to a melting, tenderness. Finished in a smoky dark molasses and warm cinnamon, offering a balance of burnt caramel sweetness and citrusy aromatic notes. Served over a velvety celeriac root purée.
Chianti-Braised Bison Osso Buco
48.00
A classic of the Italian highlands. Slow-simmered in a full-bodied Chianti reduction with vine-ripened tomatoes and garden-fresh rosemary. Served alongside root vegetables and gold potatoes, finished with the subtle, heat of cracked peppercorns. Served over creamy polenta.
Braised Pork Shank & Crisp Potato Galette
41.00
"Fall-off-the-bone" pork osso buco finished in a glossy, light mustard-scented jus. Presented over a shattered-crisp potato pancake with aromatic herbs and sea salt.
Chicken Osso Buco alla Campagnola
28.00
A soulful, "country-style" classic. Tender, bone-in chicken thighs slow-braised in a robust white wine and tomato reduction. Tossed with fire roasted sweet peppers and potatoes.
Braised Lamb Osso Buco
48.00
Succulent lamb shanks basted in their own marrow-infused jus. Accompanied by a bean ragoût.
Wild Boar Osso Buco al Rosé
48.00
Slow-braised to fall-off-the-bone in a reduction of dry rosé wine and juniper berries. Nestled over Risotto alla Milanese infused with the golden threads of saffron.
Venison Shank alla Piemontese
48.00
A sophisticated take on a classic Italian specialty. Braised in a rich, dark Barolo glaze. Accompanied by creamy Asiago-infused whipped potatoes.
Slow-Roasted Veal Osso Buco
54.00
A signature specialty featuring a fall-off-the-bone veal shank basted in its own marrow-infused white wine reduction. Accompanied by a soffritto risotto, celebrating the rich, authentic flavors of the Italian countryside.
Monkfish Osso Buco
48.00
A visionary coastal interpretation of the Italian classic. Monkfish slow-braised to a lobster-like tenderness. Finished in a vibrant lemon-caper beurre blanc and topped with crispy leeks for a delicate crunch.