Stellina Ristorante Stellina Ristorante - Oyster Bay

Fried, crispy artichokes served with herb lemon aioli.

Stuffed zucchini flowers with mozzarella, battered and fried, served with San Marzano sauce.

Wood-fired oven roasted meatballs of veal, beef, pork, and lamb, slow-cooked in San Marzano DOP tomato sauce, topped with reggiano.

Fresh buffalo ricotta with truffle honey, fresh black truffle, arugula, and crispy pane carasau.

Burrata, confit cherry tomatoes and fennel, smoked, topped with pickled red onions.

Sauté of mussels and manilla clams with sauvignon, garlic, parsley, lemon, and yellow tomatoes

Fried fresh calamari served with lemon garlic aioli.

Sauté of shrimp and calamari in a spicy Calabrian tomato sauce.

Slow-cooked octopus, grilled or fried, with potatoes and sunchoke garlic citrus cream.

Chef's selection of cured meats, cheeses, olives, preserves, and honey.

Tuna tartare with fresh black truffles, caviar, lemon-chervil aioli, and micro mesclun.

Fennel and orange salad, EVOO, and a touch of red vinegar.

Fennel and orange salad, EVOO, and a touch of red vinegar.

Fior di latte, black truffle and mushroom cream, spinach, lemon zest, freshly shaved black truffles.

Fior di latte mozzarella, EVOO, rosemary.

San Marzano, fior di latte, Wagyu bresaola, arugula, EVOO, balsamic.

San Marzano, fior di latte, spicy Calabrian soppressata, EVOO

San Marzano tomato sauce, fior di latte mozzarella, EVOO, basil.

San Marzano tomato sauce, garlic, oregano, EVOO.

Fior di latte, provola, gorgonzola, reggiano

Buffalo ricotta, arugula, truffle honey, freshly shaved black truffles.

Fior di latte, Italian sweet sausage, broccoli rabe, EVOO

San Marzano, fior di latte, artichokes, spinach, roasted tomatoes, olives, EVOO, garlic.

Fresh stuffed pasta with braised veal and truffles, reggiano cream, veal demi, fresh black truffles.

Bucatini with San Marzano tomato sauce, guanciale, aged pecorino, and a touch of Calabrian chili.

Vermicelli with aged pecorino romano and a mix of three peppercorns.

Fresh homemade baked potato gnocchi in San Marzano sauce and basil, topped with burrata.

Fresh homemade lasagna with ragù and béchamel, fior di latte mozzarella, and reggiano.

Mezzi rigatoni, San Marzano tomato sauce with Calabrian chili, garlic, and EVOO.

Paccheri with creamy saffron sauce and pesto of pistachio from Bronte.

Fresh homemade pappardelle with our traditional meat ragu, topped with parmigiano.

Penne with San Marzano tomato sauce, EVOO, garlic, basil, and parmigiano.

Spaghetti with mussels, clams, shrimp, and calamari in a light San Marzano sauce, a touch of Calabrian chili.

Homemade strozzapreti, San Marzano sauce, smoked pancetta, chili, parmigiano, and smoked provola.

Marinated and grilled Colorado lamb chops.

16 oz breaded veal chop with cherry tomatoes and arugula.

Fried shrimp, octopus, calamari, and zucchini.

Organic young chicken roasted with rosemary, thyme, garlic, and lemon. Requires 35 minutes to cook.

Berkshire pork belly porchetta, mesclun, and confit tomatoes.

8 oz Wagyu beef patty, taleggio, mesclun, apple-vinegar grilled onions, lemon-herb pink sauce on a toasted brioche bun, served with truffle fries.

16 oz breaded veal chop, broiled in our wood-fired oven with San Marzano tomato sauce and burrata.

Traditional seafood and fish stew with clams, mussels, shrimp, scallops, and lobster in a light San Marzano sauce.

Wood-fired oven roasted asparagus, garlic, lemon, EVOO.

Sauté of seasonal mixed mushrooms, garlic, herbs.

Wood-fired oven roasted potatoes, rosemary, garlic, EVOO.

House French fries with fresh black truffles and truffle mayo.

Wood-fired oven roasted broccoli rabe, garlic, lemon, EVOO.