Osteria La Baia

Spaghetti alle Vongole

Spaghetti with Manila clams in white wine sauce, finished with breadcrumbs

Handmade pasta

The undisputed through-line of the menu — whatever form is on offer that evening, the pasta is made in-house with textbook technique and sauced with restraint rather than excess

Charcuterie & Cheese Board

Selection of imported Italian cured meats and aged cheeses with accompaniments

Antipasti selection

Italian-style starters that open the meal with clean, bright flavors — a proper counterpoint before the richer pasta and secondi courses arrive

Roasted Octopus

Tender roasted octopus with potatoes and Mediterranean herbs

Signature cocktails

The bar program punches above its weight — Italian-influenced, spirit-forward construction that makes this as viable a cocktail destination as a dinner one

Secondi

The primary course options beyond pasta — typically executed with the same disciplined approach as the rest of the menu, with quality sourcing at the forefront

Cacio e Pepe

Classic Roman pasta with pecorino cheese and cracked black pepper

Beef Tartare

Hand-cut beef tartare with capers, shallots, and egg yolk

Insalata La Baia

House salad with fresh seasonal greens, shaved vegetables, and house vinaigrette

Porterhouse Steak

Dry-aged porterhouse for two with seasonal vegetables

Fruit Tart With Ice Cream

Tiramisu

Lobster Tagliatelle

Creme Brulee