SEMPRE OGGI

A warm, oven-baked Italian flatbread served with premium extra virgin olive oil from the Molise region.

A selection of olives cured in a blend of oil, herbs, and spices.

Thinly sliced raw scallops and tuna served with red onion, capers, and premium Italian olive oil.

A selection of Italian cured meats featuring prosciutto, mortadella, and sopressata.

Creamy, house-made Italian cheese served with oven-roasted beets, a beet-infused vinaigrette, and fresh mint.

Toasted bread topped with creamy whipped ricotta cheese, finished with a sweet and tangy fig sauce and infused fig oil.

A savory seafood stew featuring clams and spicy 'nduja sausage, served with charred scallions and grilled focaccia bread.

Crispy, deep-fried risotto balls filled with a savory blend of duck liver, pork shoulder, scallion, and lemon.

Fresh mussels baked with a savory topping of crispy bacon, lemon, and toasted bread crumbs.

A crisp salad of bitter chicory leaves tossed with a charred apple vinaigrette, topped with candied walnuts, creamy gorgonzola cheese, and a balsamic glaze.

Crisp little gem lettuce tossed in a traditional Caesar dressing, topped with crunchy breadcrumbs and shaved Parmigiano Reggiano cheese.

A fresh salad of mixed greens from Norwich Meadow Farm, topped with crunchy walnuts and creamy goat cheese, finished with a sweet fig vinaigrette.

This salad features crisp bibb lettuce tossed in a creamy green goddess dressing, topped with a soft-boiled egg, crunchy shallots, sliced radishes, and shaved Fiore Sardo cheese.

Grilled zucchini from Lancaster Farms served with creamy ricotta cheese, fresh herbs, and a balsamic reduction.

Charred cauliflower florets served with sweet pickled raisins, toasted pine nuts, and a bright, herb-infused lemon and olive oil sauce.

Spaghetti tossed in a savory sage-infused brown butter sauce, topped with roasted cauliflower and crispy lemon-scented breadcrumbs.

Rigatoni pasta served in a savory sauce made with cured pork cheek, tomatoes, and pecorino cheese.

Linguine pasta tossed with New Zealand cockles, garlic, and fresh parsley.

Wide, flat pasta ribbons tossed in a savory thyme-infused brown butter sauce with roasted porcini mushrooms and a hint of lemon.

Long, flat pasta ribbons tossed in a savory white meat sauce, finished with fresh parsley and grated pecorino cheese.

This dish features corkscrew-shaped pasta tossed with savory pork sausage, earthy kale, and a rich walnut-pecorino pesto.

A whole grilled Mediterranean sea bass served with artichokes, capers, fresh parsley, and a light lemon butter sauce.

A tender fillet of halibut gently poached in olive oil, served with savory braised white beans and finished with a bright lemon and herb salmoriglio sauce.

A grilled heritage-breed chicken from Green Circle Farm, served with a bright herb-based salsa verde and fresh lemon.

A breaded and pan-fried veal cutlet prepared in the traditional Milanese style.

A grilled ribeye steak served with charred radicchio and topped with a savory scallion and gorgonzola butter.

A side dish of charred Tuscan kale and savoy cabbage finished with freshly grated horseradish.

A selection of roasted hen of the woods, oyster, and trumpet mushrooms served in a savory Italian anchovy-based butter sauce.

A classic Italian cocktail made with a balanced blend of gin, Campari, and sweet vermouth.

This savory cocktail features Casa Lotos infused with the flavors of fresh basil, tomato, and parmesan.