Lilia menu — United States

These are savory, bite-sized fried dough fritters seasoned with Pecorino Romano cheese and black pepper.

Thinly sliced cured ham served with a tangy balsamic mustard and a savory Parmesan-infused butter.

Fresh housemade mozzarella served with toasted garlic bread, a squeeze of lemon, and a dusting of savory, cured fish roe.

A soft, oven-baked Italian flatbread topped with roasted cherry tomatoes and served with a side of savory green garlic butter.

A spread of spicy, spreadable Calabrian pork sausage served with sweet Sungold tomatoes and fresh marjoram on toasted garlic bread.

Crisp cucumbers tossed with spicy Calabrian chili, aromatic coriander, fresh fennel, and crumbled sheep's milk cheese.

A crisp Little Gem lettuce salad tossed in an Italian vinaigrette, topped with savory Pecorino cheese and crunchy breadcrumbs.

Tender Italian broccoli topped with shaved Parmigiano cheese, a drizzle of chili oil, and a squeeze of fresh lemon.

Tender grilled artichokes seasoned with garlic and orange, topped with savory Parmigiano cheese and toasted breadcrumbs.

A traditional Italian warm dip made with anchovies and garlic, served with an assortment of roasted and raw seasonal vegetables.

Tender roasted summer squash topped with savory Pecorino cheese, crispy breadcrumbs, and a bright squeeze of lemon.

Thick slices of beefsteak tomato topped with a bright lemon herb mixture, crunchy garlic breadcrumbs, and fresh chives.

Tender grilled scallops served with a savory combination of crunchy walnuts, creamy yogurt, aromatic marjoram, and a hint of anchovy.

Fresh clams are grilled and topped with spicy Calabrian chili and toasted breadcrumbs.

Steamed mussels served in a savory herb butter sauce and finished with a sprinkle of sea salt.

Whole grilled prawns seasoned with aromatic fennel pollen, fresh lemon, and a touch of chili.

Pan-seared black bass served with a vibrant herb-based salsa verde and coal-roasted Yukon Gold potatoes.

A whole Dover sole grilled and served with a bright, herb-infused lemon sauce.

Rigatoni pasta tossed in a spicy San Marzano tomato sauce, finished with fresh marjoram and grated Pecorino cheese.

Long, ribbon-like pasta tossed with a delicate pink peppercorn sauce and finished with aged Parmigiano cheese.

Handmade pasta pockets filled with sheep's milk cheese, served in a saffron-infused sauce with dried tomatoes and a touch of honey.

Soft ricotta cheese dumplings served in a vibrant broccoli pesto, finished with salty pecorino cheese and crunchy pistachios.

Spaghetti tossed with toasted pine nuts, fresh lemon, and aged Parmigiano Reggiano cheese.

Fettuccine pasta tossed with savory lamb sausage in a tomato sauce, finished with a touch of lemon and grated pecorino cheese.

Handmade pasta pillows filled with creamy ricotta cheese, served with sweet Juliet tomatoes and a touch of chili heat.

A tender, grilled chicken leg and thigh served with roasted fingerling potatoes, garlic, and a charred lemon wedge.

A grilled leg of lamb steak seasoned with traditional Roman spices, served with tender celery heart and shaved Pecorino cheese.

Tender grilled pork collar served with a spicy long hot pepper vinaigrette and a dusting of aromatic fennel pollen.