SEMPRE OGGI

Freshly 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.

This appetizer features creamy, house-made Italian cheese served with oven-roasted beets, a beet-infused vinaigrette, and fresh mint.

Toasted bread topped with creamy whipped ricotta, a sweet and tangy fig relish, and a drizzle of fig-infused oil.

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

Crispy 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 classic Italian cocktail made with equal parts gin, Campari, and sweet vermouth.

This savory cocktail features Casa Lotos infused with basil, tomato, and a hint of parmesan.

A crisp chicory salad tossed with a charred apple vinaigrette, topped with candied walnuts, 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.

A crisp bibb lettuce salad served with creamy green goddess dressing, crunchy shallots, sliced radish, a soft-boiled egg, and shaved Fiore Sardo cheese.

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

This dish features fire-roasted cauliflower topped with sweet pickled raisins, toasted pine nuts, and a bright, herb-based Italian 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 tomato sauce with cured pork cheek 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 served in a savory meat sauce without tomato, finished with fresh parsley and grated pecorino cheese.

Corkscrew-shaped pasta tossed with savory pork sausage, salty pecorino cheese, and a vibrant kale and walnut pesto.

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

A tender, olive oil-poached halibut fillet served with creamy braised white beans and a bright, herb-infused lemon sauce.

A grilled heritage-breed chicken served with a zesty 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, scallions, and a savory gorgonzola butter.

A side dish of seared 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 butter sauce.

Crispy fried potatoes tossed with a savory garlic chili oil, topped with aged Parmesan cheese and fresh parsley.

Char-grilled broccolini tossed with slow-cooked garlic, a hint of chili, fresh lemon, and shaved Parmesan cheese.

These crispy roasted Brussels sprouts are tossed in a sweet and spicy glaze made with Calabrian chili, honey, and fresh lemon.