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 including prosciutto, mortadella, and sopressata.

Creamy housemade stracciatella cheese served with oven-roasted beets, a beet vinaigrette, and fresh mint.

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

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

Crispy fried risotto balls filled with duck liver, pork shoulder, scallion, and lemon.

Fresh mussels baked with a savory topping of crispy bacon, breadcrumbs, and a hint of lemon.

This salad features crisp chicory tossed with a charred apple vinaigrette, topped with candied walnuts, gorgonzola cheese, and a balsamic glaze.

A crisp Little Gem lettuce salad served with classic Caesar dressing, crunchy breadcrumbs, and shaved Parmigiano Reggiano cheese.

A fresh mixed green salad from Norwich Meadow Farm served with walnuts, goat cheese, and a fig vinaigrette.

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

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

Fire-roasted cauliflower served with pickled raisins, pine nuts, and a bright lemon-herb sauce.

Spaghetti served with roasted cauliflower, a sage-infused brown butter sauce, and toasted lemon 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 parsley.

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

Long, flat pasta ribbons served with a savory white meat sauce, fresh parsley, and pecorino cheese.

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

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

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

Grilled heritage 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 grilled radicchio and a scallion-gorgonzola butter.

A side dish of charred Tuscan kale and Savoy cabbage seasoned with fresh horseradish.

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

Crispy potatoes tossed with garlic chili crisp, grated Parmigiano Reggiano cheese, and fresh parsley.

Grilled broccolini seasoned with slow-cooked garlic, chili flakes, lemon, and Parmigiano Reggiano cheese.

Crispy Brussels sprouts tossed with spicy Calabrian chili, sweet honey, and bright lemon.

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.