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

Toasted bread topped with creamy whipped ricotta, 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.

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.

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 tossed with roasted cauliflower, sage-infused brown butter, and toasted lemon breadcrumbs.

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

Linguine pasta served with New Zealand cockles, garlic, and parsley.

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

Ribbon-style pasta served with a savory white meat sauce, finished with fresh parsley and pecorino cheese.

Fusilli pasta tossed with savory pork sausage and a pesto made from pecorino cheese, kale, and walnuts.

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 zesty herb sauce and fresh lemon.

A tender veal cutlet breaded and pan-fried until golden and crispy.

A grilled ribeye steak served with grilled radicchio, scallions, and a dollop of 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.