North Italia’s fall and winter menu is all about comfort


The flavors of the season are in the air in North Italia. Known for its artisanal and modern take on Italian cuisine, the beloved neighborhood eatery is thrilled to introduce customers to its new Fall/Winter 2022 menu. The new menu is centered around comforting seasonal ingredients such as butternut squash , fuji apple, figs, rainbow cauliflower and hazelnut, while also offering enhanced versions of year-round staples.

Available at all Northern Italy locations from next Wednesday, October 26, guests will be able to feast on exceptional seasonal dishes and cocktails such as Burrate Di Stagione, Seasonal Vegetable Salad, Braised Short Rib Lumache (new pasta shape!), Squid Ink Tonnarelli (new pasta shape!), Roasted Porchetta (the team’s first pork dish in years!), Half Tuscan Chicken, Butternut Squash Anolini and a Manhattan with black figs. Additionally, the restaurant’s brunch menu will receive a sweet and savory update with the addition of Cannoli French Toast and Citrus Blossom cocktail.

SMALL PLATES

  • Burrate Di Stagione – fuji apple, roasted butternut squash, toasted hazelnut, herb breadcrumbs, Calabrian agrodolce
  • Crispy eggplant with parmesan – fresh mozzarella, spicy vodka sauce, torn basil
  • Crispy calamari – giardiniera, sugo, Calabrian aioli, grilled lemon
  • Chef’s advice – prosciutto di parma, spicy coppa, stagionato percorino, crescenza, homemade giardiniera, castelvetrano olive, marcona almond, fig mostarda, toast
  • Prosciutto Bruschetta – stracciatella, grilled asparagus, truffle, grana padano

SALADS

  • Seasonal vegetable salad – butternut squash, Brussels sprouts, cauliflower, kale, radicchio, pecorino, fregola, pistachio, date, white balsamic vinaigrette
  • Heirloom Beet Salad (Lunch Only) – Grilled Chicken, Avocado, Cucumber, Goat Cheese, Fregola, Red Wine Vinaigrette
  • Little Gem Caesar – grated grana padano, herb breadcrumbs, cracked pepper

PASTA

  • Braised Short Rib Lumache – parmesan fonduta, fresh horseradish, wilted arugula, herb breadcrumbs
  • Squid Ink Tonnarelli – tiger prawns, calamari, wild fennel pollen, mint, spicy tomato broth
  • Butternut squash anolini – broccolini, arugula, hazelnut crumble, grana padano, espelette

STARTERS

  • Half Tuscan chicken – caramelized butternut squash, rainbow cauliflower, broccolini, fennel, roast chicken jus
  • Marsala Beef Tenderloin – Roasted Brussels Sprouts, Black Truffle and Mushroom Risotto, Grana Padano
  • Roasted Porchetta – Braised Greens, Fregola, Citrus, Fennel
  • Roasted salmon – caramelized cauliflower, broccolini, pesto, fregola, tomato passata
  • Grilled Branzino – Roasted Fennel, Broccolini, Brussels Sprout Leaf, Cauliflower, Romanesco, Glazed Cipollini, Lemon Caper Butter

SIDES

  • Polenta and butternut squash
  • Roasted Rainbow Cauliflower

BRUNCH

  • Cannoli French Toast – chocolate pearls, ricotta, mascarpone, brioche, maple syrup, crushed pistachio

BEVERAGES

  • Black Fig Manhattan – fig infused rye, averna, grand marnier, fig brandy
  • Barberini Smash – Hendrick’s Gin, Italian Elderflower, Ginger, Carpano Honey, Lemon, Islay
  • Citrus Blossom (brunch only) – limoncello, fiorente elderflower, lemon, prosecco

The news and information presented in this release has not been corroborated by WTWH Media LLC.


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