As the chilly weather rolls in, North Italia recently launched new fall/winter menu, featuring seasonal updates and new items.

Starting off strong – North’s Seasonal Butter Cake, a pumpkin spice cinnamon roll butter cake, is ready to be devoured.

With dishes like the Frittatine, Ricotta Cavatelli, and Naples White Pizza, guests can expect next-level authentic Italian fare with a warming twist. Seasonal standouts include the Farmer’s Market Board, filled with in-season produce and the Seasonal Anolini, a rotating vegetarian favorite. The fresh small plates, pastas, pizzas, and entrees pair wonderfully with new cocktails (and mocktails!) such as Tranquilo and the Roman Holiday.


  • Cacio E Pepe Arancini (small plate) - crispy risotto, pecorino romano, crushed pepper blend, pesto aioli  
  • Frittatine* (small plate) - bucatini, speck, mozzarella, provolone, english pea, spicy vodka sauce  
  • Crushed Meatball Ragu (pasta) - beef meatball, porchetta, blistered onion, wild oregano, bucatini, pecorino 
  • Ricotta Cavatelli * (pasta) - jumbo lump crab, tiger shrimp, pepperoncino, mint, lemon olive oil  
  • Naples White Pizza (pizza) – house ricotta, pecorino romano, wild oregano, evoo, red onion  


  • Tranquilochamomile infused lemon vodka,campania liqueur, honey, lemon  
  • La Dolce Vitacasamigos blanco, ramazzotti rosato, nonino l’aperitivo, passion fruit 
  • Roman Holidaycoconut infused rums, aperol,pineapple, fresh lime, black walnut 
  • Diavolobanhez mezcal, calabrian chiliamaro, tuscan spice, lemon  
  • Palermo (brunch)starlino rosé, ramazzotti rosato,fresh grapefruit, blanco tequila 
  • Passione (brunch) – aperol, vanilla infused vodka, passion fruit, prosecco 


  • Farmer’s Market Scramble (brunch) 
  • Seasonal Vegetable Salad (salad) – butternut squash, brussels sprout, cauliflower, kale, radicchio, pecorino, fregola, pistachio, date, white balsamic vinaigrette  
  • Burrata Di Stagione (small plate)– date conserva, roasted pistachio, crispy pancetta, arugula, grilled ciabatta  
  • Farmer’s Market Board (small plate) – glazed chioggia beet & fuji apple, roasted butternut squash, heirloom carrot, brussels sprout, grilled asparagus, broccolini, hazelnut, hearth bread, basil pesto  
  • Tuscan Half Chicken (dinner entree) - roasted butternut squash, broccolini, piquillo pepper, cipollini, white polenta, roasted chicken jus  
  • Grilled Branzino (dinner entree) - broccolini, brussels sprout, romanesco, roasted fennel, mascarpone polenta, short rib jus  
  • Roasted Salmon (dinner entree) - caramelized romanesco, broccolini, fregola, house pesto, lemon gremolata, affinato  
  • Seasonal Anolini (pasta) - chef’s seasonal vegetarian filled pasta [wild mushroom (NEW) for fall, will change again for new year’s eve!]  


  • NA Italian Spritz 
  • NA Pomegranate Mule 
  • NA Negroni Rosa 
  • NA La Dolce Vita 


  • Seasonal Butter Cake – pumpkin spice cinnamon roll butter cake with caramel sauce, cinnamon cream cheese frosting, vanilla gelato, and crumbled pecan oat streusel


  • Tie Dye (pizza add-on) – pesto aoili spiral drizzle on margherita pizza  
Food, Industry News, Menu Innovations, North Italia