North Italia will launch its new seasonal menu on October 14, introducing pasta dishes, pizza, brunch items, beverages, and desserts, along with updates to existing seasonal offerings. The menu will be available for dine-in and takeout.
New pasta dishes include Fusilli Al Telefono, inspired by Rome’s supplì al telefono, with DiNapoli tomato, mozzarella, and roasted garlic breadcrumb. Tripoline Alfredo uses tripoline in place of fettuccine and includes Grana Padano and white vodka crema.
The menu also introduces Crispy Chicken Piccata with strozzapreti, lemon, capers, arugula, roasted chicken jus, and marinated artichoke hearts. A new Double Pepperoni pizza features mozzarella, ricotta, and Grana Padano. A flatbread version will be available exclusively during happy hour.
For brunch, North Italia is adding a Fontina & Ricotta Omelet served with chives, toasted ciabatta, and hash potatoes.
Seasonal updates include Burrata di Stagione with Fuji apple, roasted butternut squash, hazelnut, herb breadcrumb, and Calabrian agrodolce. The Seasonal Vegetable Salad features roasted Brussels sprouts, cauliflower, grilled broccolini, golden raisin, crushed hazelnut, and white balsamic vinaigrette.
Beverage additions include Meet Me in Capri, made with limoncello, elderflower, smashed lemon, and prosecco, and the Diavolo, featuring Banhez mezcal, Calabrian chili amaro, Tuscan spice, and lemon. Jam Session, a new zero-proof drink, combines smashed strawberry, pineapple, lime, and bubbles.
Dessert offerings include the Wake Up Call, made with shaken espresso topped with tiramisu cold foam and chocolate pearls, and Hazelnut Torta served with salted caramel gelato.
The seasonal launch follows North Italia’s recent happy hour menu refresh. The restaurant is also offering limited-time prix fixe dining deals this fall.
For more information, visit northitalia.com.
