North Italia Fall '26 New Menu Rollout (NMRO)

Vocabulary practice flashcards covering new menu items, cocktail specs, portion revisions, and seasonal changes for North Italia's Fall '26 rollout.

Pear Pressure

A lunch and dinner cocktail made with grey goose pear, luxardo bianco, ginger, and fresh lemon.

Meet Me In Capri

A lunch and dinner cocktail made with limoncello, elderflower, smashed lemon, and prosecco.

Venetian Daiquiri

A Mini Bar cocktail made with barbados rum, fresh grapefruit, maraschino, and lime.

Pink Slip

A zero proof drink made with pentire seaward, fresh grapefruit, agave, and lemon.

Jam Session

A zero proof beverage made with smashed strawberry, pineapple, lime, and bubbles.

Fools Gold

A zero proof drink composed of pineapple, banana, lemon, and soda.

Wake Up Call

A zero proof coffee drink featuring shaken espresso topped with tiramisu cold foam and chocolate pearls.

The Mini Bar

A collection of signature cocktails designed to be lighter and sessionable, served in a 5.5 oz martini glass at roughly seventy percent of full cocktail volume.

Sunset Alibis

A Mini Bar cocktail consisting of tito's vodka, ramazzotti rosato, peach, lemon, and a dash of cran.

Orange Blossom Gimlet

A Mini Bar drink composed of st. george valley gin, italicus, aperol, and fresh lemon.

Paradiso

A Mini Bar cocktail made with cazadores blanco, aperol, mango, pineapple, coconut, and lime.

Baked Burrata alla Diavolo

A new starter featuring baked burrata in spicy tomato sauce, served with garlic bread.

Prosciutto Di Parma

A starter plate served with zeppole (italian fritters) and apricot mostarda.

Double Pepperoni Pizza

A new pizza topped with mozzarella, ricotta, and grana padano.

Fusilli al Telefono

A new pasta dish made with DiNapoli tomato, mozzarella, and roasted garlic breadcrumbs.

Tripoline Alfredo

A new pasta item crafted with grana padano and white vodka crema.

Crispy Chicken Piccata

An entrée featuring strozzapreti, artichoke, lemon, caper, arugula, and roasted chicken jus.

Fontina & Ricotta Omelet

A breakfast item made with chives, served alongside toasted ciabatta and hash potatoes.

Simple Salad

A revised salad containing leafy greens, fresh torn herbs, and banyuls vinaigrette.

Little Gem Caesar

A revised Caesar salad updated to include new roasted garlic croutons (10 per regular order).

Burrata Di Stagione

A seasonal dish made with fuji apple, roasted butternut squash, hazelnut, herb breadcrumb, and calabrian agrodolce.

Seasonal Vegetable Salad

A salad featuring roasted brussel sprouts, cauliflower, grilled broccolini, golden raisins, crushed hazelnuts, and white balsamic vinaigrette.

Winter Vegetable Risotto

A seasonal side risotto with roasted butternut squash, chicken stock, butter, grated grana padano, calabrian vinaigrette, and chives.

Grilled Branzino

An entrée updated to substitute snap peas with roasted brussel sprouts, served with broccolini, romanesco, caramelized fennel, and lemon caper butter.

Seared Scallops

An entrée prepared with butternut squash risotto, brussel sprout leaves, pancetta, and calabrian vinaigrette.

Braised Short Rib Marsala

An entrée featuring beech mushrooms, heirloom carrots, roasted brussel sprouts, black truffle risotto, and affinato.

Spicy Vodka Rigatoni Revision

A pasta prep revision changing the cut length of rigatoni to 1 inch.

Pig Pizza Revision

A portion revision increasing the pepperoni portion on the Pig Pizza to 1.5 oz.

Bolognese Portion Revision

A portion update increasing sizes to 6 oz pasta, 6 fz bolo base, 5 fz basic tomato, and 3 oz pasta water.

Chicken and Meatball Sliders Revision

A menu portion revision reducing the quantity served from 3 per order to 2 per order.