Torrisi

Raviolini with Prawns and Saffron

Delicate raviolini filled with prawn in a saffron-kissed broth — refined and elegant.

Clam Bake course

A riff on the classic New England clam bake reimagined as a refined tasting menu course, with briny, concentrated shellfish flavors and layered technique

Lobster Fra Diavolo course

A high-wire interpretation of the Italian-American red sauce classic, with deeply spiced tomato and sweet lobster in careful balance

Spaghetti with Lamb Amatriciana

A rich, deeply savory riff on amatriciana using lamb — one of the standout pastas.

Pasta course

House-made pasta that anchors the menu's Italian roots — typically rich, precisely sauced, and a highlight of the progression regardless of the seasonal variation

Rotisserie Lamb with Flag Sauces

Slow-roasted rotisserie lamb served with tricolor sauces — a dramatic, shareable centerpiece.

Tuna with Pickled Caponata

Fresh tuna paired with sweet-and-sour Sicilian caponata — bright and perfectly balanced.

Dessert course

Pastry courses that often nod to New York deli and bakery traditions — cheesecake, cannoli, or similar — executed with fine dining precision

Penne with Baby Chanterelles

Penne in a luscious butter sauce with sauteed baby chanterelle mushrooms — earthy and indulgent.

Dover Sole Francese

An Italian-American riff on Dover sole with a buttery Francese sauce — elegant and delicate.

Prosciutto, Pineapple and Fried Dough

Ravioli with Tomato Sauce

Herbed Vegetable Salad