Fiore Caffe Menu

Belgian semisweet chocolate, espresso and toasted walnuts

Clams sautéed in olive oil, garlic, hot pepper, white wine, and topped with fresh parsley.

Raw thin sliced beef eye round with capers, shaved parmigiano, and extra virgin olive oil topped with fresh parsley and lemon.

Baked radicchio and pear wrapped in prosciutto, topped with arugula and goat cheese.

Parma prosciutto, salame, mortadella, gorgonzola, parmigiano, and castelvetrano olives.

Fresh mozzarella, tomato, basil, and extra virgin olive oil.

Organic wild arugula with fennel, shaved parmigiano, and lemon vinaigrette.

Served over arugula with cherry tomatoes.

Prawns, fresh salmon, grilled calamari, and celery on a bed of organic mixed greens.

Tubed pasta with eggplant, San Marzano tomato sauce, fresh mozzarella, and a touch of pesto.

Gnocchi with mushrooms, gorgonzola, and walnuts in a light cream sauce.

Large tubed pasta with a 5 hour beef and pork tomato stew.

Homemade, filled with prosciutto and ricotta, in a creamy saffron sauce with zucchini and pancetta.

Fresh clams and cherry tomatoes in a slightly spicy white wine sauce.

Handmade pappardelle with smoked salmon, prawns, and zucchini in a light cream sauce.

Saffron risotto with clams, mussels, prawns, and calamari.

Herbed salmon with lemon sauce, fingerling potatoes, and seasonal vegetables.

Pan seared skirt steak cutlets with caramelized shallots and butternut squash.

Sautéed three mushrooms with garlic, pepperoncino, and fresh hopped parsley.

Brussel sprouts with pancetta and lemon zest