Fior D'Italia

Assorted Italian cold cuts.

Clams and mussels in their own broth with garlic for 2.

Prawns wrapped in pancetta with garlic and olive oil. Includes 4 pieces.

Pasta with cannellini beans.

Cabbage, bread and cheese soup.

Vegetable soup.

Burrata with tomatoes, basil and virgin olive oil.

Garlic toast with tomatoes and olive oil on a bed of baby greens and shaved Parmesan.

Hearts of Romaine with Gorgonzola cheese and pine nuts.

Fior Caesar salad.

Mixed artisan lettuces.

Layered pasta with a ragu of meat sauce. Fresh pasta made daily in our kitchen.

Alfredo. Ribbon egg pasta and sauce of cream, cheese and butter. Fresh pasta made daily in our kitchen.

Ribbon egg pasta with meat sauce. Fresh pasta made daily in our kitchen.

Spinach and egg pasta with peas and a creamy tomato sauce. Fresh pasta made daily in our kitchen.

Egg pasta tossed with a sauce of basil, olive oil, pinenuts and garlic with a touch of cream. Fresh pasta made daily in our kitchen.

Pasta stuffed with chicken in a cream sauce. Fresh pasta made daily in our kitchen.

Pasta stuffed with pumpkin, Amaretti and mustard fruit with a butter, pinenuts and sage sauce. Fresh pasta made daily in our kitchen.

Classic Italian pasta served with a ragu of meat sauce. Fresh pasta made daily in our kitchen.

Potato dumplings served with a creamy tomato sauce. Fresh pasta made daily in our kitchen.

Linguine served with red or white fresh clam sauce.

Linguine served with prawns, scallops, calamari, clams and mussels.

Hollow spaghetti with pancetta in a spicy tomato sauce.

Linguine, tomato sauce and meatballs.

Tube pasta with tuna, mushrooms and a tomato sauce.

New York steak sauteed with pepper cream sauce and flamed with grappa.

Roasted rack of lamb with rosemary essence.

32 oz. Porterhouse steak grilled to taste (may be split for 2).

Veal sauteed with lemon, white wine and capers.

Veal shank in stock, carrots, celery, onion and citrus rind served with polenta.

Veal chop broiled and served with a mushroom and cream sauce.

Slices of veal sauteed with prosciutto and mushrooms in wine sauce.

Rabbit braised in wine and wild mushroom sauce.

Breast of chicken sauteed with prosciutto and fontina cheese.

Breast of chicken with sun-dried tomatoes and a creamy pesto sauce.

1/2 chicken flattened and roasted with rosemary and garlic.

Fish of the day. Please call restaurant for daily selection.

Poached salmon in white wine, leeks, carrots and celery.

Prawns sauteed with tomatoes, shallots, white wine and garlic.

Eggplant sauteed then baked with tomato sauce topped with cheese.

Spinach sauteed with garlic and olive oil.

3 varieties of wild mushrooms sauteed with olive oil, garlic and parsley.

Assorted cold cuts.

Avocado slices with shrimp and Thousand Island dressing.

Mozzarella, tomatoes, basil, and virgin olive oil.

Garlic toast with tomatoes and olive oil on a bed of baby greens and shaved Parmesan.

Pasta stuffed with chicken in a cream sauce.

Pumpkin, amaretti, butter, pinenuts and sage sauce.

Ribbon egg pasta with meat sauce.

Fresh clams in a garlic broth.

Linguine with meatball.

Tube pasta with tuna, mushrooms and a tomato sauce.

Sausage with a pepper sauce served on polenta.

New York minute steak.

Meatball sandwich.

Includes vegetable.

Includes vegetable.

Cream caramel.

Poached pear with cream and caramel.

Fresh berries and cream.

Ricotta cheese cake with berry sauce.

Extreme double chocolate mousse.

Cheese selection with nuts and fruits.

Sweet ricotta filled pastry.

Italian cookies.

Mousse-style tiramisu.

Cooked cream (pudding) with strawberry sauce.