Fino

Warm marinated mixed olives with garlic and rosemary.

Fresh vegetable soup.

Garlic toasted Italian herb bread topped with artichoke hearts, sun-dried tomatoes, ricotta salata and herbs.

Thinly sliced raw beef, arugula, capers, lemon and shaved Parmigiano Reggiano.

Steamed mussels with garlic and basil in a white wine broth.

Steamed manila clams with garlic and basil in a white wine broth.

Fried calamari served with a tomato sauce.

Italian cured meats, burrata di bufala mozzarella and accompaniments.

Red leaf lettuce, roasted red pepper slices, mushrooms, Kalamata olives, Gorgonzola and Parmigiano Reggiano tossed with vinaigrette dressing.

Spinach, mushrooms, red onions, olives, Parmigiano Reggiano and vinaigrette dressing.

Arugula, pecans, sliced pears, Gorgonzola cheese and vinaigrette dressing.

Hearts of romaine, croutons, shaved Parmigiano Reggiano and classic Caesar dressing.

Fresh mozzarella di bufala, tomatoes, basil, balsamic and extra virgin olive oil.

Basil, sliced tomatoes, mozzarella di bufala and Parmigiano Reggiano.

Italian sausage and mozzarella cheese.

Prosciutto di parma, arugula and ricotta drizzled with balsamic.

Spinach, tomatoes, mushrooms, pesto, Gorgonzola and mozzarella cheeses.

Prawns, tomatoes, mozzarella, basil and garlic topped with arugula.

Fresh vegetables.

Italian sausage, prawns and free-range chicken breast.

Pancetta sauteed with onions, garlic and crushed red pepper simmered with a light cream sauce tossed with fresh fettuccine.

Mushrooms, prosciutto di parma, tomatoes and garlic with a creamy tomato sauce tossed with fresh fettuccine.

Tomatoes sauteed with garlic and spinach.

Anchovies, capers, olives and tomatoes with crushed red pepper.

Broccoli rabe sauteed with garlic, crushed red pepper, basil and Parmesan cheese tossed with fresh linguine.

Fresh linguine tossed in a slaw simmered ragu of ground veal, ground pork, garlic, herbs, red wine, a touch of tomato sauce and cream.

Italian sausage and peppers in a tomato sauce tossed with fresh linguine.

Fresh basil, Romano cheese and garlic gnocchi with a Gorgonzola sauce tossed with spinach.

Fresh ravioli filled with ricotta, Pecorino Romano and Parmigiano Reggiano in a creamy tomato sauce tossed with spinach.

Fresh ricotta and Parmesan tortellini with classic creamy pesto sauce.

Chicken, prawns and chicken-turkey sausage sauteed with red bell peppers and spinach in a light garlic cream sauce tossed with fresh rigatoni.

Prawns sauteed with garlic, basil, spinach and onions simmered with vodka tomato cream sauce tossed with fresh rigatoni.

Salmon sauteed with asparagus with a creamy pesto sauce tossed with fresh rigatoni.

PEI black mussels and manila clams sauteed with garlic and basil, simmered with butter and white wine broth.

Pan seared sea scallops served over sauteed shallots, tomatoes, garlic, red pepper flakes, white wine and a touch of tomato sauce tossed with fresh linguine.

Prawns and sea scallops sauteed with spinach, garlic, white wine and basil, tossed with fresh linguine.

Salmon, sea scallops, clams, calamari, mussels and prawns sauteed with onions, red bell peppers, tomatoes and garlic with tomato sauce over fresh linguine.

Grilled filet of salmon served with sauteed vegetables and pesto risotto.

Filet of salmon topped with lemon, butter, capers and white wine served with sauteed vegetables and roasted fingerling potatoes.

Prawns sauteed with lemon, butter, capers and white wine served with sauteed vegetables and fresh linguine with garlic, basil and olive oil.

Sea scallops sauteed with lemon, butter, capers and white wine served with sauteed vegetables and fresh linguine with garlic, basil and olive oil.

Free-range chicken breast sauteed with lemon, butter, capers and white wine served with sauteed vegetables and roasted fingerling potatoes.

Free-range breaded chicken breast with tomato sauce topped with mozzarella cheese served with sauteed vegetables and roasted fingerling potatoes.

Free-range chicken breast topped with prosciutto di parma, avocado, mozzarella cheese and Marsala sauce served with sauteed vegetables and roasted fingerling potatoes.

Medallions of veal sauteed with lemon, butter, capers and white wine served with sauteed vegetables and roasted fingerling potatoes.

Medallions of breaded veal simmered in a sauce of lemon, butter and white wine served with sauteed vegetables and roasted fingerling potatoes.

Medallions of veal baked in a light tomato sauce topped with mozzarella cheese and served with sauteed vegetables and roasted fingerling potatoes.

Medallions of veal sauteed with mushrooms in a Marsala sauce, served with sauteed vegetables and roasted fingerling potatoes.

Medallions of veal topped with prosciutto di parma, avocado, mozzarella cheese and Marsala sauce served with sauteed vegetables and roasted fingerling potatoes.

Grilled 14 oz. bone-in veal chop marinated with garlic, rosemary and olive oil topped with mushrooms served with sauteed spinach and roasted fingerling potatoes.

Spinach sauteed with garlic.

Roasted fingerling potatoes.

Swiss chard sauteed with garlic.

Broccoli rabe sauteed with garlic.

A layer of raspberry sauce topped with Fino's own creamy chocolate custard finished with a melted sugar glaze.

Warm espresso served with vanilla bean gelato topped with fresh whipped cream.

Mascarpone cream layered with ladyfinger cookies.

Traditional creme brulee.

Our own recipe.

Topped with a warm chocolate glaze and served with vanilla bean gelato.

Traditional Italian custard made with Marsala wine, white wine, egg yolks, sugar and lemon juice, served warm with fresh berries.

Fresh bartlett pears poached in red wine, sugar, cloves, bay leaf and cinnamon served with fresh whipped cream.

Made with raspberry sauce and cookies.

Made with caramel, chocolate or raspberry sauce and cookies.

Italian ice cream.