Fiore

prosciutto, salami, provolone cheese, marinated mushrooms, artichokes, roasted red peppers, balsamic roasted onions, olives, caper berries.

fried calamari with tomato basil sauce and lemon-roasted garlic aioli.

grilled country bread with marinated tomatoes, garlic & arugula

goat cheese layered with basil pesto, olive tapenade, & roasted red peppers & warm pita bread.

price edward island mussels, steamed in a saffron cream with fresh tomatoes.

thinly sliced lean beef with a lime and green peppercorn vinaigrette, garnished with shaved parmesan, caper berries, shallots and crostini.

house made meatballs in pomodoro sauce with parmesan cheese.

lightly dusted hearts fried golden brown. Served with roasted garlic-lemon aioli.

two delicate cakes with lobster, garlic and fresh basil. Served with a lobster-cognac aioli.

portabella mushroom and fresh mozzarella cheese grilled on focaccia. Pomodoro for dipping.

butternut squash filled ravioli tossed with pine nuts, raisins and fresh basil in a lemon-browned butter.

with chestnuts, goat cheese, lemon and fresh parsley.

with wild mushrooms & pine nuts tossed in a warm sherry vinaigrette

tossed with roasted winter squash, raisins, pancetta and gorgonzola cheese in a honey balsamic vinaigrette

short tubes tossed with wild mushrooms, proscuitto and fresh tomatoes in a rich meat stock.

with fresh clams, garlic and white wine sauce.

potato dumplings with spinach and shaved parmesan in lemon-sage butter.

classic alfredo with chicken

stuffed with tomato-balsamic marinated tenderloin, mozzarella and provolone. Served with grilled spinach and gorgonzola cream.

jumbo shrimp sauteed in scampi sauce with roasted tomatoes, tucked into a bed of lemon pepper linguini.

shrimp, scallops, lobster and spinach rolled in a pasta sheet baked in a luxurious lobster cognac sauce.

phyllo-wrapped boneless breast stuffed with artichoke hearts, roasted tomatoes and feta cheese on a bed of grilled spinach, all topped with roasted red pepper vinaigrette.

fall off the bone tender, veal shank and saffron risotto in a rosemary infused wild mushroom sauce