Fiamo Pizza & Wine Bar Menu

One hand made ravioli stuffed with roasted butternut squash and goat cheese. Finished with sage brown butter sauce, toasted almonds and Grana Padano

Beef, pork and veal meatballs simmered in pomodoro sauce. Finished with Grana Padano

Crispy fried brussels sprouts tossed with maple syrup and Grana Padano. Finished with garlic aioli

Crispy Arborio rice balls stuffed with fior de latte and Nduja salami served with pomodoro sauce, shaved Grana Padano and fried basil

Local and international cheese and cured meat charcuterie with toasted nuts, marinated olives, pickled onion, house mustard and eggplant caponata

Hearts of romaine, crispy pancetta, croutons and grated Grana Padano

Fior di latte, vine ripened tomatoes and fresh basil drizzled with balsamic reduction and extra virgin olive oil

Chicken supreme stuffed with prosciutto, sage, and ricotta. Served with crispy polenta, seasonal vegetables and mushroom marsala cream sauce Pairs well with Howling Bluff Sauvignon Blanc

Breaded chicken breast topped with mozzarella, Grana Padano and pomodoro sauce. Served with linguine in rosé sauce and seasonal vegetables Pairs well with Liquidity Pinot Noir

Grilled Yellowfin tuna with roasted fingerling potatoes, golden beets, eggplant caponata and balsamic reduction Pairs well with Liquidity Pinot Noir

Slow cooked ground lamb shoulder ragu finished with Grana Padano and whipped mint ricotta. Served on spaghetti

Pancetta, garlic, free range egg yolk and Grana Padano and black pepper.

Hand made ravioli stuffed with roasted butternut squash and goat cheese. Finished with sage brown butter sauce, toasted almonds and Grana Padano

Italian sausage and rapini tossed with orecchiette pasta in chicken brodo pan sauce.

Prawns, bay scallops, and Quadra Island Manila Clams in a garlic white wine sauce tossed in linguine. Finished with herbed toasted breadcrumbs

Roasted eggplant, red peppers, onion and cherry tomatoes tossed in basil pesto. Finished with Grana Padano

Pasta roses stuffed with Provolone and Capocollo on rosé sauce. Finished with shaved Grana Padano and basil pesto

Fior de latte, fresh basil and extra virgin olive oil on a pomodoro base

Two varieties of pepperoni on a pomodoro base with a honey drizzle, mozzarella and fior de latte

Marinated butterfly prawns with chili flakes and mozzarella on a pesto base

Braised mushrooms and fior de latte on a truffle crema base with baby kale and Grana Padano

House made fennel sausage, shaved red onion, mozzarella and oregano on a crema base

Rapini, roasted red peppers, red onion and basil on a pomodoro base with mozzarella and pesto

Hazelnut crusted flourless chocolate cake finished with sea salt and olive oil

Ladyfingers, espresso, mascarpone cream and cocoa

With mixed berry coulis

Crispy Arborio rice balls stuffed with fior de latte and Nduja salami served with pomodoro sauce, shaved Grana Padano and fried basil

Local and international cheese and cured meat charcuterie with toasted nuts, marinated olives, onion confit, house mustard and eggplant caponata

Beef, pork and veal meatballs simmered in pomodoro sauce. Finished with Grana Padano

Crispy fried brussels sprouts tossed with maple syrup and Grana Padano. Finished with garlic aioli

Hazelnut crusted flourless chocolate cake finished with sea salt and olive oil

Ladyfingers, espresso, mascarpone cream and cocoa

With mixed berry coulis