Fior d'Italia Menu

Spinach and egg pasta with peas and a creamy tomato sauce.

Ribbon egg pasta with meat sauce.

Crisp romaine lettuce, croutons, and grated Parmesan cheese, dressed in a classic Caesar dressing.

Egg pasta tossed with a sauce of basil , olive oil, pine nuts and garlic with a touch of cream.

Pasta stuffed with chicken in a cream sauce.

Layered pasta with a ragù of meat sauce.

Hollow spaghetti with pancetta in a spicy tomato sauce.

*Vegan, vegetarian. Vegetable soup. All ingredients are organic when available.

Potato dumplings served with a creamy tomato sauce.

A selection of assorted Italian cold cuts including prosciutto, salami, and mortadella, served with fresh mozzarella, olives, and shredded lettuce.

Thinly sliced prosciutto paired with a selection of fresh, seasonal fruits.

Basket of fried calmari with cocktail and tartar sauce.

Prawns wrapped in pancetta with garlic and olive oil (four).

Roasted peppers served with a sauce of olive oil, cream, garlic and anchovies.

Escargot braised in garlic, butter and veal stock.

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.

Crisp romaine lettuce, croutons, and grated Parmesan cheese, dressed in a classic Caesar dressing.

*Vegan, vegetarian. Vegetable soup. All ingredients are organic when available.

Ribbon egg pasta and sauce of cream, cheese and butter.

Ribbon egg pasta with meat sauce.

Spinach and egg pasta with peas and a creamy tomato sauce.

Egg pasta tossed with a sauce of basil , olive oil, pine nuts and garlic with a touch of cream.

Pasta stuffed with chicken in a cream sauce.

Pasta stuffed with pumpkin, amaretti and mustard fruit with a butter, pine nuts and sage sauce.

Classic Italian pasta served with a ragù of meat sauce.

Potato dumplings served with a creamy tomato sauce.

Hollow spaghetti with pancetta in a spicy tomato sauce.

Linguine, tomato sauce and meatballs.

Tube pasta with tuna, mushrooms and a tomato sauce.

With sauce.

Rice braised in chicken broth with mushrooms, shallots, butter and cheese.

Roasted rack of lamb with rosemary essence.

40 oz porterhouse steak grilled to your taste (may be split for two).

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 sautéed with prosciutto and mushrooms in wine sauce.

Breast of chicken sautéed with prosciutto and fontina cheese.

Half chicken flattened and roasted with rosemary and garlic.

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

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

Three varieties of wild mushrooms sautéed with olive oil, garlic and parsley.

Polenta (grits) with tomato sauce and Parmesan cheese.

Today's vegetable selection, prepared using traditional Italian techniques, typically includes a mix of sautéed or roasted vegetables, seasoned with herbs and olive oil.

Roasted potatoes with garlic and rosemary.