il Fiore

olive oil

squid, shrimp, lemon aioli

marinated olives, semolina toast

fennel slaw, plum, house-ground mustard

persian cucumber, calabrian chili, gaufrette potato

parsely, marinara

24-month prosciutto, whipped ricotta, pickled onions, focaccia

romaine, kale, focaccia croutons

stone fruit, pickled shallot, semolina crostini

green goddess, pancetta, minced hard-boiled egg

sun-dried tomato, mozzarella, basil

fire-roasted tomato, pepperoni, mozzarella

rigatoni, parmesan, parsley

tonnarelli, pecorino, fresh-cracked pepper

castelvetrano olive, tomato, parmesan

shrimp, parsely, chili

fire-roasted tomato, mozzarella, tonnarelli

taleggio cream, acron squash, basil

celery crema, coriander, fennel

cooper sharp, bacon, pickle, special sauce

cauliflower, broccolini, armaro agrodolce

charred leek, parsley, vermouth, chili oil

pomme puree, salsa verde

pomme puree, salsa verde

32oz dry-aged bone-in ribeye, chopped caesar, choice of two sides. (serves two)

served with fiore sauce

garlic, olive oil, chili flake

sage buttermilk, acorn squash, basil

pomme puree, bordelaise, parsley