Fiore Caffe

Mixed Baby Greens with Bosc Pear, Balsamic Vinegar, Extra Virgin Olive Oil Orange Zest

Fresh Mozzarella, Tomato, Basil, Extra Virgin Olive Oil

Organic Wild Arugula with Fennel, Shaved Parmigiano Lemon Vinaigrette

Served Over Arugula with Cherry Tomatoes

Prawns, Fresh Salmon, Grilled Calamari Celery on a Bed of Organic Mixed Greens

Fried Smoked Mozzarella Coated with Crispy Panko Crumbs, Balsamic Glaze Romaine Salad

Clams Sautéed in Olive Oil, Garlic, Hot Pepper, White Wine, Topped with Fresh Parsley

Raw Thin Sliced Beef Eye Round with Capers, Shaved Parmigiano, Extra Virgin Olive Oil Topped with Fresh Parsley Lemon

Baked Radicchio Pear Wrapped in Prosciutto, Topped with Arugula Goat Cheese

Parma Prosciutto, Salame, Mortadella, Gorgonzola, Parmigiano Castelvetrano Olives

San Marzano Tomato Sauce, Gaeta Olives, Capers, Fresh Basil, Extra Virgin Olive Oil

Tubed Pasta with Eggplant, San Marzano Tomato Sauce, Fresh Mozzarella a Touch of Pesto

Gnocchi with Mushrooms, Gorgonzola Walnuts in a Light Cream Sauce

Large Tubed Pasta with a 5 Hour Beef and Pork Tomato Stew

Homemade Filled with Burrata Cheese, Browned in Olive Oil with Roasted Tomato, Olives Zucchini

Homemade, Filled with Prosciutto Ricotta, in a Creamy Saffron Sauce, Zucchini Pancetta

Fresh Clams Cherry Tomatoes in a Slightly Spicy White Wine Sauce

Handmade Pappardelle with Smoked Salmon, Prawns and Zucchini in a Light Cream Sauce

Saffron Risotto with Clams, Mussels, Prawns Calamari

Skewers with Prawns Wrapped in Basil Pancetta, Shallots, Zucchini, Yellow Red Peppers. Served with Roasted Potatoes

Herbed Salmon with Lemon Sauce, Fingerling Potatoes Seasonal Vegetables

Pan Seared Skirt Steak Cutlets with Caramelized Shallots Butternut Squash

Grilled Eggplant with Cherry Tomatoes Balsamic Glaze

Sautéed Three Mushrooms with Garlic, Pepperoncino Fresh Chopped Parsley

Brussel Sprouts with Pancetta and Lemon Zest

Mixed Baby Greens with Bosc Pear, Balsamic Vinegar, Extra Virgin Olive Oil & Orange Zest

Fresh Mozzarella, Tomato, Basil, Extra Virgin Olive Oil

Organic Wild Arugula with Fennel, Shaved Parmigiano & Lemon Vinaigrette

Served Over Arugula with Cherry Tomatoes

Prawns, Fresh Salmon, Grilled Calamari & Celery on a Bed of Organic Mixed Greens

Fried Smoked Mozzarella Coated with Crispy Panko Crumbs, Balsamic Glaze & Romaine Salad

Clams Sautéed in Olive Oil, Garlic, Hot Pepper, White Wine, Topped with Fresh Parsley

Raw Thin Sliced Beef Eye Round with Capers, Shaved Parmigiano, Extra Virgin Olive Oil Topped with Fresh Parsley & Lemon

Baked Radicchio & Pear Wrapped in Prosciutto, Topped with Arugula & Goat Cheese

Parma Prosciutto, Salame, Mortadella, Gorgonzola, Parmigiano & Castelvetrano Olives

San Marzano Tomato Sauce, Gaeta Olives, Capers, Fresh Basil, Extra Virgin Olive Oil

Tubed Pasta with Eggplant, San Marzano Tomato Sauce, Fresh Mozzarella & a Touch of Pesto

Gnocchi with Mushrooms, Gorgonzola & Walnuts in a Light Cream Sauce

Large Tubed Pasta with a 5 Hour Beef and Pork Tomato Stew

Homemade Filled with Burrata Cheese, Browned in Olive Oil with Roasted Tomato, Olives & Zucchini

Homemade, Filled with Prosciutto & Ricotta, in a Creamy Saffron Sauce, Zucchini & Pancetta

Fresh Clams & Cherry Tomatoes in a Slightly Spicy White Wine Sauce

Handmade Pappardelle with Smoked Salmon, Prawns and Zucchini in a Light Cream Sauce

Saffron Risotto with Clams, Mussels, Prawns & Calamari

Skewers with Prawns Wrapped in Basil & Pancetta, Shallots, Zucchini, Yellow & Red Peppers. Served with Roasted Potatoes

Herbed Salmon with Lemon Sauce, Fingerling Potatoes & Seasonal Vegetables

Pan Seared Skirt Steak Cutlets with Caramelized Shallots & Butternut Squash

Grilled Eggplant with Cherry Tomatoes & Balsamic Glaze

Sautéed Three Mushrooms with Garlic, Pepperoncino & Fresh Chopped Parsley

Brussel Sprouts with Pancetta and Lemon Zest