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Mio Fiore
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亨格福德的活力義大利餐廳
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Pizza bread with garlic, olive oil & rosemary.
Homemade rustic bread topped with garlic, fresh tomato, basil and extra virgin olive oil.
Buffalo mozzarella, tomatoes, fresh basil and extra virgin olive oil.
Timable of baked aubergines, tomato sauce, basil, mozzarella and parmesan cheese.
King prawns cooked with tomato sauce, chilli, parsley, garlic, olive oil and served with garlic bread.
Steamed fresh mussels cooked with garlic, fresh chilli, white wine, touch of tomato sauce served with toasted garlic bread.
Slowly cooked squid with red wine, red onions, chilli, garlic, parsley, touch of tomato sauce and served with garlic bread.
Linguine cooked with homemade Mio Fiore tomato sauce, touch of garlic, buffalo mozzarella and basil.
Fettuccine pasta with slow cooked mince beef meat ragu.
Fresh ravioli filled with ricotta and spinach in butter and sage sauce.
Linguine cooked with a light spicy fresh seafood sauce, mixed seafood.
Spaghetti with king prawns, courgettes, garlic, cream, fresh parsley and white wine sauce with a touch of chilli.
Spaghetti cooked with Pancetta, creamy egg yolk, parmesan cheese and black pepper.
Fettuccine pasta cooked with wild mushrooms, garlic, touch of cream and finished with a drizzle of truffle oil.
Rocket, spinach, fresh pear, raw courgettes, warm goat cheese, walnuts, tomatoes and balsamic dressing.
Grilled fillet of chicken served on a bed of mixed leaf salad, tomatoes, cucumber, fresh goat cheese and balsamic dressing.
Tomato, Fior di latte and basil.
Tomato, Fior di latte, anchovies and oregano.
Tomato, Fior di latte, pepperoni and chili.
Tomato sauce, Fior di Latte, gorgonzola, ham, fresh Italian sausage, and touch of chilli.
Tomato, garlic, oregano, chilli & touch of olive oil.
Fior di latte, fresh Italian sausage, wild broccoli, crushed chillies and extra virgin olive oil.
Tomato, Fior di Latte, Gorgonzola, Parmesan and Goat cheese.
Folded pizza with tomato sauce, Fior di Latte, salami Milano and ham.
Tomato, Fior di latte, ham and mushrooms.
Tomato, Fior di Latte, goat cheese, sun dried tomatoes, red onion and spinach.
8 oz sirloin steak served with rosemary potatoes, rocket, parmesan shavings and peppercorn sauce served on the side.
Pan-fried 8 oz sirloin steak with wild mushrooms, creamy gorgonzola sauce served with rosemary potatoes.
Chicken fillet cooked with fresh lemon juice, touch of cream, served with rosemary potatoes.
Pan fried seabass fillet with fresh lemon, garlic, white wine and fresh herbs sauce, served with rosemary potatoes.
Homemade Marinated Mixed Olives
Spinach, garlic, extra virgin olive oil and touch of chilli.
Wood Oven Roasted Rosemary Potatoes.
Mixed leaf salad, red onion and carrot.
Tomato and red onion salad.
Rocket and Parmesan shavings.
House White Wine, Italy Fresh fruity aromas with a dry finish.
Fruit and refreshing with floral, citrus and green apple flavors.
Lightly aromatic with hints of jasmine.
Juicy with flavors of white peach, nuts and zesty acidity.
Crisp and dry with mineral and citrus flavours.
House Red Wine, Italy A soft easy drinking with round fruity character.
Soft and fruity with plenty of succulent berry and damson flavours.
Soft and balanced with concentrated aromas of fruit and jam.
Medium bodied, bright ruby red with a fruity aroma.
Full bodied, enriched with ripe cherries and plums.
Maturing brick red, complex aroma of hay and spices.
Rich, full bodied, beautifully balanced.
The bouquet suggests fresh fruits with a hint of roses and pears.
Fruity and well-balanced, supported by a fine perlage.
Prosecco and peach nectar
Campari, Gin and Martini Rosso
Aperol, Prosecco and slice of orange
Vodka, espresso, Kahlua
330ml bottle
330ml bottle
500 ml
Homemade marinated Nocellara Olives
Pizza bread with garlic, olive oil & rosemary.
Pizza bread with garlic, olive oil, Fior di Latte mozzarella & rosemary.
Homemade rustic bread topped with garlic, fresh cherry tomatoes, basil and extra virgin olive oil.
Buffalo mozzarella, beef tomatoes, fresh basil and extra virgin olive oil.
Timbale of baked aubergines, tomato sauce, basil, mozzarella and parmesan cheese.
King prawns cooked with tomato sauce, chilli, parsley, cherry tomatoes, garlic, white wine, olive oil, served with toasted garlic bread.
Steamed fresh mussels cooked with garlic, fresh chilli, white wine, touch of tomato sauce, cherry tomatoes served with toasted garlic bread.
Slowly cooked squid with white wine, red onions, chilli, garlic, parsley, touch of tomato sauce and served with toasted garlic bread.
Linguine cooked with homemade tomato sauce, touch of garlic, buffalo mozzarella and basil.
Spaghetti cooked with crispy guanciale, creamy egg yolk, parmesan cheese and black pepper.
Spaghetti with king prawns, courgettes, garlic, cream, fresh parsley and white wine sauce with a touch of chilli.
Fettuccine pasta cooked with slowly cooked homemade beef ragu.
Linguine cooked with a light spicy fresh seafood sauce, mixed seafood.
Fettuccine pasta cooked with wild mushrooms, garlic, touch of cream and finished with a drizzle of truffle oil.
Fresh ravioli filled with ricotta and spinach in butter and sage sauce and toasted pine-nuts.
Fettuccine pasta cooked with homemade tomato sauce, Italian fresh sausage, pepperoncino, nduja, red onions, garlic and mascarpone cheese.
Tomato sauce, Fior di Latte and basil.
Tomato sauce, Fior di Latte, anchovies and oregano.
Tomato sauce, Fior di Latte, pepperoni and chili.
Tomato sauce, Fior di Latte, gorgonzola, ham, fresh Italian sausage, and touch of chili.
Tomato sauce, garlic, oregano, chilli & touch of olive oil.
Tomato sauce, Fior di Latte, fresh Italian sausage, wild broccoli, crushed chillies and extra virgin olive oil.
Tomato sauce, Fior di Latte, Gorgonzola, Parmesan and Goat cheese.
Folded pizza with tomato sauce, Fior di Latte, salami Milano and ham.
Tomato sauce, Fior di Latte, ham and mushrooms.
Tomato sauce, Fior di Latte, goat cheese, sun-dried tomatoes, red onion and spinach.
A choice of grilled 8 oz sirloin or ribeye steak served with rosemary potatoes, rocket, parmesan cheese and peppercorn sauce served on the side.
Pan-fried ribeye steak with wild mushrooms, creamy gorgonzola sauce, truffle oil, served with rosemary potatoes.
Chicken fillet cooked with fresh lemon juice, touch of cream, served with rosemary potatoes.
Fresh seabass, prawns & mussels cooked with leeks, white wine and cream sauce.
Rocket, spinach, fresh pear, raw courgettes, warm goat cheese, walnuts, cherry tomatoes and balsamic dressing.
Grilled fillet of chicken served on a bed of mixed leaf salad, cherry tomatoes, cucumber, fresh goat cheese and balsamic dressing.
Spinach, garlic, extra virgin olive oil and touch of chili.
Wood oven roasted rosemary potatoes.
Mixed leaf salad, red onion, cherry tomatoes, cucumber and carrot.
Tomato and red onion salad.
Rocket and Parmesan.
Homemade marinated Nocellara Olives
Pizza bread with garlic, olive oil & rosemary.
Pizza bread with garlic, olive oil, Fior di Latte mozzarella & rosemary.
Homemade rustic bread topped with garlic, fresh cherry tomatoes, basil and extra virgin olive oil.
Buffalo mozzarella, beef tomatoes, fresh basil and extra virgin olive oil.
Timable of baked aubergines, tomato sauce, basil, mozzarella and parmesan cheese.
King prawns cooked with tomato sauce, chilli, parsley, cherry tomatoes, garlic, white wine, olive oil, served with toasted garlic bread.
Steamed fresh mussels cooked with garlic, fresh chilli, white wine, touch of tomato sauce, cherry tomatoes served with toasted garlic bread.
Slowly cooked squid with white wine, red onions, chilli, garlic, parsley, touch of tomato sauce and served with toasted garlic bread.
Linguine cooked with homemade tomato sauce, touch of garlic, buffalo mozzarella and basil.
Spaghetti cooked with crispy guanciale, creamy egg yolk, parmesan cheese and black pepper.
Spaghetti with king prawns, courgettes, garlic, cream, fresh parsley and white wine sauce with a touch of chilli.
Fettuccine pasta cooked with slowly cooked homemade beef ragu.
Linguine cooked with a light spicy fresh seafood sauce, mixed seafood.
Fettuccine pasta cooked with wild mushrooms, garlic, touch of cream and finished with a drizzle of truffle oil.
Fresh ravioli filled with ricotta and spinach in butter and sage sauce and toasted pineuts.
Fettuccine pasta cooked with homemade tomato sauce, Italian fresh sausage, pepperoni, nduja, red onions, garlic and mascarpone cheese.
Rocket, spinach, fresh pear, raw courgettes, warm goat cheese, walnuts, cherry tomatoes and balsamic dressing.
Grilled fillet of chicken served on a bed of mixed leaf salad, cherry tomatoes, cucumber, fresh goat cheese and balsamic dressing.
Tomato sauce, Fior di Latte and basil.
Tomato sauce, Fior di Latte, anchovies and oregano.
Tomato sauce, Fior di Latte, pepperoni and chili.
Tomato sauce, Fior di Latte, gorgonzola, ham, fresh Italian sausage, and touch of chilli.
Tomato sauce, garlic, oregano, chilli & touch of olive oil.
Tomato sauce, Fior di Latte, fresh Italian sausage, wild broccoli, crushed chillies and extra virgin olive oil.
Tomato sauce, Fior di Latte, Gorgonzola, Parmesan and Goat cheese.
Folded pizza with tomato sauce, Fior di Latte, salami Milano and ham.
Tomato sauce, Fior di Latte, ham and mushrooms.
Tomato sauce, Fior di Latte, goat cheese, sun-dried tomatoes, red onion and spinach.
A choice of grilled 8 oz sirloin or ribeye steak served with rosemary potatoes, rocket, parmesan cheese and peppercorn sauce served on the side.
Pan-Fried 9 oz ribeye steak with wild mushrooms, creamy gorgonzola sauce, truffle oil, served with rosemary potatoes.
Chicken fillet cooked with fresh lemon juice, touch of cream, served with rosemary potatoes.
Fresh seabass, prawns & mussels cooked with leeks, white wine and cream sauce.
Spinach, garlic, extra virgin olive oil and touch of chili.
Wood oven roasted rosemary potatoes.
Mixed leaf salad, red onion, cherry tomatoes, cucumber and carrot.
Tomato and red onion salad.
Rocket and Parmesan.
House White Wine, Italy. Light and fresh with floral, apple and pear notes.
Veneto Region. Dry and crisp, aromatic, with notes of citrus, pepper and tomato leaf.
Veneto Region. Light and dry with a citrus, green apple and melon aroma.
Lazio Region. Crisp and dry with aromas of white blossom and an citrus zest.
Piedmont Region. Definite acidity, aromatic and floral. Notes of lime, citrus fruit, floral, green apple and lemon.
Veneto Region. Crisp and refreshing with notes of fresh citrus, delicate berries and floral hints.
Veneto Region. Dry, crisp and fruity with light sweetness and balanced acidity.
330ml bottle
330ml bottle
House Red Wine, Italy. Fruity aromas, hints of spice, featuring cherry and cranberry on the palate.
Veneto Region. Full bodied, well balanced with notes of dark fruits, plums and cherries.
Sicilia. Bold and fruity, notes of dark cherry, plum, hints of liquorice and tobacco.
Toscana. Medium bodied, with tightly smokey, peppery notes, gentle aromas of rose and red fruit.
Puglia Region. Fullbodied and well balanced wine with elegant, persistent liquorice notes.
Piedmont Region. Dry and full bodied with a long finish and soft tannins and hints of dried roses.
Veneto Region. Rich, full bodied, ripe black cherry, plums and notes of chocolate, coffee and subtle tannins.
Prosecco and peach nectar
Campari, Gin and Martini Rosso
Aperol, Prosecco and slice of orange
Vodka, espresso, Kahlua.
330ml bottle
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