Fiore menus

Appetizers ...
Roquefort _Glazed Escargot in a Puff Pastry Crust ·
Pan Seared Jumbo Crab Cake with Peppercorn Aioli
Grilled Jumbo Prawns, wrapped in Pancetla with Port Wine Glaze
· Roasted Foie Gras with Raspberry Coulis
Napoleon of Sesame Crusted Ahi Tuna with Chili Oil Infusion and Balsamic Reduction
Veal Sweet Bread Diablo i11 Potato Tarte Shell with Goat Cheese Glaze
Antipasta of Sopressata Salami, Swiss Bresoala and Prosciutto di Parma
Rousted Chanterelfe Mushroom and Pepper Salad with Fresh Mozzarella Cheese
· . Caspian Sea Pr:ime Beluga Caviar
. Served with Iced Russian Vodka and traditional condiments
Soups & Salads ....
B~ston Chowder with Crispy Pancetta Crncklings
Roasted Porcini Mushroom Soup
Fiore Signature H9use Salatl __
Caesar Salad Prepared Table Side (For Two)
Hearts of Romaine with Blue Cheese Vinaigrette
To cleanse your palate, a lighl and refreshing .Sorbet . .
served with a splash of Selected Champagne ·
Chef's Selections
Created' Daily Using the Finest Hand Selected Ingredients
Available in the Market Place
14-
16-
18-
·22-
18-
16-
16- .
95-
9.:
9-
. 7-
18-
9-
.We welcome you to our restaurant and sin~erely trust that you will enjoy a leisurely perusal of our .
menu. We endeavor to offer only the finest quality and therefore on occasion, the Chef may decide ·
to withdraw certain selections. .
All Entreernre Serve~ with the Freshest Seasonal Vegetables
&
Fiore's Signature Salad
April 00
.J
.Pasta· and Risotto
Linguine with Roasted Chicken, Sundried Tomatoes and_ SP.inach . 24-
Capellini with Maine Lobs'ter, Shdmp and Lump Crab Mea_t in ·a Sciffron Tomato Sc;mce 33~ .
Penne with Fresh Jerusalem Artichokes; Fava Beans ~nd Petite Legumes
Risotto with Maryland Crab and L"obster Consomme ·
. · ..
_Marchigirinni P~sta with Con.fit of Du~k Leg and Tapenade Pesto
.. Seafood
. . .
Ctiilean Sea Ba.ss with Shiitake Mushrooms in Sesaμie Sauce
26-
. 28- ·
26-
·: Roasted Halibut, f~nnel, Tomatoes arid Green Cabbage Confit, Minervoise Sauce 32- · . . ' . .
• Salmon and Jumbo. Sea Scallops with Saffron Trumpet Mushrooms, Lobster Consomme . 32-
Swcirdfish with Tarragon, Chives, Chervil, Roasted Pin~ Nuts. and Red Pepμer Coulis 28-
Ahi Tuna Crustefwith. 4-Coi~r Peppercorri and Ginger with Cil~ntro .Vin~igrette 28-
· Rotisserie & Grill
: .Y.
Rotisserie Chicken with Roasted Ga.rlic an'd Herbed Tomato~s . 28~
Supreme of Long Island Duck Breast; Roasted with Fresh Wild Mushrooms
Rack of D. omestic Lamb with Roa. sted·G arlic Sauce
Wood Fired Filet Mignon au Poivre wjth Merlot Squce
· ~ngus New York Strip with Blu& Cheese and ·Port Wine Sauce
. Wood Fired Wisconsin Veal Chop with Creamy Foie Gras and Fresh Herbs -
20 oz. Entrecote of Beef, Caramelized Shallot Sauce'
April 00
·32-
36~
36-
36-
-38-·
42-

Appetizers ...
Carpaccio of Angus Beef, Currols und Zucchini with Fresh Purmesun untl Bulsumic Vinuigrette 14- ·
Medley of Smoked Salmon with Oscetra Caviar and Crispy Potatoes 14-
Live Shrimp wrapped in Brick Leaves with Smelt Roe Butter Sauce 22-
Baked Potatoes with Maine Lobster and Bouillabaisse Coulis 22-
Ahi Tuna Tartcire with Cumin, Cilantro, Lemon Confit cind Baby Greens 18- ·
· Fresh Octopus Ceviche with Pink Grapefruit Juice
· Liv~ Sea Scallqps with Leeks, Enoki Mushrooms and Lime Butter
Hand Selected Beluga Caviar from the Caspian Sea
Served with Tmditionul Condiments Accompunied by Ice Encused Vodku
Soups & Salads ...
14c
18-
85-
Dungeness Crab Soup .. 9-
Cream of California Artichoke Soup 8-
Roasted Porcini Mushroom Soup 9-
Chopped Provencal Style Vegetable Soup with Pesto 8-
Caesar Salad Prepared Table Side (For Two) 16-
Maine Crab Salad with Roasted Eggplant and Sun Dried Tomato Emulsion 14-
Potato Salad, Mozzarella ~i Bufala, Roasted Red & Yellow Peppers with Anchovy Emulsion 8-
Mesclun Salad with Spanish Sherry Vinaigrette . 7-
To cleanse your palate, a light and refreshing So~het
served with a splash of Selected Champagne
Chef's Selections
Created Daily Using the Finest Hand Selected Ingredients
Available in the Market Place
We welc;ome you to our restaurant and sincerely trust that you will enjoy a leism~ly perusal of our ·
menu. We endeavor to offer.only the finest quality and therefore on occasion,
the Chef may decide to withdraw certain selections.
All Entrees are Served withFiore's Signature Salad
Beef Canneloni with Cabernet Sauce
·Pasta - ...
Pumpkin Ravioli with Ricotta and Parmesan Coulis
Rigatoni Stuffed with L~ngostino, Topped with Sun Dried Tomato Sauce
Carnaroli Risotto with Maryland Crab and Lobster Consomme
Seafood ... '
Oven Baked Chilean Sea Bass with Italian Orzo Ragout ·
Ahi Tuna Puttanesca with Tomatoes and Creamy Spinach
Sautee4 Swordfish with Green Cabbage, Onion, Prosciutto and Carrots
Pan Seared Halibut wifh a Ragout of White Beans and Anchovy
Dover Sole Meuniere
Onion Crusted Salmon with Onion Rip.gs and Saffron Sauce
Fa.rm Raised Chicken "Crapaudine"
Poultry· ...
With Sbullots, B~lsumic Vinegur und Rocis led Fingerling Potutoes with Pancettu
Roasted Duck Crusted with Dried Lem~n Rind
With Lemon Suuce und Rousted Hubburd Squush
Rotisserie & Grill
....
Provimi Veal Osso Bucco with Gratin of Root Vegetables
Wood Fired Black Angus Porter House with Roasted Shallots and Anna Potatoes
Wood Fired Provimi Veal Chop with Mascarpone.Gnocchi ·
Milanese of Rabbit with Macaroni au Gratin
Roasted Garlic Crusted Sonoma Lamb Rack with Vegetable Medley
Pepper Crusted File! Mignon, Sauce au Poirre and Sweet Potqto Mousseline
28-
24-
30-
28-
28-
28-
28-
32-
. 32-
32-
26-
, 32-
32-
36-
36-
28-
36- .
36-