- Dinner – Everyday 4pm To 9pm
- HAPPY HOUR –Mon-Fri 3:30pm - 5:30pm
- Lunch – Sat And Sun 12pm To 3pm
- 415-986-1886
- [email protected]
Menu
Clams and mussels in their own broth with garlic (for two)
Basket of fried calmari with cocktail and tartar sauce
Prawns wrapped in pancetta with garlic and olive oil (fou r)
Roasted peppers served with a sauce of olive oil, cream, garlic and anchovies
Escargot braised in garlic, butter and veal stock
Burrata with tomatoes, basil and virgin olive oil
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
Fior Caesar salad
Mixed artisan lettuces
Layered pasta with a ragu of meat sauce, bechamel, fontina and parmesan cheese
Ribbon egg pasta and sauce of cream, cheese and butter
Ribbon egg pasta with aragu meat s auce
Spinach and egg pasta with peas and a creamy tomato sauce
Egg pasta tossed with a sauce of basil, olive oil, pinenuts 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, pinenuts and sage sauce
Veal stuffed pasta servevd with a ragù of meat sauce
Potato dumplings served with a creamy tomato sauce
Pasta stuffed with cheese in a creamy curry sauce
Linguine served with red or white fresh clam sauce
Linguine served with prawns, scallops, calamari, clams and mussels in a tomato and sh stock sauce
Hollow spaghetti with pancetta in a spicy tomato sauce
Linguine, tomato sauce and meatballs
Tube pasta sauteed with zucchini, mushrooms, sundried tomatoes and a splash of chicken stock
Tube pasta with a fresh tomato sauce, garlic and basil
Choice of sauce
Slices of Veal sautéed with lemon, white wine and capers
Veal shank slow braised 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
Rabbit braised in wine and wild mushroom sauce
Breast of chicken sautéed with prosciutto and fontina cheese
Breast of chicken with sun-dried tomatoes and a creamy pesto sauce
Half chicken attened and roasted with rosemary and garlic
Eggplant sautéed then baked with tomato sauce topped with Fontin a cheese
Spinach sautéed with garlic and olive oil
Three varieties of wild mush rooms sautéed with oli ve oil, garlic and parsley
Polenta (grits) with tomato sauce and parmesan cheese
Vegetable of the day
Roasted potatoes with garlic and rosemary
*All ingredients are organic when available
Cream Caramel. Suggested Wine Pairing: Cockurn Special Reserved Port
Ice Cream or Sorbet. Suggested Wine Pairing: Vin Santo Brolio
Poached Pear with Cream & Caramel. Suggested Wine Pairing: Passito di Pantelleria
Fresh Berries and Cream. Suggested Wine Pairing: Elysium Black Muscat
Zabaglione with Berries for two. Suggested Wine Pairing: Marsala
e Ricotta Cheese Cake with Berry Sauce. Suggested Wine Pairing: Vin Santo Brolio
Extreme Double Chocolate Mousse. Suggested Wine Pairing: Cockburn Special Reserve Port
Cheese Selection with Nuts and Fruits. Suggested Wine Pairing: Cockburn Special Reserve Port
Sweet Ricotta Filled Pastry. Suggested Wine Pairing: Marsala Wine
Italian Cookies. Suggested Wine Pairing: Passito di Pantelleria
Mousse-Style Tiramisu. Suggested Wine Pairing: Essencia Orange Muscat
Cooked Cream (Pudding) with Strawberry Sauce. Suggested Wine Pairing: Essencia Orange Muscat
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