Caffe Fiore Online Ordering Menu

Homemade beef lasagna with Insalata Mista with focaccia bread.

Homemade beef lasagna with Arugula e Finocchio with focaccia bread.

Belgian semisweet chocolate, espresso and toasted walnuts

Fresh smoked mozzarella coated with crispy panko crumbs, balsamic glaze, and romaine salad.

Clams sautéed in olive oil, garlic, hot pepper, white wine, and topped with fresh parsley.

Raw thin sliced beef eye round with capers, shaved parmigiano, and extra virgin olive oil topped with fresh parsley and lemon.

Baked radicchio and pear wrapped in prosciutto, topped with arugula and goat cheese.

Parma prosciutto, salame, mortadella, gorgonzola, parmigiano, and castelvetrano olives.

Mixed baby greens with bosc pear, balsamic vinegar, extra virgin oil, and orange zest.

Fresh mozzarella, tomato, basil, and extra virgin olive oil.

Organic wild arugula with fennel, shaved parmigiano, and lemon vinaigrette.

Served over arugula with cherry tomatoes.

Prawns, fresh salmon, grilled calamari, and celery on a bed of organic mixed greens.

San marzano tomato sauce, gaeata olives, capers, fresh basil, and extra virgin olive oil.

Tubed pasta with eggplant, San Marzano tomato sauce, fresh mozzarella, and a touch of pesto.

Gnocchi with mushrooms, gorgonzola, and walnuts in a light cream sauce.

Large tubed pasta with a 5 hour beef and pork tomato stew.

Homemade, filled with prosciutto and ricotta, in a creamy saffron sauce with zucchini and pancetta.

Fresh clams and 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, and calamari.

Skewers with prawns wrapped in basil, pancetta, shallots, zucchini, and yellow and red peppers. Served with roasted potatoes.

Herbed salmon with lemon sauce, fingerling potatoes, and seasonal vegetables.

Pan seared skirt steak cutlets with caramelized shallots and butternut squash.

Grilled eggplant with cherry tomatoes and balsamic glaze.

Sautéed three mushrooms with garlic, pepperoncino, and fresh hopped parsley.

Brussel sprouts with pancetta and lemon zest