Ristorante Fior d'Italia

Oysters on half shell with shallots, malt vinegar, and black pepper (six)

Assorted Italian cold cuts

Prosciutto with melon

New York steak sautéed with pepper cream sauce

Roasted rack of lamb with rosemary essence

32oz Porterhouse steak grilled to your taste (may be split for 2)

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

Caesar salad

Mixed artisan lettuces, cherry tomatoes, onions

Pasta with cannellini beans and prosciutto

Cabbage, bread and cheese soup with bits of prosciutto

Vegetable soup ( *Vegan )

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 a ragu of meat sauce

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 cheese in a cream sauce

Pasta stuffed with pumpkin, amaretti and mustard fruit with a butter, pinenuts and sage sauce

Veal stuffed pasta served with a ragù of meat sauce

Potato dumplings served with a creamy tomato sauce

Pasta stuffed with cheese in a creamy curry sauce

Rosse o Bianche Linguine served with clams in a white or red sauce

Linguine served with prawns, scallops, calamari, clams and mussels in a tomato and fish 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

Fish of the day (Please ask your waiter)

Poached salmon in white wine, leeks, carrots and celery

Prawns sautéed with tomatoes, shallots, white wine and garlic

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 flattened and roasted with rosemary and garlic

Rice braised in chicken broth, onion, butter, parmesan cheese and saffron

Rice braised in chicken broth with mushrooms, shallots, butter and cheese

Eggplant sautéed then baked with tomato sauce topped with Fontina cheese

Spinach sautéed with garlic and olive oil

Three varieties of wild mushrooms sautéed with olive oil, garlic and parsley

Polenta (grits) with tomato sauce and parmesan cheese

Vegetable of the day

Roasted potatoes with garlic and rosemary

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