*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Please let your server know of any food allergies so that we can prepare your meal safely.
Iberico Ham Platter
Serrano from Jamon de Iberia - Spanish 30-month aged “Patta Negra” Iberico ham
Fiore Charcuterie Board
Chefs Selection of Daily Meats and Cheese
Smoked Presidential Caesar
Romaine lettuce with shaved Parmesan, classic house made Caesar dressing Cherry wood smoked to finish
Baby Iceberg Wedge
Iceberg lettuce with crispy prosciutto, cherry tomatoes, croutons, served with Sharon’s blue cheese dressing and blue cheese crumbles
Served with shaved fennel, arugula, blue cheese, toasted walnuts, Aged Balsamic vinaigrette
Classic paper-thin aged Black Angus Filet carpaccio drizzled with EVOO, splash of lime, with capers and white onion, sprinkled with shaved Parmesan cheese.
Paper thin sliced salmon, and drizzled with an anchovy, caper, herbs, and lemon aioli. Served with crostini.
Grilled Brie Cheese
Grilled to the perfect softness, topped with wild flower honeycomb and seasonal fruit
With a house made seasonal mostarda. Served in a bed of arugula, sprouts, and crostini.
Korean Crispy Pork Belly
Crispy pork belly, sweet Thai chili and Gochujang sauce. Served with pickled radish and picked onion
Head on Garlic Shrimp
Imported Super Colassal Pacific Blue Shrimp grilled to perfection, and tossed with EVOO, garlic, and parsley. Served with crostini.
Angus Mini Filet Mignon*
Grass fed American Tenderloin Seared and Roasted. Served with chimichurri sauce and blistered tomatoes(4oz.)
Braised Short Ribs
Angus beef short rib braised for 12 hours in a sweet Gochujangand PiggyBack Rye whiskey sauce.
Classic Peruvian Ceviche*
Cooked in lime, onions, cilantro, avocado and sweet plantains served with sweet potato chips
Braised in white wine and served with garlic and herb sauce
Shrimp Au Gratin Quattro Formaggi
Seared in a white wine, garlic and parsley cream sauce, au gratin with Fontina, Pecorino, Gruyere and Parmigiano Reggiano
Melted goat cheese on a bed of arugula with pickled red onion and radish. Served with crostini.
Honshimeju, Mitake, King Trumpet, Crimini, Shitake sautéed with Gorgonzola cream sauce.
Roasted and served with Tribeca bread
Sautéed with crispy prosciutto, toasted almonds
Crispy fried potatoes with traditional Spanish brava sauce
Fresh knuckle and claw crab cakes sitting on top of a house made yuzu remoulade
8oz. filet grass fed beef from american butcher company grilled to perfection, served with asparagus and chimichuri sauce
Culver Duck smoked duck breast served with roasted beets and arugula salad, and potato
Top crusted with a secret house spice blend, on an aged rum, vanilla bean and black garlic molasses sauce
Pan seared free range Amish Chicken breast fried with a tortilla flour served over a lemon cream Sauce, heritage rice
Heritage Cheshire Tomahawk Pork Chop*
Truffle and black garlic spiced Bone in Heritage Cheshire pork loin chop with tomato cream sauce and mushrooms
14 OZ Ribeye
14 OZ Grass Fed Beef From American Butcher Company sliced and Served with Seasonal Vegetables and chimichuri sauce
Seared Scallops on top of a brown butter butternut squash puree, sauteed Kale, topped with kale chips, crispy prosciutto and arugula pesto.
Seasonal Local Selections Available