Citrus marinated mixed Mediterranean olives.
Beef, pork and veal meatballs simmered in marinara sauce. Finished with Grana Padano
Crispy Arborio rice balls stuffed with fior di latte and Nduja salami served with marinara sauce, shaved Grana Padano and fried basil
Crispy fried brussels sprouts tossed with maple syrup and Grana Padano. Finished with garlic aioli
Local cheese and cured meat charcuterie with toasted nuts, marinated olives, mustard seed and roasted red peppers
Golden beets served with fresh greens and toasted pistachios atop a bed of whipped goat cheese
Hearts of romaine, crispy pancetta, croutons and grated Grana Padano
Fior di latte, vine ripened tomatoes and fresh basil drizzled with balsamic reduction and extra virgin olive oil
Shaved Mortadella with mozzarella and ricotta cheese, basil pesto and toasted pistachio
Braised mushrooms and fior di latte on a truffle crema base with arugula and Grana Padano
Fior di latte, fresh basil and extra virgin olive oil on a marinara base
House made fennel sausage, shaved red onion, rapini, mozzarella and oregano on a crema base
Two varieties of pepperoni on a marinara base with a honey drizzle, mozzarella and fior di latte
Rapini, roasted red peppers, red onion and basil on a marinara base with mozzarella and pesto
Marinated prawns with chili flakes and mozzarella on a pesto base
Thinly sliced prosciutto on a tomato base with roasted garlic and mozzarella topped with fresh arugula
Prawns, Bay scallops, and Quadra Island Manila Clams in a garlic white wine sauce tossed in linguine. Finished with herbed toasted breadcrumbs
Beef, pork and veal meatballs simmered in marinara sauce. Finished with Grana Padano
Italian sausage and rapini tossed in orecchiette pasta and chicken brodo pan sauce, finished with Grana Padano
Slow cooked ground lamb shoulder ragu finished with Grana Padano and whipped mint ricotta. Served on spaghetti
Roasted eggplant, red peppers and onion tossed in basil pesto. Finished with Grana Padano
Pancetta, garlic, free range egg yolk and Grana Padano and black pepper
Hand made ravioli stuffed with roasted butternut squash and goat cheese. Finished with sage brown butter sauce, toasted almonds and Grana Padano
Pasta roses stuffed with Provolone and Capocollo on rosé sauce. Finished with shaved Grana Padano and basil pesto
12oz NY striploin served with salsa verde, potatoes and arugula topped with tomatoes and Grana Padano
Red wine braised beef short rib risotto with crispy onions and Grana Padano
Chicken supreme stuffed with prosciutto, sage, and ricotta. Served with crispy polenta, chef's vegetables and mushroom marsala cream sauce
Breaded chicken breast topped with mozzarella, parmesan and tomato sauce. Served with linguine tossed in rosé sauce and chef's vegetables
Fiamo is committed to great food for everyone in our community.
If you have dietary sensitivities, our kitchen will be happy to design a plate for you.
Please connect with your server for more details.
With mixed berry gelé
Hazelnut crusted flourless chocolate cake finished with sea salt and olive oil
Ladyfingers, espresso, mascarpone cream and cocoa
With mixed berry coulis
Bailey's Irish Cream and Sambucca
Kahlua and Grand Marnier.
Amaretto and Brandy.
Bailey's Irish Cream and Frangelico.