2-COURSE BUSINESS LUNCH
appetizer & entree 48

Monday – Friday | 12pm – 2:30pm

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— APPETIZERS —

Passera e Caviale*   (pf supp +20)
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

Vichyssoise
chilled potato-leek soup, chive, crème fraîche

Insalata
seasonal lettuce, quinoa, pecan, apple cider vinaigrette

Grilled Market Squash
labne, dukkah, dill, hazelnut

Tuna Tartare*
bigeye tuna, pole bean, potato, niçoise olive, quail egg

Lobster Bisque
perigord truffle, celery root, crouton

— ENTRÉES —
Fiori Salad
butter lettuce, pickled red onion, cucumber, pumpkin seed, yogurt-dill vinaigrette
with a choice of grilled prawns or grilled chicken
or cold poached lobster (supp +18)

Pan-Seared Halibut
chanterelle, turnip, mandarin orange, watercress

Culurgiones
sweet potato and ricotta ravioli, maitake, sage, cashew

Spaghetti
blue crab, lemon, bottarga, calabrian chili

Trofie Nero   (pf supp +15)
squid ink spirals, ligurian crustacean ragù, mollica

Fiori Burger
prime brisket blend, fontina, tomato jam, dijonnaise, pickle, gnocchi friti

EXECUTIVE CHEF: LAUREN DE STENO
CHEF DE CUISINE: YOSHI NONAKA

* consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness