2-COURSE BUSINESS LUNCH
appetizer & entree 48

Monday – Friday | 12pm – 2:30pm

………………………………………………………………………………..

— APPETIZERS —
Insalata
seasonal lettuce, cucumber, zucchini, pecorino, basil vinaigrette

Vichyssoise
chilled potato-leek soup, chive, crème fraîche

Cetriolo
norwich meadow cucumber, sun gold tomato, eggplant, sesame

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

— ENTRÉES —
Fiori Salad
butter lettuce, pickled red onion, cucumber, pumpkin seed, yogurt-dill vinaigrette
with a choice of grilled prawns or grilled chicken

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

Campanelle
pesto genovese, summer bean, pistachio

Spaghetti
blue crab, lemon, bottarga, calabrian chili

Fiore Burger
prime brisket blend, fontina, tomato jam, dijonnaise, pickle, gnocchi frito

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