Available exclusively at Bar Fiori

Monday – Thursday  |  12:00 pm – 10:30pm
Friday  |  12:00pm – 11:30pm
Saturday  |  2:00pm – 11:30pm
Sunday  |  2:00pm – 10:30pm

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— CAVIAR EXPERIENCE —
Platinum Caviar
gougères, chives, egg yolk, crème fraîche

paired with 1/2 bottle of
Pol Roger Brut Reserve  180

paired with 1/2 bottle of
Billecart – Salmon Brut Rosé  210

— SMALL PLATES —

Marinated Olives 8
lemon, chili, garlic, rosemary

Foccacia 24
olive tapenade, honey ricotta

Fried Gnocchi 15
truffle aioli, parmigiano

Crudo e Caviale* 44
atlantic fluke, american sturgeon caviar, crème fraîche, meyer lemon

Beef Tartare* 35
hand-cut beef, shallot, cornichon, baguette

Arancini 15
roasted red pepper, basil, balsamic

Grilled Market Squash 24
labne, dukkah, dill, hazelnut

Panzerotti 15
ricotta, black truffle, calabrian honey

— LARGE PLATES —
Formaggi 3 for 25 • 5 for 35
artisanal cheese plate, housemade accompaniment

Charcuterie 32
chef’s selection of cured meat, accoutrement

Spaghetti 43
blue crab, lemon, bottarga, calabrian chili

Trofie Nero 45
ligurian crustacean ragu, scallop, seppia, mollica

Lobster Roll 42
maine lobster, housemade potato roll, sturgeon caviar

Fiori Burger* 29
prime brisket blend, fontina, tomato jam, dijonnaise, pickle, gnocchi

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