Citrus marinated mixed Mediterranean olives.
One hand made ravioli stuffed with roasted butternut squash and goat cheese finished with sage brown butter sauce, toasted almonds and Grana Padano.
Beef, pork and veal meatballs in Pomodoro sauce with Grana Padano.
Crispy Arborio rice balls stuffed with fior de latte and Nduja salami served with Pomodoro sauce, shaved Grana Padano and fried basil.
Crispy fried brussels sprouts tossed with maple syrup and Grana Padano finished with garlic aioli.
Local and international cheese and cured meat charcuterie with toasted nuts, marinated olives, pickled onion, house mustard and eggplant caponata.
Mixed 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.
10 oz. Prime New York striploin topped with vine ripened tomato and onion ragout. Served with Gorgonzola whipped potatoes and seasonal vegetables.Pairs well with Treana Cabernet Sauvignon
Breaded chicken breast topped with mozzarella, Grana Padano and Pomodoro sauce. Served with linguine in a rosé sauce and seasonal vegetable.Pairs well with Liquidity Pinot Noir
Chicken supreme stuffed with prosciutto, sage, and ricotta. Served with crispy polenta, seasonal vegetables and mushroom marsala cream sauce.Pairs well with Howling Bluff Semillion Savignon Blanc
Grilled Yellow Fin Tuna with roasted fingerling potatoes, golden beets, eggplant caponata and balsamic reduction.Pairs well with Liquidity Pinot Noir
Beef, pork and veal meatballs simmered in Pomodoro sauce finished with Grana Padano.
Italian sausage and rapini tossed with orecchiette in chicken brodo pan sauce.
Slow cooked ground lamb shoulder ragu finished with Grana Padano and whipped mint ricotta served on spaghettini.
Prawns, bay scallops, and Quadra Island Manila Clams in a garlic white wine sauce finished with Old Bay butter, herbed toasted breadcrumbs and tossed in linguine.
Pancetta, free range egg yolk, Grana Padano and black pepper.
Roasted eggplant, roasted red peppers, and onion tossed in basil pesto finished with cherry tomatoes and Grana Padano.
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 Capicollo, on rosé sauce finished with shaved Grana Padano and basil pesto.
* Gluten free fusilli pasta available by request
Fig jam, goat cheese, prosciutto, mozzarella and toasted almonds on a Pomodoro sauce base.
Mushrooms, mozzarella, truffle oil and arugula on Pomodoro sauce base.
Italian sausage, pitted olives, pepperoncini, pesto ricotta and mozzarella on a Pomodoro sauce base.
Pancetta, red onion, chili flakes, maple syrup and mozzarella on cream sauce base.
Prosecco poached pear, onion confit, pine nuts, Gorgonzola, mozzarella and baby arugula on a cream sauce base.
Mozzarella, fior di latte, pepperoni, on a Pomodoro sauce base.
Fior di latte and fresh basil on a Pomodoro sauce base.
Capicolli ham, pepperoni, Italian sausage and mozzarella on a Pomodoro sauce base.
Mortadella, mozzarella, ricotta, basil pesto and toasted pistachios on an extra virgin olive oil base.
Gluten free pizza crust2
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 gelee.
Hazelnut crusted flourless chocolate cake.
Italian classic with lady fingers, espresso, mascarpone cream and cocoa.
With mixed berry coulis.
Fiamo is closed tonight,
due to being short of staff.
We apologize for the inconvenience and
look forward to seeing you
again on Wednesday.
We appreciate your
continued support and patronage.
If you would like to contact management
for any reason, please send an email to
and we will be in contact immediately.