Menu & Carta dei vini
icona-salmoneicona-salmone

LUNCH MENU

HOUR D'OEUVRES AND FIRST COURSES
- Puntarelle salad, burrata of Andria and New season olive oil
- Octopus on ratte potatoes, wild broccoli, potato and lemon crisps
- Pumpkin risotto, almond crumble and sage
- Paccheri with light guinea fowl ragout and chestnut sauce
- Spaghetti with red prawns, Jerusalem artichocke and black winter truffle
- Sliced patanegra with piquillo peppers and pane carasau

     MAIN DISHES
- Fioraio sword fish parcels 
 - Baked fillet of see bream, radicchio, orange and pine nuts
- Braised Veal cheek, potatoes, spinach and red wine sauce
- Free range chicken breast, slightly spicy chard and roasted lemon
- Wild mushroom ragout, chestnut and rosemary on a bed of white polenta


DESSERTS
- Hazelnuts fondant, mascarpone and pepper tuille
- White chocolate mousse, the Fioraio persimmon compote
- White polenta cream, roasted pears and chocolate sauce
- Chestnuts Crème brulée, thyme and orange
- Plate of ​​sliced fruits

DINNER MENU

HOUR D'OEUVRES AND FIRST COURSES
- “Dita di Fatima”
- Red prawn salad, Jerusalem artichocke with black truffle and wild rocket
- Amberjack tartare, crunchy puntarelle, pistachios and orange
- Scaloppe of foie gras in hazelnut crust, braised endive with citrus fruits, traditional vinegar of Modena
- Pumpkin cream, buffalo ricotta and toasted almonds
- Crayfish risotto, celeriac and winter truffle
- Ossobuco ravioli, broccoletti, potato crumble and pecorino romano
- Orecchiette with radicchio pesto and smoked provola


MAIN DISHES
- Fritto del Fioraio
- Baked Fillet seabass with potatoes, wild broccoli, anchovy and lemon
- Monkfish wrapped in colonnata ham and rosemary with creamed chickpeas with New season olive oil and roast cherry tomatoes
- Grilled rib-eye, chard, celeriac and truffle terrine with red wine sauce
- Rack of lamb, pumpkin and almonds bake, roasted pumpkin sauce
- Malard duck breast with winter vegetable composition and vin santo sauce

DESSERTS
- Hazelnuts fondant, mascarpone and pepper tuille
- White chocolate mousse, the Fioraio persimmon compote
- White polenta cream, roasted pears and chocolate sauce
- Chestnuts Crème brulée, thyme and orange
- Plate of ​​sliced fruits

icona-vinoicona-vino

“Can you imagine a bistrot without wine? Wine is the magic wand of the bistrot,
it makes it alive, it feeds conversation, opens appetites and spirits. ”.

Bistrot, Bertrand Auboyneau - Francois Simon


At the Fioraio Bianchi Caffè, wine has various declinations: conversational wines, served standing at the counter, while at the table, a different approach, a rich cellar offers a selection of particular and sought out labels, both Italian and international. Here is a small selection.

RED WINE

Teran 2011 (Refosco) - Zidarich 
Etna Rosso 2014 (N. Mascalese) - G. Russo
Pulin 2012 (Grenache Syrah) - Tenuta Bruna
Nebbiolo delle Langhe 2012 - L. Sandrone

WHITE WINE

Vor Beg (Pinot Bianco) 2013 - C. Terlan 
Derthona “Timorasso” 2014 - Vigneti Massa
Pinot Bianco 2015 - Doro Princic
Lugana 2014 - Olivini 

CHAMPAGNE

Mineral 2005 (Extra Brut) - Agrapart 
Extra Brut (Blanc D’Argile) - Vouette & Sorbée