Available exclusively at Bar Fiori

Monday – Thursday | 12:00pm – 2:30pm & 5:00pm – 9:30pm
Friday | 12:00pm – 2:30pm & 5:00pm – 10:00pm
Saturday | 2:00pm – 10:00pm
Sunday | 2:00pm – 9:30pm

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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

Tartare di Carne* 28
hand-cut beef, shallot, cornichon, baguette

Arancini 15
roasted red pepper, basil, balsamic

Cetriolo 22
Norwich Meadow cucumber, sun gold tomato, eggplant, sesame

Panzerotti 15
ricotta, black truffle, calabrian honey

Bocconcini 22
chicken fennel sausage, eggplant, pomodoro, parmigiano

— LARGE PLATES —
Formaggi 3 for 25 • 5 for 35
artisanal cheese plate, house-made accompaniment

Charcuterie 32
chef’s selection of cured meat, accoutrement

Spaghetti 40
blue crab, lemon, bottarga, calabrian chili

Trofie Nero 40
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