Che piacere vederti! How nice
it is to see you!
Benvenuto Amici! Welcome Friends!

Welcome to the Grand Opening of Ciao Fiore! An enchanting outdoor ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial garden. Chefs Norma from Platanos, Mangoes & Me!, Debi from Table Talk, and Lori Lynn from Taste With The Eyes are collaborating and cooking together in a virtual Italian cucina to create a captivating five-star four-course meal enhanced with edible flowers and herbs dal giardino.

Il Menu

ANTIPASTI TAVOLA
Ricotta Fresca, Arugula Flowers
Roasted Vegetables
Italian Sausages and Prosciutto
Assorted Breads and Focaccia
Giardiniera – Pickled Vegetables and Olives
Mixed Greens with Nasturtium Flowers

RISOTTO
Meyer Lemon & Pink Rose Petal Risotto

PRIMO
Pan-Seared Branzino with Cucumber Salmoriglio
Over a Wild Arugula Salad with Cannellini Beans & Feta
Garnished with Borage Blossoms

DOLCE
Lavender & Mascarpone Panna Cotta with Strawberry Caviar
Chocolate Arancini and Pistachio Creme Anglaise
Garnished with Micro Flowers

(please click on the menu heading for
complete recipes of all the menu items)

Relax and Enjoy the View

To begin your experience here at Ciao Fiore! we’d like you to offer you a glass of Prosecco infused with our wild hibiscus flowers. Then, at your leisure, help yourselves to the fabulous offerings on the antipasti tavola. Don’t miss our ricotta fresca,
try this fresh cheese on the homemade bread with roasted peppers, sprinkled with peppery arugula flowers. Please have at seat on the terrace at the seaside table and enjoy the view of the sparkling blue Mediterranean while you relax and savor the first course.

Antipasti Tavola

Seaside Table

Arugula Flowers

Ricotta Fresca

Nasturtium

Prosecco Infused with Wild Hibiscus

Blue Hibiscus

We hope you enjoyed the first course with-a-view at Ciao Fiore! Now if you’ll please follow me to your table in the garden area where we’ll be serving the primo and dolce courses. Watch your step. As we stroll through our gardens you’ll notice all the various flowers and herbs that grace our menu. Chefs Norma, Debi, and Lori Lynn are passionate about using the beautiful color, texture, and flavor of edible flowers to enhance every dish.

To the Garden…

Garden Table

Meyer Lemon & Pink Rose Petal Risotto

For the risotto our Chef says that the aromas of citrus plus floral make for a heady perfume. She adds just a hint of rose water plus a chiffonade of “passionate kisses” rose petals to transform this creamy citrus risotto into a blissful dish.

Our Meyer Lemon Tree

Pan-Seared Branzino, Cucumber Salmoriglio, Borage

Fresh from the sea pan-seared fillets are served with salmoriglio, a Sicilian fish sauce made with olive oil, lemon juice, garlic and herbs. For our Grand Opening, this particular version of the classic sauce is enhanced with Meyer lemon confit, red chiles, cucumber, and Castelvetrano olives.

Fishing Boat off the Coast

Our Chefs feel fortunate to have fresh-caught fish delivered to our restaurant daily. It’s simply not possible to get branzino any fresher than here at Ciao Fiore!

Borage Blossoms to Mirror the Color of the Sea

Borage & Lavender

Maso Canali Pinot Grigio

Our Sommelier at Ciao Fiore! recommends enjoying the primo course with a crisp dry white wine. She suggests a Maso Canali 2009 Pinot Grigio from Trentino’s finest hillside vineyards. It’s well-balanced with light citrus aromas, fresh acidity, and a long clean finish.

Ciao Fiore! Edible Gardens

Dessert Plate

Our Pastry Chef adds frozen chocolate ganache to the center of a risotto ball before rolling it in bread crumbs and frying. Once out of the oil, these arancini are rolled in a mixture of cocoa powder and sugar. The warm chocolate center spills out like lava with the first bite. They are pretty amazing.

Lavender

Lavender & Mascarpone Panna Cotta with Strawberry
Caviar

By employing molecular cooking techniques our Pastry Chef transforms her strawberry sauce into strawberry caviar, tiny micro pearls that burst in the mouth. She flavors the cream mascarpone panna cotta with the bountiful lavender in our the garden.

Micro Flowers

Chocolate Arancini and Pistachio Creme Anglaise

The Pistachio Creme Anglaise gives the plate a nutty warmth which brings the dessert elements together. It is really nice with a spoonful of the panna cotta, and equally enjoyable as a dip for the chocolate arancini.

Would you care for a cappuccino to sip alongside your dessert course? The garden setting at Ciao Fiore! is tranquil, here we hope you will savor all that the Mediterranean Coast has to offer. Feel free to linger just a little while longer…

Arrivederci! Thank You for Visiting Ciao Fiore!

Ciao Fiore!
is a Virtual Restaurant
participating in
The 5 Star Makeover Cooking Group “Restaurant Wars” Competition

Links to all the competing restaurants
will be posted Friday (here).