Menu
Culinary Creations
Sandwiches
- triple “P” – porchetta and braised pork shoulder on Parmesan toast with provolone cheese, pickled shallots and fennel, greens, and a lemon vin
Eggplant pepper muffuletta – roasted eggplant and sweet peppers on parmesan grilled ciabatta, olive tapenade, arugula, basil pesto, and provolone
Chicken caprese – crispy or roasted chicken on rosemary flatbread with fresh mozzarella, sundried tomato puree, basil pesto, greens, and garlic aioli
- chicken Parm – brined chicken that is panko crusted and fried crisp on focaccia with pesto, tomato sauce, mozzarella and parmesan
- Triple “C” – mozzarella, provolone, and paremsan on sourdough with pesto toasted to melted perfection
Crostini
- Salumi – toasted baguette topped with sundried tomato puree, shaved salumi, greens, pickled fennel, shaved reggiano, truffle vin
- Caponata – toasted baguette topped with eggplant caponata, basil pesto, greens, ricotta salata, pomegranate molasses
- Seasonal caprese – toasted breads topped with olive tapenade, seasonal vegetable, fresh mozzarella, greens, fresh lemon vin, balsamic reduction
- Burrata board (for two) – burrata with lemon evo, toasted breads, olive tapenade, caponata, olives, mustard caviar, balsamic reduction
pasta feature
- Fettuccini Alfredo –fettuccini in a creamy parmesan sauce topped with fine herbs and grated reggiano
- Pasta al Truffle – short pasta in a truffle cream sauce, crispy bacon, roasted sweet peppers, arugula, reggiano, and fin herbs. served with toasted bread
- Pasta al Sugo – short pasta in a rich tomato sauce with braised pork or wild mushrooms, basil, and fresh mozzarella, reggiano, and fin herbs. served with toasted bread
- Pasta con caponata – long pasta in a roasted tomato sauce with eggplant, sweet peppers, olives, garlic, and torn basil topped with grated reggiano, pomegranate molasses, and lemon olive oil
- Pasta pomodoro – long pasta sauteed with fresh garlic, blistered tomatoes, torn basil, fin herbs, and reggiano. Served with toasted bread
side dishes
- Red bliss and yukon gold chips tossed in truffle oil, sea salt, parmesan, cracked pepper, fine herbs
- Arancini – crispy risotto balls filled with basil and mozzarella served with basil aioli
- Deep fried cavolo piccolo (brussel sprouts), deep fried and tossed in fresh herbs, EVO, sea salt, grated parm, fresh lemon served with aioli
- chicken parmesan bites – brined chicken crusted in parmesan panko breading, topped with tomato sauce, basil pesto, and parmesan
wood fired pizza
Verde – House made basil pesto, provolone cheese, arugula greens
Bianca – Parmesan truffle cream sauce, mozzarella cheese, pickled shallots
Rosso – Basil tomato sauce, fresh mozzarella, fresh tomatoes, pesto
Additions –
Complementary – olives, roasted garlic, roasted peppers, fresh tomatoes, eggplant, arugula, roasted mushrooms
upcharge – pepperoni, prosciutto, roasted chicken, meatballs (when available)
finito
- Lemon Lavendar – vanilla lavendar cupcake, lemon curd mousse, mascarpone crème
- zeppoles – crispy italian donuts, kalhua glaze, chocolate sauce
- cannoli – seasonal ricotta filling
- Tiramisu cupcake – espresso mousse, kahlua simple syrup, mocha mascarpone frosting
check back with us often for seasonal changes
arrivederci!
FG Amore© 2024 | Powered by the love of food
Your food is The Best Italian I’ve had in the northwest in 12 years! I dream of your zepoles! They are heaven! As is your arancini!
I just wish you we’re open more as your food is worth the 35 minute drive.
Hi Laura,
thank you for the comments, I am so happy to hear that you enjoyed our creations, and yes we are working on being open more often. Thank you and please come again soon!