Fiorella's

Breaded and deep-fried cheese-filled ravioli served with a side of marinara sauce.

Crispy cauliflower florets served over a spicy Calabrian chili sauce, finished with Parmesan cheese and a drizzle of honey.

Crispy Brussels sprouts are tossed in a spicy honey sauce and served over a creamy asiago ranch dressing.

Crispy layers of eggplant and mozzarella served over marinara sauce, finished with creamy burrata, truffle oil, and fresh basil.

A creamy, fresh Italian cheese served with baby arugula, heirloom tomatoes, olive oil, and balsamic vinegar.

Crispy fried squid and cherry peppers served with a side of signature marinara sauce.

These crispy, deep-fried risotto balls are filled with melted mozzarella cheese and served with a side of signature marinara sauce.

These homemade meatballs are served in a signature marinara sauce and topped with herbed ricotta cheese.

Spiced, pan-seared shrimp served over a fresh salad.

A fresh salmon fillet served over a crisp garden salad.

A breaded and pan-fried chicken breast served as a light main course.

A fresh garden salad featuring mixed greens, cherry tomatoes, cucumbers, olives, and red onions, served with our signature house dressing.

A classic salad of crisp romaine lettuce and crunchy croutons tossed in a house-made egg-free Caesar dressing and finished with Pecorino Romano cheese.

A fresh mixed green salad tossed in lemon vinaigrette, topped with creamy goat cheese, dried cranberries, and sweet glazed walnuts.

Fresh baby arugula tossed in a lemon vinaigrette and topped with shaved Grana Padano cheese and toasted pine nuts.

A savory chicken broth served with small homemade meatballs, fresh spinach, and pearl-shaped pasta.

Penne pasta tossed with sautéed chicken, artichoke hearts, and kalamata olives in a lemon-wine sauce, finished with Pecorino Romano cheese.

Soft potato dumplings are tossed in a tomato basil sauce and baked with a topping of melted fresh mozzarella cheese.

Shell-shaped pasta tossed with pancetta, garlic, and fresh basil in a tangy vodka-infused tomato cream sauce.

Tender chicken, mushrooms, and onions are sautéed in a savory Marsala wine sauce and served over penne pasta.

Soft potato dumplings and tender chicken tossed in a spicy tomato sauce and finished with Pecorino Romano cheese.

Tender slow-cooked short ribs in a red wine and tomato sauce served over fresh fusilli pasta, finished with baby arugula and shaved Grana Padano cheese.

Fresh fusilli pasta tossed with red wine-braised wild mushrooms, tomatoes, garlic, and shallots, finished with creamy burrata cheese and a drizzle of truffle oil.

Tender chicken and broccoli florets are served in a creamy Alfredo sauce over fresh tagliatelle pasta.

This flatbread is topped with thinly sliced cured ham, baby spinach, caramelized onions, and melted fontina cheese, finished with a drizzle of honey.

This flatbread features sweet fig jam, crispy bacon, and crumbled goat cheese, finished with fresh baby arugula and a balsamic glaze.

This flatbread is topped with cremini mushrooms, salty prosciutto, and melted fontina cheese, finished with a drizzle of aromatic truffle oil.

This crispy flatbread is topped with thick-cut pepperoni, creamy Calabrian chili ricotta, melted fontina cheese, fresh basil, and a drizzle of spicy honey.

A hearty pasta dish featuring shell-shaped noodles tossed in a slow-simmered sauce of ground beef, veal, pork, vegetables, and red wine.

Linguine pasta served with homemade meatballs and Fiorella’s signature tomato-based marinara sauce.

A breaded chicken cutlet topped with marinara sauce and melted mozzarella cheese, served with a side of linguine pasta.

Breaded eggplant slices topped with marinara sauce and melted mozzarella cheese, baked and served with a side of linguine.

A breaded veal cutlet topped with marinara sauce and melted mozzarella cheese, served with a side of linguine.

Pan-seared sea scallops served over risotto with a sweet and spicy Limoncello reduction, vine-ripened tomatoes, capers, and asparagus.

Linguine pasta tossed with shrimp, garlic, and tomatoes in a lemon-wine sauce, finished with Pecorino Romano cheese.

A pan-seared haddock fillet served in a lemon-caper white wine sauce with roasted potatoes and broccolini.

Pan-seared salmon with an herb crust, served over mushroom and Gorgonzola risotto with oven-roasted asparagus.

Shrimp, scallops, and haddock are pan-seared and simmered in a spicy tomato sauce, served over linguine pasta.

Crispy French fries tossed with aromatic white truffle oil and topped with grated Pecorino-Parmesan cheese.

Tender broccolini sautéed with garlic, chili flakes, and pine nuts, finished with a balsamic glaze.

Fresh baby spinach sautéed with garlic and a touch of lemon.