FioRito Ristorante

We’ve got the cure for all this gloomy weather right here! Chicken Francese is our special for lunch AND dinner this week! Brined and pounded chicken breast is dipped in egg wash, pan seared, and finished in a sauce loaded with fresh lemon, herbs, and butter. It’s served with egg yolk fettuccine noodles and finished with aged Parmesan.

The rooster is crowing and the pastrami is sizzling! For brunch this weekend we’ve got a pastrami hash with two local eggs, potatoes, gruyere cheese, Carolina bbq sauce, and broccolini from

Tonight we have a real treat for you! Lobster and egg yolk raviolo with lobster cream sauce, fennel, grilled broccolini, and pickled kohlrabi. All the produce is from our friends

Happy Hump Day folks!

Our lunch special this week is a one of a kind burger on a fresh baked bun with a brisket patty ground in house. BBQ meets deli sandwich with our house pastrami, white American cheese, pickles, and Carolina BBQ Sauce all on a milk-bread bun.

Comes with Zapp's chips. You can upgrade to a side salad, fries, or soup for a little more.

This weekend we’ve got thick two bone pork chops from served with black garlic maple butter, cavatelli, and a mix of carrots and kohlrabi from
Available at dinner while we’ve got them!

Let's end this week on a sweet note with our dolci.

We have three new seasonal desserts rotating in with only our house favorite, the tiramisu, remaining the same.

Make sure to save room for a final indulgent bite!

Strawberry Basil Cheesecake
Balsamic Strawberries, Fresh Basil, Pistachio

Carrot Cake
Brown butter Cream Cheese, Pomegranate Ice Cream, Ginger Caramel, Cardamom

Lemon Polenta Cake
Hibiscus Blueberry Compote, Chamomile Ice Cream, Almond

Sometimes the cheese melts just so nicely!
Whoo boy, this was a project, but it’s ready! We made the pastrami, sourdough rye bread, Russian dressing, and caramelized onion in house! Then we melted gruyere cheese all over it and it’s just so good! Available at lunch and brunch this week while supplies last..

Our final stop on the savory portion of our new dinner menu are our entrees, the secondi.

Up first we have Pacific Halibut shipped overnight to us from California to land on a bed of spinach risotto and asparagus. Adorned with local radish, local asparagus, fresh herbs, and this one is light and springy.

Second of our new secondi are the baby back ribs Pampanella. Italian BBQ inspired by the Molise region of Italy. We are sourcing Duroc pork for these ribs which naturally enhances their depth of flavor and moisture. Serving them with bone marrow polenta and chili agrodolce doesn't hurt either. A slow welcome to the incoming summer season.

Last but not least, we have upgraded our steak offering to 12oz of Prime Ribeye. Pan seared and basted with herbs and butter it would be lovely all on its own. But we are serving it with handmade and fresh ricotta ravioli. The final addition of crispy Brussels sprouts with beet caramel make this dish equal part tasty and shareable.

Thanks for taking a look, and stay tuned for a look at our new desserts (available now) later in the week!

Tuck in! This weekend we’ve got our take on chicken scarpariello! Butterflied chicken breast is lightly dredged then cooked in a sauce of confit fennel, Italian sausage, pickled fresno, white wine, lemon, garlic, and butter with capellini pasta and tatsoi from
Come eat one on the patio!