Cafe Fiore - S Lake Tahoe, CA

Sliced bread sautéed in olive oil and garlic, topped with a relish of tomato, basil & capers; garnished with sweet fried onions

Heavy cream, butter, garlic & parmigiano

Thinly sliced eggplant stuffed with smoked salmon, grilled and served with a sherry cream and sun dried tomato sauce

Fresh calamari rings lightly breaded and fried; served on a bed of marinara sauce

Tiger prawns sautéed with garlic, butter and julienne vegetables; served over cappellini

Fresh eggplant lightly breaded and fried, topped with mozzarella and served on a bed of marinara sauce

Fresh romaine, garlic croutons, parmesan cheese; tossed with a traditional caesar dressing

Spinach salad with walnuts and chopped egg; served with a warm bacon dressing

Meatballs lightly breaded and fried then tossed with a fresh tomato, basil and marinara sauce; served over cappellini

Penne pasta tossed with fresh vegetables in a marinara sauce or a light cream sauce

Linguine tossed with chicken, Italian sausage, onions, red, yellow and green bell peppers, butter, garlic and sherry

Spaghetti pasta tossed with Italian sausage, prosciutto, fresh tomatoes, spinach, crushed red chilies, garlic and olive oil

Fettuccine pasta tossed with strips of chicken, roasted bell peppers, olives, garlic and sun dried tomatoes in a white wine sauce

Fettuccine tossed with garlic, artichoke hearts, broccoli, olives, pinenuts and fresh tomatoes in a light white wine sauce

Capellini pasta with shrimp, scallops, diced tomatoes and capers in a white wine sauce

Prawns, scallops and assorted fresh seafood sautéed in a white wine,caper and lemon butter sauce; tossed with linguini

Mixed seafood combination tossed with linguine, finished in a spicy marinara sauce

Fresh lobster served over fettuccini, tossed with mushrooms and tomatoes; finished in a lemon tarragon sauce

Chicken breast sautéed with garlic, pancetta bacon, tomatoes, marinara and fresh herbs

Pork tenderloin sautéed, sliced and served with a tarragon Dijon mustard cream sauce

Medallions of filet mignon sautéed with garlic, julienne roasted peppers, sun dried tomatoes, pine nuts, fresh basil, marinara and white wine

Veal scaloppine sautéed with Marsala wine, mushrooms and shallots

Chicken breast sautéed and baked; finished with roasted garlic cloves, fresh rosemary and pine nuts; served over capellini pasta

Medallions of filet mignon served on toast points and finished with a green peppercorn cream sauce

Veal scaloppini wrapped around prosciutto and mozzarella; sautéed and finished with mushrooms in a Marsala wine sauce

Veal scaloppine dipped in egg batter and parmesan cheese; finished with sliced zucchini and a lemon butter caper sauce

Boneless breast of chicken sautéed with wild mushrooms, artichoke hearts and tomatoes; served with a Sonoma chardonnay cream sauce

Tenderloin prepared in Barolo wine sauce

Veal scaloppine sautéed with butter, diced red onions, wild mushrooms, garlic and tarragon; finished with a lemon and white wine sauce