Fiore di Luna

Name: Fiore di Luna
Address: 1025 Seneca Rd., 22066, VA, 22066
Telephone: 703-444-4060

1025 Seneca Rd., Great Falls, VA 22066, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: Italian Northern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Antipasti Caldi e Freddi

Zuppa di Stagione

Soup of the season

Insalata Mista

Mesculin salad with radish and shaved carrots with a choice of dressing

Panzerotti

Panzerotti with buffalo mozzarella, marinated eggplant and Italian salami

Calamari Croccanti

Crispy Harbor Island baby squid with flat parsley and spicy tomato dip

Insalata di Arugola

Baby arugola salad with shavings of Parmigiano Reggiano cheese

Carpaccio di Salmone

Chef Andrea’s smoked salmon carpaccio with a cilantro vinaigrette garnished with crème fraiche

Prosciutto di San Daniele

Thinly sliced prosciutto with cantaloupe melon caviar

Paste e Risotto

I Capellini

Angel hair pasta with fresh tomato and basil sauce

I Spaghetti

Latini spaghetti served lukewarm with tomato confit, buffalo mozzarella, Geraci extra virgin olive oil and basil

Garganelli

Home made penne shaped pasta with veal tenderloin tips, fresh herbs and porcini mushrooms

Gnocchi di olive nere

Black olive gnocchi with braised artichokes, tomato confit and air-dried ricotta shavings

Linguine del Mare

Linguine with shrimp sautéed in a light brandy and cherry tomato basil sauce

Il Risotto

Risotto cooked in chicken stock with saffron garnished with veal bocconcini, lemon zest, and green asparagus

Le Carni

Spezzatino di Manzo

Tips of beef tenderloin, fresh porcini mushrooms and white polenta timbale

Bistecca ai Ferri

Sliced grilled sirloin steak served with Yukon potatoes and garnished with arugula

Il Pollo

Milanese style free-range chicken breast served with an arugula salad

Agnello

Braised lamb shank served with root vegetables and its own jus

Pesce E Frutti Di Mare

We are proud to provide you with the freshest variety of fish and seafood o

DINNER MENU

Antipasti Caldi e Freddi

La Zuppa

Chestnut soup garnished with julienne celery and white truffle oil

Insalata Mista

Mesculin salad with radish and shaved carrots with a choice of dressing

Caprese

Fresh buffalo mozzarella, imported from Naples, with blanched marinated cherry tomatoes, kalamata olives, and basil

Mazzancolle

Pan-seared shrimp served with green peas puree and a lobster-red pepper foam garnished with crispy artichoke heart

Insalata di Arugula

Baby arugula garnished with shavings of Parmesan cheese and tossed with Geraci extra virgin olive oil and balsamic

Cappesante

Poached sea scallops served with diced cantaloupe melon and fennel garnished with baby spring greens

Prosciutto di San Daniele

Thinly sliced San Daniele prosciutto with buffalo mozzarella and a roasted sweet pepper confit

Il Carpaccio

Thinly sliced beef tenderloin topped with goose liver flavored with port wine and cognac and garnished with micro arugula tossed with balsamico tradizionale

Bresaola

Thinly sliced air-dried beef, dipped in lemon and olive oil, served with marinated wild mushrooms and parmesan shavings

Carpaccio di Salmone

Chef Andrea’s smoked salmon carpaccio with a cilantro vinaigrette garnished with crème fraiche

Paste e Risotti

Ravioli Anatra

Ravioli filled with duck and foie gras served in a light truffle-flavored sage sauce

Penne Martelli

Penne and Maine lobster topped with balsamico tradizionale

Gnocchi di Zucca

Butternut squash gnocchi served with a robiola cheese sauce garnished with julienne celery, amaretti cookies, and parmesan cheese

Fettuccine Bolognese

Fettuccine served with a meat sauce and porcini mushrooms

Lasagnette

Lasagnette layered with marinated eggplant, fresh mozzarella and tomato confits garnished with pesto sauce

Cavatelli

Cavatelli served with little neck clams, julienne leeks, white wine clam sauce garnished with black truffles

Garganelli

Home made crinkled penne pasta with veal tenderloin tips, fresh herbs and porcini mushrooms

Linguine del Mare

Linguine with shrimp and langoustine sautéed in a light brandy and cherry tomato basil sauce

I Risotti

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Le Carni

Filetto di Manzo

Beef tenderloin with Yukon potatoes, cipollini onions, snow peas and Barolo sauce

Agnello

Braised Colorado lamb shank served with mixed baby root vegetables and a Yukon potato and black olives fagotini

Anatra

Grimaud Farm-raised Muscovy duck breast served with baby green and red Brussels sprouts, white polenta timbale, and parsley puree

Filettino di Vitello

Milk-fed veal tenderloin served with half-moon ravioli filled with ricotta di fruscella and ramp and asparagus in its own jus

Cervo

Saddle of venison served with porcini spaetzle and Seckel pear poached in port wine

Guanciale di Manzo

Braised beef cheeks served with celery root puree, baby carrots, and Lagrein red wine sauce

DESSERT MENU

DESSERT

Tiramisu

Espresso-flavored ladyfingers with mascarpone, cocoa, and grappa sauce

Strudel di Mele

Vanilla-flavored Granny Smith apples wrapped in phyllo dough with toasted pine nuts and golden raisins, served with a vanilla and cinnamon cream

Mousse al Geraci

Chocolate and Geraci extra virgin olive oil mousse layered with thin chocolate crisps served with orange-flavored champagne spuma

Il Trio Brulée

A trio of lemon, praline, and lychee crème brulées with caramelized crust

Tortino di Cioccolato

Chocolate mousse layered with hazelnut served with an orange sauce

Sorbetti di Frutta Mista

Homemade mixed fruit sorbets

Formaggi

An assortment of Italian cheeses served with homemade fig and walnut bread and cranberry chutney