Mistral Dinner Menu at Hotel Fiesole: Fine Dining
Menu & pricing are subject to change.
Grilled Seafood Antipasti for Two 28.00
Grilled oysters, clams, shrimp, and langoustine served with grilled marinated vegetables, peppers, artichoke hearts, aubergine and asparagus.
Seared Foie Gras 20.00
With spiced plums and port wine.
Steamed Mussels Verde 14.00
With garlic, white wine, fresh herbs, crushed red pepper and green onions. Served with grilled garlic croutons.
Beef Carpaccio with Goat Cheese 16.00
Locally-raised, all natural, grass-fed limousine beef, marinated and thinly sliced, served with whipped goat cheese flavored with capers and topped with baby arugula and truffle oil.
Artisan Cheese Plate 3 for 15.00/5 for 24.00
Choose three or all five from our selection of domestic and international cheeses served with an assortment of breads and crackers along with traditional and house-made accompaniments.
Chef’s Oyster of the Night Market price
Lingurian Seafood Soup 11.00
Tomato based soup with shrimp, white fish, and calamari with saffron rouille.
Cream of Artichoke Soup 10.00
A velvety purée garnished with Parmigiano Reggiano cheese crisp.
Mistral Caesar Salad 11.00
Mixed romaine hearts and radicchio Treviso tossed with our Caesar dressing, shaved Parmigiano-Reggiano and croutons. Topped with toasted parmesan chip.
Arugula and Mache Salad 11.00
Ricotta salata with pancetta crisp, figs, red onions and Champagne honey vinaigrette.
Mixed Baby Beet Salad 12.00
Roasted mixed beets with field greens, gorgonzola cheese, and pistachio vinaigrette. Topped with toasted pistachios.
Grilled Shrimp and Spinach Salad 14.00
With radicchio, fresh mint, yellow tomatoes, Dodoni feta cheese and Lemon pepper citronette.
(Portioned as a course but available as entrées)
Artichoke Heart and Fried Sage Risotto 11.00
Creamy Italian rice flavored with Parmigiano-Reggiano cheese, grilled artichoke hearts and sage.
Lobster Mezzelune 14.00
House-made, half moon shaped ravioli filled with Maine lobster meat and ricotta and pecorino cheeses, in a lobster cream with zucchini ribbons.
Sun-dried Tomato and Spinach Gnocchi with Speck 13.00
Fresh hand-rolled gnocchi served in a light cream sauce with cured, cold-smoked ham.
Fresh Black Pepper Fettuccine Alfredo 12.00
Fresh fettuccine tossed in a four cheese Alfredo sauce (Fontina, gorgonzola, parmesan and Romano), garnished with scallions.
Ricotta and Arugula Ravioletti 12.00
House made petite ravioli in a fresh basil pesto and walnut sauce, topped with thin slices of proscuitto.
Piedmontese Ribeye Steak 36.00
A true Italian breed of cattle brought from the Piedmont region of Italy. Naturally raised, grass-fed beef grilled to your liking and served over Italian white beans with pancetta, fresh corn, tomatoes and arugula.
Roasted Lemon and Bay Leaf Chicken Breast 26.00
Boneless chicken breast seasoned with lemon, garlic and fresh bay leaves. Pan roasted and served with rosemary parmesan gnocchi, sautéed spinach and natural pan juices.
Twin Tournedos Mistral 38.00
Twin six ounce filets of beef, seasoned and pan seared with a Marsala glaze. Served on a bed of wild mushrooms with rosemary mashed potatoes and grilled tomatoes with pecorino pine nut crumb.
Grill-Roasted Honey Balsamic Half Duck 30.00
Semi-boneless and lightly smoked duck, roasted then grilled and basted with honey and balsamic glaze served with green onion and sweet corn cake and baby squash.
Lamb Chops with Artichoke Crust and Truffle Essence 38.00
Double cut domestic chops pan seared and topped with an artichoke crust. Roasted to your liking and served over a porcini and fresh herb risotto with grilled eggplant.
Grilled Salmon with Pistachio Basil Butter 27.00
Fresh Atlantic Salmon filet brushed with olive oil, grilled and served with mashed Yukon gold potatoes and grilled Belgian endive and gorgonzola gratiné.
Summer Cioppino 34.00
Clams, mussels, shrimp and whitefish steamed in a light tomato-vegetable sauce flavored with roasted chili peppers and served with summer vegetables and parmesan gnocchi.
Sea Scallops with Arugula-Walnut Pesto 32.00
Pan seared and served over warm fregola sarda with grilled ratatouille salad.
Pan Seared Tuna with Roasted Tomato Vinaigrette 30.00
Pan seared medium rare and served with a shaved fennel and fresh herb salad with truffled shoestring potatoes.
$80 per person
Our chef would be pleased to prepare an extraordinary five course dinner for your party.
** Consumer Advisory - Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
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Please no smoking in the main dining rooms.
20% Gratuity added for 6 people or more.
Split charge $600.
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