You can place an order for a copy of Classico e Moderno: Essential Italian Cooking by Michael White, Andrew Friedman, Chef Michael White\u2019s highly acclaimed, second cookbook. Released in 2013,in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes\u2014nearly 250\u2014that cover both the traditional and contemporary dishes of the region.
We can have a signed copy of Classico e Moderno ready for you upon arrival for your reservation, to enhance and extend your dining experience.
Reserve our optional special summer grill menu for your dinner reservation. This is a special grill inspired 4 course family style menu. Featuring battilardo to start, a shellfish boil course, then mixed grill and sides, and finishing with our s'mores dessert.
The menu is available with 24 hours notice, for a minimum of 4 guests, priced at $75 per person.
Reserve when you are confirming your reservation.
Each cut requires a $50 deposit that will go towards the final cost of the Tomahawk
Rowan\u2019s Creek Bourbon
Frangipane cake, jam, Whipped cream, candied almonds
*For all request please contact Aryel Vargas, Client Relations Manger at firstname.lastname@example.org
Berrell, 9 year Bourbon
Maker\u2019s Mark, Private Select, AMG Barrel Bourbon
Whistle Pig, 10 year Ry
Chocolate sponge cake, Chocolate ganache, chocolate glaze
Vanilla sponge cake, fruit filling, Buttercream
Pasta or Risotto
Verdure or Pesce or Carne
Please advise us of any allergies or dietary restrictions.
Add a special bouquet for Mom! A beautiful arrangement from L'Atelier Rouge will be waiting on your table when you arrive.
Ai Fiori offers an assortment of custom cake for all celebrations! To view our selections and pricing please refer to our cake order link below.
Ai Fiori cake order form please click here.
For all ticketed events, cancellations made more than 24 hours prior will be refunded in the form of an Altamarea Group gift card.
Celebrate Father's Day in style at Ai Fiori with a one-night only 4 course menu and wine pairing from our sommeliers that features a taste of Hennessy Paradis Imperial cognac.
Chef Scott Schneider and Pastry Chef Rachel Pancho will be serving for each guest:
Crudo e Caviale: fluke crudo, american sturgeon caviar, meyer lemon
Cappelletti: milk-braised veal parcels, eggplant caponata, pine nuts, arugula
Bistecca: 16 oz. ribeye, bordelaise, bearnaise sauce and two sides.
Cioccolato: caramel-chocolate ganache, hennessy chantilly, walnut praline, vanilla gelato