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2418 Park Road

Charlotte, NC 28203


Fiamma offers an extensive selection of modern regional favorites, including fresh seafood, meats, and homemade pastas and salads. From the ownership and staff at Fiamma to the City of Charlotte, and especially to all of our loyal customers: thank you for allowing us the opportunity to serve you! We are pleased and privileged to be voted by Zagat as the #1 Italian restaurant in Charlotte! This honor, from one of the most highly respected restaurant ratings organizations in the world, only encourages us more. It is our pleasure to continue to provide the high quality and excellent service that our valued customers expect and deserve. Thank you again, from our family to yours.

$35 per person (does not include tax or gratuity)


First course (choice of one)

Beef Carpaccio - paper-thin slices of raw beef served with arugula and Parmesan cheese

Tuna Carpaccio - slices of tuna served with Mediterranean salad (olives, radishes, endive, and fennel)

Fritto Misto - deep-fried calamari, shrimp, and seasoned vegetables served with fresh tomato sauce

Prosciutto e Melon - fresh slices of melon, with prosciutto di Parma, fruit and Parmesan cheese

Scallops - lightly pan-seared sea scallops served with cauliflower puree, sautéed mushrooms, garnished with balsamic reduction

Softshell Crab - served in a lemon butter sauce with arugula and asparagus

Insalata di Barbabietola - roasted red beets tossed in a hazelnut-mint blood orange dressing garnished with shaved Parmesan cheese

Caprese - fresh buffalo mozzarella, sliced tomatoes, fresh basil, olive oil, and aged balsamic

Burrata - fresh creamy buffalo milk cheese served with arugula, roasted red peppers, and Italian sausage

Caesar Salad - fresh Romaine salad, tossed with tomatoes, croutons, Parmesan cheese

Messa Mundo - fresh artichokes with celery, white mushrooms, Andina organic quinoa  in a light lemon dressing with arugula, radicchio, and shaved Parmesan cheese

Delizia del Contadina - mixed greens tossed with walnuts, pears, and Tuscan Pecorino cheese in a light balsamic dressing

Second course (choice of one)

Veal Short Ribs - served with warm barley salad and summer vegetables

Veal Milanesini - small breaded pieces of veal served with arugula and tomatoes

Veal Carpaccio - served with heart of palm, avocado, artichokes infused with truffle sauce

Ossobuco (House Specialty) - braised veal shank served with gnocchi pomodoro

Scottadito - roasted Australian lamb chops served with fried polenta, grilled asparagus, and reduced Barolo wine sauce

Vitello alla Pizaiola - veal medallions served with tomato, olives, oregano, and truffle mashed potatoes

Costoletta di Maiale - grilled pork chop served with string bean salad, radicchio, and feta cheese

Pollo Al Mattone - wood brick oven-roasted chicken served over roasted potatoes, caramelized onions, and frisee

Salmone - grilled fresh Norwegian salmon served with sautéed spinach and roasted potatoes

Branzino - fresh Mediterranean seabass served with homemade pasta, sautéed with spinach, white wine, garlic, and red pepper flakes

Monkfish – “poor man’s lobster” served with Livornese sauce, shrimp, and scallops with sautéed spinach and asparagus

Rigatoni Bolognese - classic meat sauce with ground beef, veal, and pork, serve with mixed vegetables in a fresh tomato sauce

Tagliolini de la Moglie - homemade pasta tossed with shrimp and trevisano in a creamy Cognac sauce

Gnocchi alla Mondeghili - homemade potato dumplings tossed in a spicy Italian sausage, green peas, and fresh tomato sauce

Penne Bisanzio - tossed in a fresh mozzarella and tomato sauce, garnished with fresh basil

Spinach Ravioli - homemade ravioli stuffed with spinach and ricotta, served over a pink sauce and shrimp

Linguini Neri Sciue Sciue and Gamberetti – black linguini tossed with shrimp in a spicy, light tomato sauce garnished with baby arugula

Fassoletti al Mare Nuostro - homemade handkerchief pasta served with fresh seafood, orange, lemon, light tomato sauce, asparagus, and string beans

Summer Pasta - troffiette pasta served with homemade pesto, string beans, and potatoes

Orecchiette al Colore di Orto - fresh sautéed mix vegetables in an olive oil and garlic sauce with light tomato sauce

Third course (choice of one)

Cannoli - hard pastry shell stuffed with a mascarpone cream

Panna Cotta - cold Italian custard served with mixed berries

Tiramisu - layered coffee-soaked ladyfingers topped off with mascarpone cream and cocoa

Cheesecake - ricotta and mascarpone blended cheesecake served with berry sauce and vanilla ice cream

Crema Tostada - warm vanilla custard topped with torched sugar, served with fresh berries

Passion Fruit Mousse - fresh mousse with passion fruit flavor and fruit

Crème Caramel - Italian caramel flan

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