Chef Luke Hursey crafts a menu of local, seasonal items inspired by the flavors, spices & cuisines of the Mediterranean. Spanish, Greek and North African dishes mingle on the lunch, dinner & brunch menus. The menus offer tapas, small plates & paellas inviting shared dining and satisfying appetites of all sizes.
The bar at FINO is run by Danny Page and his crew. They create innovative and balanced cocktails that combine classic spirits with fresh juices, herbs, house made syrups and bitters.
FINO wine list includes labels from across Europe including many unusual finds. The list offers wines-by-the-glass, local beers & sherries.
Salt Cod Croquettes: saffron-orange aioli pickled red onion | herb salad
Jerusalem Artichoke Bisque: smoked salmon morels | chives
Bitter Greens: arugula | red endive | radicchio la peral | roasted pear | candied pecans cider vinaigrette
Oysters on the Half Shell: tomato gazpacho gelee & green gazpacho granita
Pan-roasted Gulf Catch: saffron-tomato broth chanterelles | snap peas | sea beans | aioli
Cured Pork Shoulder: fingerling potato morcilla poached apple | pearl onions mustard
Large – Lamb Duo: braised lamb shoulder lamb chop | sweet potato puree | winter greens pomegranate | baharat | lamb demi
Paella for 2 - Arroz Negro: langoustines calamari | chorizo | green peas | piquillo peppers | lemon aioli
Dessert – Chocolate Coffee Canolli