Fiamma Grill and Bar Menu
Introducing the Menu at Fiamma Grill and Bar
Located at 380 S Main St, Plymouth, MI, Fiamma Grill and Bar offers a delightful fusion of New American cuisine in a classy, upmarket setting. Renowned for its outstanding service and culinary excellence, Fiamma has quickly become a favorite spot for locals and visitors alike. With a diverse menu featuring everything from Grilled Beef Tenderloin Medallions paired with wild mushroom risotto to Jumbo Lump Crab Cakes with zesty relishes, diners are treated to an array of savory small plates. Don’t miss the homemade ravioli and ever-changing Risotto Del Giorno, which promise to tantalize your taste buds.
- Relax in outdoor seating
- Enjoy live music and a full bar
- Perfect for gatherings or romantic dinners
Whether you’re indulging in delightful flavors or planning a memorable event, Fiamma Grill and Bar ensures an unforgettable dining experience.
Small Plates, Apps
Grilled Beef Tenderloin Medallions
Wild mushroom risotto with cipollini onions and mini button mushroom bordelaise.
Jumbo Lump Crab Cake
Stone-ground crème fraiche with black bean and Michigan corn relish.
Ahi Tuna (Sashimi Grade)
Seared rare with an Asian Spice. Served with mango chutney, ponzu reduction and cucumber wasabi drizzle.
Fiamma Cheese Tasting
Featuring Raclette and Formage Blanc duo from the award winning Leelanau creamery at Black Star Farms in Northern Michigan. Accompanied with mini baked brie, Chef's choice cheese of the day, Bartlett pear preserves and gourmet crackers.
Smoked Plate (Served Cold)
Prepared in house, salmon and whitefish pate, cold smoked salmon and house crème.
Bay Scallops and Lobster Mac n Cheese
Grassfields farm gouda and grana padana parmesan, fresh thyme, Chantilly and toasted panko crumbs.
Calamari Steak
Cut into strips then flash-fried with choice of sauce: San Marzano sauce with cherry peppers, grape tomatoes and Kalamata olives or Tomato and red onion with a lemongrass citrus butter sauce.
Prince Edward Island Mussels
Mussels and Italian sausage in a spicy tomato wine sauce. Accompanied with twice fried potatoes.
Grilled Lamb Chops
2 Marinated lamb chops with herb vinaigrette and crispy herbed parmesan polenta cake.
Homemade Ravioli with Smoked Mozzarella and Roasted Red Pepper
Dry sherry roasted shallots and sweet cherry peppers and San Marzano.
Risotto Del Giorno
Creamy Italian rice. Chef's Choice Daily. Priced Accordingly.
Pasta
Meat
Peppercorn Encrusted New York Strip Oscar
Center cut 14oz strip, topped with grilled asparagus, crab cake and traditional béarnaise. Accompanied with Boursine herb whipped potatoes.
Piedmontese Filet Mignon
All natural. Cut from the heart of the tenderloin. Topped with Fiamma zip sauce. Accompanied with Au Gratin potatoes, French green beans, cipollini onions and tomato marmalade.
20oz Aged Cowboy Ribeye
Accompanied with twice fried truffled potatoes with smoked bleu cheese, grilled asparagus and Fiamma zip sauce.
Woodland Tenderloin
Beef tenderloin tips sautéed with shallots, wild forest mushrooms and roasted red peppers, accented with gorgonzola cheese, finished with a touch of truffle oil. Served with a risotto cake.
Ricotta Gnocchi and Piedmontese Tenderloin Medallions
House made ricotta gnocchi tossed with forest mushrooms, shallots and asparagus tips in a sherry wine sauce. Topped with brie cheese.
6hr Braised Lamb Shank
Boursin herb whipped potatoes and sweet-n-spicy brussel sprouts.
Canadian Walleye
Sautéed in a light cornmeal dusting, drizzled with our roasted garlic aioli. Accompanied with basmati rice pilaf, French green beans, cipollini onions and tomato marmalade.
Jumbo Seared Sea Scallops
With creamy corn veloute, crispy pancetta, sautéed leeks and butternut squash. Served over fresh linguini, garnished with crispy butternut squash.
Norwegian Salmon
Lightly encrusted with dried exotic mushrooms, pan roasted and drizzled with truffle oil. Accompanied with Boursine herb whipped potatoes and fresh asparagus.
Ahi Tuna (Sashini Grade)
Seared rare with an Asian Spice. Served with cucumber wasabi sauce and ponzu reduction. Accompanied with risotto cake and stir fry vegetable.
Fruitti De Mar
Shrimp, bay scallops, mussels, lobster, littleneck clams with roasted red beet marscapone sauce, and garlic parsley linguini. Garnished with shaved ricotta salatta and scallions.
Fish & Seafood
Sides
Chef's Risotto
Asparagus
Sauted Wild Mushrooms
Sauted Cipollini Onions
Twice Fried Truffle and Bleu Cheese Potatoes
Fried Brussel Sprouts
with apple cured bacon & walnuts.
Add on a 4-5oz African Coldwater Lobster Tail
Roasted Red Pepper Bisque
Garnished with shaved parmesan and aged balsamic.
Classic Caesar
Hand tossed with crisp romaine lettuce, house made Caesar dressing Parmigiano-Reggiano, cracked pepper and garlic croutons. Anchovies upon request.
Dinner Salad
Romaine and leaf lettuce, olives, cucumbers, red onion and red wine vinaigrette dressing.
Crimson Roasted Beet Salad
Mixed field greens, roasted beets, chevre cakes, toasted almonds, grapefruit supremes and red onion, tossed in a lemon honey vinaigrette.
Fiamma Caprese Salad
Vine ripened tomato, fried eggplant, fresh mozzarella and fresh basil Drizzled with extra virgin olive oil and balsamic reduction.
Riesling Poached Pear Salad
Baby red and green spinach, roasted walnuts, goat cheese, heirloom cherry tomatoes and crispy red onions, with a warm fig vinaigrette.
Wedge of Iceberg Lettuce
Garnished with roasted red peppers, bacon, olives, tomato and bleu cheese dressing.
