In the classic luxury that is the Biltmore hotel—surrounded by swaying palm trees and Old World architecture — stands the enticing Fontana Ristorante. With its Italian palazzo fountain and views of the Biltmore’s Mediterranean architecture, Fontana offers a distinct European charm and elegance from sunrise to sunset that goes unparalleled anywhere else. Alfresco dining in the enchanting courtyard complements the exceptional cuisine and sets the stage for a romantic dining experience, and the full bar, open-air kitchen, and wood-burning oven complete the scene. Delivering authentic Italian cuisine, native Italian Chef Giuseppe “Beppe” Galazzi incorporates lesser-known ingredients like sea urchin, tripe, and guinea fowl into his dishes—a result of touring various regions in Italy, seeking seasonal products that change effortlessly with his rotating menus. Some favorites from last fall’s menu include housemade Taglierini with Littleneck clams and the pine nut and raisin-crusted Pesce Spada, with sweet Vanilla Crème Brûlée and mixed berries concluding the meal. Further boasting its dedication to quality and sophistication, Fontana offers a stellar wine list, featuring over 100 wines by the glass.

Sample Menu Selections

cold cuts::
choice of three for 20 or five for 25

Salumi
Prosciutto di Langhirano, salami casalingo (pork), salame anatra (duck), salame cinghiale (wild boar), mortadella al pistachio, speck (smoked pork), cotto (roasted ham)

Formaggi
Pecorino Toscano (sheep), ubriaco al prosecco (cow), Parmigiano reggiano(cow), robiola (cow and sheep), gorgonzola dolce (cow), caciotta di tartufo (cow), caprino (goat)

salads—insalate::
Quinoa   15
Avocado, grapefruit, kale, yellow and red tomatoes, red onion, chickpeas, toasted pumpkin seeds, and extra virgin olive oil

Frutti di Mare   16
Baby arugula, mussels, calamari, lobster, shrimp, bay scallops, chickpeas, potatoes, and lemon vinaigrette

soups::
Minestrone   8

appetizers—antipasti::
Tonno Tartara   14
Fresh tuna tartare, avocado, pea sprouts, watermelon radish, and bell pepper dressing

Burratina   18
Creamy heart of mozzarella, Langhirano prosciutto, arugula, fennel, and beet

Tortino di Granchio   16
Crispy blue crab cake, micro cilantro, seaweed salad, and chipotle mayo

pasta and risotto::
Taglierini Vongole   25
Littleneck clams, garlic, parsley, chile flakes, white wine, and extra virgin olive oil

Ravioli di Zucca   23
Roasted pumpkin cheese ravioli, shrimp, and creamy pesto

Risotto Pescatore   24
Roasted shrimp, calamari, mussels, clams, scallops, garlic, parsley, and tomato sauce

Taglierini Aragosta   30
Lobster tail medallions, diced heirloom tomatoes, roasted garlic, basil, and thyme

carni e pesci::
Polipo   33
Wood-roasted Spanish octopus, fingerling potatoes, and salsa verde

Pesce Spada   27
Grilled swordfish, dry-roasted garlic, lemon butter sauce, and julienne vegetables salad

Bistecca   24
Grilled skirt steak, herb-roasted potatoes, zucchini, eggplant, onion, and red bell pepper