Menu` della Cena Vini Popolari Best of Festa Regionale

Menu’ della Cena
Vini Popolari
Dicembre 2015
A N T I PA S T I E Z U P P E
Zuppa di Patate, Porcini e Porri ◈◈◈ PIEMONTE Potato and leek
soup with porcini mushrooms, white truffle oil and fontina-topped crouton
(vegetarian, vegan without crouton) 5.95 cup / 7.95 bowl @ Valpolicella
Insalata di Pere al Formaggio ◈◈◈ FRIULI Baked pear salad with
arugula, seedless red grapes, radicchio, frisee, Belgian endive, Gorgonzola,
pecans and pomegranate dressing (vegetarian) 12.50 @ Friulano
Zucchini alla Parmigiana ◈◈◈ PUGLIA Thin-sliced lightly fried
zucchini layered with mozzarella, tomato sauce, Grana Padano and basil,
baked in the oven (vegetarian) 12.95 @ Chardonnay
PA S TA
Penne al Forno ◈◈◈ PUGLIA Pasta tubes with meatballs, tomato
sauce and fresh mozzarella, topped with grated Grana Padano cheese and
finished in the pizza oven 18.95 @ Rosso
Casonzei Stracchino e Pere ◈◈◈ VENETO Housemade ravioli
filled with roasted pear, Grana Padano and mozzarella, tossed with asparagus
and stracchino cheese sauce; topped with toasted walnuts (vegetarian)
20.75 @ Chardonnay
Lasagna alla Ferrarese ◈◈◈ EMILIA-ROMAGNA Pasta sheets
layered with meat ragu, porcini mushrooms, Grana Padano and béchamel
19.95 @ Rubrato
Risotto di Camogli ◈◈◈ LIGURIA Shrimp and artichoke risotto with
pesto, topped with grilled scallops and tiger shrimp 21.95 @ Friulano
SECONDI
LAZIO Roasted salmon with fresh
asparagus, artichokes, capers and lemon; served with sautéed fresh spinach
and mashed potatoes 27.95 @ Chardonnay
Filetto di Branzino alla Greca ◈◈◈ FRIULI Grilled filet of wild
seabass with black and green olives, capers, tomatoes and Trebbiano
wine; served with mashed potatoes and sautéed organic spinach
27.95 @ Friulano
Saltimbocca alla Romana ◈◈◈ LAZIO Thinly sliced veal sautéed
with prosciutto, sage and Trebbiano wine; served with mashed
potatoes and sautéed vegetables 28.50 @ Valpolicella
Brasato al Barolo ◈◈◈ PIEMONTE Short ribs braised with root
vegetables, pancetta and Barolo wine, with mashed potatoes and sautéed
spinach 27.95 @ Barolo
Salmone Ostia Antica ◈◈◈
DOLCI
Torta di Mele alla Ferrarese ◈◈◈ EMILIA-ROMAGNA Traditional
apple cake served warm with caramel-sea salt gelato 9.95
Best of Festa Regionale Tasting
Enjoy a 3-Course Tasting Menu for $33.50
Choose one
noted item per course
Friulano, Tenuta Luisa, FRIULI, 2014
Friuliano is one of Friuli’s great indigenous white
wines. Tenuta Luisa is elegant, medium-bodied and
highly aromatic with wonderful aromas and flavors of
pear, peach, acacia and almond. It is smooth and dry
with a long, clean and minerally finish which makes it
an outstanding match with Risotto di Camogli and
Filetto di Branzino alla Greca.
$6
half glass
$12
glass
$18
quartino
$47
bottle
Valpolicella Classico,
Sartori, VENETO, 2012
This rich, medium-bodied red is a blend of Corvina
Veronese, Corvinone, Rondinella and Croatina.
It has aromas and flavors of plum, cedar and spice
with a smooth and well-balanced finish and makes
a lovely pairing with the Saltimbocca alla Romana.
$6
half glass
$11
glass
$16
quartino
$43
bottle
Barolo, Michele Chiarlo,
PIEMONTE, 2010
This complex and concentrated red is produced from
Nebbiolo grapes cultivated in the Langhe Hills. It is
full-bodied and rich on the palate and is brimming
with aromas and flavors of forest berry fruit, violet,
cedar and spice. It has a long, rich and velvety finish
and is a nice match with the Brasato al Barolo.
$12
half glass
$22
glass
$33
quartino
$87
bottle
Chardonnay del Salento,
Tormaresca, UMBRIA, 2014
This elegant white is a great example of Italian
Chardonnay at its best and brightest. Its layered
aromas and flavors of citrus fruit and vanilla and its
long-lasting finish make it a perfect match with
Zucchini all Parmigiana and Salmone Ostia Antica.
$5
half glass
$9
glass
$13
quartino
$35
bottle
Rubrato Aglianico,
Feudi di San Gregorio, CAMPANIA, 2012
Produced from 100% Aglianico di Taurasi grapes
grown in central Campania, this full-flavored, fullbodied red is chock full of concentrated aromas and
flavors of black cherry, ripe plum, toasted nuts and
spice. It is elegant and well-balanced with a long,
supple finish. Try it with the Lasagna alla Ferrarese.
$6
half glass
$12
glass
$18
quartino
$47
bottle
Rosso Montefalco,
Arnaldo-Caprai, UMBRIA, 2012
Montefalco Rosso is a blend of Sangiovese,
Sagrantino and Merlot. It is bright and lively,
full of dark red fruit aromas and raspberry flavors
and spice, wonderful complexity and a long, smooth
finish. It is a great match with Penne al Forno.
$8
half glass
$14
glass
$21
quartino
$55
Wine Flights
bottle
Northern Flight Friulano, Valpolicella, Barolo $15.95
Southern Flight Chardonnay, Rubrato, Montefalco $19.95
Our Festa Regionale program is both a labor of love and a source of pride for us at Il Fornaio.
It allows us to share with our guests carefully crafted specialty dishes from the unique and
expansive regions of Italy.
A passion for food paired with our deep gratitude for our guests is what drove us to launch the
Il Fornaio App. The new 2016 Festa Regionale Passaporto will be available in the Il Fornaio
app starting January 1st. If you haven’t already, download our app today to receive a free
dessert on your next visit and be given VIP access to special offers in addition to earning
points towards your favorite authentic Italian food.
Each month when you order from a Festa Regionale menu, your server will provide a code to
‘stamp’ your digital Passaporto and you’ll receive a special gift. Collect all 6 virtual stamps to
receive 2,000 rewards points and a chance to win a trip for two to Italy!
Download today to receive your free dessert
Executive Chef Maurizio Mazzon
Zucchini
alla Parmigiana
At the southeastern “heel” of Italy is the region of Puglia, renowned for its
olive oil, wine, seafood and fresh bread. “Zucchini alla Parmigiana” is a
lighter version of eggplant parmesan, highlighting seasonal spring
vegetables and the Puglieses’ preference for combining a few simple
ingredients to create maximum flavor. Lightly fried baby zucchini are
layered with imported Grana Padano and mozzarella cheeses, basil and
fresh tomato sauce in our hearty but not heavy vegetarian dish.
Saltimbocca
alla Romana
Stretching along Italy’s west central coast, Lazio is home to the country’s
capital, Rome, and a centuries-old culinary tradition. “Saltimbocca alla
Romana” is a classic regional dish offering rich, complex flavors from just
a few simple ingredients, such as real prosciutto di Parma and fresh sage.
Saltimbocca translates as “jump in the mouth” – it’s so delectable, you
just can’t wait to pick up the next bite.