Il Fornaio

grilled il fornaio ciabatta bread rubbed with garlic, warm chopped tomatoes, basil and kalamata olives cal/430.

housemade flat bread topped with goat cheese, mozzarella, tomatoes, red onion, kalamata olives, basil, oregano; baked in the oven cal/440.

polenta-provolone squares with six toppings: mixed mushrooms and truffle oil, italian sausage, grilled peppers, imported ham, sauteed zucchini and gorgonzola cal/580.

thinly sliced raw beef, shaved grana, capers and wild arugula drizzled with lemon-olive oil cal/210.

baby squid, lightly floured and deep fried, served with spicy marinara cal/830.

grilled scallops, calamari and shrimp served with parsley sauce cal/390.

a sampling of authentic italian antipasti including: caprese calda, prosciutto di parma, green and black olives, grana padano cheese, salame, caponata, grilled artichoke and bruschetta calda cal/650. per person.

seasonal vegetable soup made with vegetable stock cal/110.

organic baby lettuces; balsamic vinaigrette cal/170.

mixed greens, garlic croutons and shaved parmesan; house vinaigrette cal/300.

grilled sliced tomatoes and fresh mozzarella, basil, drizzled with extra-virgin olive oil cal/310.

organic red and gold beets with red wine vinegar, wild arugula, toasted walnuts and asiago cheese; lemon-olive oil dressing cal/370.

romaine lettuce, parmesan cheese, hardboiled egg, focaccia croutons; housemade caesar dressing cal/310.

chopped salad of romaine, radicchio, cannellini beans, avocado, tomato and cucumber with gorgonzola dressing cal/240.

organic baby spinach salad with aged ricotta, red onions, applewood-smoked bacon, tomatoes, champignon mushrooms and toasted walnuts; warm vinaigrette cal/430.

mozzarella, tomato sauce, oregano, fresh basil cal/860.

mozzarella, tomato sauce, sliced artichokes, zucchini, eggplant, sliced tomatoes, mushrooms, fresh basil cal/870.

mozzarella, tomato sauce, italian sausage, mushrooms, bell peppers, red onions, spicy peperoncino oil cal/1140.

fresh mozzarella, prosciutto, shaved parmesan, mushrooms and wild arugula, drizzled with white truffle oil cal/1040.

folded pizza filled with mozzarella, ricotta, mushrooms, ham and tomato sauce cal/850.

angel hair pasta, chopped tomatoes, garlic, marinara sauce and fresh basil cal/350/690.

pasta ribbons with traditional meat ragu and parmesan cheese cal/390/730.

wide pasta tubes tossed with diced eggplant, tomatoes, calabrese peperoncino and smoked mozzarella cal/370/730.

barrel-shaped whole wheat pasta with cherry tomatoes, arugula, dried ricotta, garlic and tomato sauce cal/320/640.

large pasta tubes with bacon, vodka-cream-tomato sauce and parmesan cheese cal/350/700.

shell pasta, chicken breast, broccoli, sun-dried tomatoes, pecorino cheese, roasted garlic and trebbiano wine cal/460/910.

ravioli filled with butternut squash and walnuts; tomato sauce, brown butter, parmesan and crispy sage cal/500/850.

organic spinach ravioli filled with italian sausage, ricotta, parmesan and fennel; fresh tomatoes, spicy tomato sauce with imported peperoncino, pecorino pepato cheese and fresh basil cal/470/850.

fresh pasta sheets layered with meat ragu, porcini mushrooms, parmesan and bechamel, baked in the oven cal/850.

large fresh pasta tubes filled with free-range rotisserie chicken, sundried tomatoes, ricotta, pecorino, smoked mozzarella and organic spinach; bechamel, marinara and mushrooms cal/940.

thin flat pasta with clams, mussels, prawns and scallops; seasoned with tomatoes, crushed red pepper, garlic and trebbiano wine cal/890.

free-range rotisserie chicken seasoned with rosemary; served with sauteed seasonal vegetables and roasted yukon gold potatoes cal/1180.

thinly-pounded veal sauteed with sliced fresh baby artichokes and lemon; served with roasted yukon gold potatoes and sauteed seasonal vegetables cal/740.

beef tenderloin grilled rare and sliced, balsamic vinegar and green peppercorn sauce; served with sauteed organic spinach and roasted yukon gold potatoes cal/720.

grilled 22-ounce porterhouse steak served with sauteed organic spinach and roasted yukon gold potatoes cal/1480.

grilled free-range chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine, dijon mustard and lemon; served with spicy peperoncino sauce, sauteed organic spinach and roasted yukon gold potatoes cal/720.

crepes filled with apples and grappa infused pastry cream; vanilla gelato and caramel sauce cal/550.

chilled zabaione with fresh berries, bellini sorbet, fresh whipped cream and amarena cherry cal/380.

lady fingers, rum, mascarpone cheese, espresso, cocoa powder cal/720.

chocolate mousse, fresh raspberries and sponge cake soaked with triple sec; served with orange creme anglaise cal/660.

espresso poured over two scoops of vanilla gelato and topped with fresh whipped cream cal/450.

almond custard topped with caramel sauce, toasted almonds and fresh berries cal/410.

assortment of italian gelato cal/330.

dessert sampler of half rosina al cioccolato, half tiramisu and one crespelle with a scoop of vanilla gelato cal/950.

strawberry, chocolate hazelnut and pistachio gelato folded together with cherries, chocolate chips and pistachios; served with raspberry and chocolate sauce cal/480.

baby squid lightly floured and fried; served with a spicy marinara sauce.

roasted sflitino bread topped with a colorful variety of seasonal italian toppings.

bite size pizza with a variety of italian toppings.

an assortment of salami with olives and parmesan cheese.

grilled assorted seasonal vegetables with lemon olive oil.

grilled il fornaio ciabatta bread rubbed with garlic, marinated chopped tomatoes, basil and kalamata olives.

tiger prawns served with a horseradish cocktail sauce and il fornaio tartar sauce.

grilled skewers with chicken breasts and mixed grilled vegetables.

champignon mushrooms stuffed with basil and ricotta cheese.

grilled scallops wrapped in pancetta with rosemary.

grilled scallops, calamari and shrimp served with parsley sauce.

an assortment of fresh seasonal fruit.

a special assortment of homemade pastries.

fresh seasonal fruit.

french toast made with our filone bread and sprinkled with powdered sugar; served with mascarpone cheese and maple syrup.

warm waffle with fresh strawberries and bananas, soft whipping cream, powdered sugar and pure new england maple syrup.

home made folded pizza filled with scrambled eggs, sausage, onions and parmesan cheese.

smoked ham, poached eggs, filone bread with parmesan sauce; served with potatoes and caramelized onions.

eggs any style; served with applewood-smoked bacon or italian sausage and toasted filone bread.

lady fingers, rum, galbani mascarpone cheese, espresso and cocoa powder.

chocolate mousse, fresh raspberries and sponge cake soaked with triple sec; served with orange crème anglaise and raspberry sauce.

(1/2 salad). organic baby lettuce; balsamic vinaigrette.

(cup of soup). seasonal vegetable soup (made with vegetable stock).

angel hair pasta. chopped fresh tomatoes, marinara sauce and fresh basil.

mixed greens, shredded rotisserie chicken, applewood smoked bacon, shaved parmesan, tomatoes, garlic croutones; house vinaigrette.

peapod-shaped pasta, traditional meat ragu and parmesan cheese.

lady fingers, rum, galbani mascarpone cheese, espresso and cocoa powder.

organic baby lettuces, balsamic vinaigrette.

seasonal vegetable soup made with vegetable stock.

mesquite grilled salmon fillet, topped with extra-virgin olive oil and lemon; served with roasted potatoes and seasonal vegetables.

fresh ravioli filled with roasted eggplant, ricotta cheese, basil and roasted garlic; tossed with sauteed artichokes, tomatoes, marjoram and trebbiano wine.

mixed greens, shredded rotisserie chicken, applewood-smoked bacon, shaved parmesan, tomatoes, garlic croutons; house vinaigrette.

lady fingers, rum, zabaione, galbani mascarpone cheese, espresso and cocoa powder.

an assortment of fresh il fornaio italian cookies.

mixed greens, garlic croutons, shaved parmesan cheese; served with our house vinaigrette.

organic baby lettuces; balsamic vinaigrette.

shell pasta with chicken breast, broccoli, sun-dried tomatoes, pecorino cheese and roasted garlic; served in a trebbiano wine sauce.

fresh ravioli filled with italian sausage, ricotta, parmesan and fennel; topped with fresh tomato sauce with imported peperoncino, pecorino pepato and basil.

mesquite grilled salmon fillet topped with extra virgin olive oil and lemon; served with seasonal vegetables and roasted potatoes.

from our wood-burning rotisserie, a half chicken seasoned with rosemary, herbs and garlic; served in a trebbiano wine sauce with seasonal vegetables and roasted potatoes.

lady fingers, rum, zabaione, galbani mascarpone cheese, espresso and cocoa powder.

il fornaio bread pudding made with granny smith apples, golden raisins, figs, crème anglaise and brandy; warmed in the oven and served with vanilla ice cream.

mixed greens, garlic croutons, shaved parmesan cheese; served with our house vinaigrette.

spinach salad with aged ricotta, red onions, applewood-smoked bacon, champignon mushrooms and toasted walnuts; served with a warm vinaigrette.

seasonal vegetable soup made with vegetable stock.

ravioli filled with butternut squash and walnuts; tomato sauce, brown butter, parmesan and crispy sage.

mixed greens, shredded rotisserie chicken, applewood-smoked bacon, shaved parmesan, tomatoes, garlic croutons; house vinaigrette.

mesquite grilled salmon filet topped with extra virgin olive oil and lemon; served with seasonal vegetables and roasted potatoes.

mesquite grilled new york steak with balsamic vinegar and green peppercorn sauce; served with seasonal vegetables and roasted potatoes.

lady fingers, rum, zabaione, galbani mascarpone cheese, espresso and cocoa powder.

chocolate mousse, fresh raspberries and sponge cake soaked with triple sec; served with orange crème anglaise and raspberry sauce.

chopped salad of romaine, radicchio, cannellini beans, avocado, tomato and cucumber with gorgonzola dressing.

spinach salad with aged ricotta, red onions, applewood-smoked bacon, champignon mushrooms and toasted walnuts; served with a warm vinaigrette.

seasonal vegetable soup made with vegetable stock.

imported arborio rice with porcini mushrooms and parmesan cheese.

from our wood-burning rotisserie, a half chicken seasoned with rosemary, herbs and garlic; served in a trebbiano wine sauce with seasonal vegetables and roasted potatoes.

bluenose seabass filet baked with tomatoes, garlic, basil and trebbiano wine sauce; served with roasted potatoes and sauteed vegetables.

thinly pounded veal sauteed with porcini and pioppini mushrooms and marsala wine; served with soft polenta and broccolini.

spinach ravioli filled with italian sausage, ricotta, parmesan and fennel; fresh tomatoes, spicy tomato sauce with imported peperoncino, pecorino pepato cheese and fresh basil.

chilled zabaione with fresh berries, bellini sorbet, fresh whipped cream and amarena cherry.

lady fingers, rum, zabaione, galbani mascarpone cheese, espresso and cocoa powder.

crepes filled with apples and grappa infused pastry cream; vanilla gelato and caramel sauce.

organic baby lettuces, balsamic vinaigrette.

seasonal vegetable soup made with vegetable stock.

angel hair pasta, chopped tomatoes, marinara sauce and fresh basil.

from our wood-burning rotisserie, a half chicken seasoned with rosemary, herbs and garlic, in a trebbiano wine sauce; served with seasonal vegetables and roasted potatoes.

mesquite grilled salmon fillet topped with extra virgin olive oil and lemon; served with seasonal vegetables and roasted potatoes.

fresh egg pasta layered with meat ragu, porcini mushrooms, parmesan and bechamel, baked in the wood-fired oven.

lady fingers, rum, zabaglione, mascarpone cheese, espresso, cocoa powder.

chocolate mousse, fresh raspberries and sponge cake, soaked in triple sec; served with raspberry sauce and creme anglaise and raspberry sauce.

mixed greens, garlic croutons, shaved parmesan cheese; served with our house vinaigrette.

organic baby spinach salad with aged ricotta, red onions, applewood-smoked bacon, champignon mushrooms and toasted walnuts; warm vinaigrette.

seasonal vegetable soup made with vegetable stock.

fresh ravioli filled with italian sausage, ricotta, parmesan and fennel; served with fresh tomato sauce, imported peperoncino, pecorino pepato and basil.

large pasta tubes with bacon, vodka-cream-tomato sauce and parmesan cheese.

mesquite grilled salmon fillet topped with extra virgin olive oil and lemon; served with seasonal vegetables and roasted potatoes.

mesquite grilled new york steak with balsamic vinegar and green peppercorn sauce; served with seasonal vegetables and mashed potatoes.

lady fingers, rum, zabaione, mascarpone cheese, espresso, cocoa powder.

il fornaio bread pudding made with granny smith apples, golden raisins, figs, creme anglaise and brandy; warmed in the oven and served with vanilla ice cream.

mixed greens, garlic croutons, shaved parmesan cheese; served with our house vinaigrette.

chopped salad of romaine, radicchio, cannelloni beans, avocado, tomato and cucumber with gorgonzola dressing.

seasonal vegetable soup made with vegetable stock.

fresh ravioli filled with roasted eggplant, ricotta cheese, basil and roasted garlic; tossed with sauteed artichokes, tomatoes, marjoram and trebbiano wine.

mesquite grilled salmon fillet topped with extra virgin olive oil and lemon; served with seasonal vegetables and roasted potatoes.

beef tenderloin grilled rare and sliced, balsamic vinegar and green peppercorn sauce; served with organic sauteed spinach, roasted yukon gold potatoes and uccelletta cannelloni beans.

thin flat pasta with clams, mussels, prawns and scallops; seasoned with tomatoes, crushed red pepper, garlic and trebbiano wine.

chocolate mousse, fresh raspberries and sponge cake, soaked in triple sec; served with raspberry sauce and creme anglaise and raspberry sauce.

il fornaio bread pudding made with granny smith apples, golden raisins, figs, creme anglaise and brandy; warmed in the oven and served with vanilla ice cream.

red and gold beets, arugula, toasted walnuts and asiago cheese; served with a lemon-olive oil dressing.

arugula, endive, champignon mushrooms, cherry tomatoes, shaved parmesan, focaccia croutons, lemon-olive oil vinaigrette.

seasonal vegetable soup made with vegetable stock.

grilled double chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine, and dijon mustard; served with tuscan salad and roasted yukon gold potatoes.

bluenose sea bass baked with tomatoes, garlic, basil and trebbiano wine sauce; served with roasted potatoes and sauteed spinach.

mesquite grilled beef tenderloin served over a filone crouton and sauteed spinach; topped with onions, marsala sauce and fried leeks.

crepes filled with apples and grappa infused pastry cream; vanilla ice cream and caramel sauce.

individual flourless chocolate cake; served with a crispy biscotti, creme anglaise, whipped cream and fresh raspberries.

lobster bisque with crabmeat and garlic focaccia croutons.

citrus flavored shrimp and arugula salad.

imported arborio rice with porcini mushrooms and parmesan cheese.

grilled double chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine, and dijon mustard; served with tuscan salad and roasted fingerling potatoes.

ravioli filled with fresh maine lobster, leeks and il fornaio filone bread; topped with shrimp, diced tomato and lobster cream sauce.

grilled, lightly breaded swordfish drizzled with basil lemon sauce; served with sauteed garlic spinach and roasted potatoes.

grilled rack of lamb drizzled with thyme-olive oil; served with roasted yukon gold potatoes and sauteed vegetables.

warm carmelized pear puff pastry tart with walnuts; topped with vanilla bean gelato and caramel sauce.

chocolate mousse, fresh raspberries and sponge cake, soaked in triple sec; served with raspberry sauce and creme anglaise.

crepes filled with apples and grappa infused pastry cream; vanilla ice cream and caramel sauce.