Calendar

Nov
30
Thu
Frank Family Wine Dinner @ Il Fornaio San Francisco
Nov 30 @ 6:30 pm

IL FORNAIO SAN FRANCISCO

Frank Family Wine Dinner

November 30th at 6:30pm

$85 per guest

 

ASSAGGINI

Tartellette con Cipolle e Olive

Tarts with caramelized onions and olives

Salvia Fritta con Puré di Fagioli

Deep-fried sage leaves with white bean purée

Bigne con Spinaci e Granchio

Pastry puffs with spinach and crab meat

Paired with Prosecco

 

ANTIPASTO

Capesante con Verdure d’Autunno

Sea scallops with roasted pumpkin, cauliflower and yellow bell pepper sauce

Paired with Napa “Carneros” Chardonnay, 2014

 

PRIMI

Tortelli di Zucca e Funghi Porcini

Housemade pasta with roasted butternut squash and porcini mushroom filling; served with chestnut and walnut sauce

Paired with Napa “Carneros” Pinot Noir, 2014

 

SECONDI

Anatra alle Mele al Forno

Roasted duck breast with pears, apples and persimmons; slow-cooked with thyme and bay leaves

Paired with Rutherford Reserve Cabernet Sauvignon, 2013

Rotolo di Salmone con Erbe Aromatiche e Salsa di Vino Rosso

Salmon fillet rolled with fresh aromatic herbs and roasted; served with savoy cabbage and red wine sauce

Paired with Napa Valley Cabernet Sauvignon, 2013

 

DOLCE

Torta di Mele

Upside-down apple tart served with black pepper-strawberry ice cream

Paired with Napa Valley Zinfandel, 2013

Prunotto Wine Dinner @ Il Fornaio Seattle
Nov 30 @ 6:30 pm

IL FORNAIO SEATTLE

Prunotto Wine Dinner

January 24th at 6:30pm

$65 per guest

 

ASSSAGGINI MISTI

Selection of:

Thinly Sliced Brasaola, Chicken and Ricotta Puff Pastries

Marinated Poached Shrimp

Radicchio-Wrapped Truffle-Honey Mousse

Roasted Vegetable Skewers

Paired with Col di Salici Sparkling Rosé, NV

 

ANTIPASTO

Carpaccio di Melanzane

Thinly sliced grilled Italian eggplant served warm with goat cheese, Kalamata olives, fried carpers, roasted peppers, basil and balsamic reduction

Paired with Fiulot, 014

 

PRIMI

Risotto con Salsiccia

Housemade Carnaroli rice sausage with porcini risotto and mushroom demiglace

Paired with Dolcetto, 2015

 

SECONDI

Choice of:

Costolette di Capriolo con Ginepro

Roasted venison loin chops with juniper berry sauce, chestnut stuffing and mustard greens

Paired with Barolo, 2012

 or

 Branzino in Brodo con Fregola

Baked Chilean seabass with gaeta olives, cherry tomatoes, fregola and a seafood consume

Paired with Mompertone, 2014

 

DOLCE

Tortino di Pere

Baked Washington pear ad walnut tart with puff pastry and caramel-sea salt gelato

Paired with Moscato d’Asti, 2016