Calendar

Feb
21
Wed
DAOU Wine Dinner @ Il Fornaio Walnut Creek
Feb 21 @ 6:30 pm

Il Fornaio Walnut Creek

DAOU Wine Dinner

Wednesday, February 21st at 6:30pm

$70 per guest

 

ASSAGGINI

Pancetta-Wrapped Scallops with a Rosemary Sprig

Polenta Crostini with Gorgonzola & Dried Fig Compote

Prosciutto-Wrapped Breadsticks

Paired with 2016 Paso Robles Chardonnay

 

INSALATA

Insalata di Mele

Baby kale, golden raisins, green apples and toasted walnuts tossed in citrus vinaigrette; topped with crumbled goat cheese

Paired with 2016 Paso Robles Reserve Chardonnay

 

PRIMI

Taste of:

     Cannelloni Ripieni ai Funghi

Housemade cannelloni filled with wild mushrooms and cheese served with red wine demiglace

 Risotto ai Quattro Formaggi

Imported carnaroli rice with Grana Padano, Asiago, Gruyère and smoked mozzarella; topped with red wine gastrique

Paired with 2016 Paso Robles Pessimist Red Blend

 

SECONDI

Choice of:

Agnello alle Erbe

Mesquite-grilled rack of lamb marinated with herbs and garlic; served with parsnip mashed potatoes and cabernet reduction

or

Salmone Scottadito

Seared pepper-crusted salmon served with roasted root vegetables and cabernet demiglace

Paired with 2016 Paso Robles Cabernet Sauvignon

 

DOLCE

Torta di Cioccolato

Chocolate torte with blackberry sauce and fresh whipped cream

Paired with 2015 Paso Robles Reserve Cabernet Sauvignon

Feb
22
Thu
Dry Creek Vineyard Wine Dinner @ Il Fornaio Roseville
Feb 22 @ 6:00 pm

Il Fornaio Roseville

Dry Creek Vineyard Wine Dinner

Thursday, February 22nd at 6pm

$69 per guest

ANTIPASTINI DELLO CHEF

Vongole Scottadito Gratinati

Coccoli Ripieno di Formaggio

Uova in Crosta di Pane

Paired with Prosecco

 

ANTIPASTO

Tortino di Quinoa

Quinoa with avocado, arugula, onions and tomatoes; topped with burrata

Paired with 2017 Sauvignon Blanc

 

PRIMI

Carpaccio d’Aragosta

Thinly sliced lobster with lemon-cornichon sauce and micro arugula

Paired with 2016 Dry Chenin Blanc

 

SECONDI

Choice of:

Ossobuco d’Maiale

Slow-braised pork shank with diced vegetables, zinfandel and alta cucina tomatoes; served over mashed potatoes and sautéed spinach

Paired with 2016 Heritage Zinfandel

or

Risotto con Petto d’Anatra

Sautéed marinated duck breast served over risotto with mushrooms and asparagas; drizzled with zinfandel reduction sauce

Paired with 2013 The Mariner Red Blend

 

DOLCI

Tortino ai Cioccolato Bianco e Nero

Flourless white and dark chocolate cake served with raspberry sauce and crème anglaise

Paired with 2014 Cabernet Sauvignon

 

 

 

Tuscan Wine Dinner @ Il Fornaio Coronado
Feb 22 @ 6:00 pm

   Il Fornaio Coronado

presents a

Tuscan Wine Dinner

Thursday, February 22nd at 6pm

$75 per guest

 

STUZZICHINI

Bruschetta con Alce

Bruschetta with elk sausage

Gorgonzola e Pera-Zucchine Ripiene

Mushroom-stuffed zucchini with fresh Gorgonzola-pear crust

Paired with Sassoregale Sangiovese, 2015

 

ANTIPASTO

Insalata Belga con Cinghiale e Scamorza

Bundle of Belgian endive, wild boar sausage and smoked mozzarella; drizzled with balsamic glaze

Paired with Luce della Vite Lucente,2015

 

PRIMI

Risotto Primavera

Risotto with root vegetables, spinach and asparagus finished with butter and Grana Padano

Paired with Tenuta di Nozzola Chianti Classico Riserva, 2014

 

SECONDI

Choice of:

Alce ai Lamponi

Marinated elk chop pan-seared and finished with blueberry demiglace; served with roasted cauliflower

Paired with Tenuta San Guido Guidalberto, 2015

or

Petto d’Anatra al Balsamico

Fan-cut Maple Leaf Farm duck breast pan-seared and drizzled with balsamic reduction; served with seasonal vegetables

Paired with Casisano Brunello di Montalcino, 2012

 

DOLCI

Cassatelle

Traditional pan-fried puff pastry ravioli filled with ricotta and chocolate chips; served with raspberry sauce

Paired with Espresso or Cappuccino

Vias Imports Italian Wine Dinner @ Il Fornaio Carmel
Feb 22 @ 6:00 pm

Il Fornaio Carmel

Vias Italian Imports

Wine Dinner

Featuring guest speaker Jim Knight, District Sales Representative

February 22nd at 6pm

$80 per guest

 

STUZZICHINI

Cozze al Forno

Fresh mussels baked with white wine, lemon juice and breadcrumbs

Tartine di Salmone Affumicato

Crostini topped with smoked salmon, goat cheese and chives

Spiedini di Polpettine

Grilled skewer with meatballs, bell pepper, onion, eggplant & smoked mozzarella

Paired with Private Label Il Fornaio Trentino Pinot Grigio, 2015

 

ANTIPASTO

Insalata di Carciofini

Sliced baby artichoke, tomato and wild arugula salad with lemon dressing and shaved Grana Padano

(Vegetarian, Vegan without cheese)

Paired with Broglia Gabi la Meirana, 2016

 

PRIMI

Risotto Umbro

Carnaroli rice with Italian sausage, porcini mushrooms, Grana Padano, imported pecorino pepato, tomato, thyme and basil

Paired with Lechthaler Teroldego Rotaliano, 2015

 

 

SECONDI

Choice of:

Salmone Tartufato

Salmon fillet sautéed with artichokes and topped with black truffles; served with sliced potato cake

or

Agnello in Crosta di Pecorino

Roasted rack of lamb in imported pecorino cheese crust; served with roasted Yukon Gold potatoes and sautéed seasonal vegetables

Paired with Produttori del Barbaresco Barbaresco, 2013

 

DOLCI

Soffiato al Cioccolato

Almond hazelnut chocolate cake served warm, topped with caramel-sea salt gelato

Paired with Marenco Strev Moscato d’Asti, 2016

Domenico Wine Dinner @ Il Fornaio San Jose
Feb 22 @ 6:30 pm

Il Fornaio San Jose

presents a

Domenico Wine Dinner

Thursday, February 22nd at 6:30

$68 per guest

 

ASSAGGINI

Involtini di Prosciutto al Caprino Tartufato

Prosciutto rolls filled with black truffle goat cheese

Cozze Gratinate al Forno

Baked mussels filled with garlic, cheese and breadcrumbs

Polpettine di Ricotta con Salsa di Zafferano

Fried ricotta cheese and spinach rolls with saffron cream

Paired with 2016 Rosato

 

ANTIPASTO

Pasqualina ai Carciofi

Mini puff pastry pies filled with artichoke and cheese

Paired with 2012 Super Tuscan Style

PRIMI

Risotto con Capriolo

Risotto with braised venison in Primitivo wine sauce

Paired with 2012 Primitivo

 

SECONDI

Choice of:

Stinco d’Agnello al Rosmarino

Braised lamb shank in rosemary glaze with mashed potatoes and asparagus

Paired with 2012 Nebbiolo

or

Aragosta al Cacciucco

Lobster tail with scallops, shrimp, calamari, mussels and clams in wine-tomato broth

Paired with 2016 Sauvignon Blanc

 

DOLCE

Sorbetto al Mojito

Lemon sorbet with fresh mint and rum; served with wafer cookies

Paired with Black Silk, NV

Feb
23
Fri
Antinori Wine Dinner @ Il Fornaio Manhattan Beach
Feb 23 @ 7:00 pm

Il Fornaio Manhattan Beach

Antinori Wine Dinner

Friday, February 23rd at 7pm

$94.95 per guest

 

ASSAGGINI MISTI

Paired with Prosecco

 

INSALATA

Insalata di Pere al Formaggio

Baked pear salad with arugula, grapes, radicchio, frisée, Belgian endive, Gorgonzola and candied walnuts with pomegranate dressing

Paired with Guado al Tasso Il Bruciato 2015

 

PRIMI

Raviolo con Cinghiale

Ravioli stuffed with wild boar, mixed vegetables, fresh herbs, red wine, tomato sauce and pecorino Toscano cheese

Paired with Chianti Classico Riserva 2014

 

SECONDI

Choice of:

Controfiletto di Manzo ai Funghi Porcini

Mesquite-grilled aged New York steak bone-in with Italian porcini mushrooms, olive oil, shallots, fresh herbs, potatoes and spinach

Paired with Pian delle Vigne Brunello di Montalcino 2012

or

Branzino alla Livornese

Baked barramundi fish fillet with capers, olives, tomatoes, white wine sauce, fresh herbs; served with roasted potatoes

Paired with Castello della Sala 2016

 

DOLCE

Meringata Sostanza

Tuscan-style meringue cake with mascarpone, liqueur, dark chocolate and amaretto crumbs

Paired with Saracco Moscato d’Asti 2016

Italian Wine Dinner @ Il Fornaio Irvine
Feb 23 @ 7:00 pm

Il Fornaio Irvine

presents an

Italian Wine Dinner

Friday, February 23rd at 7pm

$89.95 per guest

 

STUZZICHINI

Assorted Crostini with a Variety of Toppings

Parma prosciutto, shaved Grana Padano & truffle oil; grilled Italian eggplant, roasted peppers & goat cheese; & burrata, heirloom tomatoes & sun-dried tomato-black olive pesto

Paired with Prosecco, NV

 

ANTIPASTO

Zuppa di Porcini

Porcini mushroom soup with Yukon Gold potatoes, celery, onions and garlic; drizzled with white truffle oil

Paired with 2015 Argillae Orvieto

 

PRIMI

Ravioli ai Crostacei

Black and white ravioli filled with shrimp, leeks and fresh Maine lobster in a lobster-brandy-cream sauce

Paired with 2015 Capostrano Verdcchio

 

SECONDI

Choice of:

Ossobuco di Maiale

Kurobuta pork shank braised in onions, garlic, San Marzano tomatoes, Calabria chili peppers and wine; served with broccoli rabe risotto

Paired with 2013 Fattoria del Cerro Vino Nobile di Montepulciano

or

Costolette d’Agnello in Crosta

Pecorino-crusted lamb chops with tomato gratin, roasted potatoes and bone marrow demiglace

Paired with 2012 Camigliano Brunello di Montalcino

 

DOLCI

Zuppa Inglese

Liqueur-infused lady fingers layered with vanilla and chocolate pastry cream and topped with mixed berries and whipped cream

Paired with Carrello dei Liquori

 

Feb
28
Wed
St. Supéry Wine Dinner @ Il Fornaio Seattle
Feb 28 @ 6:30 pm

Il Fornaio Seattle

presents a

St. Supéry Wine Dinner

February 28th at 6:30

$65 per guest

 

ASSAGGINI MISTI

Selection of:

Thinly Sliced Calabrese Salame

Ricotta & Spinach-Stuffed Mushrooms

Ahi Tuna Tartar Crostini

Roasted Garlic-Stuffed Olives

Marinated Fried Eggplant

Villa Sandi Prosecco, N.V.

 

ANTIPASTO

Duetto di Carpaccio

Thinly sliced Asian pears and Parma prosciutto with wild baby arugula, Umbrian extra-virgin olive oil and shaved Asiago

Paired with 2016 Sauvignon Blanc

 

PRIMI

Melanzane e Zucchine alla Parmigiana

Fried Italian eggplant and zucchini layered with mozzarella, tomato sauce, basil and Grana Padano

 

SECONDI

Choice of:

Branzino all’Uve

Fresh local sablefish with thyme in a fresh grape sauce; served with grilled fennel and rapini

Paired with 2016 Chardonnay

or

Coda di Bue al Vino Rosso

Oxtail slowly braised with root vegetables in a red wine sauce; served with parsnip, turnip and rutabaga purée

Paired with 2013 Cabernet Sauvignon

 

DOLCI

Tortino di Cachi con Gelato di Vaniglia

Fresh persimmon tart with pastry cream, vanilla bean gelato and saba sauce

Paired with 2015 Moscato

 

 

 

Mar
1
Thu
Cakebread Wine Dinner @ Il Fornaio Del Mar
Mar 1 @ 6:30 pm

Il Fornaio Del Mar

Cakebread Cellars Wine Dinner

Thursday, March 1st at 6:30

$80 per guest

 

ASSAGGINI

Pancetta Croccante al Balsamico

Frutti di Mare Gratinati

Crostini di Caponata e Burrata

Paired with Prosecco

 

ANTIPASTO

Insalata di Pere al Gorgonzola

Roasted pear salad with toasted almonds, frisée, radicchio and pomegranate dressing

Paired with 2016 Chardonnay

 

PRIMI

Tagliolini Neri al Ragu di Pesce

Squid ink tagliolini pasta tossed with clams, mussels, squid, scallops, cherry tomatoes and shrimp ragu

Paired with 2015 Pinot Noir

 

SECONDI

Choice of:

Filetto di Cernia al Forno

Red Grouper fillet baked with field mushrooms and fingerling potatoes

Paired with 2014 Merlot

or

Abbacchio alla Romana

Roasted rack of lamb with fingerling potatoes, onion, rosemary and tomatoes

Paired with 2014 Cabernet Sauvignon

 

DOLCI

Strudel di Mele con Pinoli e Gelato alla Vaniglia

Green apple strudel with pinenuts, raisins, apricot jam and cinnamon; served with vanilla gelato

Paired with coffee or cappuccino

Lazio Wine Dinner @ Il Fornaio Woodland Hills
Mar 1 @ 6:30 pm

Il Fornaio Woodland Hills

Lazio Wine Dinner

Thursday, March 1st at 6:30pm

 

ANTIPASTI MISTI

Paired with Prosecco

 

ZUPPA O INSALATA

Choice of:

Lattuga alla Romana alla Griglia

Lightly grilled hearts of romaine topped with shaved pecorino pepato & housemade dressing

or

Zupetta di Pesce al Sambuca

Seafood soup with clams, mussels, scallops, shrimp, monkfish, tomato, garlic & ciabatta croutons with a splash of Sambuca

Paired with Est! Est!! Est!!! Montefiascone, Falesco, 2016

 

PRIMI

Choice of:

Bucatini all’Amatriciana

Tubular spaghetti with pork guanciale in a lightly spiced tomato sauce with basil, onion & Calabrian peperoncino; tossed with pecorino cheese

or

Cannelloni alla Crema

Fresh spinach pasta stuffed with rotisserie chicken, veal & pancetta, baked in the oven & served with Grana Padano & cream sauce; topped with crispy mushrooms

Paired with Cesanese, Principe Pallavicini ‘Amarasco,’ 2015

 

SECONDI

Choice of:

Saltimbocca alla Romana

Thinly sliced veal sautéed with prosciutto, sage & Trebbiano wine; served with mashed potatoes & sautéed vegetables

or

Agnello Scottadito

Mesquite-grilled lamb chops marinated with thyme; served with sautéed vegetables & roasted potatoes

Paired with Cesanese del Piglio, Corte de Papi ‘San Magno’ DOCG, 2015

 

DOLCI

Crema Cotta al Cappuccino con Sambuca

Coffee & Sambuca crema cotta topped with soft whipped cream, chocolate sauce & cocoa powder

Paired with Passito