Antinori Estates Wine Dinner @ Il Fornaio Carmel
Aug 25 @ 6:00 pm – 8:00 pm

Il Fornaio Carmel
presents an
Antinori Estates Wine Dinner
Thursday, August 25th at 6pm
$80 per guest

Capesante con Pancetta  
Pancetta-wrapped sea scallop skewers

Housemade flat bread topped with goat cheese, mozzarella, tomatoes, red onion, kalamata olives, basil and oregano

Funghi Ripieni
Stuffed Monterey mushrooms with bell peppers, sausage, breadcrumbs and parmesan cheese

~ Antinori Montenisa Brut Rosé, Franciacorta, DOCG NV

Pumaroru cu Piacentinu Ennese
Heirloom tomatoes, Piacentinu Ennnese cheese, onions, caperberries, black olives

and extra-virgin olive oil (vegetarian)
~ Antinori Santa Cristina, Campogrande Orvieto, DOC 2013

Timballo di Capellini con Melanzane
Traditional pasta torte layered with capellini, fried eggplant, primo sale cheese and basil,

topped with Grana Padano; baked in the oven and drizzled with basil-olive oil (vegetarian)
~ Antinori Villa Antinori, Rosso, Toscana IGT 2011

Choice of
Branzino alla Trapanese
Wild seabass roasted with fresh tomato sauce, green olives, pine nuts and golden raisins;

served with Yukon Gold mashed potatoes
Agnello al Limone
Wine-braised lamb shank with lemons and spring onions; served with caponata

and Yukon Gold mashed potatoes
~ Antinori Guado al Tasso, Il Bruciato, Bolgheri DOC 2013

Cassata alla Siciliana
Marzipan-wrapped sponge cake filled with sheep’s milk ricotta, candied orange peel, bittersweet chocolate and pistachios; served with chocolate sauce and maraschino cherry

~ Antinori Santa Cristina Vin Santo, Della Valdichiana DOC 2008

Ruffino Vineyards Wine Dinner @ Il Fornaio Irvine
Aug 26 @ 6:00 pm – 8:00 pm

Il Fornaio Irvine
presents a
Ruffino Vineyards Wine Dinner
Friday, August 26th at 7pm
$78.95 per guest

Rosemary crostini with Parma prosciutto, shaved parmesan and truffle oil
Grilled Italian eggplant, roasted peppers and goat cheese
Burrata cheese, heirloom tomato and sundried tomato-black olive pesto
~ Prosecco, NV

Zuppa di Sedano
Puree of celery and Yukon Gold potato soup with Grana Padano and black truffle oil
~ Ruffino, Sauvignon Blanc, Toscana 2012

Mezzelune di Pere
Half-moon raviolis filled with grilled pears, mozzarella and parmesan cheese with toasted walnuts in a light Gorgonzola cream sauce
~ Ruffino, Unoaked Chardonnay, Toscana 2014

choice of
Involtini di Pollo
Roasted free-range chicken breast filled with Parma prosciutto, boschetto tartufato cheese and Swiss chard in a porcini-red wine sauce
~ Ruffino, Modus, Toscana 2012
Bistecca alla Fiorentina
Grilled marinated porterhouse steak with tomato gratin and olive tapenade
~ Ruffino, Chianti Riserva Ducale Gold Label, Toscana 2011

Housemade profiteroles filled with mascarpone and ricotta cheese; topped with chocolate-hazelnut sauce
~ Carrello dei Liquori

Anteprima Dinner @ Il Fornaio Carmel
Sep 1 @ 6:00 pm – 8:00 pm

Il Fornaio Carmel
presents an
Anteprima Wine Dinner
Thursday, September 1st at 6pm
$80 per guest

Prosciutto e Melone
Tuscan melon, thinly sliced Prosciutto San Daniele, Grana Padano and balsamic vinegar reduction
Gamberi con Polenta
Shrimp sautéed in spicy marinara and garlic; served over soft polenta and drizzled with basil-olive oil

Zuppa di Porcini, Patate e Zucca
Butternut squash soup with potatoes, porcini and champignon mushrooms; topped with Asiago cheese croutons (vegetarian; vegan without croutons)

Taste of
Bigoli alla Padovana
Pasta strands with housemade sausage, porcini mushrooms, tomato sauce and Grana Padano

Casonzei Stracchino e Pere
Ravioli filled with roasted pear, Grana Padano and mozzarella tossed with asparagus and stracchino cheese sauce; topped with toasted walnuts

Risotto Nero alla Pescatora
Carnaroli rice with nero di seppia, prawns, scallops, mussels, clams, Trebbiano wine, brandy and Grana Padano

choice of
Branzino Intrecciato

Mediterranean seabass braided with rosemary and baked in white wine; served with roasted Yukon Gold potatoes and sautéed vegetables
Grigliata di Pesce Misto
Mixed grill of salmon, seabass, calamari, scallops and prawns, topped with lemon-olive oil sauce; served with roasted Yukon Gold potatoes and broccolini
Scaloppine al Funghi
Thinly sliced veal sautéed in white wine with mixed mushrooms, topped with ubriaco cheese; served with grilled polenta and sautéed broccolini
Zuppa di Pesce alla Chioggiotta
Seafood stew with shrimp, prawn, scallops, clams, mussels, fresh fish filet and garlic croutons

Treviso-style tiramisù with ladyfingers soaked in rum and espresso, layered with mascarpone and topped with a dusting of cocoa powder

Vini Della Veneto

Prosecco di Valdobbiadene, Villa Sandi
This light and delicately effervescent sparkling wine is produced from 100% Glera grapes cultivated in the Valdobbiadene zone of the Veneto. It is clean and fresh with balanced flavors of green apple, wildflower, minerals and almonds followed by a vibrant finish.

Due Uve, Bertani, 2014
A bright white wine produced from a blend of “Due Uve,” which means two grapes: Pinot Grigio and Sauvignon Blanc cultivated in and around the town of Verona. It is light-bodied and crisp with citrus, peach and pear flavors.

Soave Classico, Pieropan, 2014
This lively dry white wine is produced from Garganega and Trebbiano del Soave grapes cultivated in the heart of the town of Soave, just east of Verona. It is a versatile white wine full of fresh and fruity character.

Valpolicella Classico, Sartori, 2012
The Sartori family produces this rich, medium-bodied red from 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.

Pinot Noir, Sartori, 2013
This medium-bodied red is produced from Pinot Noir grown in the hills of Pavia. Wonderful aromas of black cherry jam, cloves, chocolate and vanilla are balanced with flavors of ripe fruit and almonds and a long smooth finish.

Amarone, Bertani, Villa Arvedi, 2012
This concentrated, fragrant and full-fruited red is produced from very ripe whole clusters of Corvina Veronese and Rondinella grapes that are dried for approximately 120 days prior to crushing to produce a heady and robust red brimming with earthiness, ripe berries, wild cherries and spice. It is full-bodied and lush with a long-lasting velvety finish.

Classe di Cucina @ Il Fornaio Woodland Hills
Sep 3 @ 12:30 pm – 2:30 pm

Il Fornaio Woodland Hills
presents a
Sicilian Cooking Class
Saturday, September 3rd at 12:30pm
$45 per guest

Join us for another highly anticipated cooking class with Chef Giuseppe DiMola! Our menu for the evening will include: Insalata Siciliana (romaine lettuce, orange, fennel and shrimp), Timballo al Forno (baked pasta with tomato sauce, eggplant, boiled eggs and mozzarella) and Cannoli (pastry filled with ricotta, orange peel, chocolate and pistachios). Buon appetito!

Class includes lunch and recipes for the dishes prepared.

Reservations: 818.297.1700

Classe di Cucina @ Il Fornaio Beverly Hills
Sep 20 @ 6:00 pm – 8:00 pm

Il Fornaio Beverly Hills
presents a
Classe di Cucina
Tuesday, September 20th at 6pm
$49 per guest

Spend your Tuesday night learning to cook like an Italian chef. Chef Guiliano Mosca will demonstrate recipes for a three-course meal comprised of Pasta Aurora con Salmone e Zucchini, Pollo ai Carciofi, and Tortino di Ricotta all’Amaretto. These dishes are sure to wow guests at your next dinner party!

Class includes lunch and recipes for the dishes prepared.

Pasta Aurora con Salmone e Zucchini
A classic dish combining Mediterranean flavors in a pink cognac sauce
Pollo ai Carciofi
A delicious combination of fresh chicken and artichokes for all occasions
Tortino di Ricotta all’Amaretto
A ricotta cake flavored with Amaretto for a sweet and stylish finish