Calendar

Feb
18
Sat
Carnevale @ Canaletto Newport Beach
Feb 18 – Feb 28 all-day

Join us for dinner and enjoy a special Carnevale celebration. 

Feb
23
Thu
Domaine Carneros Wine Dinner @ Il Fornaio Coronado
Feb 23 @ 6:00 pm – 8:00 pm

Il Fornaio Coronado
presents a

Domaine Carneros Wine Dinner
Thursday, February 23rd at 6pm

$55 per guest

ASSAGGINI
Capesante al Melograno Cucchiaio ai Vegetali
Seared scallop with pomegranate sauce

Polipo Fritto
Fried octopus

Cucchiaio ai Vegetali
Spoon of roasted vegetables

~ Brut 2012

ANTIPASTI
Ostriche al Parmigiano
Blue Point oysters with Swiss chard, béchamel and Grana Padano

~ Le Rêve Blanc de Blancs 2008

PRIMO
Gnocchi ai Quattro Formaggi
Housemade beet gnocchi in a creamy four-cheese sauce

~ Brut Rosé NV

SECONDI
choice of
Sogliola al Limone
Sole fillet baked with Meyer lemon and asparagus

or
Agnello ai Mirtilli
Mesquite grilled lamb chops with blueberry sauce and truffle french fries

~ Pinot Noir 2014

DOLCE
Cassata al Forno
Puff pastry pasta filled with ricotta cheese, chocolate chips and glazed orange peel

~ Taylor Fladgate 10 Year Tawny

Arnaldo Caprai Wine Dinner @ Il Fornaio Del Mar
Feb 23 @ 6:30 pm – 8:30 pm

Il Fornaio Del Mar
presents an
Arnaldo Caprai Wine Dinner
Thursday February 23rd at 6:30pm
$59 per guest

ASSAGGINI
Olive Tapenade
Tuna Tartar in Cucumbers
Stuffed Cherry Tomatoes

~ Prosecco

ANTIPASTI
Cappesante Asparagi e Guanciale
Seared sea scallops served over asparagus purée and crispy guanciale
~ Grechetto Grecante, 2015

PRIMI
Cuori di Ravioli
Heart-shaped ravioli filled with artichokes, cheese and thyme; served with fresh tomato sauce.
~ Montefalco Rosso, 2012

SECONDI
choice of
Filetto di Spigola ai Funghetti
Imported striped seabass, pan-roasted and topped with chanterelle mushrooms, butter and wine sauce; served with roasted potato and haricots verts
or
Anatra all’Arancia
Roasted duck with orange and fresh herbs; served with spinach and mashed potatoes

~ Sagrantino di Montefalco Collepiano, 2009

DOLCE
Tortino Noccioline e Cioccolato
Chocolate and hazelnut mini tart with espresso ganache
~ Moscato

 

Feb
24
Fri
Il Poggione Wine Dinner @ Il Fornaio Manhattan Beach
Feb 24 @ 7:00 pm – 9:00 pm

Il Fornaio Manhattan Beach
presents an

Il Poggione Wine Dinner
Friday, February 24th at 7pm

$94.95 per guest

ASSAGGINI
Caprese salad
Crostini with robiola cheese and prosciutto
Baked mushrooms
Rice balls with meat ragu and green peas
Baked coconut shrimp
Fried vegetables

~ Prosecco

ANTIPASTI
taste of
Carpaccio di Pere e Parmigiano
Thinly sliced pears with radicchio, arugula and lemon-olive oil; topped with shaved Grana Padano cheese

~ Rosé, 2015

Insalata di Calamari
Grilled calamari served over arugula and fennel salad with lemon-olive oil and toasted walnuts

~ Rosé, 2015

Tagliolini con Cinghiale
Fresh tagliolini pasta strands with wild boar, mixed root vegetables, fresh herbs, tomato sauce and pecorino cheese

~ Brunello, 2011

SECONDI
choice of
Filetto di Manzo ai Funghi Porcini
Grilled beef tenderloin cooked medium rare with porcini mushrooms and fresh herbs; served over sautéed organic baby spinach

~ Brunello, 2011
or
Salmone con Scalogno e Vino Rosso
Grilled salmon with roasted shallots and a Montepulciano wine reduction sauce; served with roasted Yukon Gold potatoes

~ Rosso di Montalcino, 2013

DOLCE
Cantucci al Vin Santo
Tuscan-style housemade almond cookies

~ Vin Santo

Trefethen Family Vineyards Wine Dinner @ Il Fornaio Irvine
Feb 24 @ 7:00 pm – 9:00 pm

Il Fornaio Irvine
presents a
Trefethen Family Vineyards Wine Dinner
Friday, February 24th at 7pm
$89.95 per guest

STUZZICHINI
Rosemary crostini with Parma prosciutto, shaved Grana Padano and truffle oil
Grilled Italian eggplant, roasted peppers and goat cheese
Burrata cheese, heirloom tomato and sundried tomato-black olive pesto

~ Prosecco, NV

ANTIPASTI
Pesce Misto
Cold poached calamari
Cerignola olive and caper salad
Seared ahi tuna and Calabria chili oil
Seared sea scallop with lime caviar

~ Trefethen Riesling, Napa 2015

PRIMI
Gnocchi de Castra’
Housemade potato dumpling with lamb ragu, pecorino Crotonese cheese and Grana Padano
~ Trefethen Merlot, Napa 201

SECONDI
choice of
Branzino con Risotto Nero
Mediterranean seabass with fennel, risotto nero and lobster-chive butter
~ Trefethen Chardonnay, Napa 2015
or
Filetto di Bue con Insalata Trevisana
Roasted Piemontese beef tenderloin with baby wild arugula, treviso and shaved Grana Padano cheese
~ Trefethen Cabernet, Napa 2013

DOLCE
Crespelle di Mele
Grappa-infused apple crepes with housemade caramel sauce and caramel-sea salt gelato

~ Carrello dei Liquori

Mar
2
Thu
Anteprima @ Il Fornaio Del Mar
Mar 2 @ 6:30 pm – 8:30 pm

Il Fornaio Del Mar
presents an
Emilia-Romagna Anteprima Dinner
Thursday, March 2, at 6:30pm
$55 per guest

ASSAGGINI
Gnocco Fritto con Stracchino
Erbazzone
Tavoliere Romagnolo

~ Prosecco DOCG Riva Dei Frati

ZUPPA
Passatelli in Brodo
Parmigiano-Reggiano egg dumplings simmered in housemade chicken broth
~ Pagedebit, Nespolino, 2015

PRIMI
taste of
Risotto con Funghi e Crostacei
Imported carnaroli rice with grilled shrimp and scallops, porcini mushrooms, glassa balsamico and Grana Padano
and
Tortelli Ricotta e Spinaci
Fresh butternut squash pasta filled with mascarpone, ricotta and organic spinach in sage cream sauce, topped with shaved Grana Padano and crispy sage

~ Malvasia “Tasto di Seta,” Castello di Luzzano, 2015

SECONDI
choice of
Scaloppine Bolognese con Asparagi
Sautéed veal with imported prosciutto cotto and mozzarella; served with grilled asparagus, tomato coulis and basil extra-virgin olive oil
~ Lambrusco, Albinea Canali, 2013
or
Petto di Pollo alla Parmigiana
Parmesan breaded chicken breast topped with grilled eggplant and mozzarella; served with tomato coulis, roasted potatoes and sautéed seasonal vegetables
or
Branzino con Funghetti
Seared wild seabass fillets with Sangiovese reduction; served with grilled shiitake mushrooms and mashed potatoes

~ Rosso, Nespolino, 2014

DOLCE
Zuppa Inglese
Liqueur-infused lady fingers layered with a vanilla and chocolate pastry cream; topped with mixed berries and whipped cream
~ Amaro Montenegro

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Featured Wines

Pagadebit, Nespolino, 2015
Fragrant and crisp with floral scents and a refreshing citrus character that makes this wine a great discovery for white wine lovers. With a straw yellow color and a light greenish shade, it has an intense floral perfume and a pleasant taste and is a nice pairing with the Trenette and Branzino

Malvasia “Tasto di Seta” Castello di Luzzano, 2015
Produced from 100% Malvasia di Candia grapes, this aromatic dry white wine is minerally with bright citrus aromas and lush flavors of ripe tropical fruit. It is medium-bodied with a lively, long finish and is a good match for the Tortelli and Risotto.

Lambrusco, Albinea Canali, 2013
The name “Lambrusco” comes from the Latin word lambrusca, which means “wild vines”. Produced from Grasparossa and Malbo Gentile grapes, this bright, vibrant and fruity wine recalls vino novello or Beaujolais and is typically served lightly chilled. It is a fresh and medium-bodied red brimming with aromas and flavors of bright blueberry, brambly blackberry and tart cherry on the palate with a crisp, nutty and long-lasting finish. A great match for the Pollo and Scaloppine.

Rosso, Nespolino, 2014
With an intense ruby red color, it’s a fresh and easy-drinking wine. Notes of cherry and violet, typical of sangiovese, together with herbs and chocolate aromas from Merlot. Dry and harmonious, this is a well-balanced wine perfect with the Lasagne and Scallopine.

Amaro Montenegro
Amaro Montenegro is an herbal liqueur with aromas and flavors of orange peel, coriander, red cherry and cucumber with a moderately bittersweet and citrus finish. It is a favorite Italian “digestivo” and is delicious served neat or over ice with a lemon twist.

 

Mar
28
Tue
Italian Cooking Class @ Il Fornaio Beverly Hills
Mar 28 @ 6:00 pm – 8:00 pm

Il Fornaio Beverly Hills 
presents a
Classe di Cucina
Tuesday, March 28th at 6pm
$49 per guest

Join Chef Giuliano Mosca for a three-course cooking class that is sure to wow your guests at your next dinner party! Class includes lunch, recipes to take home and an Il Fornaio cookbook giveaway.

Menu della Cena
Funghi Ripieni
Gnoccho di Patate
Scallopine alla Napoletana