Anteprima Dinner @ Il Fornaio Pasadena
Oct 28 @ 7:00 pm – 9:00 pm

Il Fornaio Pasadena
presents an

Anteprima Dinner
Friday, October 28th at 7pm

$72 per guest

Tartara di Piemontese con Bruschetta
Piemontese beef tartar with white truffle oil; served with grilled ciabatta croutons and arugula micro-greens

~ Nebbiolo, Fontanafredda, 2014

Garbanzo bean soup with pancetta, porcini, savoy cabbage, turnip, leek, potato and root vegetables; finished with chopped parsley and extra-virgin olive oil

~ Barbera d’Asti, da Milano, 2014

a taste of
Agnolotti con Fonduta ai Porcini
Housemade fontina cheese ravioli in porcini mushroom sauce with white truffle oil

~ Gavi, Araldica, 2015

Gnocchi con Brasato di Coniglio
Housemade potato dumplings with braised rabbit ragu, sage, onions, tomato and Grana Padano cheese

~ Nebbiolo, Fontanafredda, 2014

Risotto con porcini e Gamberetti
Imported carnaroli rice with shrimp, porcini mushrooms, baby spinach and shallots

~ Gavi, Araldica, 2015

choice of
Brasato al Barbera
Piemontese beef short ribs braised with root vegetables, pancetta and Barbera wine; served with mashed potatoes and sautéed spinach

~ Barbera d’Asti, da Milano, 2014

Filetto di Cernia Arrosto
Wild New Zealand grouper fillets sautéed with green grapes, thyme and champagne vinegar; served with sautéed vegetables and mashed potatoes

~ Gavi, Araldica, 2015

Scallopine con Porcini e Fontina
Veal scaloppine topped with porcini mushrooms and fontina cheese; served over soft polenta and drizzled with white truffle oil

~ Barolo, Michele Chiarlo, 2011

Pera al Vino Rosso
Bosc pear poached in red wine filled with toasted hazelnuts and mascarpone-Gorgonzola dolce latte cream; served with vino rosso reduction, toasted hazelnuts and whipped cream

~ Moscato d’Asti, Paolo Saracco


Vini Del Piemonte

Moscato d’Asti, Paolo Saracco, 2015
This aromatic and lightly effervescent sparkling wine is brimming with aromas of white nectarines, apricots and citrus. It has just the right amount of sweetness balanced by bright, crispy acidity making it a lovely aperitif or light dessert wine.

Gavi, Araldica, 2015
This dry wine is produced from 100% Cortese grapes and is one of Italy’s most refined and elegant white wines. Araldica Gavi is delicately perfumed with pear and green apple aromas. It is crisp, refreshing and dry with a lively citrus finish which makes it a nice pairing with the Risotto and Filetto.

Barbera d’Asti DaMilano, 2014
This juicy, supple red, produced from 100% Barbera grapes, is medium-bodied and full of explosive berry flavors. Gentle tannins and excellent balance make it a nice match with the Cisra’ and Brasato.

Nebbiolo, Fontanafredda, 2014
This elegant, full-flavored red is rich and complex with layered aromas and flavors of raspberry, rose petal, geranium and spice. It is medium-bodied with great acidity, smooth tannins and a long, clean finish. It is a great match with the Tartara.

Barolo, Michele Chiarlo, 2011
Produced from Nebbiolo grapes cultivated in the Langhe hills, this full-bodied concentrated red has a vast range of complex aromas, from the heady spice notes to delicate floral tones. Full-bodied and rich on the palate it is brimming with flavors of forest berry, violet, cedar and spice. It has a long, rich and velvety finish and is a nice match with the Scaloppine.


Classe di Cucina Regionale @ Il Fornaio Irvine
Nov 5 @ 12:00 pm – 2:00 pm

Il Fornaio Irvine
presents a
Classe di Cucina Regionale
Saturday, November 5th at noon
$37.95 per guest

 Spend the morning with Chef Jeff Burt for a demonstration-style class as he teaches you the art of true Italian cuisine! Class includes lunch and recipes to take home.

Pasta tubes tossed with chicken, bacon, shiitake mushrooms, Grana Padano, brandy, cream and fresh thyme

Chicken medallions roasted with Gruyere cheese, speck, grilled portobello mushroom and Trebbiano wine; served with sweet and sour cabbage, broccolini and mashed potatoes