Calendar

Oct
26
Thu
Cakebread Wine Dinner @ Il Fornaio Coronado
Oct 26 @ 6:30 pm

Il Fornaio Coronado

presents a

Cakebread Cellars Wine Dinner

Thursday, October 26th at 6:30pm

$65 per guest

 

STUZZICHINI

Asparagi con Salmone

Poached asparagus wrapped with smoked salmon

Fonduta di Formaggio all Zafferano

Saffron pecorino fondue with garlic crostini

Zucca all’Aceto

Pan-fried butternut squash with red vinegar

 

PER COMINCIARE

Parmigiana di Zucca

Breaded butternut squash pan-fried with béchamel, sundried tomatoes and Grana Padano

Paired with Chardonnay, Napa Valley, 2015

 

PRIMI

Gnocchi con Zucca, Pancetta e Gorgonzola

Housemade potato dumplings with butternut squash, pancetta and Gorgonzola cheese

Paired with Merlot, Napa Valley, 2015

 

SECONDI

Choice of:

Straccetti di Pollo alla Cacciatora

Diced chicken breast with root vegetables, black olives, cherry tomatoes, red wine and rosemary; served with soft polenta

Paired with Pinot Noir, Anderson Valley, 2015

or

Involtino con Prosciutto e Zucchine

Thinly sliced veal stuffed with prosciutto and grilled zucchini; served with baked broccolini

Paired with Estate Cabernet Sauvignon, Napa Valley, 2014

 

DOLCI

Toscanella

Layers of puff pastry filled with custard cream and chocolate

Paired with Espresso or Cappuccino

Terredora di Paolo Wine Dinner @ Il Fornaio Del Mar
Oct 26 @ 6:30 pm

 

Il Fornaio Del Mar

Terredora di Paolo Wine Dinner

Thursday, October 26th at 6:30pm

$59 per guest

 

ANTIPASTINI DI BENVENUTO

Spiedini di Zucca e Formaggio di Capra

Polenta Fritta con Parmigiano

Bruschettine con Funghi Porcini

Paired with Prosecco Villa Sandi

 

ANTIPASTO

Zuppa di Zucca

Roasted butternut squash purée with potatoes and sage; topped with crumbled amaretto cookies and drizzled with Grand Marnier

Paired with 2012 Greco di Tufo

 

PRIMI

Tagliolini ai Porcini

Housemade linguine tossed with porcini mushrooms, fiano wine and Grana Padano

Paired with 2015 Fiano di Avellino

 

SECONDI

Choice of:

Agnello al Forno con Patate

Roasted rack of lamb with potatoes, rosemary and spring onions; served with broccoli rabe

Paired with 2009 Taurasi Pago dei Fusi

or

Zuppa di Pesce alla Caprese

Capri-style fish stew with seabass, mussels, clams and prawns in a San Marzano tomato sauce; served with grilled Il Fornaio filone bread

Paired with 2013 Lacryma Cristi

 

DOLCE

Delizia al Limone

Sponge cake filled with limoncello-infused pastry cream

Paired with Limoncello Villa Massa