Calendar

Feb
14
Sun
Valentine’s Day Dinner @ Canaletto Newport Beach
Feb 14 @ 5:00 pm – 11:00 pm

Canaletto Newport Beach
presents a
Valentine’s Day Dinner
Sunday, February 14th

Burrata alla Panna
Burrata cheese served with San Daniele prosciutto, kalamata olives, wild arugula and lemon dressing

 

Cuore di Raviolo con Rancetto
Heart-shaped butternut squash ravioli filled with guinea fowl, carrots, celery and herbs; served in
a crispy pancetta sauce with tomato coulis and Grana Padano

Risotto Umbro
Carnaroli rice with Italian sausage, porcini mushrooms, Grana Padano, pecorino,
tomato, thyme and basil

Spaghetti Mazara
Spaghetti pasta tossed with half Maine lobster with brandy, shrimp, mussels,
fresh tomatoes and brandy-lobster sauce

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

Filetto di Manzo Con Fichi
Grilled 8-oz center cut beef tenderloin with melted Gorgonzola cheese and black fig sauce,
served with mashed potatoes and spinach

Spigola Chilena
Roasted Chilean seabass fillet with capers and white wine lemon sauce;
served with mashed potatoes and spinach

Fondente ai Tre Cuori
Heart-shaped flourless dark chocolate cake with white chocolate and mixed-berry gelee hearts

RESERVATIONS: (949) 640-0900

Feb
18
Thu
Our First Wine Tasting @ Il Fornaio Woodland Hills
Feb 18 @ 5:00 pm – 7:00 pm

 

We at Il Fornaio Woodland Hills are thrilled to invite you to our first Wine Tasting on Thursday, February 18th at 5pm. Join us at the community table to sample wines from Umbria perfectly paired with finger foods for $30 per guest. We hope to see you there!

RESERVATIONS: 818-297-1700

Franco Imports Wine Dinner @ Il Fornaio Del Mar
Feb 18 @ 6:30 pm – 8:30 pm

Il Fornaio Del Mar
presents a
Franco Imports Wine Dinner
Thursday, February 18th at 6:30pm
$55 per guest

ASSAGGINI
Gamberi in Camicia
Gelato di Parmigiano
Crostini Toscani
~Prosecco Perini

ANTIPASTI
Insalata di Finocchi e Pecorino Pepato
Fennel salad with farro, Belgian endive, watercress, celery, carrots, pecorino
pepato cheese and red wine vinaigrette
~ La Pernice Sauvignon Blanc, Paoletti, 2014

PRIMI
Risotto Vongole, Zucchine e Bottarga
Carnaroli rice with baby clams, zucchini and bottarga di muggine
~Terricci, Lanciola, 2007

SECONDI
Trancia di Dentice con Carciofi e Tartufo
White seabass fillet sautéed with artichokes and topped with black truffles; served
with potato cake
~Montepulciano d’Abruzzo DOCG, Polifemo, 2008

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
~Brunello di Montalcino, Campofiorito, 2009

DOLCI
Crema Cotta allo Zafferano
Cooked custard with saffron and toasted almonds
~Vin Santo o Liquore al Mirto

RESERVATIONS: (858) 755-8876

Feb
25
Thu
Prosecco Wine Dinner @ Il Fornaio Coronado
Feb 25 @ 6:00 pm – 8:00 pm

Il Fornaio Coronado
presents a
Prosecco Wine Dinner
Thursday, February 25th at 6pm
$55 per guest

STUZZICHINI
Millefoglie al Caprino
Goat cheese puff pastry with roasted pepper glaze

Ostriche Fresche
Fresh Paradise oyster

Finocchi in Crosta
Breaded fennel and lemon with extra-virgin olive oil drizzle

~Prosecco, Fantinel, Friuli DOC, NV

INSALATA
L’Insalata Degli Innamorati
Cold poached shrimp, avocado, walnuts and celery with crema al limone dressing

~“Alne” Millesimato Proscecco, La Tordera, Treviso DOC, 2014

PRIMI
Risotto Fragole
Carnaroli rice with fresh strawberry and Prosecco with a Grana Padano crust

~“Brunei” Prosecco Valdobbiadene Superiore, La Tordera, Treviso DOCG, NV

SECONDI
Cotoletta alle Bietole
Pan-seared veal tenderloin with roasted beets in pomegranate sauce

or

Sogliola
Marinated and baked rolled sole fillets; served with quinoa in a lemon-asparagus dressing

~“Rustico” Prosecco, Nino Franco, Veneto DOCG, NV

DOLCI
Crostata di Fragole e Sgroppino
Puff pastry with vanilla custard and fresh strawberry and Venetian lemon sorbet cocktail

RESERVATIONS: (619) 437-4911

Feb
26
Fri
Sicilia e Sardegna Wine Dinner @ Il Fornaio Irvine
Feb 26 @ 7:00 pm – 9:00 pm

Il Fornaio Irvine
presents a
Sicilia e Sardegna Wine Dinner
Friday, February 26th at 7pm
$78.50 per guest

STUZZICHINI
Rosemary Crostini with Parma Prosciutto, Shaved Grana Padano and Truffle Oil
Imported Wild Boar Salami
Octopus and Cerignola Olive Salad
Grilled Italian Eggplant, Roasted Peppers and Goat Cheese
~Prosecco, NV

INSALATA
Insalata di Mare
Shrimp, scallops, calamari, octopus, capers and cerignola olive salad with
lemon vinaigrette
~Catarratto Pinot Grigio, Purato, Sicilia, 2014

PRIMI
Culingiones
Fresh ricotta, potato and mint ravioli topped with sliced artichokes, Sardinian pecorino, marinara sauce and fresh basil
~Cannonau di Sardegna, Nuraghe Supramonte, Sardegna, 2012

SECONDI
Garretto d’Agnello
Lamb shank braised in red wine, tomato, garlic, fresh herbs and fennel served over creamy polenta
~Cerasuolo di Vittoria, Feudi S. Teresa, Sicilia, 2013

or

Spiedini alla Griglia
Roasted Piemontese beef tenderloin filled with pine nuts, golden raisins and caciocavallo and pecorino cheese; served with caponata and roasted potatoes
~Cabernet Sauvignon, Feudi del Pisciotto, Sicilia, 2012

DOLCI
Budino di Pane
Il Fornaio bread pudding made with apples, golden raisins, figs and brandy; served with crème anglaise and housemade caramel sauce
~Mirto, Sardegna

RESERVATIONS: (949) 261-1444

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

Il Fornaio Irvine
presents a
Classe di Cucina Regionale
Saturday, March 5th, noon to 2pm
$37.95 per guest 


Spend your Saturday with Chef Jeff Burt! Class will highlight two dishes: Cannelloni al Forno (housemade pasta filled with shrimp,smoked salmon and Yukon Gold potatoes; baked in seafood béchamel and finished with dill oil) and Branzino Tartufato (seabass fillet sautéed with baby artichoke hearts, asparagus, white wine and truffle butter). Class includes lunch and recipes for the dishes prepared.   

RESERVATIONS: 949-261-1444