Calendar

Sep
5
Sat
Cooking Class @ Il Fornaio Irvine
Sep 5 @ 12:00 pm – 2:00 pm

Il Fornaio Irvine
presents a 
Cooking Class
Saturday, September 5th at noon
$34.50 per guest 

Spend your Saturday learning to cook like a Chef with Il Fornaio! Chef Jeff Burt will lead a cooking class highlighting two dishes: Pasta chi Purpetti (long ribbon pasta with small veal meatballs, peas, pecorino, Grana Padano and aged ricotta in a red wine-pancetta sauce) and Branzino alla Trapanese (wild seabass roasted with fresh tomato sauce, green olives, pine nuts and golden raisins).

RESERVATIONS: 949-261-1444

Sep
8
Tue
Wine Tasting & Antipasti Party @ Il Fornaio Beverly Hills
Sep 8 @ 6:00 pm – 8:00 pm

Il Fornaio Beverly Hills 
presents a
Wine Tasting & Antipasti Party
Tuesday, September 8th at 6pm
$31.99 per guest 

Join us for a wine tasting featuring Beni di Batasiolo Winery! Each wine has been hand-selected to pair with an assortment of Italian appetizers and desserts to enjoy while our guest Italian wine expert, Stefano Poggi, leads us on a verbal tour of Beni di Batasiolo’s wine portfolio. Featured wines of the evening include Gavi DOCG, Barbera d’Alba DOC, Dolcetto DOC and Moscato d’Asti DOCG. The admission price includes tasting notes and special bottle pricing for purchase.

Limited seating available, please contact our Event Coordinator to save your seat!

RESERVATIONS: (310)550-0842
or
banquetsbh@ilfo.com

Oct
27
Tue
Beni di Batasiolo Wine Dinner @ Il Fornaio Beverly Hills
Oct 27 @ 6:00 pm – 8:00 pm

Il Fornaio Beverly Hills
presents a
Beni di Batasiolo Wine Dinner
Tuesday, October 27th at 6pm
$79 per guest

ANTIPASTI
Rusticini alla Mousse di Gorgonzola, Noci e Radicchio, Croccantini di Salmone Affumicato, Cocktail di Gamberi
~Prosecco Rosé

INSALATA
Insalata di Polipo
Baby octopus salad in a housemade lemon dressing
~Gavi D.O.C.G.

PRIMI
Risotto di Venere ai Porcini
Organic black rice with porcini mushrooms and truffle flavored extra-virgin olive oil
~Barbera D’Alba, D.O.C.

SECONDI
Medaglioni di Pesce Bianco all’Isolana
White fish layered with potatoes, leeks and shrimp

or

Filetto alla Rossini
Beef tenderloin over homemade croutons, topped with truffle pâté in a Madeira sauce
~Nebbiolo delle Langhe, D.O.C.

DOLCI
Delizia al Limone
Sponge cake layered with limoncello flavored custard served with crème anglaise
~Moscato D’Asti, Bosc d’ La Rei, DOCG

RESERVATIONS: 310-550-8330