Calendar

Jan
25
Wed
Tour of Toscana Wine Dinner @ Il Fornaio Denver
Jan 25 @ 6:00 pm – 8:00 pm

Il Fornaio Denver
presents a

Tour of Toscana Wine Dinner
Wednesday, January 25th at 6pm

$69 per person

ANTIPASTI
Crostini con Prosciutto e Finocchi
Focaccia crostini topped with prosciutto and shaved fennel

Gamberi con Polenta alla Busara
Grilled polenta cake with grilled shrimp and busara sauce

Salmone Affumicato con Capperi
Smoked salmon served over sliced cucumber; topped with a crème fraiche, mascarpone and dill mousse and capers

~ Villa Sandi Prosecco, DOC Brut

INSALATA
Insalata di Pere con Spinaci e Formaggi di Capra
Spinach and pear salad with caramelized pecans, goat cheese and strawberry vinaigrette

~ Frescobaldi Vermentino

PRIMO
Gnocchi di Ricotta con Funghi
Housemade fresh ricotta gnocchi tossed with wild mushroom ragu and topped with shaved Grana Padano

~ Bertani Valpolicella

SECONDI
choice of
Salmone con Granchio
Salmon stuffed with crab meat, red and yellow peppers and chives; topped with a caper white wine sauce and a peperoncino sauce

or
Brasato al Vino Rosso con Polenta
Boneless short ribs braised in red wine and root vegetables; served with soft polenta

~ Tenuta Frescobaldi di Castiglioni

DOLCE
Rosina al Cioccolato
Sponge cake soaked with triple sec; topped with fresh raspberries and chocolate mousse

~ Ben Rye

 

Antinori Estates Wine Dinner @ Il Fornaio Seattle
Jan 25 @ 6:30 pm – 8:30 pm

Il Fornaio Seattle
presents an

Antinori Estates Wine Dinner
Wednesday, January 25th at 6:30pm

$70 per guest

ASSAGGINI
Selection of vegetables with bagna cauda
Liver paté crostini
Eggplant fritters
Prosciutto-wrapped grissini
Fresh mozzarella with Tuscan salame
Marinated olives

~ Col de’Salici Brut Rosé Vino Spumante

ZUPPA
Zuppa di Ciliegia
Chilled creamy cherry soup with tarragon and crème fraiche

~ Guado al Tasso “Scalabrone” Bolgheri Rosato DOC, 2015

PRIMI
Risotto con Vitello e Tartufo Nero
Imported carnaroli rice prepared with veal and black truffles; served tableside in a crispy Grana Padano cup

~ Villa Antinori Rosso Toscana IGT, 2013

SECONDI
choice of:
Bistecca alla Fiorentina
Grilled porterhouse steak carved tableside; served with uccelletto beans and sautéed spinach

or
Merluzzo alla Toscana
Flat grilled black cod in a light fennel-infused cream sauce; served with uccelletto beans and sautéed spinach

~ Guado al Tasso “Il Bruciato” Bolgheri DOC, 2014

DOLCE
Tronchetto al Caffé
Housemade sponge cake log soaked in Vinsanto Bagna and filled with espresso-pastry cream

~ Santa Cristina Vinsanto della Valdichiana DOC, 2009

 

Jan
26
Thu
Paitin Cellar Wine Dinner @ Il Fornaio Reston
Jan 26 @ 6:30 pm – 8:30 pm

Il Fornaio Reston
presents a

Paitin Cellar Wine Dinner
Thursday, January 26th at 6:30pm

$80 per guest

STUZZICHINI
Mortadella Morde con Pomodorini
Cipolline al Balsamico
Mini Pizze con Bacon Italiano
~ Prosecco, Villa Sandi, Veneto, NV

ANTIPASTI
Bresaola con Pompelmo
Beef bresaola thinly sliced over a grapefruit and wild arugula salad

~ Langhe Arneis, Elisa, DOC

PRIMI
Fusilli al Pesto di Pistacchio
Imported fusilli pasta tossed with speck and a pistachio, basil and Grana Padano cheese pesto

~ Dolcetto d’Alba, Sorì Paitin

SECONDI
choice of
Salmone Selvaggio al Prosecco e Uva
Wild Alaskan salmon with Prosecco sauce and green grapes; served with mashed potatoes and string beans

~ Barbera d’Alba, Serra, DOC
or
Cinghiale della Maremma
Wild boar braised in the oven with root vegetables, red wine, juniper berries and tomatoes; served with mashed potatoes and string beans

~ Barbaresco, Vecchie Vigne, DOCG

DOLCE
Zabaione alla Nutella con Fragole
Nutella-egg custard infused with Marsala wine; served over sliced strawberries and topped with whipped cream

~ Martha’s Porto

Jan
28
Sat
Classe di Cucina @ Il Fornaio Reston
Jan 28 @ 12:00 pm – 2:00 pm

Il Fornaio Reston
presents a
Classe di Cucina
Saturday, January 28th at noon
$55 per guest

Zuppa Lombarda
Crimini, champignon and shiitake mushroom soup with garlic, sage, garbanzo beans, tomato and Yukon Gold potatoes (vegan)

Cinghiale della Maremma
Wild boar braised in the oven with root vegetables, red wine, juniper berries and tomatoes

Crema al Passito
Mascarpone cream infused with Passito wine; served with Italian cookies