San Francisco Restaurant Week @ Il Fornaio San Francisco
Jan 18 – Jan 29 all-day

Join Il Fornaio San Francisco for restaurant week! View our lunch and dinner menus below.



Monchiero Carbone Wine Dinner @ Il Fornaio Corte Madera
Jan 25 @ 7:00 pm – 9:00 pm

Il Fornaio Corte Madera
presents a

Monchiero Carbone Wine Dinner
Wednesday, January 25th at 7pm

$100 per guest

Calamaretti Fritti
Crostini di Gamberi e Melanzane

~ Roero Arneis, Recit, DOCG 2014

Terrina di Salmone Affumicato
Smoked salmon terrine with fresh dill and mache salad

~ Roero Arneis, Cecu d’la Biunda, DOCG 2014

Ravioli di Verdure
Spinach and Swiss chard filled ravioli with a roasted tomato, red pepper and garlic sauce; topped with shaved pecorino

~ Sire, Langhe Nebbiolo, DOC 2014

choice of:
Medaglione di Maiale Arrosto
Slow roasted pork medallions with red wine, shallots, garlic, thyme and rosemary;

served with mashed potatoes and grilled zucchini
Branzino con Funghi Misti
Corvina seabass with mixed mushrooms and a red wine reduction; served with

sautéed baby carrots and mashed potatoes

~ Barbera d’Alba, MonBirone, DOC 2011

Piatto di Formaggi
Assorted cheeses, dried fruit and nuts

~ Roero Riserva, Printi, DOCG 2008

Joullian Vineyards Wine Dinner @ Il Fornaio Carmel
Jan 26 @ 6:00 pm – 8:00 pm

Il Fornaio Carmel
presents a

Joullian Vineyards Wine Dinner
With guest speakers Hal Ellison and Matt Piagari

Thursday, January 26th at 6pm
$80 per guest

Tartine di Salmone Affumicato
Crostini baguette topped with smoked salmon, goat cheese and chives

Involtino di Melanzane
Thinly sliced grilled eggplant rolled with goat cheese, roasted bell peppers, basil and garlic

Cozze Riviera
Mediterranean mussels baked with garlic, white wine, parsley, lemon juice and breadcrumbs

~ Joullian Roger Rose Vineyard Chardonnay, Arroyo Seco, 2015

Bresaola con Crescione
Thinly sliced salt-cured beef with shaved Grana Padano, mache and lemon-olive oil dressing

~ Joullian Semillon, Carmel Valley, 2015

Pappardelle Gialle ai Funghi
Fresh wide ribbon saffron pasta with porcini, crimini and shiitaki mushrooms, Taleggio and Grana Padano

~ Joullian Highland Vineyard Chardonnay, Carmel Valley, 2015

choice of
Merluzzo alla Livornese
Basil-breadcrumb crusted wild cod fillet roasted with olives, capers and tomato sauce; served with vegetables and roasted Yukon Gold potatoes

Filetto di Manzo al Gorgonzola
Grilled 6oz Certified Piedmontese beef tenderloin topped with mascarpone and Gorgonzola sauce; served with grilled polenta and sautéed spinach

~ Joullian Cabernet Sauvignon, Carmel Valley, 2013

Torta Sbrisolona
Hazelnut-almond crumble tart served with mascarpone-vino passito mousse, chocolate sauce

and crème anglaise
~ Joullian Estate Black Muscat Hamburg, Carmel Valley, 2013

Ruffino Wine Dinner @ Il Fornaio San Francisco
Jan 26 @ 6:30 pm – 8:30 pm

Il Fornaio San Francisco
presents a

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

$65 per guest

Bigne di Mousse d’Aragosta
Baked choux pastry filled with fresh lobster and orange mousse

Olive Ascolane
Breaded giant olives filled with ground veal and Grana Padano paté

Involtini di Verdure Grigliate e Scamorza
Scamorza cheese bites wrapped in grilled vegetable ribbons

~ Sparkling Rosé

Tortino Soufflé di Spinaci, Crescione e Pesto
Spinach, watercress and pesto soufflé

~ Pinot Grigio del Collio

Bomba di Riso alla Reggiana
Baked risotto timbale covered with fontina cheese and cotto ham; topped with rustic meat sauce

~ Vino Nobile di Montepulciano

choice of
Capriolo in Salmi con Polenta Taragna
Braised venison in a Chianti Classico glaze; served with cheesy buckwheat polenta and asparagus

~ Chianti Classico Riserva Ducale d’Oro
Branzino al Cartoccio
Mediterranean seabass fillet baked with vegetables and potatoes

~ Orvieto Classico

Monte Bianco
Chestnut mousse topped with Chantilly cream

~ Moscato d’Asti

Anteprima Wine Dinner @ Il Fornaio Walnut Creek
Feb 1 @ 6:30 pm – 8:30 pm

Il Fornaio Walnut Creek
presents an

Anteprima Wine Dinner
Wednesday, February 1st at 6:30pm

$70 per guest

Tortino al Parmigiano con Porcini
Grana Padano custard with sautéed porcini mushrooms, shaved Grana Padano, basil olive oil and white truffle oil

Zuppa di Cicerchia
Chickling pea and potato soup with root vegetables, tomato, Italian herbs and fresh mint; drizzled with Umbrian novello extra-virgin olive oil

taste of
Gnocchi di Bietole e Spinaci
Spinach and beet dumplings with porcini mushroom cream sauce and crispy sage

Cannelloni alla Valentino
Housemade pasta filled with shrimp, smoked salmon and Yukon Gold potatoes, baked in seafood béchamel; finished with smoked salmon oil and dill oil

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

choice of
Salmone Tartufato
Salmon fillet sautéed with artichokes and topped with black truffles; served with sliced potato cake

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

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

Featured Wines

Vino del Umbria

Grecante, Arnaldo-Caprai, 2015

This refreshing, minerally and dry white wine is produced from 100% Grechetto grapes grown in the hills of Montefalco. Its bright citrus aromas and flavors are balanced by a crisp, clean finish.

Orvieto, Argillae, 2015

This delightful Orvieto, a blend of Trebbiano, Grechetto and Malvasia, is produced in the hill town of Orvieto. The wine is medium-bodied and elegant with a nice balance between crisp citrus fruit and fragrant floral flavors.

Rubesco, Rosso di Torgiano, Lungarotti, 2013

This medium-bodied, dry red has solid structure and superb concentration, with aromas and flavors of violet, berry and spice.

Sagrantino di Montefalco, Colpetrone, 2010

A rich, warm and weighty wine full of blackberry and fall spices such as nutmeg and clove. This big and bold red, produced from 100% indigenous Sagrantino grapes, has a long, velvety and spicy finish.