Calendar

Oct
26
Thu
Naggiar Wine Dinner @ Il Fornaio Roseville
Oct 26 @ 6:00 pm

 

Il Fornaio Roseville

presents a

Naggiar Wine Dinner

Thursday, October 26th at 6pm

$69.95 per guest

 

ANTIPASTINI DELLO CHEF

Polpettino con Pomodoro

Salsiccia Calabrese alla Griglia

Zucchine alla Parmigiana

Paired with house Prosecco

 

Zuppa di Zucca con Panna

Squash soup drizzled with crème fraiche and Grana Padano crostini

Paired with Naggiar Petite Sirah, 2015

 

PRIMI

Risotto con Granchio

Black and white rice served on a bed of lobster-cream sauce with deep-fried soft shell crab

Paired with Naggiar Viognier, 2015

 

SECONDI

Choice of:

Filetto di Bue

Marinated beef tenderloin with fresh herbs, stuffed with Gorgonzola cheese with red wine-fig reduction; served with toasted fregola topped with fried sunchokes

Paired with Naggiar “Le Grand Pére” Red Blend, 2015

 or

 Rotolino di Pollo

Lightly pounded chicken breast thinly sliced, rolled with pancetta and stuffed with mushrooms and smoked mozzarella with roasted bell pepper coulis; served over sautéed spinach and grilled polenta

Paired with Naggiar Mourvedre, 2014

 

DOLCI

Tortino ai Cioccolato e Mascarpone

Mascarpone infused with vanilla and honey topped with chocolate sauce and chocolate cookies; served with strawberry sauce

Paired with Naggiar Late Harvest Viognier, 2009

Oct
28
Sat
Byington Wine Dinner @ Il Fornaio San Jose
Oct 28 @ 6:30 pm

IL FORNAIO SAN JOSE

Byington Wine Dinner

Saturday, October 28th at 6:30

$75 per guest

 

ASSAGGINI

Frittelle di Zucca

Squash fritters with horseradish dipping sauce

Uva Ripiena al Caprino su Glassa di Miele Tartufato

Goat cheese-stuffed grapes with truffle oil honey

Funghetti Interi al Balsamico

Cremini mushrooms in balsamic reduction

Paired with house Prosecco

 

ANTIPASTO

Tortino di Patate con Vellutata di Cavolo Riccio

Baked potato cake filled with soft cheese; served over kale sauce

Paired with 2014 Byington Sauvignon Blanc

 

PRIMI

Risotto di Quaglie

Risotto with quail meat in Barbera sauce

Paired with 2013 Byington Barbera

 

SECONDI

Choice of:

Capriolo in Salmì con Polenta e Cavolfiore Gratinato

Braised venison bites with soft polenta and baked cauliflower

or

Branzino Ubriaco ai Porcini Trifolati

Roasted seabass fillet in red wine sauce with porcini mushrooms and creamy polenta

Paired with 2014 Byington Blend 38

 

DOLCE

Degustazione di Formaggi e Frutta in Glassa di Mora

Selection of Italian cheeses with seasonal fruit and blackberry glaze

Paired with 2013 Byington Euphoria II Late Harvest Pinot Noir

 

 

Oct
31
Tue
Halloween Wine Dinner & Costume Party @ Il Fornaio Carmel
Oct 31 @ 6:00 pm

Il Fornaio Carmel

Annual Halloween Wine Dinner

& Costume Party

Tuesday October 31st at 6pm

With guest speaker Doug Danzer, Cellar Master

$80 per guest

 

STUZZICHINI

Prosciutto di San Daniele

San Daniele prosciutto with garlic cracker, black olives and shaved Montasio cheese

Gorgonzola e Pere

Grilled pears with Gorgonzola cheese on toasted ciabatta bread

Funghi Ripieni

Stuffed Monterey mushrooms with red bell peppers, sausage, breadcrumbs

and Grana Padano

Paired with Cima Collina 2013 Antle Vineyard Pinot Blanc, Chalone

 

ANTIPASTO

Insalata di Pere al Formaggio
Baked pear salad with arugula, seedless red grapes, radicchio, Belgian endive, Gorgonzola, pecans and pomegranate dressing

Paired with Tondre Grapefield 2014 Chardonnay, Santa Lucia Highlands

PRIMI

Ravioli d’Anatra agli Asparagi

  Housemade ravioli filled with roast duck, San Daniele prosciutto and Piave Vecchio cheese; topped with asparagus-cream sauce, radicchio and Grana Padano

Paired with Cima Collina 2012 Antle Vineyard Pinot Noir, Chalone

 

SECONDI

Choice of:

Gamberoni alla Busara

Prawns sautéed with paprika, garlic, brandy, capers, marinara and cream; served with spaghetti tossed with sliced garlic, extra-virgin olive oil and Italian peperoncino

or

Spiedini con Polenta e Funghi

Skewered mixed grill of chicken, beef, pork tenderloin, sausage and Applewood-smoked bacon; served with soft polenta and sautéed mixed mushrooms

Paired with Cima Collina Lockwood Oaks 2010 Meritage, Chalone

 

DOLCI

Tortino di Mele con Gelato al Rum

Apple tart with walnuts, raisins and pine nuts served with rum ice cream

Paired with Cima Collina 2012 Late Harvest Riesling, Santa Lucia Highlands

Nov
2
Thu
Frank Family Wine Dinner @ Il Fornaio San Francisco
Nov 2 @ 6:00 pm

IL FORNAIO SAN FRANCISCO

Frank Family Vineyards

Wine Dinner

Thursday, November 2nd at 6pm

$80 per guest

 ASSAGGINI

Tartellette con Cipolle e Olive

Tarts with olives and caramelized onions

Salvia Fritta con Puré di Fagioli

Deep fried sage leaves with white bean purée

Bigne con Spinaci e Granchio

Pastryp filled with spinach and crab meat

Paired with house Prosecco

 

ANTIPASTO

Capesante con Verdure di Autunno

Sea scallops, roasted pumpkin and cauliflower with yellow bell pepper sauce

Paired with 2014 Carneros Chardonnay

 

PRIMI

Tortelli di Zucca e Funghi Porcini

Housemade pasta with roasted butternut squash-porcini mushroom filling; served with chestnut-walnut sauce

Paired with 2014 Carneros Pinot Noir

 

SECONDI

Choice of:

Anatra alle Mele al Forno

Roasted duck breast with pears, apples and persimmons slow-cooked with thyme and bay leaves

Paired with 2013 Rutherford Reserve Cabernet Sauvignon

or

Rotolo di Salmone con Erbe Aromatiche e Salsa di Vino Rosso

Salmon filet rolled with fresh aromatic herbs and roasted; served with savoy cabbage and red wine sauce

Paired with 2013 Napa Valley Cabernet Sauvignon

 

DOLCE

Torta di Mele

Upside down apple tart served with black pepper-strawberry ice cream

Paired with 2013 Napa Valley Zinfandel