a printable version of this menu in PDF format - Il Fornaio

Menu Della Cena
Settembre 1 - 14, 2008
Pane
Pan del Sabo
Braided egg bread with poppy and sesame seeds, compliments of Il Fornaio
Antipasti e Zuppe
Sopa de Radicchio $4.95/6.25 (vegetarian - vegan without crouton) @ Prosecco
Radicchio soup with porcini mushrooms, onions and emmental crouton
Insalata di Pomidoro $8.95 @ Masianco
Heirloom tomato salad with spring onion, cucumber, basil and extra-virgin olive oil
Zucchine Ripiene $7.95 @ Corvina
Fresh zucchini stuffed with prosciutto, luganega sausage, egg, provolone,
parmesan and breadcrumbs; served with tomato coulis
Sardee in Saor uso Trevisana $8.50 @ Garganega
Fresh sardines fried and marinated with sweet and sour onions and tomato sauce
Pasta
Mezzo Ravioli al Vino Rosso $17.95 @ Corvina
Ravioli filled with prosciutto, swiss chard and parmesan with red wine
and porcini sauce, topped with asiago cheese
Bigoli alla Padovana $16.50 @ Valpolicella
Fresh pasta strands with luganega sausage, porcini mushrooms, onions, tomatoes,
parmesan and red wine
Pasticcio di Pesce $20.95 @ Masianco
Housemade pasta sheets layered with shrimp, crab, clams, mussels and scallops
with tomato and seafood béchamel
Risotto Venezia Antica $18.95 @ Corvina
Risotto with chicken breast, asparagus, saffron, shallots, roasted garlic and parmesan
Secondi
Sogliola ai Porcini con Polenta $22.95 @ Prosecco
Filets of petrale sole with porcini mushroom and Prosecco sauce;
served with grilled polenta
Scaloppine al Prosecco $21.95 @ Corvina
Veal sautéed with speck, asparagus, chanterelle mushrooms and Prosecco;
served with roasted Yukon Gold potatoes
Branzino al Sale $27.95 @ Garganega (served tableside)
Mediterranean seabass baked under a salt crust; served with sautéed vegetables and
roasted Yukon Gold potatoes (please allow 20 minutes preparation time)
Dolci
Coppa Amaretto $7.50
Fresh peaches marinated with Prosecco, amaretto gelato and mascarpone cream
Vini del Veneto
Prosecco di Valdobbiadene, Adami Garbel
This light and delicately effervescent sparkling wine is
produced by the Adami brothers from 100% Prosecco
grapes cultivated in the Valdobbiadene zone of Veneto. It
is elegant and fresh with lovely aromas of green apple,
wildflower, minerals and almonds with a nice balance of
layered flavors followed by a vibrant finish. Prosecco is
the perfect aperitif to begin your Veneto adventure and is
also a nice pairing with the Sogliola.
$7.50 glass $37 bottle
Cami, Garganega, Ronca, 2007
This lively dry white wine is produced from 100%
Garganega grapes (the varietal used for Soave) cultivated
south of Lake Garda and west of Verona. Named for
Massimo Ronca's daughter Camilla, Cami Garganega is
a dry and delightfully refreshing white wine full of fresh
and fruity character. It has a clean, crisp and bright finish
and is a great match with the Branzino.
$5.25 half glass $10.50 glass $42 bottle
Masianco, Masi, 2007
Masi Masianco, a blend of 75% Pinot Grigio and 25%
Verduzzo, is a fresh and crisp medium-bodied dry white
brimming with intense aromas and flavors of ripe apricot,
tropical fruit and a hint of spice. A unique blend with a
distinct personality, Masianco balances the clean, white
fruit and citric acidity of Pinot Grigio with the complex,
buttery, tropical fruit notes of Verduzzo. Pairs well with
the Pasticcio.
$4.25 half glass $8.50 glass $34 bottle
Corv, Corvina, Ronca, 2007
The Ronca family has grown grapes in the area south of
Lake Garda and west of Verona since 1976. In 2006 they
started their own winery which is devoted to growing the
main grape varieties of the region - Garganega and
Corvina. Produced from 100% Corvina grapes, Corv is a
fresh, medium-bodied, versatile red wine that is full of
vibrant cherry aromas and flavors. Corvina can be
enjoyed with a variety of dishes such as pastas, meat and
even seafood. Try it with the Risotto or Scaloppine.
$5.25 half glass $10.50 glass $42 bottle
Valpolicella Classico Superiore, Le Salette
Ca' Carnocchio, 2003
This concentrated, fragrant and full-fruited red is
produced from very ripe bunches of Corvina, Rondinella,
Cabernet Sauvignon, Sangiovese, and Croatina grapes
that are partially dried prior to crushing. This produces a
heady and robust dry red that is brimming with
earthiness, plum, cedar and spice. It is full-bodied and
lush with a long-lasting velvety finish, making it a
delicious pairing with the Bigoli.
$9.25 half glass $18.50 glass $74 bottle

Executive Chef Maurizio Mazzon &
Chef-Partner Gianpaolo Putzu
Il Fornaio Executive Chef Maurizio Mazzon and
Canaletto Las Vegas Chef-Partner Gianpaolo Putzu
have blended their passion and expertise in Venetian
cuisine to develop this month’s Veneto menu.
Canaletto’s menu, created by
Mazzon, will focus on authentic seasonal Veneto cuisine
offering the most complete Veneto dining experience in the
country. Highlights from the menu will include freshly baked
breads, cured meats sliced to order, an extensive fresh fish
selection, pasta made fresh daily and a selection of risotti
Born in Marcon, Veneto, Mazzon knew he would be a chef
from an early age when he would cook shellfish caught with
his brother Mauro off Punta Sabbioni near Venice. Mazzon
went on to realize his dream by spending 10 years working
his way up through the various kitchens of Venice’s great
restaurants and hotels.
Mazzon was the culinary leader in the 1999 opening of
Canaletto Ristorante Veneto at the Venetian Resort Hotel
and Casino in Las Vegas. Situated at the heart of the Venetian’s
re-creation of St. Mark’s Square, Canaletto quickly became
one of Il Fornaio’s most successful restaurants and is today
among the highest volume Italian restaurants in the world.
Gianpaolo Putzu, born in Onifai, Sardegna, opened the very
first Il Fornaio Cucina Italiana in Corte Madera, California
in 1987. Now, Gianpaolo is the Chef-Partner of Canaletto in
Las Vegas, which offers a Venetian-inspired selection of fresh
seafood, rotisserie, grill, risotto and housemade pasta each day.
Buon Appetitto!
The entire region ofVeneto bears the imprint of one of the greatest
civilizations of all time, the free state of
Venezia
Spices fueled the Venetian empire. In fact, most of the
legendary Venetian wealth was literally built on salt. The
production of salt by evaporation of sea water was well known
all over the world but became particularly well developed by
the Venetians’ use of their lagoons. Today we consider salt as
nothing more than an ordinary kitchen ingredient but in
ancient times, salt was an extremely valuable commodity.
Armies were actually paid in salt, which equaled the value of
gold. The term “salary” is derived from this practice. Because
of spices like salt, saffron, cinnamon and curry, the merchants
of Venice became wildly wealthy supplying Italy and the rest
of Europe with these exotic ingredients.
We’re excited to announce that this November,
Maurizio will be at the helm of opening the
second Canaletto at Fashion Island in Newport
Beach, California.
highlighting the flavors of Veneto. Guests can expect to
experience five-star tableside service in breathtaking Venetian
interior decor as well as year-round outdoor dining. Our new
restaurant will also offer spectacular private dining rooms
creating the perfect setting for parties. Receive updated
opening and event information by adding your email to our
Grand Opening VIP list. Go to ilformaio.com and select the
Canaletto at Fashion Island link to register.
C A N A L E T T O
Ristorante Veneto
When you’re in Las Vegas please join us at Canaletto
in the Grand Canal Shoppes at Venetian Resort·Hotel·Casino
For more information concerning Canaletto in Las Vegas visit
ilfornaio.com/canalettolv
Coming October 6th - 19th · The Food and Wine of Lombardia - Birthplace of Il Fornaio