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

Menu Della Cena Agosto 1-14, 2011
Antipasti e Zuppe
Sopa de Suca 3.99/5.99 @ San Vincenzo
Butternut and kabocha squash soup with crispy parsley and
an asiago cheese crouton (vegetarian – vegan without crouton)
Insalata di Pomidoro 8.99 @ Soave
Heirloom tomato salad with spring onion, cucumber, basil and
extra-virgin olive oil (vegan)
Peperoni Ripieni 9.59 @ San Vincenzo
Red bell peppers filled with free-range chicken, prosciutto di Parma,
mortadella, parmesan, egg; served with friseé and parsley sauce
Carpaccio di Tonno 12.59 @ Prosecco
Thinly sliced raw ahi tuna, micro arugula, fried capers, fresh fennel
and radicchio drizzled with lemon dressing and balsamic reduction
Pasta
Mezzi Ravioli al Vino Rosso 17.99 @ Valpolicella Classico
Housemade ravioli filled with prosciutto, Swiss chard and parmesan
with sangiovese porcini mushroom sauce, topped with asiago cheese
Gnocchi de Castrá 16.99 @ Amarone
Housemade potato dumplings with lamb ragu and pecorino cheese
Spaghetti con Caparossoi in Tocio 18.99 @ San Vincenzo
Spaghetti with clams, garlic and peperoncino with tomato and
trebbiano wine sauce
Risotto Mantecato al Branzino 20.99 @ Soave
Carnaroli rice with Mediterranean seabass, shrimp, shallots,
trebbiano wine, brandy, herbs and green grapes
Secondi
Sogliola ai Porcini 24.99 @ Soave
Filet of petrale sole sautéed with porcini mushroom and
Prosecco sauce; served with grilled polenta
Cosce d’Anatra con Polenta 26.99 @ Valpolicella Ripasso
Slow-braised duck legs in red wine and Grand Marnier sauce;
served with soft polenta and carrots, celery and spring onions sautéed
with red wine vinegar
Grigliata di Pesce con Polenta 25.99 @ Soave
Mixed grill of salmon, seabass, prawn and sea scallops with lemon
and parsley sauce; served with polenta and sautéed seasonal vegetables
Dolci
Coppa Amaretto 7.59
Fresh peaches marinated with prosecco; served with amaretto gelato
and mascarpone cream
Taste of Veneto
Enjoy a 3-Course Tasting Menu for $ 29.99
Choose one noted item per course for your own special tour of Veneto
Vini del Veneto
Prosecco di Valdobbiadene, Nino Franco Rustico
This light and delicately effervescent sparkling wine is produced
from 100% Prosecco grapes cultivated in the Valdobbiadene
zone of the Veneto. It is clean and fresh with lovely aromas of
green apple, wildflower, minerals and almonds followed by a
vibrant finish.
$9 glass $44 bottle
Soave Classico, Suavia, 2009
This lively white wine is produced from Garganega grapes
grown in the heart of the town of Soave, just east of Verona.
Suavia Soave is a dry and delightfully refreshing white wine full
of fresh and fruity character which makes it a nice match with
the Risotto and Sogliola.
$5 half glass $9 glass $35 bottle
San Vincenzo, Anselmi, 2010
San Vincenzo is produced by Robert Anselmi, a pioneer of
white wine-making in Italy. San Vincenzo is a mediumbodied
white wine full of bright citrus, ripe peach and pear in
the aromas and on the palate. It is crisp and dry with a clean,
minerally finish and is a nice match with the Peperoni Ripieni
and Spaghetti.
$4 half glass $8 glass $31 bottle
Valpolicella Classico, Bertani, 2009
Bertani, founded in 1857, produces this medium-bodied,
versatile red wine from Corvina, Rondinella and Molinara
grapes grown in the heart of Verona’s Valpolicella
district. It is full of vibrant cherry and ripe plum aromas and
flavors and is a great pairing with the Ravioli.
$4 half glass $8 glass $31 bottle
Valpolicella Ripasso, Masi Campofiorin, 2007
This rich, medium-bodied red is a blend of Corvina Veronese,
Rondinella and Molinara. It has aromas and flavors of plum,
cedar and spice with a smooth and well-balanced finish which
make it a great match with the Cosce d’Anatra con Polenta.
$6 half glass $11 glass $43 bottle
Amarone, Bertani Villa Arveda, 2007
This concentrated, fragrant and full-fruited red is produced
from very ripe whole clusters of Corvina Veronese and
Rondinella grapes that are dried for approximately 120 days
prior to crushing to produce a heady and robust red that is
brimming with earthiness, ripe berries, wild cherries and spice.
It is full-bodied and lush with a long-lasting velvety finish and is
a beautiful pairing with the Gnocchi.
$10 half glass $19 glass $75 bottle
Veneto Wine Flight
Choose any three half-glasses of these
$
12.99
noted wines

Mauro Mazzon
Chef-Partner
Placing the finishing touches on
the Cosce D’Anatra con Polenta
Chef-Partner Mauro Mazzon believes in the art of eating well.
“It’s about simplicity and balance,” explains Mauro, who has
been with Il Fornaio for twenty years. “The best dish is the one
made with the freshest seasonal ingredients available.” This was
the main guiding principle for Mauro when he collaborated with
Executive Chef and brother Maurizio Mazzon to create tonight’s
Veneto menu.
Born in Marcon, Veneto, Mauro learned to cook in a family of seven children. “It was
like a cooking class with my mother as the teacher and my brothers and sisters as the
students,” Mauro recalls. Today, Mauro is continuing his family’s traditions as he
teaches his own children about the importance of sustainability in the kitchen. “I think
everyone should encourage their children to
cook smart,” remarks Mauro, who uses fresh
petrale sole and organic free-range chicken in
tonight’s menu.
When Mauro was thirteen, he worked for a butcher delivering meat to the
restaurants of Venice. His first view of a restaurant was through the back door into
the kitchen where his older brother Maurizio worked. So, as he says, “the kitchen
was my first love.”
Veneto cuisine is known for mareterra, a combination of ingredients from the land
and sea. “I love the influence Veneto brings to my cooking. Much like this region,
my cooking is influenced by the seasons and the balance of flavors.” Mauro invites
you to celebrate the food and wine of Veneto with him and share his love for this
spectacular region.
Buon Appetito!
Maurizio and Mauro Mazzon refining
family recipes for tonight’s menu
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, ginger, cinnamon and curry, the
merchants of Venice became wildly wealthy supplying Italy and the rest of Europe
with these exotic ingredients.
Did you know Il Fornaio has two restaurants dedicated to the region of Veneto
Visit Canaletto Ristorante Veneto at Fashion Island in Newport Beach or at The Venetian in Las Vegas
to be completely immersed in an authentic Veneto dining experience all year round!
For more information concerning Canaletto in Newport Beach and Las Vegas visit ilfornaio.com/canaletto