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New Menu Items at Il Fornaio


Il Fornaio New Items:

  • Zimino d’Aragosta e Granchio: Crab and vegetable soup with Maine lobster stock, $6.95 for a cup, $8.95 for a bowl
  • Tamatta con Casu: Tomato salad with spring onions, basil, Sardinian pecorino cheese and red wine vinaigrette, $11.95
  • Delizie del Mare: Calamari with pepperoncino sauce, grilled shrimp and scallops with black fregola pasta and roasted tomatoes, $16.95
  • Malloreddus con Polpettine: Ridged shell pasta with beef and pork meatballs in tomato sauce, finished with Sardinian extra virgin olive oil and Sardinian pecorino cheese, $18.95
  • Spaghetti all’Aragosta: One-pound Maine lobster sautéed with tomatoes, garlic, shallots and brandy, tossed with spaghettini, $32.95
  • Risotto con Bottarga di Muggine: Carnaroli rice with crab, artichoke, bottarga and Sardinian extra virgin olive oil, $22.95
  • Sogliola alla Sassarese: Grilled petrale sole fillets with chopped tomato and lemon, served with roasted Yukon gold potatoes and grilled eggplant, $27.95
  • Branzino al Vermentino: Wild sea bass fillet sauteed with green and Kalamata olives and tomatoes, black fregola pasta and fennel with Vermentino wine sauce, $28.50
  • Costicine d’Agnello al Mirto: Grilled lamb chops with Mirto sauce (Mirto is a Sardinian liqueur made with myrtle), grilled asparagus, roasted tomatoes and fregola pasta $29.50
  • Panna Cotta al Mirto Rivisitata: Blueberry custard with Mirto sauce and honey-orange and toasted almond squares, $8.95

Availability: Through May 2016

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Il Fornaio New Items:

All part of a menu featuring the cuisine of Liguria, Italy
  • Zuppa d’Albenga: Artichoke soup with leeks, fava beans, potato, pesto and pine nuts
  • Cozze Riviera: Mussels with garlic, white wine, parsley, lemon juice and ciabatta croutons
  • Pansoti alla Crema di Noci: Beet and basil ravioli filled with Swiss chard, spinach and sheep milk ricotta in a walnut-marjoram cream sauce
  • Trofie al Toccu di Coniglia: Twisted pasta with roasted rabbit and root vegetable ragù, Taggiasche olives, toasted pine nuts and pecorino cheese
  • Risotto di Camogli: Shrimp and artichoke risotto with pesto topped with grilled scallops and tiger shrimp
  • Buridda: Seafood stew with black cod, mussels, clams, shrimp, calamari, porcini, garlic, white wine and a pepperoncino, served with ciabatta croutons
  • Merluzzo Alla Riviera (pictured): Grilled black cod with pine nut, basil and pecorino crust, served with Ligurian potatoes and Taggiasche olives
  • Tomaxelle con Piselli e Patate: Pancetta-wrapped veal involtini filled with ground veal, porcini, pine nuts and marjoram, served with green peas and Ligurian potatoes
  • Crostata ai Frutti di Bosco: Tart of pastry cream with chopped bittersweet chocolate topped with mixed berries, served with crème anglaise and chocolate sauce

Availability: Through March 27, 2016

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