Forno Bistro menu

A fresh salad of artisan greens, cucumber, red onion, and blistered tomatoes served with a white balsamic lemon vinaigrette.

This autumn-inspired salad features baby kale topped with goat cheese, honey-balsamic cranberries, and maple-glazed walnuts, served with a pumpkin vinaigrette.

A classic romaine lettuce salad served with blistered tomatoes, white anchovies, a crispy Grana Padano cheese wafer, and Caesar dressing.

A crisp wedge of baby iceberg lettuce topped with pancetta, honey-balsamic tomatoes, onion, and a creamy buttermilk-gorgonzola dressing.

Crispy, deep-fried rice balls filled with tomato and served with a side of crushed tomato sauce.

Wood-fired shrimp served with blistered tomatoes, long-stem artichokes, and Tuscan white beans, finished with a balsamic glaze.

Crispy, lightly floured fried squid served with lemon and a crushed tomato dipping sauce.

These fried eggplant rolls are filled with whipped ricotta and basil, then baked in a wood-fired oven with mozzarella and crushed tomato sauce.

• $17
• $26

This dish features creamy burrata cheese whipped with truffle, served with arugula, a savory mushroom mixture, shallots, and toasted garlic focaccia bread.

These wood-fired crab cakes are served with a cherry pepper remoulade and honey-balsamic tomatoes.

Toasted bread topped with diced tomatoes, garlic, basil, arugula pesto, parmesan cheese, and a balsamic glaze drizzle.

This platter serves two to four people and features a variety of Italian appetizers, including seasonal bruschetta, fried rice balls, calamari, roasted garlic focaccia, and cured meats.

These hand-rolled meatballs, made from a blend of veal, pork, and beef, are wood-fired and topped with mozzarella and parmigiano cheese.

A wood-fired pizza topped with crushed tomato sauce, fresh mozzarella cheese, and fresh basil.

A wood-fired white pizza topped with Gorgonzola cheese, cured pancetta, red wine-braised shallots, and fresh arugula.

A wood-fired pizza topped with crushed tomato sauce, mozzarella, spicy Pamplona sausage, poblano peppers, and Parmigiano cheese.

A wood-fired pizza topped with crushed tomato sauce, mozzarella, wild mushrooms, Parmesan cheese, and house-made Italian sausage.

A wood-fired pizza topped with a creamy white sauce, fontina cheese, a blend of mushrooms, shallots, and truffle oil.

A wood-fired pizza topped with crushed tomato sauce, mozzarella, spicy cured pork, red onion, and a cherry pepper relish.

A folded, wood-fired pizza dough stuffed with mozzarella, brie, parmesan, and Gorgonzola cheeses, served with a side of crushed tomato sauce.

Penne pasta tossed with chicken and sun-dried tomatoes in a creamy pink sauce, finished with fresh tarragon.

Soft potato dumplings served with roasted Brussels sprouts, shallots, and maple-glazed walnuts in a spiced sweet potato cream sauce.

Penne pasta served in a simple sauce of crushed tomatoes, garlic, fresh basil, and extra virgin olive oil.

Linguine pasta tossed with littleneck clams, pancetta, poblano peppers, garlic, white wine, and extra virgin olive oil.

Linguine pasta served with a variety of sautéed seafood in a lightly spiced tomato sauce finished with extra virgin olive oil.

Tortellini stuffed with beef and pork served in a creamy red wine sauce with a wild mushroom bolognese.

Wide, flat pasta ribbons tossed in a red wine-braised pork ragu with blistered tomatoes, garlic, basil, and a creamy stracciatella cheese finish.

Rigatoni pasta tossed with sausage, eggplant, and cherry peppers in a garlic-infused white wine and crushed tomato sauce.

This dish features layers of fried eggplant, fresh mozzarella, and crushed tomato sauce, finished with fresh basil and extra virgin olive oil.

Breaded chicken breast topped with melted mozzarella and fontina cheeses, prosciutto, and tomato bruschetta, finished with lemon and fresh herbs.

Grilled octopus served with mixed olives, baby kale, marble potatoes, wood-fired peppers, and a spicy Calabrian chile aioli.

• $24
• $46

Layers of pasta baked with a savory meat sauce and creamy béchamel.

A roasted rack of New Zealand lamb served with a savory black garlic reduction and fresh scallions.

A daily selection of steak prepared and served as the chef's choice.

This is a voluntary contribution option that allows you to provide a gratuity directly to the kitchen staff.

A fresh selection of fish prepared daily.