Il Fornaio

A selection of lightly fried shrimp, calamari, and vegetables served with crispy polenta, sage, and a side of spicy marinara sauce.

Lightly breaded and fried squid served as an appetizer.

A selection of three grilled garlic ciabatta toasts topped with eggplant caponata, roasted cherry tomatoes, and basil pesto with creamy stracciatella cheese.

This appetizer features creamy burrata cheese served with thinly sliced prosciutto, fresh arugula, and grilled ciabatta bread, finished with basil-infused olive oil.

Thinly sliced raw Piedmontese beef served with Grana Padano cheese, capers, wild arugula, and a lemon olive oil dressing.

Tender beef meatballs served in a savory tomato sauce with creamy ricotta cheese and toasted ciabatta bread.

Crispy fried zucchini blossoms stuffed with mozzarella and Parmigiano Reggiano, served with a side of spicy marinara sauce.

Soft potato dumplings baked in a creamy sauce with truffled mushrooms and Grana Padano cheese.

Roasted cauliflower seasoned with roasted garlic and rosemary-infused olive oil.

Fresh ahi tuna served with avocado, spring onions, and a white balsamic dressing, accompanied by micro arugula and grilled ciabatta bread.

A basket of fresh-baked bread served with extra-virgin olive oil and balsamic vinegar for dipping.

A savory roasted tomato spread served with a selection of mixed olives.

A hearty Italian-style soup made with a variety of fresh, seasonal vegetables.

This refreshing salad features couscous, avocado, capers, red onions, raisins, and tomatoes served over wild arugula with a lemon-olive oil dressing.

A salad of organic red and gold beets, goat cheese, and toasted walnuts served over wild arugula with a red wine vinaigrette.

A fresh salad featuring slices of mozzarella cheese and heirloom tomatoes, finished with basil-infused olive oil.

This hearty salad features rotisserie chicken, spicy salami, bacon, fresh mozzarella, avocado, garbanzo beans, red onions, and tomatoes over romaine lettuce, tossed in a white balsamic vinaigrette.

A classic Caesar salad featuring crisp romaine lettuce, crunchy croutons, and shaved Grana Padano cheese tossed in a creamy Caesar dressing.

A fresh salad of baby lettuces topped with roasted pears, gorgonzola cheese, candied pecans, and red grapes, finished with a pomegranate dressing.

You may add these protein options to any salad on the menu.

A classic pizza topped with tomato sauce, fresh mozzarella, oregano, and basil.

This pizza features a tomato sauce base topped with mozzarella, ham, artichokes, mushrooms, kalamata olives, and oregano.

This pizza is topped with fresh mozzarella, basil pesto, and roasted cherry tomatoes.

This pizza features spicy salami, mozzarella, and tomato sauce, finished with a drizzle of hot honey and a sprinkle of oregano.

This pizza features Italian sausage, mushrooms, bell peppers, red onions, and mozzarella over tomato sauce with a spicy kick from pepperoncino.

This white pizza is topped with prosciutto di Parma, fresh mozzarella, Grana Padano cheese, mushrooms, wild arugula, and a drizzle of white truffle oil.

Rigatoni pasta served in a creamy tomato sauce with bacon and Grana Padano cheese.

Fresh egg pasta ribbons served with a slow-cooked meat sauce of beef, pork, and veal, topped with Grana Padano cheese.

Spinach-filled ravioli stuffed with Italian sausage, served in a spicy tomato sauce and topped with creamy stracciatella cheese and fresh tomatoes.

This traditional baked pasta dish features layers of fresh pasta sheets, a rich ragu of beef, pork, and veal, earthy porcini mushrooms, creamy béchamel sauce, and Grana Padano cheese.

Linguine pasta served with clams, mussels, shrimp, and scallops in a light sauce of roasted cherry tomatoes, white wine, and crushed red pepper.

Soft potato dumplings baked in a roasted tomato sauce with fresh basil, Grana Padano cheese, and mozzarella.

Large corkscrew pasta served with shrimp and sun-dried tomatoes in a traditional creamy pesto sauce.

Wide egg pasta ribbons served in a creamy Grana Padano sauce with chicken breast, porcini and champignon mushrooms, and a drizzle of truffle oil.

Fresh spaghetti served in a roasted tomato sauce, topped with fresh basil and creamy stracciatella cheese.

You may add these ingredients to any pasta dish of your choice.

• chicken breast or meatballs10
• shrimp15

Grilled Norwegian salmon served with lemon, extra-virgin olive oil, sautéed spinach, and roasted Yukon gold potatoes.

A Mediterranean seabass fillet topped with a basil and panko crust, served with roasted tomato sauce, root vegetables, and grilled polenta.

This dish features free-range rotisserie chicken served with a rosemary sauce, accompanied by broccolini, baby carrots, and mashed potatoes.

Grilled chicken breast served with a savory Marsala wine and mushroom sauce, accompanied by roasted root vegetables and Yukon gold potatoes.

Breaded chicken breast topped with marinara sauce and melted mozzarella, served with a side of spaghetti in tomato sauce.

A mixed grill of fish fillet, salmon, scallops, and shrimp, served with a lemon-olive oil sauce, broccolini, baby carrots, and roasted Yukon gold potatoes.

An 8-ounce beef tenderloin served with a red wine reduction, sautéed mushrooms, and mashed potatoes.

A 14-ounce New York strip steak served with roasted root vegetables and Yukon gold potatoes.

This 32-ounce ribeye steak is designed for two people, carved tableside, and served with roasted root vegetables and Yukon gold potatoes, requiring a 45-minute preparation time.