ANTIPASTI E ZUPPE
Zuppa di Zucca Butternut squash and russet potato soup with sage and onions topped with taleggio cheese crouton (vegetarian - vegan without crouton) 4.99 cup / 5.99 bowl Franciacorta
Insalata Cupoletta Belgian endive, radicchio and watercress salad with roasted portobello mushrooms, shaved Grana Padano, Champagne vinaigrette and white truffle oil (vegetarian)
10.99 Malvasia
Polenta Taragna con Porcini e Gorgonzola Buckwheat and corn polenta with gorgonzola cheese, mixed porcini mushrooms and oven-roasted cherry tomatoes 11.59 Birra

PASTA
Casonzei de Berghem Half-moon pasta filled with Italian sausage, amaretti crumbs, mascarpone and Grana Padano; served with brown butter and sage sauce with crispy pancetta
17.99 Bonarda
 Pappardelle Gialle ai Funghi Fresh wide ribbon saffron pasta, porcini, crimini and shiitake mushrooms, taleggio and Grana Padano (vegetarian) 16.99 Bonarda
Gnocchi Verdi al Gorgonzola Housemade spinach gnocchi tossed with gorgonzola sauce and toasted walnuts (vegetarian)
16.59 Malvasia
Risotto Mamma Carla Carnaroli rice with tiger shrimp, porcini mushrooms, shallots, Trebbiano wine and saffron 19.79 Malvasia

SECONDI
Salmoncino Franciacorta Salmon filet sautéed with red grapes, shallots and Franciacorta sparkling wine; served with mache salad and roasted Yukon Gold potatoes 25.99 Franciacorta
Ossobuco alla Milanese Grass-fed veal shank braised with seasonal root vegetables; served with saffron risotto
27.99 Bonarda
Filetto Ripieno con Salsa al Bonarda Seared beef tenderloin filet filled with gorgonzola cheese; served with Bonarda wine sauce, grilled portobello mushroom and Polenta Taragna 28.99 Bonarda

DOLCI
Torta Sbrisolona Hazelnut-almond shortbread tart served with mascarpone and vino passito mousse, chocolate sauce and crème anglaise 6.99 Franciacorta
Birra Moretti
Birra Moretti is produced following traditional methods, a production process that has remained almost unchanged since 1859, and is now brewed just outside of Bergamo in Lombardia. It is a smooth, well-balanced pilsner that is especially well suited to the robust flavors of this fertile region.
Franciacorta Brut, Tenuta di Montenisa
Montenisa Franciacorta Brut is a delightful sparkling wine produced in the "Champagne method" from a blend of Chardonnay, Pinot Bianco (Pinot Blanc) and Pinot Nero (Pinot Noir) grapes. It is elegant and delicate with intense aromas and flavors of white peaches, apples and vanilla with toasty notes. It makes a lovely aperitivo and is also a great match with the Salmoncino.
$12 glass $59 bottle
Malvasia "Tasto di Seta,"
Castello di Luzzano, 2010
Castello di Luzzano has been owned by the Giulia and Fugazza families for nearly a century. Produced from 100% Malvasia di Candia grapes, this aromatic dry white wine is minerally and steely with lovely bright citrus aromas and lush flavors of ripe tropical fruit. It is medium-bodied with a lively, long finish and pairs exceptionally well with the Insalata and Risotto.
$6 half glass $11 glass $43 bottle
Bonarda Oltrepo Pavese, Carlino,
Castello di Luzzano, 2009
This dry, full-bodied red wine is produced from 100% Croatina grapes and has intense violet aromas and ripe berry flavors. Its excellent balance, depth of flavors and velvety texture make it a delicious match with the Casonzei and Filetto.
$7 half glass $13 glass $49 bottle



was born and raised in the capital of Lombardia, Milano – Italy's second largest city and a culinary mecca. After attending the Amerigo Vespucci Culinary Institute, Antonio went on to pursue his culinary training at prestigious restaurants and resorts throughout Europe. Antonio has been with Il Fornaio in Reston, Virginia since 2007. Tonight we celebrate his native Lombardia and its unique flavors.

"Many of the dishes on this menu were inspired by the recipes I learned growing up. I have always been fond of the robust flavors found in my homeland. When I was a child, my family would gather every Saturday to cook dinner together. My mother always chose me to be the one to help her cook. Some of my happiest times were spent cooking with her. That's when I decided to be a chef."

Lombardia is renowned for mascarpone and gorgonzola, two of Antonio's favorite cooking ingredients. These two famous cheeses provide the perfect creamy accompaniment to many pasta and meat recipes. Antonio is proud to share some of Lombardia's best dishes such as Gnocchi Verdi al Gorgonzola, housemade spinach gnocchi tossed with gorgonzola sauce with toasted walnuts, and Filetto Ripieno con Salsa al Bonarda, seared beef tenderloin filet filled with gorgonzola cheese. Antonio invites you to experience this menu as he presents the authentic food and wine of Lombardia in a way only a native could.




is a region with very different landscapes. It varies from mountainous alpine regions in the north to farming areas in its central area. Travelers will also find beautiful lakes as Lombardia is famous for several of them, including the magnificent Lake Como. The city of Milano is also one of the world's fashion capitals. Yet just west of Milano, you'll find endless green rice fields as risotto is more common in Lombardia than pasta.

Today, Lombardia-style dishes can be found all over Italy. Examples of this		 with vegetables and herbs. The region is also known for its many cheeses like mascarpone, stracchino, robiola, taleggio and the most famous of all, gorgonzola.

Our dedication to authentic Italian recipes can be traced back to the original Il Fornaio baking school, founded in 1972. The baking school was established to serve as a repository and resource for authentic regional recipes and as a way of preserving the traditional, "old way" of Italian artisan baking. This month we celebrate Lombardia and our
culinary influence are minestrone, ossobuco and saffron risotto, to name a few. Lombardians relish meat dishes and you'll find a variety of meats used in their traditional and contemporary recipes. One of the most recognized classic dishes is Ossobuco alla Milanese, a veal shank braised heritage in many ways, from the ciabatta we serve every night (yet another Lombardian original) to each dessert we make in our kitchens.