ANTIPASTI E ZUPPEZuppa 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)
Polenta Taragna con Porcini e Gorgonzola Buckwheat and corn polenta with gorgonzola cheese, mixed porcini mushrooms and oven-roasted cherry tomatoes 11.59 Birra
PASTACasonzei 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
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)
Risotto Mamma Carla Carnaroli rice with tiger shrimp, porcini mushrooms, shallots, Trebbiano wine and saffron 19.79 Malvasia
SECONDISalmoncino 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
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
DOLCITorta Sbrisolona Hazelnut-almond shortbread tart served with mascarpone and vino passito mousse, chocolate sauce and crème anglaise 6.99 Franciacorta
Birra MorettiBirra 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 MontenisaMontenisa 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 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.
Castello di Luzzano, 2010
$6 half glass $11 glass $43 bottle
Bonarda Oltrepo Pavese, Carlino,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.
Castello di Luzzano, 2009
$7 half glass $13 glass $49 bottle
| 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.