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 Sopa de Suca 4.99/5.99  ProseccoButternut and kabocha squash soup with crispy parsley and an asiago cheese crouton (vegetarian – vegan without crouton) Insalata di Pomidoro 8.99 LuganaHeirloom tomato salad with spring onion, cucumber, basil and extra-virgin olive oil (vegan) Prosciutto e Melone 10.59 SoaveTuscan melon wrapped in Prosciutto di Parma, sprinkled with pepper and garnished with kalamata olives Capesante con Riso di Venere 12.99 ProseccoGrilled sea scallops with cayenne on a black Venere rice salad of fennel, radicchio, parsley and red wine vinegar, drizzled with basil olive oil and lemon dressing  Subioti al Forno 15.59 Valpolicella ClassicoLarge pasta tubes filled with Swiss chard, escarole, dandelion, garlic, peperoncino, ricotta, nutmeg and Parmigiano; baked in the oven with béchamel, porcini and pecorino Gnocchi de Castrá 16.99 Valpolicella RipassoHousemade potato dumplings with lamb ragu and pecorino cheese Risotto Mantecato al Branzino 20.99 BiancoCarnaroli rice with Mediterranean seabass, shrimp, shallots, trebbiano wine, brandy, herbs and green grapes  Sogliola ai Porcini 25.99 BiancoFilet of petrale sole sautéed with porcini-Prosecco sauce; served with grilled polenta Mazzancolle con Spaghetti 26.99 LuganaFresh wild prawns sauteed with marinara sauce and tossed with spaghetti, garlic, olive oil and peperoncini Arrosto Misto di Carne 27.99 AmaroneMixed grill of beef tenderloin, chicken, sausage and pancetta, served with roasted fresh vegetables Pesse con Polenta 28.99 BiancoMixed grill of salmon, petrale sole, prawn and sea scallops with lemon and parsley sauce; served with grilled polenta and sautéed fresh vegetables  Fresh peaches marinated with Prosecco; served with amaretto gelato, amaretto cookies and mascarpone cream |
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Prosecco di Valdobbiadene, Jeio This light and delicately effervescent sparkling wine has
balanced flavors of green apple, wildflower, minerals and
almonds followed by a vibrant finish.
$9 glass $44 bottle Soave Classico, Suavia, 2010This lively white wine is produced from 100% Garganega
grapes grown in the heart of Soave, just east of Verona. Suavia
Soave is a dry and delightfully refreshing white wine full of fresh
and fruity character which makes it a nice match with the
Prosciutto e Melone and Risotto.
$5 half glass $9 glass $35 bottle Lugana San Benedetto, Zenato, 2010
Zenato cultivates a unique clone of Trebbiano which is highly
regarded for its distinct, flavorful character. The wine is fresh
and crisp with delicate flavors of peach, citrus and spice, balanced
by bright acidity on the finish. This wine is a nice match
with the Insalata di Pomidoro and Mazzancolle.
$6 half glass $11 glass $43 bottle Bianco di Custoza, Remo Farina, 2010
Produced from a blend of Garganega, Trebbiano Toscano,
Fernanda, Riesling Italico, Chardonnay and Sauvignon
cultivated in vineyards in and around the town of Verona. It is
a light-bodied crisp white wine with citrus and pear flavors. A
great match for the Sogliola and Pesse.
$4 half glass $7 glass $28 bottle Valpolicella Classico,Le Salette, 2009
This medium-bodied, versatile red wine is produced from
Corvina, Rondinella and Molinara grapes grown in the heart of
Verona's Valpolicella district. It is full of vibrant cherry and ripe
plum flavors and is a great pairing with the Subioti and Gnocchi.
$5 half glass $9 glass $35 bottle Valpolicella Ripasso, Bertani, 2009
Founded in 1857, Bertani produces this rich, medium-bodied
red from a blend of Corvina Veronese and Rondinella. It has
aromas and flavors of plum, cedar and spice with a smooth and
well-balanced finish, pairing well with the Gnocchi and Arrosto.
$6 half glass $11 glass $43 bottleAmarone, Bertani Villa Arveda, 2007
This concentrated, fragrant and full-fruited red is produced
from very ripe whole clusters of Corvina Veronese and
Rondinella grapes that are dried for approximately 120 days
prior to crushing to produce a heady and robust red that is
brimming with earthiness, ripe berries, wild cherries and spice.
It is full-bodied and lush with a long-lasting velvety finish and is
a beautiful pairing with the Arrosto.
$10 half glass $19 glass $75 bottle |
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Born in Marcon, Veneto, Mauro learned to cook in a family of seven children. "It was like a cooking class with my mother as the teacher and my brothers and sisters as the students," Mauro recalls. Today, Mauro is continuing his family's traditions as he teaches his own children about the importance of sustainability in the kitchen. "I think everyone should encourage their children to cook smart," remarks Mauro, who uses fresh petrale sole and organic free-range chicken in tonight's menu.
When Mauro was thirteen, he worked for a butcher delivering meat to the restaurants of Venice. His first view of a restaurant was through the back door into the kitchen where his older brother Maurizio worked. So, as he says, "the kitchen was my first love." Veneto cuisine is known for mareterra, a combination of ingredients from the land and sea. "I love the influence Veneto brings to my cooking. Much like this region, my cooking is influenced by the seasons and the balance of flavors." Mauro invites you to celebrate the food and wine of Veneto with him and share his love for this spectacular region.  |
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Spices fueled the Venetian empire. In fact, most of the legendary  Did you know Il Fornaio has two restaurants dedicated to the region of Veneto? Visit Canaletto Ristorante Veneto at Fashion Island in Newport Beach or at The Venetian in Las Vegas to be completely immersed in an authentic Veneto dining experience all year round! For more information concerning Canaletto in Newport Beach and Las Vegas visit ilfornaio.com/canaletto |
