Antipasti
e Zuppa		 Carciofi Ripieni di Ricotta 10.99 Perdera
Roasted artichokes stuffed with ricotta, Sardinian pecorino, sausage and mint;
served with marinara and frisee with lemon-infused extra-virgin olive oil
Tamatta cun Casu 10.99 Vermentino
Heirloom tomato salad with spring onions, Sardinian pecorino cheese and red wine vinaigrette,drizzled with Sardinian extra-virgin olive oil (Vegetarian)
Zimino all’Aragosta e Granchio 5.99/7.99 Terre Bianche
Fresh crab and vegetable soup with Maine lobster stock
Pasta   Malloreddus al Sugo di Cinghiale 17.99 Cannonau
Thin shell pasta with wild boar ragu and Sardinian pecorino
Culingiones 16.99 Perdera
Fresh ricotta, potato and mint ravioli topped with sliced artichokes, Sardinian pecorino, marinara sauce and fresh basil (Vegetarian)
Spaghetti all’Aragosta 31.99 Terre Bianche (From the Il Fornaio Pasta Book, Chronicle Books 2002)
Imported spaghetti tossed with tomato, garlic, shallots and brandy sauce; served with a 1 pound fresh Maine lobster
Risotto con Bottarga di Muggine 20.99 Vermentino
Carnaroli rice with fresh crab, artichoke, bottarga and Sardinian extra-virgin olive oil

  
Secondi   Sogliola alla Sassarese 25.99 Vermentino
Griddled petrale sole filets with chopped fresh tomato and lemon sauce; served with roasted Yukon Gold potatoes and grilled eggplant
Branzino al Vermentino 27.99 Terre Bianche
Wild seabass filet sautéed with green colossal olives, tomatoes and tarragon; served over fregola and fennel with Vermentino wine sauce
Maiale Ripieno al Forno 26.99 Cannonau
Herb-stuffed center-cut Kurobuta pork chop wrapped in pancetta, topped with kalamata olives and capers; served with roasted Yukon Gold potatoes and sautéed fresh organic spinach
Aragosta alla Catalana 31.99 Terre Bianche
One pound fresh Maine lobster poached in vegetable broth and cracked into medallions, claws and tail; tossed with heirloom tomatoes, red onion, basil leaves and Dijon mustard vinaigrette

  
Dolci   Pardula cun Saba e Gelato al Miele 8.99
Ricotta, saffron and golden raisin cake served with Saba sauce, crème anglaise and
honey gelato		  
       
Vermentino di Sardegna, Sella e Mosca, La Cala, 2010
This delicious and wonderfully perfumed dry white is produced from 100% Vermentino grapes grown in northern Sardegna. Crisp, dry and refreshing with delicate floral and citrus aromas and flavors, this wine has a lovely, lingering finish, making it a great match with the Risotto and Sogliola.
$5 half glass $8.50 glass $33 bottle

Terre Bianche, Sella e Mosca, Torbato, 2010
Produced from 100% Torbato, this dry white is fresh and crisp with supple aromas and flavors of citrus, green apple and vanilla. It has a full and nutty finish and is an excellent pairing with the Spaghetti and Branzino.
$6 half glass $11 glass $43 bottle

Cannonau, Nuraghe Crabioni, 2010
This medium-bodied dry red wine is produced from 100% Cannonau grapes grown in the Northwest corner of the region. Cannonau has been grown on Sardegna since the Neolithic period and is one of the most widely planted varietals on the island. It pairs well with the Malloreddus and Maiale.
$6 half glass $11.50 glass $45 bottle

Perdera, Argiolas, 2009
This full-bodied dry red has intense aromas and flavors of rich, ripe strawberry, cherry fruit and a hint of black pepper. Its excellent texture, structure and great balance make it a delicious pairing with the Carciofi and Culingiones. $5 half glass $9.50 glass $37 bottle


Alfonso Sanna grew up in the small
village of Villamar, Sardegna,
in the southern part of the island.
Cooking came naturally to Alfonso
as early as the age of ten. He credits
spending time with his grandmother
preparing meals in the kitchen as his influence in becoming a chef. It was her passion for fresh seafood that resonated most with Alfonso: “It’s all about the seafood in Sardegna. Sardinian cooking is deeply rooted in tradition and is very rustic and simple in style. My menu has a nice balance of ingredients. From fresh vegetables to seafood to pasta and risotto, there's a little something here for everyone.”

Alfonso graduated with a culinary degree from L’Istituto Professionale Alberghiero in Arzachena, Sardegna. From there, he cooked in various capacities at restaurants in Sardegna, Parma, Rome, London and Paris. Alfonso joined Il Fornaio in 2004 at the San Francisco restaurant and three years later ventured to Del Mar in San Diego. In 2008, Alfonso helped open Il Fornaio’s newest restaurant, Canaletto Ristorante Veneto in Fashion Island Newport Beach. Collaborating with Executive Chef Maurizio Mazzon, he developed a Veneto-based menu tailored for the coastal Newport Beach Canaletto offering a selection of fresh seafood, cured meats, risotto and housemade pasta.

(Sahr•DAYN•yah) is the second largest island in the Mediterranean (Sicily is the largest). Separated from the rest of Italy by the Tyrrhenian Sea, it has not fallen victim to the foreign influences brought to the rest of Italy through conquests and has changed little through the centuries.

Due to its climate and geography, Sardegna has little arable land and is sparsely populated. Few vegetables grow in the region, but livestock thrive in the abundant pastures. In Sardegna, agriculture means grazing; raising livestock is backbone of the economy.
In fact, Sardegna accounts for 25% of all
the sheep raised in Italy.
Sheep’s milk is made into
pecorino cheese, one
of the most popular
of all Italian
cheeses.

Because some
shepherds
have no way
to keep the milk fresh
in remote parts of the island, they often make cheese right on the spot. Sardinian pecorino is featured in our Tamatta cun Casu, Carciofi Ripieni di Ricotta and Culingiones and is just one of the several products we have imported especially for this menu.