MENU DE L LA CENA
ANTI PASTI E ZUPPEPancotto alla Contadina Tuscan kale soup with cannellini beans and toasted ciabatta bread
(vegan) 4.99 cup - 5.99 bowl Vernaccia
Insalata di Farro e Fave Fava bean and farro salad with asparagus, baby arugula, Belgian endive, yellow pear tomatoes and lemon-olive oil vinaigrette, topped with boschetto tartufato cheese (vegetarian/vegan without cheese) 10.99 Vermentino
Panzanella Heirloom tomato and Il Fornaio bread salad with cucumber, red onion, celery and fresh basil tossed with red wine vinegar and Tuscan extra-virgin olive oil (vegan) 8.99 Vernaccia
PASTAPappardelle di Castagne Fresh chestnut pasta with Italian sausage, porcini mushrooms, tomatoes, crushed red pepper and Trebbiano wine
Mezzelune Cacio e Pere Half-moon ravioli filled with grilled pears, mozzarella and Parmigiano; topped with asparagus-crescenza cream sauce and sprinkled with toasted walnuts
(vegetarian) 18.99 Vernaccia
Crespelle alla Fiorentina Homemade crepes filled with organic spinach and ricotta cheese; baked in the oven with bechamel sauce, porcini mushrooms and pecorino cheese 17.99 Crognolo
Risotto al Chianti Beef tenderloin and porcini mushroom risotto with shallots, pecorino Toscano and Chianti Classico 19.99 Brunello
SECONDIPollo al Mattone alla Diavola Partially deboned half chicken marinated with herbs and peperoncino grilled under a brick; served with Tuscan salad and roasted Yukon Gold potatoes 21.99 Rosso
Merluzzo alla Livornese Baked wild cod filet in Il Fornaio breadcrumb and basil crust, roasted with olives, capers and tomato sauce; served with roasted Yukon Gold potatoes and fresh sautéed vegetables 26.99 Vermentino
Cacciucco Seafood soup with clams, mussels, whitefish, cod, wild shrimp and calamari; served with Tuscan fettunta bread 27.99 Vernaccia
DOLCIMeringata alla Fiorentina Traditional Florentine-style meringue cake with whipped cream, amaretto and chocolate 7.99
VINI DELLA TOSCANA
Vernaccia di San Gimignano,Among the first DOCG white wines, this benchmark Vernaccia from the hillside town of San Gimignano is crisp and delicate with a floral fragrance and flavors of almonds. Its medium body, balanced acidity and freshness make it a nice match with our Mezzelune and Cacciucco.
La Lastra, 2011
$5 half glass $9 glass $35 bottle
Vermentino, Poggio al Tesoro Solosole, 2011Solosole translates to “just sunshine” and is produced from 100% Vermentino grapes. It is a vibrant, medium-bodied dry white with zesty acidity and enticing aromas and flavors of peach, apricot and ripe melon. It’s a great pairing with the Insalata and Merluzzo.
$5 half glass $9 glass $35 bottle
Crognolo, Sette Ponti, 2010Crognolo is a “Super Tuscan” blend of 80% Sangiovese, 10% Merlot and 10% Cabernet Sauvignon. Big and ripe with aromas and flavors of plums, cherries and licorice, it shows excellent balance on the palate with gentle tannins and an earthy finish. It is a great match with the Crespelle alla Fiorentina.
$8 half glass $15 glass $58 bottle
Badiola Sangiovese,This deep garnet red produced from 100% Sangiovese displays vivid aromas of wild cherry with hints of nutmeg, cinnamon and violet. The palate is medium-bodied with sweet fruit, firm, well-structured tannins resulting in a well-balanced, slightly rustic wine that pairs extremely well with the Pappardelle.
$5 half glass $9 glass $35 bottle
Rosso di Montalcino,This full-bodied, supple and rich red is another great example of the versatility of Sangiovese. It is brimming with earthy aromas and cherry, violet and vanilla flavors. It is complex and harmonious with smooth supple tannins and a soft, velvety finish. It is a great pairing with the Pollo al Mattone.
Col d’Orcia, 2010
$7 half glass $13 glass $51 bottle
Brunello di Montalcino,Tenute Silvio Nardi’s classic Brunello is a blend of the finest Sangiovese grapes from the Manachiara and Casale del Bosco estates. This full-bodied wine offers intense aromas and flavors of red berries offset by notes of leather and incense, with wonderful complexity, great balance and a long-lasting finish which makes it a very nice match with the Risotto al Chianti.
Silvio Nardi, 2007
$11 half glass $20 glass $79
Ch e f -P a r t n e r Vicente Mendoza
presents the dishes of this most famous region of Italy, recognized for its winemaking as well as its cuisine. Vicente’s menu was inspired by his tour of Toscana with Executive Chef Maurizio Mazzon where he spent several days exploring the region. As Chef-Partner of Il Fornaio’s Manhattan Beach restaurant, Vicente is passionate about cooking authentic Italian food. Growing up in a family with five brothers, Vicente and his siblings had no choice but to learn how to cook and help their mother prepare the family meals. It soon became apparent that Vicente had a natural flair in the kitchen.
In 1988, he moved to the United States and began working in an Italian restaurant. It was here he met his mentors: two Italian chefs, Chef Mario and Chef Renato, who took Vicente under their wing and taught him everything they knew – including the Italian language. They would always stress the importance of passion in cooking. “If you don’t have the passion,” they would tell Vicente, “don’t even make the plate of pasta.” But it was obvious that Vicente did have the passion as his dishes received constant praise from customers.
In 1996, he was recruited by Il Fornaio to work in our Irvine restaurant as Sous Chef. Vicente was awarded “Rookie of the Year” his first year with Il Fornaio and then went on to win “Senior Sous Chef of the Year” two years later. Now, as Chef-Partner, Vicente’s continued passion and flair for Italian cuisine is apparent in the menu he created celebrating Toscana.
|“I truly enjoyed working closely with
Maurizio on this menu – particularly
the seafood and pasta dishes which
were inspired by meals we enjoyed
while traveling together across
Toscana.” The Insalata di Farro e Fave
is a tribute to his favorite place in
Toscana, the city of Florence. As
Vicente explains, “the salad has a little
of everything in it and represents what
cuisine in Firenze is all about.”
Toscana, home to innumerable towns and cities of note, is one of the most popular destinations for tourists visiting Italy. Many come for the famed museums and sights in Florence. But they also come for Toscana’s beautiful landscapes around the neighboring towns - Chianti’s rolling vineyards, Impruneta’s endless olive trees and meadows filled to the horizon with flowers. Since Italy’s first settlers came here, farmers have been working the land in a way that augments its natural beauty. The scenery in Toscana has inspired artists and writers for centuries and continues to do so today. Those who visit Toscana do not forget the images they see nor the delicious cuisine and wine enjoyed during their stay.