Zuppa e Antipasti
Zuppa di Patate Porcini e Porri Potato and leek soup with porcini mushrooms, white truffle oil and fontina-topped crouton 4.99/7.99 (Vegetarian/vegan without crouton) Gavi
Insalata del Furmagiat Belgian endive and Bosc pear salad with arugula, garbanzo beans, Italian farro and lemon-olive oil dressing; garnished with imported boschetto al tartufo cheese 11.99 (Vegetarian) Gavi
Polenta Cunsa Polenta baked with Gorgonzola and fontina cheese, porcini mushooms, sage and white truffle sauce

Agnolotti di Fonduta ai Porcini Housemade fontina cheese ravioli in porcini mushroom sauce with white truffle oil 18.99 (Vegetarian) Gavi
Gnocchi con Brasato di Coniglio Housemade potato dumplings with braised rabbit ragu, sage, onions, tomato and Grana Padano cheese 17.99 Barolo
Cannelloni alla Montanara Housemade pasta tubes filled with prosciutto di Parma, mortadella, veal, spinach, Grana Padano and tomato-tarragon béchamel; oven-baked and drizzled with white truffle oil 20.99 Barbera
Risotto con Porcini e Gamberetti Imported carnaroli rice with shrimp, porcini mushrooms, baby spinach and shallots
21.99 Arneis

Suprema di Pollo Ripiena Breaded chicken breast filled with imported ham and fontina cheese with Dijon mustard sauce; served with sautéed vegetables and mashed potatoes
Brasato al Barbera Short ribs braised with root vegetables, pancetta and Barbera wine, with mashed potatoes and sautéed spinach 27.59 Barolo
Filetto di Branzino all'Uva Wild seabass filets sautéed with green grapes, thyme and champagne vinegar; served with sautéed vegetables and mashed potatoes

Sfogliata di Pere con Gelato alle Nocciole Puff pastry tart of caramelized pear and toasted walnuts, with caramel sauce and hazelnut gelato 8.99 Moscato

Vini Del Piemonte
Moscato d'Asti, Coppo, 2011
This aromatic and lightly effervescent sparkling wine is brimming with aromas and flavors of jasmine, honeysuckle, ripe melon and mango. It has just the right amount of sweetness balanced by bright, crisp acidity making it a lovely aperitif or light dessert wine.
$5 half glass $9 glass $35 bottle
Gavi, Pio Cesare, 2012
This dry white is produced from 100% Cortese grapes and is one of Italy's most refined and elegant white wines. Pio Cesare Gavi is delicately perfumed with pear and green apple aromas. It is crisp, refreshing and dry with a lively citrus finish which makes it a nice pairing with the Insalata and Agnolotti.
$7 half glass $13 glass $49 bottle
Arneis, Michele Chiarlo,
Michele Chiarlo produces this refined, floral and citrusy white from 100% Arneis grapes. It is delicate and elegant with aromas and flavors of bright citrus fruit and toasted almonds. Its refreshing and crisp finish make it a lovely match with the Risotto and Filetto.
$7 half glass $12.50 glass $49 bottle
Dolcetto Dogliani, Pecchenino "San Luigi," 2012
This rich, full-flavored red is produced from 100% Dolcetto grapes and is complex with layered aromas and flavors of raspberry, violet and spice. It is medium-bodied with great acidity and a long, clean finish. It is a good match with the Polenta and Suprema.
$6 half glass $11 glass $43 bottle
Barbera d'Asti,
Villa Remotti, 2012
This juicy, supple red is produced from 100% Barbera grapes, one of Italy's most widely planted varieties. It is medium-bodied and full of explosive berry flavors and gentle tannins and has excellent balance, which nicely complements the Cannelloni.
$5 half glass $9 glass $35 bottle
Barolo, Fontanafredda, 2008
Produced from Nebbiolo grapes cultivated in the Langhe hills, this is a full-bodied concentrated red that has a vast range of complex aromas, from the heady spice notes to the delicate floral tones. Full-bodied and rich on the palate it is brimming with layers of flavors of forest berry fruit, violet, cedar and spice. It has a long, rich and velvety finish and is a nice match with the Gnocchi and Brasato.
$10 half glass $19 glass $77 bottle
Click here for a printable version of this menu in PDF format

"Romance of food" was a common theme in CJ's family growing up. "I'm a native to northern California and I grew up in Los Altos surrounded by family who excelled in the culinary arts. My grandfather specialized in cioppino and my mother is known for her veal Milanese, among other things. Being a chef is simply an extension of my family life and our passion for fabulous food.

"After graduating from the Culinary Institute of America in New York, I was privileged to be offered a coveted fellowship at American Bounty restaurant where I taught 18 students the workings of the restaurant industry. My next stop was New Orleans to pursue a passion for Creole cooking in Louisiana. I ended up back home in Northern California and was introduced to Il Fornaio through a chef /friend at our Sacramento restaurant in 1998. I became a Sous Chef at the San Francisco Il Fornaio and two years later I was promoted to Chef-Partner in Corte Madera where I have had the pleasure to work for the past 13 years."

"During my tenure at Il Fornaio I received the President's Award, traditionally awarded for excellence above and beyond the scope of an individual's everyday duties. That award came with the opportunity to travel to Italy as part of an extraordinary tour with Il Fornaio Executive Chef Maurizio Mazzon. During this amazing adventure, we were offered the most delicious porcini mushrooms, which I have included in this special Festa Regionale menu highlighting one of my favorite Italian regions, Piemonte."

is tucked away in the northwest corner of Italy and is bordered by the Alps, France, Liguria and Lombardia. This wild, rugged landscape has produced two distinct styles of cooking. One is found in many of the larger cities and areas of lower altitude and depends on the outside influences of Lombardia to the east and France to the west. As you climb into mountain territory, however, you find something quite different, often considered to be the "native" cuisine. It is here you will find ingredients particular to the region and the heartier fare that provides sustenance to those who live and work at energy-burning altitudes.

Perhaps the most exclusive and recognized ingredient of Piemontese cooking is the white truffle. It is the signature note in fonduta, the region's cheese fondue specialty. On this evening's menu, you will find Agnolotti di Fonduta ai Porcini, housemade ravioli filled with fontina cheese and accented with white truffle oil. It is the perfect pasta for chilly winter weather.


Other dishes whose ingredients are dictated by the geography of the region are risotto and polenta.The Po valley is "rice country," and Piemonte produces more rice than any other Italian region. The rice produced in Piemonte is considered by some to be the best in the world. It is the star ingredient of Risotto con Porcini e Gamberetti, risotto with shrimp, porcini mushrooms, shallots and a touch of cream.

While Piemonte is known throughout the world for many of its classic dishes, it is also considered to be one of the best wine-growing regions in Italy. Perhaps the most famous, Barolo is known as the "King of Italian Wines." It is rich and full-bodied, the ideal companion for many of the region's heartiest dishes. Barolo and Barbaresco are both highly regarded reds that enhance any experience involving the foods of Piemonte.