ANTIPASTI E ZUPPE

Zuppa d'Aragosta al Tartufo Nero ABRUZZO Lobster bisque garnished with thyme croutons, black truffles and black truffle oil
5.79 cup /7.79 bowl Vermentino
Insalata di Pere e FormaggiFRIULI Pear salad with arugula,
radicchio, frisee, Belgian endive, gorgonzola, pecans and pomegranate
dressing (Vegetarian) 9.99 Sauvignon
Tortino Tartufato al Parmigiano FRIULI Parmigiano tortino
with field mushrooms, white truffle butter and shaved Grana Padano
cheese (Vegetarian) 11.59 Valpolicella
PASTA
Penne al Forno PUGLIA Pasta tubes with meatballs and fresh mozzarella, topped with grated Parmesan cheese and finished in the pizza oven 16.99 Nero d'Avola
Trenette alla Riminese EMILIA-ROMAGNA Fresh spinach and egg pasta strands tossed with shrimp, scallops, crab, tomatoes, shallots and wild arugula 19.59 Vermentino
Mezzelune Cacio e Pere TOSCANA Half-moon ravioli filled
with grilled pears, mozzarella and Parmesan; topped with asparagus-crescenza cream sauce and sprinkled with toasted walnuts (Vegetarian) 18.99 Sauvignon
Risotto con Salsiccia e Rapini BASILICATA Carnaroli rice
with luganega sausage, broccoli rabe, mushrooms, pecorino and
Parmesan cheese 18.99 Nero d'Avola
SECONDI
Petti di Pollo alla Modenese EMILIA-ROMAGNA Roasted
chicken breast rolled with Prosciutto di Parma and fontina cheese,
topped with sage sauce; served with balsamic reduction, organic spinach
and mashed potatoes 21.99 Nero d'Avola
Branzino alla Vastese ABRUZZO Roasted wild seabass with
oyster mushrooms, gaeta olives, tomatoes, garlic and rosemary
26.99 Vermentino
Grigliata di Pesce Misto PUGLIA Mixed grill of salmon,
Petrale sole, giant prawn, scallop and calamari topped with lemon olive oil; served with roasted Yukon Gold potatoes and sautéed broccolini 27.99 Sauvignon
Stracotto di Manzo PUGLIA Red wine-braised short ribs with
mushroom sauce; served with sautéed broccolini and mashed potatoes 25.99 Valpolicella
DOLCI
Bongo Gelato TOSCANA Housemade profiteroles filled
with vanilla ice cream; served over crème anglaise and topped with
warm chocolate sauce 8.59 Nero d'Avola



Best of Festa Regionale Tasting
Enjoy a 3-Course Tasting Menu for $29.99
Choose one noted item per course for your own
special Best of Festa Regionale tasting tour


Vermentino di Sardegna, Sella e
Mosca "La Cala," Sardegna, 2010

This delicious and wonderfully perfumed dry white wine is produced from 100% Vermentino grapes grown in northern Sardegna. Crisp, and refreshing with delicate floral and citrus aromas and flavors, this wine has a lovely, lingering finish, which makes it a good match for the Trenette alla Riminese and Branzino.
$4 half glass    $8 glass    $31 bottle

Sauvignon, Tenuta Luisa, Friuli, 2010
Medium-bodied and complex, this lively white
wine is produced from Sauvignon grapes grown in the northeast of Friuli. It is bright and crisp with aromas and flavors of tangy citrus and spice. The long and full-flavored finish makes it a great pairing with the Mezzelune and Grigliata.
$6 half glass    $11 glass    $43 bottle

Nero d'Avola, Purato, Sicily, 2010
This supple and delicious red is produced from 100% native Nero d'Avola grapes organically cultivated in the mountains of Sicily. It is complex and medium-bodied with intense aromas and flavors of fresh plum, blackberries, black cherries and spice. It has great balance and a long, soft, round finish and is a good complement for the Penne al Forno and Risotto.
$4 half glass    $8 glass    $31 bottle

Valpolicella, Masi Campofiorin,
Veneto, 2008

This rich, medium-bodied red wine is a blend of Corvina Veronese, Rondinella and Molinara. It has aromas and flavors of plum, cedar and spice with a smooth and well-balanced finish which make it a great match with the Tortino and Stracotto.
$6 half glass    $11 glass    $43 bottle




Wine Flight $12.99


Three half glass pours of any
Best of Festa Regionale wines listed above


b

orn in Marcon, Veneto, Maurizo Mazzon knew he would be a chef from the age of eight when he would cook shellfish caught with his brother off Punta Sabbioni near Venice. Mazzon, who comes from a family of bakers, went on to realize his dream by spending 10 years working his way up through the various kitchens of Venice's great restaurants and hotels.

In November of 1985, Mazzon left Italy to serve as chef at Donatello in Tampa, Florida. Four years later, he joined Il Fornaio to open a new restaurant and bakery in Palo Alto, California, just three days after the 1989 Loma Prieta earthquake. Under Mazzon's leadership, Il Fornaio in Palo Alto won many significant awards including "Best Restaurant in Santa Clara County" from San Francisco Focus Magazine three years in a row.

In 1992, Maurizio accepted the challenging assignment to open Il Fornaio's most expansive project to date, at the newly restored Hotel Sainte Claire in San Jose. As Chef- Partner, Mazzon oversaw the restaurant, retail, private dining, room service and catering for this centerpiece of San Jose's downtown renaissance. Because of his leadership in Palo Alto and San Jose, Mazzon was promoted to Executive Chef of Il Fornaio, responsible for every kitchen, recipe and ingredient used at Il Fornaio.
m
azzon was the culinary leader in the 1999 opening of Canaletto Ristorante Veneto at The Venetian Resort Hotel and Casino in Las Vegas. This authentic Venetian restaurant was Maurizio's realization of a lifelong dream: create a world-class dining destination here in the U.S. that would honor the kitchens where he honed his craft. Mazzon's menu presents traditional foods of the "Tre Venezie" area of northeastern Italy, complemented by

the wines of this less heralded part of the country. Situated at the heart of The Venetian's recreation of St. Mark's Square, Canaletto quickly became one of Il Fornaio's most successful restaurants and is today among the highest volume Italian restaurants in the world.

The second Canaletto Ristorante Veneto, located at Fashion Island in Newport Beach, California, opened in 2008 with Maurizio at the helm. His original vision, to offer the most complete Veneto dining experience in the country, was achieved. Guests can expect to experience five-star tableside service in breathtaking Venetian interior decor and spectacular private dining rooms as well as year-round outdoor dining. Highlights from the menu created by Maurizio include freshly baked breads, sliced-at-the-moment cured meats, an extensive fresh fish selection, pasta made fresh daily and a selection of risotti unique to Canaletto.

bookIn 2002, Mazzon wrote the Il Fornaio Pasta Book, a personal collection of his favorite pasta recipes. From Piemonte in the north to Calabria at the tip of the boot, Mazzon has gathered preparations from all twenty regions of Italy. Beyond the recipes and personal history, the Il Fornaio Pasta Book also contains a pasta glossary and source guide for hard-to-find authentic Italian ingredients as well as Mazzon's collection of Italian proverbs that any cook will appreciate. It can be purchased through our website at ilfornaio.com.

Today, as Executive Chef of Il Fornaio, Mazzon oversees all menu development, new concept development and the company's 22 kitchens. He directs Festa Regionale, Il Fornaio's ongoing exploration of the distinct cuisines of Italy's 20 different regions. It is a challenging endeavor to coordinate the changing of menus every month at two dozen restaurants, often with ingredients and wines unavailable elsewhere in the U.S. But that's Maurizio, who perhaps sums it up best himself, "La cucina del popolo e la sola esatta testimonianza della civilita," meaning: "The only true sign of a civilization is its culinary heritage."