Il Fornaio

grilled ii fornaio ciabatta bread with fresh mozzarella, grilled eggplant and marinated cherry tomatoes, served warm

baby squid, lightly floured, served with spicy marinara

calamari, tomatoes, garlic, marinara sauce, peperoncino, grilled polenta, anchovies

thinly sliced beef, shaved grana, capers, arugula; lemon-olive oil

fresh crab cakes with lobster sauce, mirepox and balsamic reduction

eggplant rolled with goat cheese, roasted peppers, basil and garlic baked in the wood-fired oven with spicy tomato sauce and parmesan cheese

a sampling of authentic italian antipasti including: goat cheese rolled in smoked salmon, burratta wrapped in prosciutto, scallops wrapped in pancetta, eggplant salad, marinated and grilled baby artichoke, olives, bruschetta rustica, marinated and grilled portobello mushroom, truffled cheese- for two or more

seasonal vegetable soup (made with vegetable stock)

mixed wild greens, shredded carrots and cherry tomatoes; balsamic vinaigrette

mixed greens, garlic croutons, shaved parmesan; house vinaigrette

romaine lettuce, parmesan cheese, focaccia croutons; housemade caesar dressing, hard boiled eggs

baby frisee, grilled pears, gorgonzola, endive, toasted pecans; pomegranate vinaigrette

Red and gold beets, arugula, toasted walnuts, asiago cheese; lemon-olive oil dressing

spinach salad with aged ricotta, red onions, applewood smoked bacon, champignon mushrooms and toasted walnuts; warm vinaigrette

mozzarella, oregano, basil, tomato sauce

spicy sausage, eggplant, goat cheese, basil, mozzarella, tomato sauce

baby artichokes and baby zucchini, fresh tomatoes, button mushrooms, basil, mozzarella, tomato sauce

fresh mozzarella, prosciutto, arugula, mushrooms, shaved parmesan, truffle oil

prosciutto cotto, button mushrooms, kalamata olives, artichokes, mozzarella, tomato sauce, oregano

folded pizza filled with mozzarella and ricotta, button mushrooms, ham and tomato

angel hair pasta, tomatoes, basil, marinara

pasta tubes, sausage, mushrooms, onions, rosemary, thyme, tomato-cream sauce

imported thin spaghetti, meat ragu, parmesan

bowtie pasta, smoked salmon, brandy-cream sauce, with capers dill and a touch of marinara

pasta ribbons with chiodini mushrooms, shrimp, kobocha squash, thyme

shell pasta, chicken breast, broccoli, sun-dried tomatoes, roasted garlic, trebbiano wine, pecorino cheese

housemade ravioli filled with fresh main lobster; shrimp, tomato, lobster cream

housemade spinach pasta, meat ragu, porcini mushrooms, parmesan and bechamel, baked in the wood

thin flat pasta with clams, mussels, prawns and scallops; seasoned with tomatoes, crushed red pepper, garlic and trebbiano wine

grilled double chicken breast marinated with sage, rosemary, thyme, calabrian peperoncino, white wine, dijon mustard and lemon; served with roasted potatoes and sauteed vegetables

fresh local chicken roasted on the wood-burning rotisserie; seasonal vegetables and roasted potatoes

center-cut pork chop, stuffed with smoked mozzarella, mushrooms and leeks; served with roasted potatoes and sauteed spinach

veal scaloppini with lemon and artichokes; roasted potatoes and sauteed vegetables

beef tenderloin mesquite-grilled rare and sliced, balsamic vinegar and green peppercorn sauce; sauteed spinach and roasted potatoes

mesquite-grilled porterhouse steak (22 oz.), sauteed spinach and roasted potatoes

lamb shank braised with seasonal vegetables and red wine; grilled polenta and sauteed spinach