Menu’ Della Cena
Gennaio 2015
ZUPPA E ANTIPASTI
Zuppa di Fagioli e Bietole Cannellini bean soup with
root vegetables, Swiss chard, tomato and Grana Padano croutons
(vegetarian - vegan without croutons) 5.29/7.29 @ Pinot Grigio
Insalata di Pere al Formaggio Baked pear salad with arugula,
seedless red grapes, radicchio, frisee, Belgian endive, Gorgonzola,
pecans and pomegranate dressing (vegetarian) 11.99 @ Sauvignon
Prosciutto di San Daniele San Daniele prosciutto with garlic
cracker bread, black olives and shaved Montasio cheese
12.59 @ Friulano
PASTA
Tagliolini ai Porcini con Crema al Mascarpone Tagliolini
pasta, porcini, garlic, Trebbiano wine, Piave Vecchio cheese and
mascarpone (vegetarian) 17.99 @ Sauvignon
Ravioli d’Anatra agli Asparagi Housemade ravioli filled with
roast duck, San Daniele prosciutto and Piave Vecchio cheese
topped with asparagus cream sauce, radicchio and Grana Padano
18.99 @ Friulano
Gnocchi alla Friulana Potato dumplings with Italian sausage,
onions, button mushrooms and tomato cream sauce 18.59 @ Refosco
Risotto Miramare Carnaroli rice with shrimp, calamari, crab,
peas and tomatoes 20.99 @ Sauvignon
SECONDI
Gamberoni alla Busara Prawns sautéed with paprika, garlic,
brandy, capers, marinara and cream; served with spaghetti tossed
with sliced garlic, extra-virgin olive oil and Italian peperoncino
27.99 @ Friulano
Filetto di Branzino alla Greca Grilled filet of wild seabass
with black and green olives, capers, tomatoes and Trebbiano wine;
served with mashed potatoes and sautéed organic spinach
This month, we feature the wines from one of
our favorite wineries in Friuli, Tenuta Luisa.
Pinot Grigio 2013
This crisp and refreshing medium-bodied white is
brimming with fresh aromas and flavors of citrus
fruits and jasmine. It is racy and bright with a zesty
finish which makes it an excellent pairing with
the Zuppa and Filetto.
$7 half glass $13 glass $51 bottle
Sauvignon 2013
Medium-bodied and complex, this lively white is
produced from Sauvignon grapes grown in northeastern Friuli. It is bright and crisp with aromas and
flavors of tangy citrus and spice. The long and
full-flavored finish make it a great match with the
Tagliolini and Risotto.
$7 half glass $13 glass $51 bottle
Friulano 2013
Friuliano, previously known as Tocai, is one of
Friuli’s great indigenous white wines. It is an
elegant, medium-bodied and highly aromatic wine
that has wonderful aromas and flavors of pear,
peach, acacia and almond. It’s smooth and dry
with a long, clean and minerally finish. An outstanding match with the Ravioli and Gamberoni.
$6 half glass $12 glass $47 bottle
Refosco dal Peduncolo Rosso 2012
This flavorful, medium-bodied dry red is jammy
27.99 @ Pinot Grigio
and juicy - full of ripe berry, plum and violet aroAnatra alla Carnica Roast duck with rosemary, sage and capers, mas and intense flavors of black cherry and spice.
The finish is long-lasting and lush which makes it a
served with frico Montasio and braised chard 29.99 @ Refosco
delicious pairing with the Gnocchi and Anatra.
Spiedini con Polenta e Funghi Skewered mixed grill of chicken,
$6 half glass $12 glass $47 bottle
beef, pork tenderloin, sausage and applewood-smoked bacon; served
with soft polenta and sautéed mixed mushrooms 25.99 @ Merlot
DOLCI
Budino di Pane con Gelato al Caramello Il Fornaio bread
pudding made with granny smith apples, golden raisins, figs and
brandy; served with crème anglaise and caramel sea salt gelato 9.59
Taste of Friuli $31.99
Enjoy a 3-Course Tasting Menu
Choose one
noted item per course for your own special tour of Friuli
Merlot 2012
Cultivated in the plains of Corona, this lush, fullbodied red has lovely aromas and concentrated
flavors of cherries, berry jam and spice. It’s
balanced with solid structure and a warm, soft
finish. Try it with the Spiedini.
$7 half glass $13 glass $51 bottle
Wine Flight
$15.99
Three half-glass pours of any of these wines
Chef Vicente Mendoza presents the dishes of Friuli-Venezie Giulia,
recognized for its winemaking as well as its cuisine. Vicente’s menu was inspired by
his tour with Executive Chef Maurizio Mazzon where he spent several days
exploring this region. As Chef 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.
Vicente Mendoza
Il Fornaio Chef
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.
About Friuli, Vicente explains, “The food of Friuli has two strong influences. In the north, close
to Austria and Hungary where the region is quite mountainous, you find game and lots of
grilled meats. In the south, near the coast, there is much more seafood, polenta and risotto.
This is one of the things I like best about Friuli-Venezia Giulia, this wide variety of influences,
from the mountains to sea. Much like this region, my cooking is influenced by the seasons,
utilizing the freshest meats and produce available at the time.”
is not on the ordinary tourist itinerary
and is seldom visited by foreigners. But the people are honest and sincere and their initial reserve quickly gives way
to warmth and hospitality, especially when it comes to food.
This menu features dishes that evoke the region’s abundant natural resources like our Insalata di Pere al Formaggio
(pear salad with arugula, radicchio, frisee, Belgian endive, gorgonzola, pecans and pomegranate dressing) and the
Gamberoni alla Busara (prawns sautéed with paprika, garlic, brandy, capers, marinara and cream; served with
spaghetti tossed with sliced garlic, extra-virgin olive oil and Italian peperoncino). San Daniele prosciutto, featured in
the Ravioli d’Anatra Agli Asparagi, is perhaps the most famous export from the region. The microclimate of this
small community in Friuli has resulted in the unique flavor of this air-cured ham. Prosciutto dates back to the Celtic
period, when hunters needed a method for meat
conservation. The San Daniele area is perfect for
conserving and drying meat and for transforming it into
something exceptional.
The rustic peasant style of cooking around the area of
Trieste (where it feels like you are in a different country)
tends to the rich and robust. Zuppa di Fagioli e Bietole
(cannellini bean soup with root vegetables, tomatoes,
Swiss chard and Grana Padano croutons) and
Gnocchi alla Friulana (housemade potato dumplings with
Italian sausage) are perfect examples of this hearty style.
San Daniele
del Friuli