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
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