Hors D’Oeuvres
CROSTINI ASSORTITI
Baguette toasted with extra virgin olive oil, topped with brie and roasted garlic; tomato, basil, and garlic; black olive tapenade; and roasted red bell peppers
FUNGHI CON MORTADELLA
Baked mushroom caps stuffed with mortadella, mozzarella, Parmesean, garlic, and chopped parsley
PROSCIUTO AI DUE MELONE
Fresh melon pieces wrapped with prosciutto
VOL AU VENT DI POLENTA CON GORGONZOLA
Polenta baskets stuffed with gorgonzola, walnuts, and truffled honey
FRESH BAKED BREADS
Il Fornaio fresh baked breads with olive oil and balsamic vinegar served with dinner
INSALATE
INSALATA DEL FORNAIO
Mixed greens, garlic croutons, Parmesan; served with a house vinaigrette
ENTREE
Client must collect entree counts from each guest no later than 1 week in advance.
PETTI DI POLLO ALLA DUCALE
Sauteed chicken breast, artichoke hearts and sundried tomatoes in light Chardonnay cream sauce; served with roasted potatoes and seasonal vegetables
CONTROFILETTO DI MANZO
New York steak grilled medium-rare with a basalmic reduction; served with roasted potatoes and seasonal vegetables
DOLCI
TIRAMISU
Lady fingers, rum, zabaglione and mascarpone cheese, espresso, and cocoa powder
COFFEE & TEA SERVICE
Il Fornaio Signature Blend Coffee and Mighty Leaf Teas served with dessert
For Groups of 30 or more, see the Buffet options.
BOOK YOUR EVENT HERE
REVIEW TERMS & CONDITIONS AT CHECKOUT
Questions?