Il Fornaio Burlingame - Fuld menu

garlic grilled ciabatta with 3 toppings: caponata; roasted cherry tomatoes; pesto stracciatella cheese

basket of Il Fornaio fresh baked bread with extra-virgin olive oil balsamic vinegar

crispy brussels sprouts spicy peperoncino sauce

baby squid, lightly floured deep fried; served with spicy marinara

imported burrata with prosciutto, arugula, ciabatta croutons basil olive oil

roasted tricolor cauliflower roasted garlic rosemary olive oil

short pasta twists with sautéed chicken, sundried tomatoes traditional pesto cream

ravioli filled with rainbow chard, kale, onions pecorino cheese; tossed with creamy lemon vellutata

grilled 8oz center-cut ribeye filet topped with creamy brandy peppercorn sauce; served with grilled asparagus mashed potatoes

mediterranean seabass fillet with white wine lemon caper butter sauce; served with sautéed haricots verts roasted yukon gold potatoes

mozzarella, ham, artichokes, mushrooms, kalamata olives, tomato sauce oregano

mozzarella, tomato sauce, oregano fresh basil

fried zucchini blossoms stuffed with mozzarella parmigiano reggiano; served with tartar sauce spicy marinara

mozzarella, italian sausage, tomato sauce, mushrooms, bell peppers, red onions spicy peperoncino

provola affumicata, tomato sauce, grilled eggplant, grana padano fresh basil

romaine lettuce, grana padano croutons with housemade caesar dressing

sliced heirloom tomatoes, fresh mozzarella, basil mixed olives; drizzled with basil olive oil

large corkscrew pasta with roasted tomato sauce burrata

pasta tubes with bacon, vodka-cream-tomato sauce grana padano

beef meatballs baked in tomato sauce; topped with fresh ricotta grana padano

egg pasta ribbons with traditional meat ragu grana padano

spinach ravioli filled with italian sausage, ricotta, grana padano fennel; topped with fresh tomatoes, spicy tomato sauce, imported peperoncino stracciatella cheese

roasted cauliflower with roasted garlic rosemary olive oil

ricotta sponge cake with candied fruit chocolate

chocolate sponge cake layered with chocolate mousse, hazelnut praline chocolate glaze

light crispy flatbread topped with amatriciana sauce, provola affumicata, pork guanciale fresh basil

ahi tuna, white balsamic dressing, avocado, spring onions micro arugula; served with grilled ciabatta

pasta sheets layered with meat ragu, porcini mushrooms, grana padano béchamel; baked in the oven

organic red gold beets with red wine vinaigrette, wild arugula, toasted walnuts, goat cheese lemon-olive oil dressing

grilled norwegian salmon with lemon extra-virgin olive oil; served with sautéed spinach roasted yukon gold potatoes

thinly sliced raw certified piedmontese beef, shaved grana padano, capers wild arugula; drizzled with lemon olive oil

mortadella pistachio pesto stracciatella cheese

sliced meats including mortadella with pistachios, prosciutto di parma spicy salame; served with caponata, stracciatella cheese, grilled ciabatta marinated olives

thin pasta with clams, mussels, prawns scallops in roasted cherry tomato sauce, crushed red pepper, garlic trebbiano wine

roasted pork chop wrapped with pancetta in a white wine demi-glace; served with pear-mustard compote roasted yukon gold potatoes

one scoop each of dark chocolate vanilla gelato one scoop of orange cranberry sorbet

seasonal vegetable soup made with vegetable stock

pasta tubes with pork guanciale in a lightly spiced tomato sauce with basil, onions calabrian peperoncino; tossed with pecorino

treviso-style tiramisù with ladyfingers soaked in rum espresso, layered with mascarpone topped with a dusting of cocoa powder

espresso poured over two scoops of vanilla gelato topped with fresh whipped cream

fresh mozzarella, prosciutto, shaved grana padano, mushrooms wild arugula; drizzled with white truffle oil

chicken breast lightly pounded roasted with mixed mushrooms marsala wine sauce; served with grilled asparagus mashed potatoes

wild arugula, couscous, avocado, tomatoes, red onions, capers raisins with lemon-olive oil dressing

baked pear salad with organic baby lettuces, seedless red grapes, gorgonzola, pecans pomegranate dressing

free-range chicken seasoned with rosemary; served with sautéed haricots verts yukon gold potatoes

mixed grill of fish fillet, scallops prawns, topped with lemon-olive oil sauce; served with sautéed spinach roasted yukon gold potatoes

For more information, please visit ilfornaio.com

vanilla, dark chocolate, caramel sea salt, bourbon chocolate toffee, orange cranberry sorbet