Il Fornaio (Santa Clara)

Grilled ciabatta rubbed with garlic and topped with warm chopped tomatoes, Basil and kalamata olives.

Angel hair pasta, chopped tomatoes, garlic, marinara sauce and fresh basil.

Mozzarella, tomato sauce, oregano and fresh basil.

Vegan, seasonal vegetable soup made with vegetable stock.

Mixed greens, garlic croutons and shaved grana padano; house vinaigrette .

Mozzarella, tomato sauce, sliced artichokes, zucchini, eggplant, sliced tomatoes, mushrooms and fresh basil.

Pasta ribbons with traditional meat ragu and Grana Padano.

Housemade flat bread topped with goat cheese, mozzarella, tomatoes, red onion, kalamata olives, basil and oregano, baked in the oven.

Baby squid, lightly floured and deep fried, served with spicy marinara.

Large pasta tubes with bacon, vodka-cream-tomato sauce and Grana Padano.

Mozzarella, tomato sauce, Italian sausage, mushrooms, bell peppers, red onions and spicy peperoncino oil.

Grilled rosso bruno tomatoes, fresh mozzarella and basil, drizzled with extra-virgin olive oil.

Fresh mozzarella, prosciutto, shaved Grana Padano, mushrooms and wild arugula, drizzled with white truffle oil.

Organic red and gold beets with red wine vinegar, wild arugula, toasted walnuts and Asiago cheese, lemon-olive oil dressing.

Shell pasta, chicken breast, broccoli, sun-dried tomatoes, pecorino cheese, roasted garlic and trebbiano wine.

Housemade meatballs on soft polenta prepared two different ways: with truffle accented mushrooms and with tomato sauce and grana padano .

Romaine lettuce, grana padano, hardboiled egg and focaccia croutons, House made Caesar dressing.

Butternut squash pasta filled with butternut squash and walnuts served with tomato sauce, brown butter, Grana Padano and crispy sage.

Thinly sliced raw certified piedmontese beef, shaved grana padano, capers and wild arugula, drizzled with lemon-olive oil.

Mozzarella, ham, artichokes, mushrooms, kalamata olives, oregano and tomato sauce.

Seafood platter with seared ahi tuna, spicy grilled calamari, scallop and shrimp .

Spaghetti with Housemade meatballs, tomato sauce, mushrooms, peas, parsley and Grana Padano; topped with pecorino pepato.

Mozzarella, basil, tomato sauce, grana padano, oregano and burrata topped with spicy Anduja pork sauce .

Wild arugula salad with couscous, avocado, tomatoes, red onions, capers, raisins, lemon and extra-virgin olive oil.

A sampling of authentic Italian antipasti including: prosciutto Di Parma, Italian salame, Caprese, bruschetta, grilled artichoke, zucchini and eggplant, roasted bell pepper, grana padano, green and kalamata olives.

Organic spinach ravioli filled with Italian sausage, ricotta, Grana Padano and fennel; topped with fresh tomatoes, spicy tomato sauce with imported peperoncino, pecorino pepato cheese and fresh basil .

Thin flat pasta with clams, mussels, prawns and scallops; seasoned with tomatoes, crushed red pepper, garlic and Trebbiano wine.

Chicken breast sandwich on rosemary focaccetta with smoked mozzarella, avocado, tomatoes, mushrooms, zucchini and Caesar dressing; served with french fries.

Grilled salmon over organic baby spinach salad with red onions, mushrooms, toasted walnuts and red wine vinaigrette.

Seared sushi-grade ahi tuna served with wild arugula salad with couscous, tomatoes, red onions, capers, raisins and lemon-olive oil dressing, served with peperoncino and Caesar dressing in egg white halves.

Mixed greens, shredded free-range rotisserie chicken breast, applewood-smoked bacon, shaved Grana Padano cheese, Rosso Bruno tomatoes, focaccia croutons and house vinaigrette.

Mixed grill of marinated scallops, calamari and shrimp with garlic, red chili flakes, braised tomatoes, wilted wild arugula, sauteed organic spinach, Cannellini beans and lemon-olive oil dressing; served with grilled ciabatta rubbed with garlic.

Grilled free-range chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine, Dijon mustard and lemon; served with spicy peperoncino sauce and Tuscan salad.

Free-range chicken seasoned with rosemary; served with sauteed seasonal vegetables and mashed potatoes.

Seasonal vegetable soup made with vegetable stock.

Mixed greens, garlic croutons and shaved Grana Padano; house vinaigrette.

Thinly-pounded veal sauteed with sliced fresh baby artichokes and lemon; served with roasted Yukon Gold potatoes and sauteed seasonal vegetables.

Mixed grill of salmon, seabass, calamari, scallops and prawns, topped with lemon-olive oil sauce; served with roasted Yukon Gold potatoes and broccolini.

Grilled Rosso Bruno tomatoes, fresh mozzarella and basil, drizzled with extra-virgin olive oil.

Beef tenderloin grilled rare, with balsamic vinegar and green peppercorn sauce; served with sauteed organic spinach and roasted Yukon Gold potatoes.

Organic red and gold beets with red wine vinegar, wild arugula, toasted walnuts and Asiago cheese; lemon-olive oil dressing.

Romaine lettuce, Grana Padano, hardboiled egg and focaccia croutons; Housemade Caesar dressing.

Short ribs braised with root vegetables, pancetta and red wine; served with mashed potatoes and sauteed organic spinach.

Grilled free-range chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine, Dijon mustard and lemon; served with spicy peperoncino sauce, sauteed organic spinach and roasted Yukon Gold potatoes.

Chilled zabaione with fresh berries, bellini sorbet, fresh whipped cream and an amarena cherry.

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

Almond hazelnut chocolate cake served warm, topped with caramel-sea salt gelato.

Cannoli filled with sheep’s milk ricotta, candied orange, bittersweet chocolate and pistachios.

Fornaio bread pudding made with Granny Smith apples, golden raisins, figs and brandy; served with bourbon chocolate sauce, crème anglaise and caramel-sea salt gelato.

Espresso poured over two scoops of vanilla gelato and topped with fresh whipped cream.

Dessert sampler of Tiramisù, Cannoli Siciliani, Zabaione alla Gritti and a scoop of Bellini Sorbet.

Strawberry, chocolate hazelnut and pistachio gelato, folded together with cherries, chocolate chips and pistachios; served with raspberry and chocolate sauce.

One scoop each of dark chocolate and vanilla gelato and one scoop of raspberry sorbet.

Tube pasta, bacon, vodka-cream-tomato sauce, Grana Padano. 700 cal.

Egg pasta ribbons from Emilia-Romagna, meat ragu, grana padano. 780 cal.

Mozzarella, tomato, basil. 860 cal.

Angel hair pasta, vine-ripened tomatoes, garlic, marinara, fresh basil (vegan). 690 cal.

Prosciutto, fresh mozzarella, grana padano, mushrooms, wild arugula, white truffle oil. 1040 cal.

Linguine, prawns, scallops, clams, mussels, filetto di pomodoro sauce. 890 cal.

Free-range rotisserie chicken, seasonal vegetables, yukon gold potatoes. 980 cal.

Gluten-free. Grilled free-range chicken breast, spicy peperoncino sauce, organic spinach, Yukon gold potatoes. 720 cal.

Veal, artichokes, lemon, Yukon gold potatoes, seasonal vegetables. 700 cal.

Flatbread with goat cheese, mozzarella, vine-ripened tomatoes, red onion, kalamata olives. 440 cal.

Prosciutto di Parma, spicy & mild Italian salame, mortadella with pistachios, caprese, bruschetta, grilled artichoke, housemade giardiniera, grana padano, mixed olives. 820 cal.

Gluten-free. Seafood platter with seared ahi tuna, spicy grilled calamari, scallops, shrimp & spicy marinara sauce. 290 cal.

Toasted ciabatta, marinated chopped heirloom tomatoes, basil, mixed olives (vegan). 430 cal.

Gluten-free. Raw certified Piedmontese beef, shaved Grana Padano, capers, wild arugula. 210 cal.

Flatbread with goat cheese, mozzarella, vine-ripened tomatoes, red onion, kalamata olives. 440 cal.

Served raw or undercooked, or contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Gluten-free. Sliced heirloom tomatoes, fresh mozzarella, basil, mixed olives. 580 cal.

Gluten-free. Organic beets, wild arugula, walnuts, goat cheese; lemon-olive oil. 400 cal.

Romaine lettuce, grana padano, hardboiled egg, focaccia croutons; caesar dressing. 310 cal.

Mixed greens, focaccia croutons, and shaved Grana Padano; house vinaigrette. 300 cal.

Served raw or undercooked, or contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions

Prosciutto, fresh mozzarella, grana padano, mushrooms, wild arugula, white truffle oil. 1040 cal.

Mozzarella, roasted bell peppers, kalamata olives, capers, pecorino pepato, baby arugula, tomato sauce & oregano. 1010 cal.

Spicy salame, Gorgonzola, mozzarella, tomato sauce & oregano. 1020 cal.

Sausage, mushrooms, roasted bell peppers, red onions, spicy peperoncino oil. 1140 cal.

Ham, artichokes, mushrooms, kalamata olives, Mozzarella. 990 cal.

Mozzarella, tomato, basil. 860 cal.

Tube pasta, bacon, vodka-cream-tomato sauce, Grana Padano. 700 cal.

Linguine, prawns, scallops, clams, mussels, filetto di pomodoro sauce. 890 cal.

Shell pasta, chicken breast, broccoli, sun-dried tomatoes, Pecorino cheese, garlic. 950 cal.

Angel hair pasta, vine-ripened tomatoes, garlic, marinara, fresh basil (vegan). 690 cal.

Egg pasta ribbons from Emilia-Romagna, meat ragu, grana padano. 780 cal.

Organic spinach ravioli, Italian sausage, spicy tomato sauce, pecorino pepato. 880 cal.

Potato dumplings with black truffle, porcini mushrooms, Grana Padano, parsley, butter & cream. 950 cal.

Pasta sheets, meat ragu, porcini mushrooms, grana padano, béchamel. 850 cal.

Traditional meat ragu. 680 cal.

Marinara sauce, mozzarella & fresh basil. 1100 cal.

Free-range rotisserie chicken, seasonal vegetables, yukon gold potatoes. 980 cal.

Short ribs braised with root vegetables, pancetta & red wine; served with mashed potatoes & sautéed organic spinach. 1400 cal.

Veal, artichokes, lemon, Yukon gold potatoes, seasonal vegetables. 700 cal.

Gluten-free. Salmon, calamari, scallops, fish fillet, prawns, yukon gold potatoes, broccolini. 800 cal.

Gluten-free. Beef tenderloin grilled rare, balsamic vinegar and green peppercorn sauce, organic spinach and Yukon gold potatoes. 930 cal. Served raw or undercooked, or contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Gluten-free. Grilled free-range chicken breast, spicy peperoncino sauce, organic spinach, Yukon gold potatoes. 720 cal.

Served raw or undercooked, or contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Bread pudding, granny smith apples, golden raisins, figs, brandy, bourbon chocolate sauce, crème anglaise, caramel-sea salt gelato. 550 cal.

Ladyfingers, Mascarpone, cocoa powder. 720 cal.

Warm almond hazelnut chocolate cake, caramel-sea salt gelato. 900 cal.

Pastry shell, sheep’s milk Ricotta, candied orange, bittersweet chocolate, pistachios. 850 cal.