Transcript Dinner Menu - Forno Osteria+Bar

APPETIZERS
PIZZA
BLUE OVEN BAKERY BREAD BASKET
3
L E ST ORICH E | HIST ORIC A L FAVORITES
POMODORO IN GELATINA
5
Tomato sauce, basil, shaved garlic, oregano, chili oil
Artisan baked bread, California extra virgin olive oil
Fresh tomato spread, local basil, Umbrian olive oil, crostini
ANTIPASTO ITALIANO
Preserved vegetables under oil, salumi and formaggio with crostini
15 / FOR 2
25 / FOR 4
FRITTO MISTO
11
MARGHERITA
14
CAPRESE
17
Tomato sauce, mozzarella fior di latte, basil
13
Zucchini fritters, assorted mushrooms
MARINARA
Sliced tomato, mozzarella di bufala, basil
BRAISED HONEYCOMB TRIPE
7
Florentine-style: braised in red wine & crushed tomato with Parmigiano Reggiano
ENTREE
30
BRANZINO “VONGOLE”
BRUSCHETTA
8
7
8
8
Fava beans, Pecorino, mint, Tuscan vinaigrette
Tuscan chicken liver pate
Goat cheese & chestnut honey
Tonnato - tuna confit, caperberry
FORNO HANDCRAFTED CHERRY PEPPERS
Stuffed with tuna confit, capers and anchovy; preserved under oil
2.5 / PER
OCTOPUS SALAD WITH POTATO & ESCAROLE
Lemon, Tuscan extra virgin olive oil & Italian parsley
17
Manila clam broth, garlic, red pepper flakes, tomato
SUPER TUSCAN, ‘AL PASSO’ TOLAINI TOSCANA, IT
26
ROASTED ATLANTIC COD
Arugula pesto & vegetable soffritto
CHARDONNAY, LAGUNA 2014 RUSSIAN RIVER VALLEY, CA
29
BRAISED BEEF SHORT RIB
Parsnip-Parmigiano puree and roasted root vegetable
CABERNET SAUVIGNON, CARTLIDGE & BROWNE 2013 NORTH COAST, CA
Breaded chop with capers, white wine and roasted cauliflower
8
Parmigiano Reggiano, crostini
8
TUSCAN MINESTRONE
Black kale, borlotti beans, Parmigiano Reggiano, crostini
HEIRLOOM TOMATO SALAD
12
ORGANIC BABY KALE SALAD
12
SICILIAN SALAD
11
Avocado & onion, Tuscan vinaigrette on Blue Oven crostini
Sweet onion custard, Parmigiano Reggiano, 15-year old balsamic
Shaved fennel, arugula, orange, anchovy, shallot vinaigrette
Borlotti beans, rapini pesto and natural jus
MALBEC, LA POSTA PAULUCCI 2014 UGARTECHE, AR
TRUFFLED CREAM CORN
7
CAULIFLOWER GRATIN
7
WILD MUSHROOM & MASCARPONE RISOTTO
9
ROMAN STYLE ARTICHOKES
8
PAPPA AL POMODORO
Crushed San Marzano tomatoes, basil, extra virgin olive oil, smashed bread
12
OU R
ST ORY
16
Tomato, garlic, chili flakes
17
Beef and veal meat sauce
18
Beer-braised wild boar ragout
QUATTRO STAGIONI | THE FOUR SEASONS OF ITALY
17
NAPOLI
17
SALSICCIA E CIPOLLA
17
Italian sausage, caramelized onion, mozzarella
LE BIANCHE | WHITE (OLIVE OIL BASE)
VEGETARIANA
17
VONGOLE
17
PROSCIUTTO COTTO E MAIS
17
ELENA
18
Roasted peppers, portabello mushrooms, parsley, mozzarella di bufala
Italian ham, fresh corn, sliced garlic, mozzarella
have sourced the highest quality local and imported Italian ingredients we could find. Historically
significant items to my Italian heritage are marked with a
. These items I grew up eating and
Black truffle, Gorgonzola, mozzarella, baby arugula
each hold a special memory for me. Forno is Italian for oven. Our custom wood-burning oven is
NEBBIOLO, VILLADORIA 2012 PIEMONTE, IT
WHOLE WHEAT PAPPARDELLE CINGHIALE
17
“This is as close as it gets without taking a plane. Our handcrafted menu is rustic and comforting. We
MALBEC, LA POSTA PAULUCCI 2014 UGARTECHE, AR
TAGLIATELLE BOLOGNESE
PARMIGIANA
Fresh Boston Bay clams, mozzarella , tomato, Italian parsley
CHARDONNAY, TORMARESCA 2014 PUGLIA, IT
SPAGHETTINI ARRABBIATA
8
Sliced garlic, basil, Tuscan vinaigrette
17
Tomato sauce, Sicilian capers, anchovy, oregano, mozzarella fior di latte
S I D E S F O R T H E TA B L E
FORNO ROASTED PEPPERS
P R I M I P I AT T I
PROSCIUTTO E FUNGHI
Tomato sauce, prosciutto cotto, button mushroom, mozzarella fior di latte
Tomato sauce, prosciutto cotto, mushrooms, black olives, artichokes, mozzarella
29
*SEARED RACK OF LAMB
Prosciutto crudo, garlic, Italian parsley
17
Tomato sauce, fried eggplant, prosciutto cotto, basil, Parmigiano Reggiano
PINOT NERO, CASTELFEDER 2014 ALTO ADIGE, IT
FRESH ARTICHOKE SOUP
CALABRESE
Tomato sauce, spicy salame, mozzarella fior di latte
24
LOCALLY-RAISED “BONE-IN” PORK CHOP MILANESE
Z U P P E E I N S A L AT E
LE CLASSICHE | CLASSICS
the centerpiece of our kitchen and provides inspiration for many of the items on the menu. Our
Neapolitan style pizzas cook at over 900 degrees with a thin crust and natural char in only 90 seconds!
BARBERA D’ASTI, BOFFA 2014 PIEMONTE, IT
Buon Appetito!” - Cristian
17
GNOCCHI
Leek-Parmigiano fondue and speck
PINOT GRIGIO, STELLA 2015 UMBRIA, IT
TORTELLONI RICOTTA & BASIL
Tomato concasse, Parmigiano Reggiano
CHIANTI CLASSICO, MONTE BERNARDI “FIASCO” 2014 TOSCANA, IT
18
MIK E M U E L L E R & RU T H WIL LIA M SO N
R O C H E L L E W EIDN E R
CRISTIA N & A M A N DA PIET OSO
C H E FS DI C UCIN A
DIR ET T OR E
PR OPRIETA RI
*CONSUMING R AW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS, M AY INCREASE
YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
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