Il Forno Ristorante

Burrata e Prosciutto di Parma

Locally sourced soft centered Mozzarella cheese, 24 months naturally aged imported prosciutto, extra virgin olive oil.

Bruschetta Classica

Poached Cantabrian octopus sautéed with garlic, olive oil and potatoes in a lemon sauce.

Polpo al Limone con Patate

Poached Cantabrian octopus sautéed with garlic, olive oil and potatoes in a lemon sauce.

Gamberi con Aglio e Peperoncino

Peeled shrimp sauteéd with garlic, olive oil and crushed hot pepper.

Parmigiana di Melenzane

Breaded eggplant steaks, deep fried and then finished in the oven with our pomodoro sauce, fresh Italian mozzarella and aged imported parmigiano cheese.

Polpo D'Oro

Slow – braised Cantabrian Octopus, seared to a crisp and served on a bed of wild. arugula with a lemon dressing. Accompanied by our unique sundried tomatoes and sweet paprika oil.

Arancina Siciliana

Golden-fried rice ball, filled with a savory ragù of ground beef and peas. A classic Sicilian specialty, crispy on the outside and tender on the inside.

Pasta e Fagioli Soup

Cannellini bean soup with pasta, Prosciutto di Parma, onions, garlic and a touch of tomatoes.

Insalata Caesar

Crisp Romaine lettuce, croutons, and savory Parmigiano Reggiano cheese, tossed in our signature Caesar dressing

Insalata di Rucola

Fresh arugula, strawberries, and toasted almonds, topped with shaved Parmigiano Reggiano, drizzled with balsamic vinegar and extra virgin olive oil.

Insalata Caprese

Ripe tomatoes, fresh Fior di Latte Mozzarella cheese, basil leaves, drizzled with extra virgin olive oil, pesto and balsamic reduction.

Insalata di Avocado

Avocado, sliced tomatoes, and red onions on a bed of mixed greens with Homemade Vinaigrette.

Tartar di Avocado

Ripe Hass avocados diced to perfection, layered with crumbled Feta cheese, toasted sesame seeds, and sun-dried tomatoes. All drizzled with the finest extra virgin olive oil.

Cheese Pizza

Diced Fresh Marinara Sauce, Mozzarella Cheese and Fresh Basil.

Prosciutto Pizza

Mozzarella Cheese, Prosciutto di Parma, Parmigiano Reggiano Flakes & Arugula with Extra

Funghi Porcini

Fresh Tomato Sauce, Mozzarella Cheese and Wild Porcini Mushrooms.

Caprese

Fresh Tomato Sauce, Slices of Fior di Latte Mozzarella, Tomatoes, Oregano and Basil Leaves.

Focaccia Genovese

Artisanal Oven Baked Italian Round Bread with Coarse Sea Salt, Rosemary, Onions and Olive Oil.

Diavola

Fresh Tomato Sauce, Mozzarella Cheese, Spicy Italian Salami and Fire Roasted Bell Pepper.

Il Forno Pizza

Fresh Tomato Sauce, Mozzarella Cheese, Italian Sausage, Roasted Brown Mushrooms, Goat Cheese Crumbled & Truffle oil.

Capricciosa Pizza

Fresh Tomato Sauce, Mozzarella Cheese, Artichokes, Mushrooms, Italian Cooked Ham and Olives.

Margherita 1889

Fresh imported Mozzarella, Italian Tomato Sauce, Aged Parmigiano, Extra Virgin Olive Oil, and Fresh Basil

Spaghetti al Pomodoro Fresco e Basilico

Ripe plum tomatoes sauce, roasted garlic, and aromatic basil. “We highly recomend adding Parmigiano Reggiano cheese”

Spaghetti Aglio Olio e Peperoncino

Garlic, extra virgin olive oil, parsley and chili flakes.

Rigatoni "Il Forno"

Tube-shaped pasta tossed with Italian sausage and a velvety sweet pepper coulis, gently sautéed finely chopped onions, and fresh basil, all in a light tomato-pink sauce.

Linguine ai Sette Mari

Fresh squid, shrimp, mussels, clams, and diced fish, sautéed with garlic and a touch of white wine and basil in a fresh tomato sauce.

Tortellini il Forno

Beef stuffed pasta with Prosciutto di Parma, green peas in a light cream sauce.

Ravioli di Pollo Tartufato

Chicken-filled ravioli served with brandy and shitake mushroom veal sauce with a touch of white truffle oil.

Lasagna Emiliana

Homemade Black Angus beef lasagna with mozzarella cheese, béchamel, parmesan and tomato sauce au gratin in our wood-burning oven

Agnolotti alla Toscana

Squid-ink round ravioli filled with lobster, served in a creamy brandy lobster sauce.

Ravioli di Pere

Fresh spinach-infused ravioli filled with ricotta cheese and roasted pear, served with a creamy Gorgonzola sauce, toasted pine nuts, and a touch of balsamic glaze.

Fetuccine alla Bolognese

Ground Black Angus Beef slowly cooked in a reduction of Merlot wine & tomato sauce.

Fettuccine ai Due Tartufi

Italian Black Truffle and 32 months aged Parmigiano sauce with Alba White Truffle infused oil, and shaved truffle carpaccio.

Mezze Rigatoni Cacio e Pepe

Ancient Roman dish consisting of thick hollow pasta, tosed with flavorful sauce made from imported Pecorino Romano cheese, and toasted black pepper .

Gnocchi Quattro Formaggi

Handmade potato gnocchi tossed in a rich, creamy four-cheese sauce made with gorgonzola, parmigiano, goat and pecorino. A comforting and flavorful classic of Italian cuisine.

Ravioli di Granchio

Handmade King Crab ravioli served with light pink sauce, rainbow tomato confit, wilted arugula, spring onion segments, and salmon caviar.

Scaloppine di Vitello Piccata

Tenderized veal minute slices with capers and parsley in a white wine lemon sauce.

Pollo alla Parmigiana

Breaded chicken breast, baked with marinara sauce, fresh basil, and Parmigiano Reggiano cheese, served with short pasta and fresh tomatoes sauce.

Filetto di Manzo alla Bordolaise

Grilled beef center cut tenderloin, served with a reduction of shallots in a Malbec-Madeira wine Demi Glaze.

Cotoletta d’Agnello al Forno

Slow cook Australian rack of lamb with Rosemary and Sherry Demi Glaze. Finished in our wood fired oven.

Braciola di Maiale

Double-rib pork chop, slow-cooked at low temperature and finished in our wood-fired oven. Served with homemade guava sauce, rosemary potatoes wedges, and seasonal vegetables.

Prime Ribeye Tagliata

16 Oz Black Angus steak, cooked to your liking, served with fresh herbs and imported sea salt.

Paillard di Pollo

Pounded chicken breast, seasoned with herbs and garlic, then grilled to perfection. Served with Arugula, shaved Parmigiano Reggiano, tomatoes and house white balsamic dressing

Gamberoni alla Griglia

Whole oversized jumbo shrimp, chargrilled and then shallow-fried, served with Chardonnay beurre blanc.

Salmone all’Arancia

Wild caught Atlantic salmon fillet, roasted with preserved figs and orange glaze.

Pan Fried Branzino Piccata

Butterfly Mediterranean seabass, panfried and braised with chardonnay, lemon, baby capers and fresh parsley.

Kids Macaroni and Cheese Il Forno

Classic elbow macaroni tossed in a rich, creamy cheddar cheese sauce.

Tiramisu Classico

Classic Italian dessert with imported ladyfingers cookies, espresso coffee and mascarpone cheese.

Zabaglione con Fragole

Classic Italian dessert, Marsala wine custard with fresh strawberries.

Panna Cotta al Cocco

Coconut creme infused Italian desert, served with mando sauce and homemade coconut macaroons

Profiteroles

Cream puffs filled with vanilla custard cream dressed in chocolate sauce.

NY Cheesecake

Topped with Nutella, guava, mango or strawberry coulis

Crepe di Nutella

Crepe filled with fresh strawberries and hazelnut-chocolate spread, served with vanilla ice Cream

Cannolo Siciliano

Tube-shaped shell filled with creamy sweet ricotta chesse, chocolate chips and pistachios

1 Liter Imported Mineral Water

House Bread

Tartare di Tonno

Hand-chopped fresh tuna with avocado, toasted sesame seeds, spicy sesame oil, a pinch of finely chopped red onion, lime & cilantro, served chilled with our own wasabi aioli sauce.

Carpaccio alla Cipriani

Thin slices of raw beef served with emulsion of Dijon mustard, arugula, fried capers & Parmigiano Reggiano cheese.