Il Fornaio MenuItalian | Reston Dinner Menu
grilled il fornaio ciabatta bread rubbed with garlic, warm chopped tomatoes, basil and kalamata olives
housemade flat bread topped with goat cheese, mozzarella, tomatoes, red onion, kalamata olives, basil, oregano baked in the wood-fired oven.
thinly sliced raw beef, shaved grana, capers and wild arugula drizzled with lemon-olive oil.
polenta-provolone squares with six toppings: mixed mushrooms and truffle oil, italian sausage, grilled peppers, imported ham, sauteed zucchini and gorgonzola
baby squid, lightly floured and deep fried, served with spicy marinara
grilled scallops, calamari and shrimp served with parsley sauce.
a sampling of authentic italian antipasti including: seasoned goat cheese rolled in smoked salmon, grilled scallops wrapped in pancetta, tuscan melon with prosciutto, bruschetta al pomodoro, eggplant salad, grilled marinated artichoke, caprese, olives - for 2 or more.
seasonal vegetable soup made with vegetable stock.
organic baby lettuces; balsamic vinaigrette
mixed greens, garlic croutons and shaved parmesan; house vinaigrette
grilled sliced tomatoes and fresh mozzarella, basil, drizzled with extra-virgin olive oil
organic red and gold beets with red wine vinegar, wild arugula, toasted walnuts and asiago cheese; lemon-olive oil dressing
romaine lettuce, parmesan cheese, hardboiled egg, focaccia croutons; housemade caesar dressing
chopped salad of romaine, radicchio, cannellini beans, avocado, tomato and cucumber with gorgonzola dressing
organic baby spinach salad with aged ricotta, red onions, applewood-smoked bacon, tomatoes, champignon mushrooms and toasted walnuts; warm vinaigrette
angel hair pasta, chopped tomatoes, marinara sauce and fresh basil.
fresh organic spinach ravioli filled with italian sausage, ricotta, parmesan and fennel; fresh tomatoes, spicy tomato sauce with imported peperoncino, pecorino pepato cheese and fresh basil
shell pasta, chicken breast, broccoli, sun-dried tomatoes, pecorino cheese, roasted garlic, trebbiano wine.
pasta ribbons with traditional meat ragu and parmesan cheese
wide pasta tubes tossed with diced eggplant, tomatoes, calabrese peperoncino and smoked mozzarella
barrel-shaped whole wheat pasta with cherry tomatoes, arugula, dried ricotta, garlic and tomato sauce
large pasta tubes with bacon, vodka-cream-tomato sauce and parmesan cheese
ravioli filled with butternut squash and walnuts; tomato sauce, brown butter, parmesan and crispy sage
mozzarella, oregano, tomato sauce, basil.
mozzarella, tomato sauce, sliced artichokes, zucchini, eggplant, sliced tomatoes, mushrooms, fresh basil
mozzarella, tomato sauce, italian sausage, mushrooms, bell peppers, red onions, spicy peperoncino oil
fresh mozzarella, prosciutto, shaved parmesan, mushrooms and wild arugula, drizzled with white truffle oil.
folded pizza filled with mozzarella, ricotta, mushrooms, ham and tomato sauce.
free-range rotisserie chicken seasoned with rosemary; served with sauteed seasonal vegetables and roasted yukon gold potatoes
thinly pounded veal sauteed with artichokes and lemon, served with fingerling potatoes and sauteed vegetables.
beef tenderloin grilled rare and sliced, balsamic vinegar and green peppercorn sauce; served with sauteed organic spinach and roasted yukon gold potatoes
grilled 22-ounce porterhouse steak served with sauteed organic spinach and roasted yukon gold potatoes
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
fresh pasta sheets layered with meat ragu, porcini mushrooms, parmesan and bechamel, baked in the oven
large fresh pasta tubes filled with free-range rotisserie chicken, sundried tomatoes, ricotta, pecorino, smoked mozzarella and organic spinach; bechamel, marinara and mushrooms
thin flat pasta with clams, mussels, prawns and scallops; seasoned with tomatoes, crushed red pepper, garlic and trebbiano wine
crepes filled with apples and grappa infused pastry cream; vanilla gelato and caramel sauce
chilled zabaione with fresh berries, bellini sorbet, fresh whipped cream and amarena cherry
lady fingers, rum, mascarpone cheese, espresso, cocoa powder
chocolate mousse, fresh raspberries and sponge cake soaked with triple sec; served with orange creme anglaise
espresso poured over two scoops of vanilla gelato and topped with fresh whipped cream
almond custard topped with caramel sauce, toasted almonds and fresh berries
assortment of italian gelat
dessert sampler of half rosina al cioccolato, half tiramisu and one crespelle with a scoop of vanilla gelato
strawberry, chocolate hazelnut and pistachio gelato folded together with cherries, chocolate chips and pistachios; served with raspberry and chocolate sauce
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