Canaletto

Canaletto
by Il Fornaio
545 Newport Center Drive
Newport Beach, CA 92660
Phone: 949.640.0900
Web | Map

Lunch $20 / Dinner $40
Online Reservations

Lunch $20

Antipasti
(choose one)

ZUPPA DI LEGUMI
Seasonal vegetable and bean soup

INSALATA CANALETTO
Mixed greens, shaved Parmigiano-Reggiano, house vinaigrette and garlic croutons

CARPACCIO CON RUCHETTA
Thinly sliced raw Piemonte beef, wild arugula, capers, shaved Parmigiano-Reggiano and lemon olive oil dressing

BRUSCHETTA CALDA
Grilled Il Fornaio ciabatta bread rubbed with garlic, warm chopped tomatoes, basil and kalamata olives

Secondi
(choose one)

PIZZA CON SALSICCIA PICCANTE
Spicy sausage, mozzarella, mixed bell peppers, caramelized onions, smoked mozzarella, tomato and peperoncino sauce

CASONZEI CON STRACCHINO E PERE
Housemade ravioli with roasted pear and Parmigiano-Reggiano tossed with asparagus and stracchino cheese sauce, topped with toasted walnuts

INSALATA DI TACCHINO
Organic mixed greens with roasted free-range turkey breast, cannellini beans, cherry tomatoes, cucumber, avocado, hard-boiled egg, Parmesan and balsamic vinaigrette

PANINO CON SALMONE AFFUMICATO
Smoked salmon sandwich on grilled omega 3 bread with crème fraiche spread, cucumber, arugula; served with Veneto potato salad and insalata balsamico

Dolci

SPUMONE GELATO
Strawberry-rum gelato, chocolate hazelnut gelato and pistachio gelato, folded together with cherries, chocolate chips and pistachios; served with \ raspberry and chocolate sauce

Dinner $40

Antipasti
(choose one)

CAPRESE CALDA
Grilled sliced tomatoes with fresh bufala mozzarella, basil and extra-virgin olive oil

CARPACCIO DI SPADA
House-cured swordfish carpaccio with sliced fresh artichokes

INSALATA DI PERE
Arugula, radicchio, Frisee, baked pears, grapes, Belgian endive, gorgonzola, toasted walnuts, pomegranate dressing

ZUPPA DI LEGUMI
Seasonal vegetable and bean soup

Secondi
(choose one)

RISOTTO SANT’ERASMO
Risotto with shrimp, Dungeness crab and baby artichokes

SALMONE ALLA GRIGLIA
Grilled Scottish salmon filet with lemon-oil and parsley sauce; served with roasted Yukon Gold potatoes and sautéed seasonal vegetables

PETTO DI POLLO AL PEPERONCINO
Grilled free-range chicken breast marinated with sage, rosemary, thyme, Dijon mustard and lemon; served with roasted Yukon Gold potatoes, sautéed seasonal vegetables and peperoncino sauce

CASONZEI CON STRACCHINO E PERE
Housemade ravioli with roasted pear and Parmigiano-Reggiano tossed with asparagus and stracchino cheese sauce, topped with toasted walnuts

Dolci
(choose one)

CRESPELLE DI MELE
Crepes filled with granny smith apples and pastry cream, caramelized walnuts, vanilla ice cream, caramel sauce and crème anglaise

TIRAMISU IN GONDOLA
Treviso-style tiramisu with lady fingers soaked in rum and espresso, layered with mascarpone and topped with a dusting of cocoa powder

Chef Alfonso Sanna

Question: How long have you been a chef?
Answer: 7 Years

Question: How long have you been at this restaurant?
Answer: Over three years

Question: Who or what inspired you to become a chef?
Answer: The passion for food comes from my family and friends. We always cook together and explore our passions for new flavors. The passion to become a chef and travel the world comes from my interest in exploring new ways to evolve myself.

Question: What do you enjoy most about your profession?
Answer: That we never finish learning, every day is different and exciting and the pleasure of receiving a sincere compliment. Every day we serve new guests and make new friends.

Question: When you’re not in the kitchen what are you doing?
Answer: Exploring new restaurants and new cuisines. I also enjoy spending time with my family and friends, and it doesn’t get any better than a good dinner at home with simple ingredients and good wines.

Question: What is your most popular dish?
Answer: Right now probably the " Polipo con Patate" salad; A true Mediterranean dish with octopus, roasted potatoes, celery and red onions; drizzled with lemon-dressing. Even if you are not an octopus lover, when you try this dish it will change your mind.

Question: Your last meal on Earth would be??
Answer: A Sardinian pasta called Lorighittas; tossed with fresh artichokes, garlic, Vermentino wine and Sardinian Bottarga, drizzled with extra virgin olive oil.

Question: What's your favorite item on the Restaurant Week Menu?
Answer: The risotto Sant'Erasmo with Carnaroli rice, baby artichokes, white shrimp, Dungeness crab meat, finished with touch of Parmigiano Reggiano. So delicious.