orange County Restaurant Week
IL Fornaio
IL Fornaio
18051 Von Karman Avenue
Irvine, CA 92612
Phone: 949.261.1444
Website | Map
Lunch $20 / Dinner $30
Online Reservations
Lunch $20
PRIMI PIATTI
(choice of one)
INSALATA DEL FORNAIO
Mixed greens tossed with house vinaigrette, topped with shaved parmesan cheese and garlic croutons
MINESTRONE DI VERDURE
Seasonal vegetable soup made with vegetable stock
SECONDI
(choice of one)
INSALATA DI POLLO DAL GIRARROTSO
Mixed greens tossed with house vinaigrette, topped with rotisserie chicken, crisp bacon, shaved parmesan cheese, tomatoes and garlic croutons
SALMONE CON SPINACI
Grilled salmon over organic baby spinach salad with red onions, mushrooms, toasted walnuts and warm vinaigrette
RAVIOLI ALLA LUCANA
Fresh organic spinach ravioli filled with Italian sausage, ricotta, parmesan and fennel, topped with fresh tomatoes, spicy tomato sauce with imported pepperoncino pecorino cheese and fresh basil
CALAMARATA ALLE MELANZANE
Large ring pasta tossed with diced eggplant, tomatoes Calabrese pepperoncini and smoked mozzarella
DOLCI
TIRAMISU
Lady fingers dipped in espresso and rum, layered with mascarpone cheese and dark cocoa
Dinner $30
PRIMI PIATTI
(choice of one)
INSALATA DEL FORNAIO
Mixed greens, garlic croutons and shaved parmesan; house vinaigrette
MINESTRONE DI VERDURE
Fresh seasonal vegetable soup made with vegetable stock
CARPACCIO
Thinly sliced raw beef, shaved grana, capers and wild arugula drizzled with lemon-olive oil
SECONDI PIATTI
(choice of one)
CAPPELLACCI DI ZUCCA
Ravioli filled with butternut squash and walnuts; topped with tomato sauce, brown butter parmesan and crispy sage
PENNONI ALLA VODKA
Large pasta tubes with bacon, vodka-cream-tomato sauce and parmesan cheese
SALMONE ALLA BRACE
Fresh seasonal salmon filet grilled with fresh herbs, extra-virgin olive oil and lemon
POLL TOSCANO
Free-range rotisserie chicken seasoned with rosemary; served with sautéed seasonal vegetables and roasted Yukon Gold potatoes
DOLCI
TIRAMISU
Ladyfingers dipped in espresso and rum, layered with mascarpone cheese and dark cocoa
Chef Jeff Burt
Question: How long have you been a chef?
Answer: 30 years
Question: How long have you been at this restaurant?
Answer: 7 years
Question: Who or what inspired you to become a chef?
Answer: Jusk kinda fell into it as a way of making money but my
greatest mentor was Tim Dobravoskis. I always loved to cook as a kid
but he inspired and incouraged me to make it a career.
Question: What do you enjoy most about your profession?
Answer: Cooking of course but what makes it great is cooking for
someone who really appreciates it
Question: When you're not in the kitchen what are you doing?
Answer: I am almost always with friends and family either cooking,
eating or just out having fun. On a rare occasion a nap is always
great
Question: What is your most popular dish?
Answer: I really love all pastas or slow braised beef short ribs
Question: Your last meal on Earth would be??
Answer: Tough one! I'm a very simple eater, Either a great big
hamburger, Carnitas tacos or a massive steak
Question: What's your favorite item on the Restaurant Week Menu?
Answer: I alway enjoy the Carpaccio, Pennoni or the Pollo Toscano but
the Cappllacci di Zucca is a house favorite
