Newport Beach Dining Restaurant Association
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877-4NB-DINE
Canaletto Newport Beach
Mailing Address: |
Telephone/Fax/Email: |
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For Reservation Call: 1-877-462-3463 X [487] |
Web: http://www.ilfornaio.com/?page=138&restaurant_id=10027
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| Main Theme: | Italian |
| Price: | $$$ Premium (Over $20 per entree) |
| Meals Served: | Lunch,Dinner |
| Specialty Features: | Outside Patio,Take Out,Valet, On-Site banquet facilities |
| Type: | Fine Dining |
| License: | Full License |
Canaletto Newport Beach
PRIX-FIXE BARGAIN THREE COURSE GOURMET MEALS
Lunch - $20Please select one for each course | |
ZUPPA DI LEGUMI Seasonal vegetable and bean soup INSALATA CANALETTO Mixed greens, shaved Parmigiano-Reggiano, house vinaigrette and garlic croutons BRUSCHETTA CALDA Garlic-rubbed grilled Il Fornaio ciabatta topped with warm chopped tomatoes and kalamata olives, drizzled with basil olive oil | |
PIZZA MARGHERITA Fresh mozzarella, oregano, basil and tomato sauce PENNONI AL RAGU Pasta tubes with a traditional meat ragu and dry-aged ricotta cheese INSALATA DI POLLO Mixed greens, shredded rotisserie chicken breast, crispy speck, grape tomatoes, shaved grana cheese, white beans and organic hard-boiled eggs with house vinaigrette, served with housemade breadsticks PANINO CON SALMONE AFFUMICATO Smoked salmon sandwich on grilled omega 3 bread with crème fraiche spread, cucumber, arugula and served with Veneto potato salad and insalata balsamico | |
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 - $40Please select one for each course | |
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 and toasted walnuts with pomegranate dressing ZUPPA DI LEGUMI Cup of seasonal vegetable and bean soup | |
SANT’ERASMO Risotto with shrimp, Dungeness crab and baby artichokes BIGOLI ALLA PADOVANA Imported dry pasta strands with housemade sausage, porcini mushrooms, tomato sauce and Parmigiano-Reggiano 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 | |
CRESPELLE DI MELE Crepes filled with granny smith apples and pastry cream, topped with caramelized walnuts, vanilla ice cream, caramel sauce and crème anglaise TIRAMISU IN GONDOLA Treviso-style tiramisu with ladyfingers soaked in rum and espresso, layered with mascarpone and topped with a dusting of cocoa powder | |
Reserve Table
For Reservation Call: 1-877-462-3463 X 487
