Il Fornaio

Chef Franz Junga

September 2, 2010

Starter

Zimino all’Aragosta

Lobster and saffron bisque with tarragon, focaccia croutons and black truffle

Entrée

Salmone Ostia Antica

Wild salmon wrapped asparagus over soft polenta with baby artichokes, capers and white wine–lemon sauce

Vegetarian

Cappellacci di Zucca

Fresh pumpkin pasta filled with butternut squash, walnuts and parmesan, served with sage-brown butter sauce, tomato vellutata and crispy sage leaves

Dessert

Crostata di Frutta

Individual fresh fruit tart filled with almond pastry cream, served with crème anglaise and raspberry sauce

Il Fornaio

600 Pine Street
Seattle, Washington 98101

206.264.0994