Great Taste Magazine

Il Fornaio
18051 Von Karman,
CA-92612
949-261-1444
ilfornaio.com

CuisineType : Italian

You’re invited to join our monthly culinary expedition through the diverse regions of Italy. As we traverse the country, we celebrate the various types of food found in each unique area. This month, we visit Puglia with Chef Guiseppe DiMola

ZUPPE E ANTIPASTI

Zuppa di Lenticchie alla Rustica Lentil soup with farro, barley, carrots, onions, celery and tomato (vegan) 4.99 cup 5.99 bowl
Burrata di Andria Burrata cheese with sliced vine-ripened tomatoes, oregano and baby arugula; drizzled with extra-virgin olive oil (vegetarian) 12.99
Zucchine alla Parmigiana Thinly sliced zucchini, lightly fried and layered with mozzarella, tomato sauce, Parmigiano and basil, baked in the oven (vegetarian) 9.99

PASTA

Penne al Forno Pasta tubes with meatballs, tomato sauce and fresh mozzarella, topped with grated Parmigiano cheese and finished in the pizza oven 16.99
Orecchiette Fave e Cicorie “Little ear” pasta with fava beans, dandelion greens, garlic, peperoncino and aged ricotta salata (vegetarian) 16.59
Spaghettoni con Salsiccia e Rapini Spaghettoni with sausage, broccoli rabe, tomatoes, garlic, basil, peperoncino and pecorino cheese 17.99
Risotto del Gargano Imported carnaroli rice with scallops, shrimp, tomatoes, garlic, peperoncino and arugula 19.99

SECONDI

Petto di Pollo ai Carciofi Boneless, free-range chicken breast sautéed with fresh sliced artichokes, white wine, garlic, butter, lemon and fresh mint; served with roasted Yukon Gold potatoes and broccolini 22.99
Spiedini di Carne alla Pugliese Skewers of grilled Italian sausage, beef tenderloin, chicken breast, bell peppers, rosemary, sage and onions; served on sautéed dandelion greens 26.99
Merluzzo alla Barese Wild cod filet roasted with grilled zucchini, sundried tomatoes, potatoes, olives and herbs, topped with crispy breadcrumbs 25.99
Grigliata di Pesce Misto Mixed seafood grill of salmon, petrale sole, giant prawn, scallop and calamari topped with lemon olive oil; served with roasted Yukon Gold potatoes and sautéed broccolini 27.99

DOLCI

Torta alle Mandorle Warm chocolate-almond cake with crème anglaise, rum chocolate sauce and vanilla ice cream 7.99

Vini della Puglia

Chardonnay del Salento, Tormaresca, 2010 This elegant white wine is produced from 100% chardonnay and is a great example of Italian chardonnay at its best and brightest. It has layered aromas and flavors of citrus fruit and vanilla and a long-lasting finish, making it a perfect match with the Zuppa and Petto di Pollo. $4 half glass $7 glass $28 bottle.
Roycello Fiano, Tormaresca, 2010 Produced from 100% fiano grapes cultivated on the Salento peninsula, this medium-bodied white is wonderfully aromatic with crisp, fresh apple and floral aromas and smooth, nutty complex flavors on the palate. It is an excellent match with the Orecchiette and Grigliata. $6 half glass $11 glass $43 bottle.
Neprica, Tormaresca, 2010 This medium-bodied, rustic red is named for its blend of grapes – Negroamaro, Primitivo and Cabernet Sauvignon (a 40-30-30 blend). It is rich and concentrated with aromas of cherry and spice complemented by warm ripe plum flavors and a smooth, spicy finish which makes it an excellent pairing for the Zucchine and Spiedini. $5 half glass $9 glass $35 bottle
Salice Salentino, Castello di Monaci, 2010 Salice Salentino, a medium-bodied red, is produced from a blend of 85% Negroamaro and 15% Malvasia. It is supple and smooth with a bright and balanced finish and makes a nice match with the Penne and Spaghettoni.$5 half glass $9 glass $35 bottle
Primitivo, Botromagno, 2009 Primitivo, thought to be identical to the full-flavored Zinfandel grape of California, is a full-bodied, complex red. It has an intense bouquet of violets with luscious berry flavors, is big and bold with long-lasting flavors and has a spicy-peppery finish that make it a great complement to the Spaghettoni or Spiedini. $6 half glass $11 glass $43 bottle

Spring Menu Lunch
March 20, 2012

Cocktail Reception
Ripe Plum Tomato Flatbread
with fresh basil, roasted garlic and melted Parmesan cheese
Artichoke & Goat Cheese Flatbread
with leaf spinach, balsamic onion and roasted peppers
Artichoke-Stuffed Artichoke Leaves
with organic arugula, Parmesan cheese and balsamic glaze
Zardetto Prosecco, Treviso NV
Strawberry Kir Royal

Salad
Tomato & Haas Avocado Salad
with organic arugula, balsamic glaze, and grilled bruschetta
Aveleda Vinho Verde, Portugal ’10/’11

Entrees
Sharing Platter Presentation
Columbia River Steelhead Trout
with spring vegetables, basmati rice and lemongrass sauce
Botani Moscatel, Sierras de Malaga ’10

Lamb T-bone Chops
with asparagus, truffle mashed potatoes and red wine glaze
Allegrini Palazzo della Torre Corvina Veronese ’08/’09

Spicy Snow Peas & Shiitake Mushrooms
with roasted almonds
Lioco Indica Rose, Mendocino ’11

Dessert
Mini Indulgence Desserts
Individual servings of classic desserts
Selbach-Oster Bernkasteler Badstube Riesling
Auslese, Mosel ’06/’10

Michael’s on Naples
Wednesday March 14, 2012

Foie Gras Dinner

L’Insalata con Prosciutto

Salt cured foie gras with duck prosciutto, kumquat jam, farro and chicories.
Champagne, Taittinger “Prestige Rose” N.V. Riems, France

La Pasta in Brodo

Foie gras and rhubarb tortellini in Liberty Farm duck tongue broth with micro celery and beech brown mushroom.
Barolo, Elio Grasso “Gavarini Chiniera” ’07 Piemonte, Italy

La Salsiccia di Fegato

Ciabatta encrusted white sausage (Foie gras, Jidori chicken and Kurabuta pork) with great Northern beans and asparagus mostarda.
Syrah, Dumol ’08 Russian River Vally, California

Il Pesce Involtini

Monkfish roulafe stuffed with foie gras, pickled beet puree, lemon confit.
Tokaji, Royal Tokaji “Mad Cuvee” ’09 Mad, Hungary

La Bistecca

Grilled foie gras steak with cipollini onions and fava beans
Muscat De Frontignan, Merryvale “Antigua” N.V. Napa, California

Il Sorbetto

House made huckleberry and strawberry sorbet
Brachetto, Bera ’10 Piemonte, Italy

$100/person + tax & gratuity
$150/person with wine pairings + tax & gratuity

Executive Chef: David Coleman
General Manager: Massimo Aronne

First Course
Otoko Salad, Shishito Peppers – Paired with Sho Chiku Bai Nigori

Second Course
Vegetable Tempura Roll, Pacific Roll, “Ra”ckin’ Roll, Tropical Roll – Paired with Kizakura Pure

Third Course
Lobster with Garlic Sugar Snap Peas – Paired with Hananomai Katana

Fourth Course
Sweet Mochi Trio – Paired with Kizakura Stars

The Recipe for the Perfect Dinner:
A Bundle of Love
A Pinch of Decorum
An Ounce of Romanticism
Ingredients with Undeniable Powers and a Stimulating Beverage

Hiramasa “Pastrami” Rye Toast, Apricot-Mustard Sauce

Katafi Fried Oysters
Marinated Cucumber, Avocado Dill Cream, California Osetra Caviar
Champagne, Nicolas Feuillate, Brust Rose, Epernay NV

Seared Hudson Valley Foie Gras
Greek Yogurt, Hibiscus Puree, Poached Grapes, Banana Chips
Riesling, Gunderloch, Rothernberg Nackenheim, Auslese, Rheinhessen 2004

Butter Poached Alaskan Halibut
Green Asparagus Veloute, Preserved Grapefruit, Black Garlic Pesto
Chardonnay, Hartford Court, Four Hearts, Russian River 2006

Coriander Rubber New Zealand Venison
Honey Pepper Glazed Quince, Celery Root “Taglietelle”, Gin Venison Jus
Languedoc-Roussillon, Dom. de la Pertuisane 2005

Pre Dessert
Nutmeg Scented Golden Pineapple
Basil Sherbet, Pmegranate Syrup, Candied Chili

Creme Brulee of Passion for Two
Bittersweet Chocolate Covered Strawberries and Sorbet
Late-Harvest Pinot Blanc, Nicolaysen, Dien Nacido Vineyard, Santa Maria Valley 2002

COURSE ONE
BANG BANG CHICKEN
Scallion Flatbread topped with a mixture of minced chicken, shiitake mushrooms and water chestnuts wok seared in a savory, lightly spiced broad bean sauce, topped with a Sichuan vegetable and chili mayo.

KASHMIR WOK-SEARED LAMB
Ground lamb wok’d with carrots, red onions, and Baltic Masala Spice, served with scallion cakes and Thai Basil-Cucumber Raita

COCKTAIL
CARROT CANTON
Domain de Conton Liqueur mixed with fresh carrot juice

COURSE TWO
SHRIMP & BACON OKONOMIYAKI
Okonomiyaki Shrimp & Bacon Fritters mixed with cabbage and herbs. Served with Japanese Mayo, Tonkatsu Sauce and topped with Sichimi Togarashi

SIZZLING BLACK IRON MUSSELS
Prince Edward Island mussels served on sizzling cast iron with ginger, fresno chilies, garlic, ginger and an aromatic black bean butter dipping sauce

COCKTAIL
WILD TEA GIMLET
Absolut Wild Tea Vodka and St. Germain liqueur muddled with sage leaves and fresh lime juice

COURSE THREE
THAI NOODLE CHICKEN SALAD
Tender grilled lemongrass chicken in a salad of rice noodles, cabbage and crisp vegetables tossed in a spicy Thai Peanut Dressing

WINE
NAVARRO GEWURZTRAMINER
2009 – Mendocino

COURSE FOUR
SINGAPORE BLACK PEPPER PRAWNS
Wok-seared jumbo sweet water prawns with a classic Singaporean black pepper glaze

COCKTAIL
SPICED RUM PUNCH
Cruzan Mango and Kraken Black Spiced Rum are mixed with calamansi and lemon juice

COURSE FIVE
SICHUAN GRILLED STEAK FRITES
Sichuan Spice rubbed flank steak, grilled to perfection. Served with Garlic-Black bean scampi butter and crispy sesame tossed shoestring fries

WINE
CRU BY VINEYARD 29 CABERNET
2009 – Napa Valley

Club Culinaire's Annual Gala Dinner Dance

November 27, 2011

Menu by: Chef Marius Blin

Menu:

Hors d'Oeuvres & Silent Auction- 5:30pm

Nicolas Feuillatte Champagne

donated by Ste Michelle Wine Estates

Sit Down Dinner- 7:00pm

Octopus salad, Kumquats, Fennel, Chorizo, Black olives torn croutons

Chateau d' Esclans fine Rose, Domaine Sacha Lichine

donated by Shaw-Ross International Importers

Sweetbreads, Creamy Old Fashion Polenta, Golden Chanterelles

Chateau Correnson Lirac, Rhone 2010

donated by TruWines

Roasted Beef Tenderloin, Truffle Celery Puree, Jardiniere de Legumes

Georges Duboeuf Julienas "La Trinquee" 2009

donated by W.J Deutsch & Sons

Warm Goat Cheese Crottin on Focaccia Croutons, Frisee salad, almonds, Orange zest dressing

Cuvee des Colosses, Cuvelier Family, Languedoc 2008

donated by Wine Street.com and Hillside Wines & Spirits

Republica del Cacao Dessert Creations by Yvan Valentin

Mont Tauch, Muscat de Rivesaltes

donated by Wine Street.com and Hillside Wines & Spirits

Attended by: Culinaire Club Members

For more info Visit: www.clubculinaire.us

SMALL
Broccolini / fried egg / asiago / prosciutto / bread crumbs

MEDIUM
Wild Mushroom Bruschetta / parmesan / grilled bread / butter greens
Pork Belly / arugula / pistacchio / fig / citrus vinaigrette

LARGE
Salmon / root vegetables / nicoise butter / chard
Bacon Wrapped Meatloaf / spinach / country mash / wild mushroom gravy

SWEET
Grandma B’s Chocolate Cake / vanilla ice cream / love

1st Course
Harvest Pumpkin Soup

Large Plates
Citrus Herb-Brined Free Range Turkey
Served With:
Mama’s Asian Stuffing
shitake mushrooms, chinese sausage, and chestnuts

American Stuffing
turkey apple sausage, and leek stuffing

An’s Famous Garlic Noodles
Bourbon Glazed Yams with Candied Pecans
Braised Kale with Golden Raisin
Potato Cauliflower Gratin

Buffalo Rib Eye
chimichurri herb dressing

Dessert
Jasmine Sorbet

Coconut Pecan Tart

West Side Story Tasting Menu

First Course

A quartet

“Maria” - poached tiger shrimp, avocado, spicy mango jam

“America” –  Tomato basil soup, grilled cheese sandwich

Yellowtail hiramasa – Avocado, ginger, jalapeno, romain, Asian pear, wasabi oil, yuzu soy gelee

Lobster salad with crispy pork trotter – Salsa verde, quail egg, shaved vegetables, petite greens

Second Course

Rice and pasta

Zucchini blosson risotto – Baby zucchini, fried blosson, tangerine oil, Parmigiano-Reggiano

House made fettuccine – White wine Parmesan sauce, roasted mushrooms, black truffle oil

Entree

Please select one

“The Jets” – Buttermilk poached chicken breast, country fried chicken skin, creamed spinach, baby carrots, twice baked potato

“The Sharks” – Grilled shark, mogo isleno, crispy plantains, corn sofrito

King Salmon – Tandori spice, shaved fennel and apple salad, mint yogurt emulsion, potato pancake

Duo of milk-fed veal – Strip loin and short rib, mushroom ragout, mascarpone polenta, rapini, tomato confit, natural veal jus

Dessert Selection

“One Hand, One Heart” - Warm chocolate molten cake, vanilla ice cream

“Cool” - Dulce de leche, roasted pineapple empanad

Passed Hors D’Oeuvres

Created by Pascal Sanchez, executive chef,  TWIST by Pierre Gagnaire

• Roquefort Bouchon, Apricot Purée Glaze, Pecan Nuts, Banyuls Syrup
• Hot Chinese Buns, Soya Sauce Shallot Fondue, Smoked Eel, Domestic Sevruga Caviar
• Yuko Potato Chips, Aged Balsamic, Date Purée
• Jack Daniels & Guinness Cube, Ginger Cake Powder
• Goat Cheese Tartlet, Meringue, Colombo Disc

To be paired with Taittinger, “Prelude” Grand Crus, Reims

First Alternating Course Read more »

1st Course Duet
Tombo Tune Poke Wonton
Yuzu-kosho, asian pear, haas avocado, macadamia nut, white truffle, black tobiko
or
Spicy Beef Taco
toungue, pickled heirloom beets, haas avocado, bean sprouts, ram ran herb

Bao Bun
euro chicken rillete, coleslaw marche, five spice, dijon-nuoc mam

2nd Course
Wasabi Sweet Pea Soup
white truffle, pork confit, yuzu-miso emulsion

3rd Course
Roasted Dungeness Crab
with An’s famous garlic noodles

4th Course
AnQi Char-Grilled Jumbo Prawns
saffron fried rice, fra mani chorizo, manilla clams, piquillo pepper fume, quinzoi liasion

5th Course
Lychee Panna Cotta
raspberry-rosewater coulis, thai basil jelly
or
Heirloom Melon Gazpacho
orange ‘soup’, yuzu salted mango sherbert

Hors d’Oeuvres
Smoked Salmon on Onion Pita Crisps
Fresh Tomato and Mossarella Crostinis
Wild Mushroom and Boursin Crostinis

Marquis de la Tour, Cremant de Loire Brut

Appetizer
Pan Fried Calamri with hot cherry peppers
Prosciutto Wrapped Mozzarells with vine ripe tomatoes

La Cana Albarino or Chateau St. Jean, Belle Terre

Entree Choice
Filet Mignon 10 iz
Freemark Abbey, Cabernet Bosche or Tarima Hill, Monastrell
Bone-in Kona Crusted Dry Aged Sirloin with shallot butter
Conte Brandolini, Vistota Merlot or Chalk Hill State, Cabernet Sauvignon
Cedar Planked Salmon with tomato fennel relish
Byron Pinot Noir or Chateau St. Jean, Belle Terre

Accompaniments
Lobster Mac ‘n’ Cheese
Sauteed Spinach

Dessert Choice
Flourless Chocolate Espresso Cake
Strawberries Capital Grille

RL Buller, The Portly Gentleman, Port

Starter
Buffalo tartar with shallot and caper relish, fried quail egg, and crispy capers

Entree
Veal stock braised “Certified Angus Beer” short ribs with an apple demi glace over a turnip and Yukon Gold potato puree

Dessert
Hot Chocolate Souffle

Mark Gold is throwing a party for Barbara Fairchild at his restaurant Eva, where four local chefs will each prepare a dish to honor her 32-year reign at Bon Appétit.

Tuesday, December 21
Seatings: 5:30-6:30 P.M. & 7:30-8:30 P.M.

Mako Tanaka
Albacore carpaccio, lemon soy vinaigrette, crispy sweet onions

Mark Gold
Organic egg, white truffle

Laurent Quenioux
Diver sea scallop, uni, lobster, oatmeal, endive, yuzu kosho

Octavio Becerra
Wood pigeon, hoshigaki persimmon, verjus, foie gras, brussel sprouts

Suzanne Tracht
Suzanne’s “pot roast”

Dessert
Surprise

Make reservations at 323-634-0700

Pierre Albaladejo, Park Hyatt Aviara
Josef Lageder, Balboa Bay Club Newport Beach
Butler Passed Canapes

Chef Andres Jimenez, Ritz-Carlton Laguna Niguel
Smoked Goat Cheese and Pomegranate Salad
Almonds and V.R. Green Farm Truffle Honey

Chef Erasmo Rodriguez, Laguna Cliffs Resort Marriot Laguna Niguel
Mayan Spices Seared Butterfish
Cauliflower Bisque, Micro Celery and Lavender Oil

Chef Frederic Castan, St. Regis Monarch Beach
South West France “Cassoulet”
Duck Confit, Roasted Pork Tenderloin and Braised Pork Belly White Tarbais Beans

Chef Rob Wilson, Montage Laguna Beach
Chocolate Breton
Lemon Cream Bombe, Milk Chocolate Hazelnut Mille Feuille, White Chocolate Pomegranate Cake

Wood-Fire Oven Roasted Fanny Bay Oysters
Spinach Artichoke

Crispy Dungeness Crab Cake
Ginger-Lime Aioli

Smoked Salmon
Hamachi Tartar, Soy Yuzu

Creekstone Farms New York Steak
Irvine Ranch Vegetables, Potato Gratin, Bordelaise Sauce

Cinnamon Apple Crumble
Fig Gelato

Shrimp Avalon
Chilled Tiger Shrimp, Dungeness Crab, Spice Vegetables, Lime, Fresh Made Corn Chips

Ahi Tuna Tacos
Wonton Shell, Asian Slaw, Wasabi-Lime, Infused Avocado

Shrimp BLT
Garlic Aioli, Nueske’s Applewood Bacon, Romaine, Romas, Avocado, Toasted Sourdough, French Fries

Arctic Char
Sweet Pea Risotto, Apple Fennel Slaw

Desert Trio
Triple Chocolate Cake
Root Beer Floar
Banana Cream Pie

http://www.tommybahama.com/store/index.jsp?cm_mmc=Google-_-TB+HT-_-Tommy+Bahama-_-Tommy+Bahama&SR=sr3_151446573_go&gclid=CLWl-Li9sq4CFWYZQgodaASCRQ

AMUSE BOUCHE
House Smoked Wild Salmon
Black Pepper Potato Chip, Yuzu Creme Fraiche, Citrus Oil & Micro Mirepoix
Kolsh
A light-bodied, straw colored German ale as brewed in Cologne. Smooth, very easy drinking, with a slight tanf on the finish due to the small addition of wheat malt.

FIRST COURSE
Pan roasted White Mexican Jumbo Prawn
Angel Hair Spaghetti Squash, Mascarpone Butternut Squash Puree, Cripsy Sweet Potatoes, & Sage Bw=rown Byerre Noisette
Pumpkin Ale
Tastes like pumpkin pie in a glass! This medium-bodied amber ale is made with 100 pounds of fresh pumpkins and spiced with cinnamon, nutmeg, cloves, and allspice. A seasonal favorite!

SECOND COURSE
Crispy Lacquered Miso Pork Belly
Salad of Mizuna, Tatsoi, Butter Lettuce, Crispy Laughing Bird Carribean Shrimp Dumplings, Manfarin Orange Soy Vinaigrette & Mirco Cilantro
Belgian Dubbel
We again used the classic Westmalle Trappist yeast in this dark Belgian-style ale. Deep amber in color, medium to full-bodied, with a complex malt character (seven different malts plus candy sugar). Biscuity and slightly fruity, with a pleasantly dry and spicy finish.

THIRD COURSE
Rabbit Confit Cassoulet
White Beans, Tender Rabbit, Duck Sausage & Roasted Fall Root Vegetables
Oktoberfest
Brewed to celebrate the wedding of the Crown Prince of Bavaria in 1810, this is a full-bodied, malty amber German lager. Nice and caramelly with a smooth finish. Enjoy a taste of Munich here in your own backyard. Prost!

DESSERT COURSE
Warm Banana Fosters Bread Pudding
With Brown Sugar Rum Ice Cream & Porter Creme Anglaise
Schwarzbier
A smooth, tasty, light-bodied black German lager.
Silver Medal Winner 2010
World Beer Cup

Stuzzichini
Chef’s Selection of Passed Hors d’ Oeuvres

Antipasto
Carpaccio di Polipo
Thinly sliced Octopus drizzled with organic extra virgin olive oil, fresh lemon and black pepper topped with micro arugula

Affettati Misti
Felino Salami, Prosciutto di Parma, Porchetta, and Burrata

Carciofi e Polpette
Stuffed baby artichokes with Mortadella and Parmigiano with Veal Meatballs

Insalata
Bibb Lettuce, Organic Hazelnut, Gorgonzola, Hard Boiled Egg, and Crispy Apple tossed with Sicilian Extra Virgin Olive Oil and Aged Barolo Wine Vinegar

Primi
Gnocchi di Ricotta
Homemade ricotta dumplings with San Marzano tomatoes and fontina cheese

Orecchiette
Ear shaped pasta with sausage, red wine, and swiss chard topped with pecorino romano

Risotto con Gallinelle e Tatufo
Arborio rice with shallots and chanterelle muchroom topped with fresh black summer truffles

Second
Branzino
Filet of Mediterranean sea bass topped with cherry tomatoes, fish broth, and extra virgin olive oil sprinkled with Italian parsley served with baked sliced potato

Dolce
Authentic Italian dessert with lady fingers, espresso, mascarpone, zabaglione

http://antonello.com/

Starters
Kenter Farm’s Greens
Crumbled Goat Cheese, Dried Cherries, Toasted Pumpkin Seeds, Pickled Red Onion, Aliso Canyon Honey and White Truffle Vinaigrette

Pan Seared Scallops
Porcini and Sweet Corn Hash, Red Wine Reduction

Grilled Lamb Chops
Chili-Spiced Lamb, Greek Style Yogurt with Sumac

Brander, Sauvignon Blanc “Au Naturel”, Santa Ynez Valley, California, 2009

Mains
All Natural Beef Tenderloin
Winchester Farms Sharp Gouda Gratin, Grilled Portabella, Roasted Vine Ripened Tomato, Sonoma Red Wine Jus

Local Catch
Avocado Risotto, Grilled Broccolini and Blood Orange Reduction

Jordan, Chardonnay, Russian River Valley, California, 2007
Faust, Cabernet Sauvignon, Napa Valley, California, 2006

Dessert
Pumpkin Creme Brulee
Pistachio Biscotti

Goat Cheesecake with Graham Cracker Crust
Spiced Cranberry Compote

Dolce, Chardonnay, Napa, 2002

Chef José Andres

Traditional Tapas

 Gazpacho estilo Algeciras, traditional gazpacho $5

 Sauteed wild mushrooms, hazelnut praline $10

 Stuffed piquillo peppers, goat cheese $9

 Pa’amb tomaquet Catalan style toasted bread, Manchego, tomato $8

 Buñuelos codfish fritter, honey alioli $8

 Braised veal cheeks $12

 Sea urchin pipirrana, andalusian vegetables $14

 Jamon Ibérico $26

 Modern Tapas

 Cotton candy foie gras $5

 Not your everyday Caprese, cherry tomatoes, liquid mozzarella $12

 Organized arugula, raspberries, corn, Cabrales blue cheese $9

 Sauteed cauliflower “couscous” cauliflower puree, harissa, lemon, fried quinoa $8

 Oven roasted Cipolini onions, clementines, passion fruit, pumpkin seed oil $8

 Miso “linguini”, Tomato, lemon, smoked trout roe $10

 American caviar, crème fraîche, blinis $10

 Patisserie Dessert

 Nitro Coconut Floating Island with passion fruit and vanilla $10

 Beet Meringue with pistachios and berries $10

 Traditional Spanish flan with vanilla and fruit $10

Prego Ristorante will be celebrating its 25th anniversary this month by showcasing some of its many specialties with a 3-course prix-fixe dinner priced at $19.85 from March 7 – March 31, 2010. This unconventional pricing pays tribute to the year Prego opened its doors in March 1985. Prego has been a culinary destination for more than two decades and the special menu will offer items from Prego’s original menu of signature regional Italian cuisine featuring seasonal ingredients, freshly made pastas and Italian meats. Each course can be paired with a selection from the restaurant’s extensive list of wines from Italy and California that will please any wine connoisseur. Classic homemade tiramisu is a perfect ending to an unforgettable dining experience.

25th Anniversary Menu with items from Prego’s original menu

$19.85 per person (excluding tax & gratuity)

Antipasti (choice of one)

Bresaola Guarnita Thinly sliced cured beef garnished with arugula,

radicchio, fennel salad, balsamic vinaigrette

Rotolo di Formaggi e Verdure Mozzarella and fontina rolled with eggplant,

zucchini, basil, sun-dried tomatoes

Lattughe Stagione Baby lettuces, shaved Grana, Champagne vinaigrette

Entrees (choice of one)

Spaghetti alla Carbonara Thin pasta, Italian bacon, green peas, cream, parmesan

Panzerotti ai Funghi Porcini Half-moons of veal, ricotta, porcini mushrooms, cream

Salsiccia Luganega Italian sausages, fresh spinach, polenta with sautéed mushrooms

Dolci

Tiramisu Lady fingers soaked in espresso & brandy, layered with mascarpone & cocoa

For more information or reservations, call 949.553.1333 or visit www.pregoristoranti.com.

<center>MARCH IS MEXICO MONTH

(We can’t get away so we’re Celebrating here!)

Tacos, Tacos Tacos

Albondigas Soup

Huevos Mexicanos

Cocteles de Mariscos

Chicken in Chile Verde

Habanero Pork Empanadas

Lengua Rostizados Espana

Banana Leaf Steamed Tamales

Mexican Sea Food Soup to Order

Fresh Fish with Yucatan Shrimp Sauce

Jalapeno Pork Taquitos with Guacamole

Shrimp, Lobster and Cheese Chiles Rellenos

Marinate Carne Asada with Mixed Vegetable Grill

All Items changing daily due to Availability!

Lunch: Tuesday – Friday 11:30AM – 2:00PM

Dinner: Thursday ~ Saturday 5:30PM – 10:00PM

Reservations Recommended

Catering & Restaurant

1767 Newport Blvd

Costa Mesa, CA 92627

Tel: (949) 645-9970

Fax: (949) 645-7831

Email: Catering@goldentruffle.com