Il Fornaio Santa Clara

House-Baked Bread

Warm, crackling loaves baked in-house daily — the truest expression of Il Fornaio's bakery heritage and the best thing on the table

Wood-Fired Pizza

Thin-crust pies from the wood-burning oven with good char and clean tomato sauce — the Margherita and prosciutto variations are the most consistent

Gnocchi

House-made potato gnocchi that are pillowy rather than dense, served in a rich tomato or gorgonzola cream depending on the preparation

Osso Buco

Braised veal shank in Milanese style — properly slow-cooked with gremolata, served over risotto; one of the more serious dishes on the menu

Bruschetta

Grilled bread with ripe tomato, basil, and olive oil — simple and competently executed, useful for the table while waiting on mains

Caesar Salad

Classic preparation, crisp romaine with house-made dressing — reliable and well-proportioned for a lunch anchor

Minestrone

Hearty Italian vegetable soup — warming and generous but not particularly distinctive at this price tier

Risotto

Rotating preparation that can be excellent when the kitchen is focused, but inconsistency makes it a gamble — ask your server what's on tonight

Tiramisu

Textbook Italian dessert, properly boozy and not too sweet — a fitting finish without being memorable

Panna Cotta

Clean, wobbly, and lightly sweet — the better dessert choice over the tiramisu for those who want something lighter