Il Forno Ristorante Miami Menu & Prices

Slices of our toasted Italian bread, topped with ripe diced tomatoes, marinated in garlic, basil and extra virgin olive oil, finished with a delicate balsamic glaze drizzle

Slices of our toasted Italian bread, topped with a creamy burrata cheese and baked cherry tomatoes

Peeled shrimp sauteéd in garlic-infused olive oil with a touch of crushed red pepper

Imported Italian burrata with a soft stracciatella center, paired with 24-month naturally aged prosciutto and finished with extra virgin olive oil

Delightful assortment of Italian cured meats and cheeses, served with artisan focaccia sticks

Golden-fried rice balls, filled with a savory ragù of ground beef and peas. A classic Sicilian specialty, crispy on the outside and tender on the inside

Poached Cantabrian octopus sautéed with garlic, olive oil, and potatoes, finished in a lemon and clam broth reduction

Lightly fried calamari, shrimp, diced fish, and zucchini, accompanied by our house-made tartar sauce

Roasted Portobello mushroom, topped with roasted pepper, pesto, gorgonzola and mozzarella cheese

Fresh mussels sautéed with garlic and simmered in a light tomato filetto sauce, finished with white wine and fresh herbs. A fragant, delicate dish served with rich, flavourful broth-perfect for dippin

Thin slices of raw beef served with emulsion of Dijon mustard, arugula, air dried crispy baby capers and Parmigiano Reggiano cheese

Thin slices of tender Cantabrian octopus with extra virgin olive oil

Thin slices of North Atlantic salmon served with extra virgin olive oil

Thinly sliced veal, gently poached and served chilled, topped with a creamy tuna and caper sauce, finished with a drizzle of extra virgin olive oil

Hand-chopped fresh Ahi tuna combined with avocado, toasted sesame seeds, a touch of finely diced red onion, spicy sesame oil, fresh lime, and cilantro. Served chilled with our house-made wasabi aioli

Canellini bean soup with datalini pasta, prosciuto crudo di Parma, onions, garlic and a touch of tomatoes

Fresh arugula, strawberries, and toasted almonds, topped with creamy goat cheese and finished with black olive powder, drizzled with balsamic vinegar and extra virgin olive oil

Crisp romaine lettuce, bacon, croutons, and savory Parmigiano Reggiano cheese, tossed in our signature Caesar dressing

Ripe tomatoes, fresh Fior di Latte Mozzarella cheese, basil leaves, drizzled with extra virgin olive oil, pesto and balsamic reduction

Mixed greens with tomatoes, marinated carrots and red onions, Kalamata olives, artichoke hearts, and avocado, tossed with our house-made vinaigrette

Tube-shaped pasta tossed with Italian sausage made with pork and beef, in a velvety sweet pepper coulis, gently sautéed finely chopped onions, and fresh basil, all in a light tomato-pink sauce

Fresh clams, garlic and parsley in a white wine sauce with a touch of extra virgin olive oil

Fresh squid, shrimp, mussels, clams, and diced fish sautéed with garlic, finished in a fragrant fresh marinara with a touch of lobster bisque

Arborio rice slowly cooked with sautéed porcini and wild mushrooms, finished in a brandy and rosemary reduction, enhanced with white truffle oil

Creamy Arborio rice slowly cooked in a rich lobster fumé, with fresh clams, mussels, squid, and shrimp, finished with a touch of garlic butter and fresh parsley

A velvety Italian risotto with large shrimp and sun-dried tomatoes, offering a rich texture and bright Mediterranean notes

Italian Black Truffle and 32 months aged Parmigiano sauce with Alba White Truffle infused oil, and shaved truffle carpaccio

Ancient Roman dish featuring bucatini, tossed in a flavorful sauce of imported Pecorino Romano cheese and freshly toasted black pepper

Handmade ravioli filled with ricotta, pear, and gorgonzola, served in a delicate honey and cream sauce with a hint of peperoncino

Handmade lobster ravioli, filled with tender lobster meat, served in a delicate sage butter sauce, accompanied by a fresh salad of arugula and fennel

Classic Roman recipe featuring mezzi rigatoni short ridged pasta coated in a silky sauce of egg yolks, Pecorino Romano, crispy guanciale, and freshly cracked black pepper

Ground Black Angus beef and pork Italian sausage, slowly cooked in a reduction of red wine and tomato sauce

Round ravioli filled with spinach & ricotta cheese, served with fresh basil & fresh tomato sauce

Homemade Black Angus beef and Pork Italian sausage, layered with mozzarella cheese, creamy béchamel, parmesan, and tomato sauce, baked au gratin

Beef stuffed pasta with Prosciutto di Parma, green peas in a light cream sauce

Potato dumplings tossed with daily made basil pesto sauce

Tenderized veal minute slices with capers and parsley, in a white wine lemon sauce, served with potatoes and seasonal vegetables

14 oz dry-aged Black Angus prime ribeye, grilled to your preference and sliced tagliata-style, finished with fresh arugula and vine-ripened tomatoes. Served with potatoes

Crispy panko-crusted pork chop, golden fried and finished with pesto mayonnaise dots, served with a fresh mixed greens salad, cherry tomatoes, and house-pickled onions and carrots

Juicy Wagyu beef burger layered with crispy prosciutto, fresh arugula, and vine-ripened beefsteak tomato, topped with red wine–infused cheese and pesto mayo, all nestled in a soft brioche bun

12 Oz Prime striploin grilled to perfection, finished with aromatic Café de Paris butter, served with crispy French fries seasoned with oregano, salt and pepper (chef’s recipe)

Golden-breaded chicken breast, coated with seasoned breadcrumbs and oven-baked with melted mozzarella and Parmesan cheese. Topped with fresh marinated cherry tomatoes and served with mezzi rigatoni in

Herb-infused chicken supreme, slow-cooked at low temperature, served with roasted potatoes on a light jus of chicken and citrus

Braised lamb meatballs in their own jus, served with charred broccolini and spaghetti aglio e olio

Grilled lamb T-bones, finished with a rich lamb jus, served with sautéed vegetables and roasted potatoes

Slow braised beef short rib, tender and juice, served with its rich natural reduction and aromatic herbs, accompanied by creamy, house-made mashed potatoes

Seared salmon served over a silky potato and roasted leek cream, accompanied by artichokes, edamame, salmon caviar, and a touch of fennel oil

Slow-braised Cantabrian octopus, delicately battered and lightly fried to a golden crisp, served over silky potato cream with wild arugula and fresh lemon dressing. Finished with our signature sundrie

Grilled fillet of Mediterranean sea bass, delicately seasoned with Italian herb mojo, served with a fresh watercress and arugula salad, sun-dried tomatoes, and pickled onions. (Side dish suggested by

Catch of the day with a white wine and saffron sauce, served with sautéed zucchini, asparagus, and crispy garlic chips

Fresh imported mozzarella, Italian tomato sauce, aged Parmigiano, extra virgin olive oil, and fresh basil

Fresh tomato sauce, slices of Fior di Latte mozzarella, tomatoes, oregano and basil leaves

Fresh tomato sauce, mozzarella cheese and hand-sliced pepperoni

Traditional white pizza with creamy mozzarella, a drizzle of truffle oil, figs, arugula, shaved Parmigiano Reggiano and extra virgin olive oil

Fresh tomato sauce, mozzarella, artichokes, mushrooms, Italian cooked ham, and black olives

Mozzarella cheese, Prosciutto di Parma, Parmigiano Reggiano flakes, and arugula with extra virgin olive oil

Fresh tomato sauce topped with creamy burrata and thinly sliced Italian mortadella, finished with a touch of pistachio for a refined balance of flavors

Fresh tomato sauce, mozzarella cheese, Pork Italian sausage, roasted brown mushrooms, goat cheese crumble, and truffle oil

Naturale or Frizzante — One Litter

Coca Cola, Coke Zero, Sprite

With Mint

With Strawberries

Inspiring Poets since 1862

(Served with a Touch of Grappa, Brandy, or Sambuca)

Organic Camomille Serenade

Earl Grey Blossom

Green Organic Dragon Sencha

All’Spina CRAFT Draft beer Bionda Lager ABV 5.6% Italy

Moretti

Peroni

Stella Artois

Corona

Guinness Extra Stout

Classic elbow macaroni tossed in a rich, creamy cheddar cheese sauce

Lightly breaded chicken breast, sautéed until golden, served with your choice of short pasta or French fries

Grilled chicken breast with short pasta or French fries

Ground Black Angus beef and Italian sausage, slowly cooked in a reduction of red wine and tomato sauce

Served with your choice of sauce: “Alfredo” – Creamy white sauce “Pomodoro” – Fresh tomato sauce

Classic tomato sauce and melted mozzarella cheese

Fresh tomato sauce, Mozzarella cheese & Pepperoni

Classic Italian dessert featuring layers of coffee-soaked ladyfingers, creamy mascarpone cheese and a dusting of cocoa powder

A refined almond-flour base layered with silky chocolate mousse, delicately finished with a sprinkle of sea salt and a drizzle of extra virgin olive oil. A signature creation inspired by the Chef’s da

Velvety blend of egg yolks, sugar, and Marsala wine. Served with fresh strawberries

Vanilla and chocolate ice cream ball, filled with Nutella and pistachio, covered with Belgian red cocoa powder. Served on Zabaglione sauce

Tube-shaped shell filled with creamy sweet ricotta cheese, chocolate chips and pistachios

Cream puffs filled with vanilla custard cream and dressed in a chocolate sauce

Silky pistachio cream custard with a delicate texture, elegantly finished tableside with a smooth vanilla sauce

Creamy and smooth cheesecake on a buttery graham cracker crust. Topped with Nutella, guava, mango or strawberries coulis

Crepe filled with fresh strawberries and hazelnut-chocolate spread. Served with vanilla ice cream

Hazelnut and Nutella Bon Bon - Brontë Pistacchio - Belgian Dark Chocolate - Expresso & Chocolate Shavings - Caribbean Coconut - Madagascar Vanilla - One Sccop

Two Scoops

Lemon Sorbet – Strawbeery Mango sorbet (Sugar-Free) - One Sccop

Two Scoops

ARANCINE SICILIANI Golden-fried rice balls, filled with a savory ragù of ground beef and peas, a classic sicilian specialty, crispy on the outside and tender on the side

BRUSCHETTA DI BURRATA E POMODORINI Slices of our toasted Italian bread, topped with a creamy burrata cheese and baked cherry tomatoes

FETTUCCINE AI DUE TARTUFI Italian black truffle and 32 months aged parmigiano sauce with alba white truffle infused oil, and shaved truffle carpaccio

AGNOLOTTI ALLA TOSCANA Round ravioli filled with spinach and ricotta cheese, served with fresh basil and fresh tomato sauce

POLLO AL LIMONE Herb-infused supreme, slow-cooked at low temperature, served with roasted potatoes on a light jus of chicken and citrus

CANNOLO SICILIANO Tube-shaped shell filled with creamy sweet ricotta chee

Allowed only for parties up to 6 people Only wines not featured on our list will be permitted