Forno Entrees

Question 1

Warm Carrot and Beet Salad

Answer 1

• roasted carrots and candy can beets
• warmed with braised green lentils served with herbed ricotta cheese, salsa verde, mixed winter greens and sweet and spicy candied pumpkin seeds
• traces of gluten in lentils
• can be made dairy free if removed ricotta and butter
• nut free if remove pumpkin seeds

Question 2

Truffled Mushroom Cannelloni

Answer 2

• stuffed and baked pasta
• filled with a rich mushroom stuffing flavoured with truffle oil and paste, parmesan and ricotta
• served with squash puree to balance earthiness of mushrooms, broccolini and charred shallots
• caper butter for sharpness and herb breadcrumbs for texture
• contains gluten and dairy

Question 3

Rigatoni

Answer 3

• our version of a Bolognese
• highly seasoned pork slow cooked with tomotoes, wine and vegetables to make a rich ragu (Italian red meat sauce) with broccolini
• served with rigatoni (short hollow fluted tube pasta) and topped with shaved parmesan
• Dairy free if remove ricotta salada

Question 4

Paella Mixta

Answer 4

• our version of a Valencian classic
• rabbit legs, Spanish chorizo, humboldt squid and manilla clams blended with arborio rice (Italian short-grain rice often used in risotto) fragranced with saffron and sauce made from roasted chicken stock, bell peppers and onions
• topped with crispy chicken skin for texture
• gluten free and can be made dairy free if remove the squid