Spring has arrived at Forno Bistro, with a refreshed menu built around fresh ingredients and lighter, seasonal dishes. New additions carry throughout the menu, bringing a fresh perspective to the season.
A Fresh Start
The menu opens with a few lighter dishes, built around fresh ingredients and flavors that feel right for the season.
The Burrata sets the tone right away. Creamy, whipped burrata alongside a strawberry-basil jam topped with pistachios, with focaccia crostini perfect for dipping.
The Primavera feels like spring on a plate. Baby kale, strawberries, blueberries, and radish layered with goat cheese and sunflower seeds, all brought together with a blackberry vinaigrette that keeps it bright and refreshing.
The Bianca is a twist on a classic white pizza. Basil whipped ricotta and goat cheese layered with heirloom tomatoes, grilled artichokes, baby kale, and roasted garlic for a rich but balanced bite.
Pastas
Spring vegetables carry through the heart of the menu.
The Rigatoni Vegetali is always evolving with the season. This spring, it leans into fresh vegetables with heirloom tomatoes, grilled eggplant, baby kale, and roasted garlic, finished with basil whipped ricotta. Light, savory, and just rich enough, it’s an easy pairing with a glass of crisp white wine.
The Ravioli Spinaci features house-made ravioli with spinach and ricotta filling, roasted tomatoes, grilled artichokes, lemon, and asiago cream. Bright from the lemon, balanced by the cream, and a great match with a crisp white or light-bodied red.
From the Grill
The Polpo also received a new update. Our grilled octopus, tender with a light char, paired with marble potatoes, broccoli rabe, and heirloom tomatoes, then finished with lemon-basil aioli, crispy garlic, and aged parmesan. It’s a balance of smoky, citrusy, and savory flavors.
The Agnello features a New Zealand rack of lamb, served medium rare with a black garlic demi-glace, alongside house potatoes and vegetables. A tender, well-balanced dish with a rich, savory finish.
Something Sweet
Finish things off with Zeppole Ripiene “Italian sugar doughnuts”, now paired with dulce de leche for dipping. Warm, soft, and lightly crisp, with a rich, sweet finish.
Our spring menu is now available at Forno Bistro, featuring fresh, seasonal ingredients and a mix of new dishes alongside familiar favorites.
Make your reservation today or view the full menu at fornobistro.com.
