MENU
VALENTINO TASTING MENU
A Sample from Valentino’s Cookbook
Crab and Potato Pancakes with Roasted Garlic Butter Sauce (on pg.40)
Little Spinach and Prosciutto Cannelloni (on pg.93)
Pork Scaloppine with Sweet and Sour Sauce and Tuscan Beans (on pg 194)
Sweet Polenta with Hazelnut Sauce (on pg. 236)
$70
Chef’s Extravaganza
Smoked Salmon and Dill Panna Cotta with Smoked Salmon,
Asparagus-Beet Salad and Ciabatta Chip
Goat Cheese Cake with Red Pepper Coulis,
Yellow Pepper Concassè Fennel salad
Lobster Sausage and Crispy Polenta,
Lobster Sauce with Crispy Tarragon
Wild Mushroom & Onion Agnolotti with a Spinach Montasio Fondue
Pinenut Crusted Lamb Loin with Minty CousCous and Marsala Demi
Cheese Sampler with Home Made Chutneys
Warm Gianduja Fondant with Chestnut Ice Cream, Moscato Zabajon
and Almond Wafer
$105
A Taste Of Our Menu (2 people minimum)
Veggie Terrine, Smoked Quail, Scallop Saltimbocca
Three Color Gnocchi, Bucatini, Stuffed Pennoni
Tasmanian Salmon, Tuna Prosciutto, Broiled Fluke
Veal Shank, Kurobuta Pork, Beef Tagliata
Dessert Sampler
$99 each
A note from the chef: feel free to order any item from
Signed Cookbook $34
The Wine Pairing
Ca’del Bosco, Franciacorta Brut
Franciscan, “Cuvée Sauvage” Chardonnay
Poppiano,”Tricorno”, Toscana I.G.T.
Domaine de la Margotterie, Pineau des
Charentes
3oz $ 40
The Wine Pairing
Graff, Riesling Spätlese
Franciscan, “Cuvée Sauvage”,
Chardonnay
Abazzia di Novacella, Kerner
Batasiolo, Barbaresco
Le Nerthe, Chateauneuf du Pape
Ceretto, “Zonchera”, Barolo
Buller, Fine Muscat
3oz $ 60
The Wine Pairing
Louis de Sacy, Brut Rose, Champagne
Monsanto, Chianti Classico Riserva
Lavantereux, Chablis
Masi, “Costasera”, Amarone
Donnafugata, “Ben Rye”
3oz $ 50
our tasting menus a la carte
GRILL LUNCH MENU
~Appetizers~
TAGLIERE DI SALUMI: ASSORTED COLD CUT $12
Fried Calamari WITH SPICY marinara $12
CARPACCIO all’albese: thinly sliced beef with arugola, parmesan and truffle oil $12
soup of the day $6/cup or $10/Bowl
~Salads~
Caesar salad or house SALAD $8
With shrimp or chicken add $ 4
caprese salad (TOMATO BASIL AND FRESH MOZZARELLA) $12
NICOISE SALAD (mixed green, EGGS, TUNA, OLIVES, TOMATO AND ONIONS) $12
OUR FAMOUS gRILLED pIZZA
MARGHERITA $12
SAUSAGE AND PEPPERS $14
GRILLED VEGGIES $14
HAM ‘N MUSHROOMS $14
~Pasta~
also available in ENTREE PORTION (add $4)
SPAGHETTI BOLOGNESE WITH MEAT SAUCE $14
GNOCCHI CHECCA WITH SPICY FRESH TOMATO AND MOZZARELLA $14
RAVIOLI OF THE DAY $14
linguine ALFREDO $13
With shrimp or chicken add $ 4
~Panini~
WITH POTATO CHIPS
Piadina romagnola with prosciutto, ARUGOLA AND FONTINA $12
Piadina Tirolese WITH speck AND brie $12
Focaccia VEGETARIANA TOMATO, PORTOBELLO MUSHROOM,pESTO AND FRESH MOZZARELLA $12
sfilatino WITH gRILLED mortadella AND cHEDDAR $12
bISTECCA E FUNGHI WITH WAGYU BEEF, PORTOBELLO MUSHROOMS AND SWISS CHEESE $14
ciabatta BURGER 8 OZ PATTY WITH BACON AND CHEDDAR ON CIABATTA BREAD $14
~From the Grill~
WITH FRENCH FRIES OR SAUTEED BROCCOLI
AND OUR BALSAMIC SHALLOT DIPPING SAUCE
GRILLED (WAGYU) bISTECCHINA $24 (7 OZ)
SCOTTISH SALMON $20 (7 OZ)
SPICY CHICKEN MEDALLIONS ALLA DIAVOLA $18 (8 OZ)
PIATTI UNICI
SPICY CHICKEN MEDALLIONS, BROCCOLI, PENNE MARINARA $17 (5OZ)
GRILLED SCOTTISH SALMON, LEMON AND CAPERS, ASPARAGUS, PENNE MARINARA $17 (5 OZ)
Back to Top
GRILL DINNER MENU
~Appetizers~
Seafood:
Shrimp cocktail $15
Steamed clams: with White Wine (red or white broth) $15
FRIED CALAMARI WITH SPICY marinara $14
Others:
Grilled pizza with TOMATO SAUCE, CHEESE and fresh herbs $12
Extra toppings: sausage $4, prosciutto $6, salami $4, primavera $2
BRUSCHETTA: TOASTED BREAD WITH FRESH TOMATO $11
add oven dried tomato puree $3, add fresh mozzarella slices $4
San Daniele prosciutto, mozzarella and olives with grilled piadina $15
Carpaccio all’albese: thinly sliced beef with arugola, parmesan and truffle oil $14
Soup of the day $9
~Salads~
Caesar salad or house salad $10
Three-color SALAD WITH warm house-smoked chicken and BALSAMIC GLAZE $12
Caprese salad: tomato & mozzarella with basil oil $13
Tuna salad: lettuce, hard boiled eggs, olives, tuna, tonnato dressing $13
~Pasta~
Entrée size add $ 6
Spaghetti with (THREE MEATS) MEAT BALLS AND MARINARA $15
Penne CHECCA: WITH SPICY fresh TOMATO AND MOZZARELLA $15
Potato gnocchi with MEAT SAUCE $15
lasagna ALLA BOLOGNESE $16
FRESH RAVIOLI OF THE DAY $16
Cappellacci spinach and ricotta with fresh tomato sauce $16
fettuccine ALFREDO $15
With shrimp or chicken add $ 4
~Entrees From the Grill~
SERVED WITH YOUR CHOICE OF herbs flavored POTATO wedges OR grilled veggies
Swordfish steak with fresh tomatoes, olive and caper salad $28
grilled Scottish SALMON WITH ONION PEPPER DIP $25
GRILLED boneless spicy chicken medallions alla diavola $22
black pepper MARINATED Veal scaloppini with shallot balsamic sauce $27
10 OZ NEW YORK STEAK WITH OUR tUSCAN BBQ SAUCE $29
LAMB CHOPS SCOTTADITO tossed with garlic AND thyme flavored butter $29
~And Some Classics~
veal ossobuco with saffron risotto al salto (sautéed with veggies) $32
veal marsala with sauteed mushroom and Potato wedges $28
chicken parmesan: boneless and breaded breast, served with penne marinara $25
7 oz choice beef filet with red wine demi glace sauce, choice of potatoes or broccoli $29
~Extra Side Dishes~
Sautéed spinach with EXTRA VIRGIN OLIVE OIL and garlic $9
mixed grilled vegetable platter $9
Asparagus gratin $9
A note from the chef:feel free to order any item from our tasting menus a la carte
Back to Top
DESSERT MENU
~Carta dei Dolci~
Jivara Milk Chocolate Mousse with a Sour Cherry Sorbet and Spicy
“Vino Bruciato” Reduction
Crunchy Caramelized Puff Pastry Napoleon with Stracchino Bergamasco, mixed Berries Sorbet
Coconut Flan and a Crunchy Feuillettine
Tiramisù “Valentino” with White Chocolate and Frangelico
Whiskey and Marsala Zabajone Semifreddo with Strawberry-Green Tea Sauce
Warm Gianduja Chocolate Tart and Bourbon Vanilla Gelato with a William’s pear Coulis
Spring flowers Crème Brulee with Prickly Pear Granita, Calogiuri Vincotto
Chocolate Ravioli Berries and Mint Soup
Daily Soufflè
(allow 15 minutes)
Ask your server about our Selections of Gelatos,Sorbets and Homemade Cookies
All Desserts $ 16
Pastry Chef: Alessandro Zerla
VALENTINO DINNER MENU
~Appetizers~
Le Capesante: Sea of Cortez Bay Scallop Wrapped in Pancetta with Smoked Tomato Sauce 17
I Calamari: Griddled Breaded Calamari Served Over Arugola with Balsamic Syrup 16
La Salsiccia: Grilled Home-Made Sausage with Sweet Onions and Peppers Served with Polenta16
Il Rè del Prosciutto: Domestic Culatello with Ciabatta Bread Chips and Home Made Burrata 16
La Parmigiana: Eggplant Parmigiana Gratin with Tricolor Salad 16
~Pasta and Soups~
$10 Extra charge will apply for entrée size
Le Pennette Nere: Black penne with Lobster Carbonara (bacon, cream, yolks and sea-urchin) 24
Il Risotto: with Turner Scampi (Langoustines) Oven Dried Tomatoes and Capers 24
Gli Spaghetti di Farro: Spelt Pasta with a Wild Boar Ragout 18
I Gnocchi: Three Color with Mushrooms, Cream Demi-Glace Sauce 18
I Ravioli di Zucca: Stuffed with Butternut Squash, Brown Butter and Sage 18
Minestra del Giorno: Soup of the Day 15
~Seafood~
Pesce Rè: Seared Moonfish on a Bed of Mushroom, Olive and Onion Ragout 35
I 3 Salmoni: Three Ways, Almond Crusted Medallion, Bacon Wrapped Belly & Salmon-Fennel Flan 38
Il Branzino: Griddled Mediterranean Bass with sauteed Rapini and Baked Cherry Tomatoes35
Le Mazzancolle: Prawns “Fra Diavola” Served with Spicy Angel Hair 36
Il Cioppino: seafood stew with garlic bruschetta 38
~Meat~
Le Scaloppine: Grilled Veal Scaloppine Marinated in Parsley Pesto with Soft Polenta and Wild Mushrooms 36
L’agnello: Fork Tender Lamb Ossobuco braised in Red Wine served with Porcini infused Gnocchi38
La Costoletta:Roasted Rack of Veal with its Own Juice with Spinach Mashed Potatoes 36
Pollo al Mattone:, Whole Young Chicken Cooked Under a Brick Served with Spinach Risotto 34
Bistecchina: Thin Cut Australian “Wagyu” Rib Eye Steaks Served with Arugola Salad and Sautéed Zucchini38
~On the Side~
Asparagi Milanese: (steamed, with parmesan cheese and an egg fried in butter and sage) 16
Pastinaccio: Gratin of Parsnip with Montasio Cheese 16
La Patata: Potato Tart with “Guanciale” and Asiago Cheese 16
A note from the chef:feel free to order any item from our tasting menus a la carte
Back to Top
Menu item availability and pricing subject to change without notice.
