MENU

VALENTINO REGULAR MENU

~Antipasti-Appetizers~
Capesante in Saltimbocca: Scallop(with prosciutto and sage) with Potato and Arugula 
Seppie Trifolate con Fagioli: Stewed Borlotti Beans with Cuttlefish and Basil  
Quaglie al fumo: Hickory Smoked Quails with Warm Asparagus Salad, Fig Grape Must Dressing  
Melanzane Parmigiana: Eggplant Parmigiana Gratin with Tricolor Salad 
Tortino di Caprino: Goat Cheese Flan, Roasted Beets, Watercress Salad with a Balsamic Syrup 

~Paste e Zuppe-Pasta and Soups~
Extra charge will apply for entrée size

Gnocchi Tricolori: Three Color Dumplings with Rabbit Sausage, Mushroom Cream
Bucatini Ripieni: Mascarpone and Prosciutto Stuffed Noodles with Crescenza Sweet Pepper Sauce 
Fagottini d’AragostaMaine Lobster Stuffed Purses with a Spicy Vodka Sauce 
Risotto: Bay Scallops, Oven Dried Tomato and Caper
Spaghetti Bottarga: Spaghetti with Seabass, Garlic Oil, Grey Mullet Roe and Arugula  
Soup of the Day 

~Pesce-Seafood~
Salmone della Tasmania:Pan Seared Wild Tasmanian Salmon with Lentils and Mustard Sauce  
Tonno Tartufato:Black Truffle Crusted Tuna Medallions with Fava Beans & Saffron Sauce 
Gamberi del Golfo:Spicy Gulf Shrimp On Cous Cous with Wild Mushrooms and Mustard Greens  
Pesce del Golfo ai Capperi:Our Daily Gulf Fish Pick with Lemon and Capers 

~Carne-Meat~
Petto d’anatra Arrosto:Roasted Duck Breast and Butternut Squash with Fig Demi  
Bufalo al Mosto:Buffalo Tenderloin Medallions with Vincotto and Roasted Onion Medley 
Filetto di maiale al Forno: Oven cooked Pork Tenderloin with Apples, Sage and Port Sauce 
Pollo al Mattone:Whole Young Chicken Cooked Under a Brick Served with Spinach Risotto 
Vitello Valdostana: Veal Delmonico Valdostana and Potato Napoleon

~Contorni-On the Side~
Asparagi Milanese: Steamed Asparagus, with Parmesan Cheese and a Fried Egg 
Verdure Stufate: Vegetables Mix of the Day with Butter and a Hint of Garlic  
Tortino di Patate: Potato Tart with “Guanciale” and Asiago Cheese 
Spinaci frechi all’Olio e Aglio: Sauteed Spinach with Garlic and Oil