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’Aragosta: Maine 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