MENU
VALENTINO DINNER MENU
THE CLASSICS
INSALATE E ANTIPASTI
Butter lettuce and spinach salad, taleggio dressing, Grana Padano and toasted hazelnuts 13
Apulian burrata with heirloom tomatoes and basil-infused oil 14
Wild mushrooms tortino with Parmigiano Reggiano and saffron fonduta 12
Duckling crespelle and mostarda di Cremona 13
Pappa al pomodoro a tomatoes Tuscan style soup served with croutons 12
PRIMI
Lobster fettuccine with basil, garlic and heirloom tomatoes 24
Fusilli alla Norma a Sicilian dish with tomato, eggplant, basil and cured ricotta Lucana 19
Veal sweet breads filled ravioli 22
Hand rolled garganelli with Bolognese ragù 21
Risotto with Farmers Market vegetables, thyme and caprino cheese 23
SECONDI
Royal dorade fillet with mushrooms, fava beans puree and pecorino 33
Baked Tasmanian salmon crusted with Bronte’s pistachio 30
Veal ossobuco slowly braised with roots vegetables and herbs 44
Veal scaloppine piccata 36
Grilled Angus beef tenderloin with red wine reduction 38
Honey spiced pork tenderloin with apples 36
Grilled free range chicken with orange zest and red pepper 28
CONTORNI
Spinach sauteed with garlic olive oil 10
Asparagus sauteed with butter 10
Roasted potatoes 10
CHEF SPECIALS
CHEF SPECIALS ALSO OFFERED AS TASTING MENU
THREE COURSES FOR 55++ PER PERSON
INCLUDES:
YOUR CHOICE OF ANTIPASTI OR PRIMI, CHOICE OF ENTRÉE AND A DESSERT PLATTER
FOUR COURSES FOR 70++ PER PERSON
INCLUDES:
YOUR CHOICE OF ANTIPASTI, CHOICE OF PRIMI, CHOICE OF ENTRÉE AND A DESSERT PLATTER
AND OPTIONAL WINE PAIRING FOR 50++ PER PERSON
STUZZICHINO
QUAIL EGGS WITH SALMON, DUCK PROSCIUTTO AND MELON,
ANTIPASTI
Fregula and tuna salad with ginger-tarocco blood orange dressing 15
Lamb prosciutto with ricotta-honey spread and home made “carta musica” 16
Artichokes salad with lemon oil and shaved truffle cheese 13
PRIMI
Spaghetti with baby calamari, clams and prawns sprinkled with bottarga 24
Sardinian gnocchetti with mint scented spring lamb ragù 21
Wild asparagus and ramps risotto with mascarpone and salt cured ricotta 19
SECONDI
Octopus “in zimino” with spinach and pappa al pomodoro lightly spicy 26
Branzino fillet cooked in parchment paper with olives, cherry tomatoes and vermentino wine 30
Spring lamb with olives, fennel and potatoes 36
DOLCE
Let the pastry chef surprise you with a dessert platter
For the courtesy of our guests, please refrain from cellular phone use
PROPRIETOR PIERO SELVAGGIO
For Private Parties
Please Ask Giuseppe
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VIN BAR WINE AND FOOD MENU
Antipasti e Aperitivi
La Combinazione di bruschette 9
Trio of Olives, Smoked Mullet and Veal paté Bruschetta
Pappa al Pomodoro 8
Tuscan style tomato Soup
La Verde 10
Butter lettuce & spinach salad, Taleggio dressing. grana Padano, toasted hazelnuts
Pesce Crudo e Colatura Di Alici 16
Italian Sashimi, colatura di alici,
organic greens & tomato
Calamaretti 11
Mediterranean fried baby squid in a cone,
aioli sauce
La salumeria 15
Prosciutto, spicy salame, mortadella
and marinated olives
Crespella d’Anatra con Mostarda di Cremona 9
Duckling crespella with Cremona’s fruit mustard, duck stock and tomato
Salsiccie e Peperonata 12
trio of sausages with bell peppers
Piatto vegetariano 12
Marinated vegetables; caponata, artichokes, eggplant, peppers and mushrooms
Formaggi 13
Artisan cheese platter; gorgonzola dolce,
pecorino stagionato and boschetto tartufato
Secondi
Fusilli alla Bolognese 15
Fusilli with meat ragú Bolognese
Lasagna 15
Lasagna your way: duck ragù, pesto or seafood
Ravioli di Trippa alla Romana 14
Roman style Pecorino & tripe ravioli
Pappardelle Al Cioccolato 15
Chocolate Pappardelle, Maine lobster ragú, cherry tomato
Pizza “Bianca” al Salmone Affumicato 14
Grilled pizza with mascarpone, smoked salmon,
dill and grated bottarga “no t omato sauce”
Pizza al Prosciutto e Mozzarella di Bufala 14
Grilled pizza with tomato sauce, buffalo mozzarela
and prosciutto
Polletto alla Parmigiana 12
breaded free range chicken breast baked
with mozzarella and marinara
Porchetta e patate arrosto 13
Roasted pork Belly “Alla Romana”,
potatoes, greens and red wine sauce
Guancette di Vitello con Lenticchie 16
fork tender veal cheak braised with liquorices
vegetables and green lentils
Turbo in Padella con pomodorini e Spinaci 18
Pan souteed turbot fillet, with heirloom cherry tomatoes and spinach
Artisanal Cheeses
5 – per selection
Gorgonzola dolce
Taleggio vero DOP
Boschetto tartufato
Pecorino stagionato
Raschera DOP
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Menu item availability and pricing subject to change without notice.
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