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Valentino Tasting Menu Valentino Dinner Menu Dessert Menu The Grill 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

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VALENTINO DINNER MENU

  ~Appetizers~
Scallop Saltimbocca (with prosciutto and sage) Over Potato “Rosti”  24
Stuffed Calamari Gratin with Marinara Sauce  22
Hickory Smoked Quails and Asparagus-Beets Salad with Figs Vincotto Dressing  23
Domestic Culatellowith Ciabatta Bread Chips and Home Made Burrata  22
Mixed Roasted Vegetables Terrine with Goat Cheese Sauce  20

~Pasta and Soups~
Extra charge will apply for entrée size
Three Color Gnocchi with Rabbit Sausage, Mushrooms, cream demi-glace sauce  22
Mascarpone and Prosciutto Stuffed Bucatini with Crescenza Tomato Sauce  25
Risotto Granzeola: with Crab Meat and lemon olive oil  28
 “Maestri Pastai” Pennoni with Grana Padano and Braised Lamb Ragout  24
Spaghetti Bottarga with Fresh Sardines and Arugola  25
Soup of the day  16

~Seafood~
 Seared Cod, Shrimp Tortellini, Roasted Tomato Broth, Crispy Polenta  41
Pan Seared Wild Tasmanian Salmon with Fresh Grape Sauce  38
Prosciutto Wrapped Tuna Medallions with Roasted Tomato and Olive Sauce  38
Spicy Maine Lobster”Fra Diavolo” Over Black Tagliolini Sautéed with Lobster Meat and Fresh Tomato  49
Broiled Fluke Fillet Over White Asparagus with Black Truffle E.V.O.O. Emulsion Sweet Potato Gratin  44

~Meat~
Braised stuffed Veal Shank with soft Polenta  40
10 oz Buffalo Medallions with Grape Must Roasted Cipollini Onions  48
Grilled 12 oz “Kurobuta” Pork Loin Marinated in Green Apple brine with Gorgonzola Mashed Potatoes  40
”Pollo al Mattone”, Whole Young Chicken Cooked Under a Brick Served with Spinach Risotto  38
Prime Beef “Tagliata”: 12 oz Sliced NY Steak Served over Arugola Salad and Fried Panella  48

~On the Side~
Asparagus Milanese (steamed, with parmesan cheese and an egg fried in butter and sage)  18
Baby Vegetables mix of the day sauteed with drawn butter and a hint of garlic  18
Potato tart with “Guanciale” and Asiago cheese  18

A note from the chef:feel free to order any item from our tasting menus a la carte

 

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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

 

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THE GRILL MENU

  ~Appetizers~
Prosciutto san daniele served with mixed olives and grilled garlic bread  16
Shrimp and beans casserole: sauteed in butter and garlic with arugola   16
Beef carpaccio with arugola parmesan shavings and cipriani dressing   15
Fritto misto: calamari, shrimp and mixed veggies with spicy aioli   15
Grilled pizza with aromatic tomato sauce, cheese and fresh herbs   12
Bruschetta al tonno: garlic brushed grilled bread with tuna salad and mozzarella   14
Soup of the day   7

  ~Salads~
Caesar salad or house salad   9.50
With shrimp or chicken add   4
Romaine and crab salad with pears and pink peppercorn vinaigrette   14
The grill salad: roasted gold beets, celery, mixed greens, soppressata, montasio and a roasted
Pepper vinaigrette   11
Vegetables salad on butter lettuce with olives, hard boiled eggs and dried ricotta   11
Caprese salad (tomato and fresh mozzarella)   13

  ~Pasta~
Also available in entree portion (add 4)
Potato gnocchi with bolognese sauce (meat ragu)   15
Orecchiette alla barese with broccoli and ricotta   15
Fusilli with sauteed shrimp in a spicy curry cream tomato sauce   16
Penne with sun dried tomatoes, marinara and smoked mozzarella   15
Rigatoni with ham, peas and porcini cream sauce   15
Montasio ravioli with blue cheese fondue roasted garlic and caramelized walnuts   16
Linguine alfredo   13
With shrimp or chicken add   4

  ~Sandwiches~
With french fries
Chicken milanese with tomato, arugola and balsamic syrup on ciabatta   16
Oven roasted turkey and spicy jack cheese on onion bread (with mustard mayo)   14
The vegetarian: roasted peppers caponata and mozzarella with watercress on tomato bread   12

  ~From The Grill~
With french fries or sauteed broccoli
And our balsamic shallot dipping sauce
12 Oz ny steak   29
Atlantic salmon   25
Swordfish steak   26
Chicken paillard with jalapeno crust   24

  ~Build Your Own Burger~
With french fries

Bread   1 With french fries   Meat 12oz Angus Beef  10 Turkey  8

Sauces Ketchup Mayo Mustard Spicy aioli Sweet relish   Gardens  2 for 2 Butter lettuce Tomato Onions Arugola

Cheese  2 each Cheddar Swiss Spicy jack Taleggio Gorgonzola Parmesan Mozzarella   Other   2 each Bacon Mushrooms Avocado Roasted-pepper Caramelized-onions Sauteed jalapeño

 

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Menu item availability and pricing subject to change without notice.