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

Back to Top

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

 

Back to Top

Menu item availability and pricing subject to change without notice.