Valentino’s Menus

Antipasti e Insalate

Insalata Mista 6

Spring Mix salad in a Balsamic vinagarette dressing.

Insalata di Cesare 7

Romaine lettuce with croutons in a Caesar dressing topped with grated parmigiano cheese.

Insalata Caprese 8

Sliced Tomatoes and fresh mozzarella drizzled with olive oil and topped with roasted red pepper.

Insalta di Arugula 7

Fresh Arugula and grape tomatoes dressed with lemon and extra virgin olive oil, topped with shaved parmigiano cheese.

Insalata di Polipo 10

Marinated Octopus with extra virgin olive oil, lemon and fresh herbs.

Insalata di Calamari 10

Grilled Calamari over a bed of mixed greens with lemon and extra virgin olive oil.

Bruschetta alla Pugliese 8

Garlic, Gorgonzolia, tomato, Arugula and fresh Oregano on toasted rustic bread.

Cozze o Vongole alla Marinara 11

Clams or Mussels sautéed with a Marinara sauce.

Carpacci

Carpaccio di Manzo 13

Thin slices of cured kobe beef served with a choice of: -Arugula e Parmigiano

Carpaccio di Salmone 13

Thin slices of wild caught Salmon served with a choice of: -Artichoke e Parmigiano

Carpaccio di Tonno 13

Thin slices of cured Tuna served with a choice of: - Portobello e Parmigiano

Carpaccio de Pesce Spada 13

Thin slices of cured Swordfish served with a choice of: -Avovado e Gameri

Pasta

Gnocchi Primavera 13

Homemade Gnocchi with wild mushrooms, peas and prociutto di param in a light vodka cream sauce.

Gnocchi alla Crema di Scampi 14

Homemade Gnocchi with baby shrimp sautéed with a pink tomato sauce.

Orecchiette alla Pugliese 13

Ear shaped pasta sautéed with broccoli rave, garlic, anchovies and extra virgin olive oil.

Linguine alla Matriciana 13

Linguine pasta sautéed with pancetta, fresh tomatoes, onions, crushed red pepper and fresh herbs.

Risotto alla Pescatora 16

Arborio rice sautéed with mussels, shrimp, calamari and fresh herbs in a white wine sauce.

Spaghetti alla Cozze o Vongole 15

Spaghetti with sautéed mussels or clams, fresh tomato, parsley and garlic.

Ravioli con Ricotta e Spinaci 13

Homemade ravioli stuffed with spinach and ricotta cheese in a light marinara sauce.

Cappelllini Valentino 16

Angel hair pasta stuffed with jumbo lump crabmeat in a fresh tomato sauce.

Risotto alla Funghi 15

Arborio rice sautéed with wild mushrooms in a mascarpone cheese sauce.

Pollo e Vitelli

Pollo con Pepperonata 16

Boneless chicken breast sautéed with roasted peppers, capers, onions and tomatoes.

Pollo alla Cozze

Chicken breast sautéed with mussels in a marinara sauce.

Vitello Valentino 18

Veal scallopini topped with jumbo lump crab meat, asparagus and fontina cheese with a veal demi glaze.

Vitello o Pollo alla Pizzaiola 17

Veal scallopinni or chicken breast sautéed with capers, olives and onions in a light tomato sauce.

Scallopini al Funghi 17

Veal scallopini sautéed with wild mushrooms in a red wine demi glaze.

Involtini alla Salentina 18

Veal scallopini sautéed with bell peppers, gorgonzola, pecorino, in a fresh tomato sauce.

Picatta di Limone 17

Veal scallopnini sautéed in a lemon and caper sauce.

Pesce e Carne

Ask your serve about our daily selections of fresh fish and meat And The Chef’s choice of antipasto misto and pasta sampler.

Buon Appetito!

Desserts - 7

Triple Chocolate Mousse

A sponge base topped with white and dark chocolate mousse, coated with a coca and topped with white chocolate shavings.

Apple Tart

Short pastry filled with sliced glazed apples, decorated with strips of short pastry.

Grandmother Cake

Lemon flavored pastry cream, on a base of short pastry covered with pine nuts, almonds and powdered sugar.

Chocolate Soufflé

Moist chocolate cake with a heart of creamy rich chocolate.

Limoncello Tartufo

Fresh lemon gelato with a limoncello cream center, finished with meringue sprinkles.

Cassata

Traditional Sicilian semifreddo cream combining zabolione and chocolate ice creams, a heart of semifreddo cream, candied fruit and caramelized hazelnuts.

Sorbetto

Lemon
Orange
Chocolate
Pumpkin

Drinks

Cappuccino - 3
Espresso - 2
Coffee - 1.50
Organic Tea - 3

Cordials