Valentino Menu

with spicy marinarafried calamari

thinly sliced beef with arugola, parmesan and truffle oil

tomato basil and fresh mozzarella

warm house-­?smoked chicken and balsamic glaze

mixed green, eggs, tuna, olives, tomato and onionsnicoise salad

calamari, shrimp, scallops, clams, green lip mussels, celery and pantelleria capers in citronette dressing

with meat sauce

with spicy fresh tomato and mozzarella

with olive puree in cream sauce

with house made sausage, smoked oven dried tomatoes and arugola

with prosciutto, arugola and fontina

with speck and brie

tomato, portobello mushroom,pesto and fresh mozzarella

with wagyu beef, portobello mushrooms and swiss cheese

8 oz. patty with bacon and cheddar on ciabatta bread

with white wine (red or white broth)

with spicy marinara

with tomato sauce, cheese and fresh herbs

toasted bread with fresh tomato

mozzarella and olives with grilled piadina

thinly sliced beef with mixed cubed veggies, pickled pioppini mushroom, arugola and crescenza dressing

warm house-smoked chicken and balsamic glaze

tomato and mozzarella with basil oil

spice crusted seared ahi tuna, lettuce, sweet mini pepper rings, avocado, olives, sweet and spicy pepper dressing with sesame oil

calamari, shrimp, scallops, clams, green lip mussels, celery and pantelleria capers in citronette dressing

with fresh tomatoes, olive and caper salad

with onion pepper dip

with arugola fennel salad

marinated 14 oz. pork porterhouse with mustard bbq sauce

with our tuscan bbq sauce

tossed with garlic and thyme flavored butter

with cacio cheese, olive pate cream sauce

with meat balls and marinara

with shrimp and spicy fresh tomato

with meat sauce

with fresh tomato sauce

with saffron risotto al salto (sautéed with veggies)

with sauteed mushroom and potato wedges

boneless breaded breast, served with penne marinara

with red wine demi glace, choice of potatoes or broccoli

with extra virgin olive oil and garlic

with tomato cream sauce

with bolognese and parmigiano fondue

with roasted rabbit

with pioppini mushroom and veal demi-glace

with mixed berries and a mint soup

marinated in vegetable juice

with fava beans and roasted shallots

with lobster and bottarga

with verjus, caper sauce

with honey, saffron and marsala zabaglione

octopus carpaccio with purple potatoes micro celery and lemon aioli

grilled “wolf ranch” quail on arugola fennel salad tuscan bbq sauce tomato dressing

a sampler of house cured cold cuts; lamb, wild boar, iberico pork, duck, guanciale

goat cheese and ricotta stuffed eggplant rolls over mixed greens with aged balsamic

black home made spaghetti in a cream curry tomato sauce with a 1 lb lobster

with roasted vegetables and spinach

mushroom stuffed shell pasta with a black truffle cream sauce and fresh black summer truffle

ricotta and potato dumplings with home made sausage, rapini, fresh tomato and air dried ricotta

stuffed with roasted chicken and ricotta, with a saffron sauce

soup of the day

seared grouper medallions over sautéed black rice mixed with summer veggies and a tomato zabaglione

thin tuna medallions with prosciutto and sage in a white wine garlic sauce

baked mediterranean bass with fennel, olives and heirloom cherry tomatoes

prawns “scampi style” served with spaghetti neri in spicy amatriciana with bacon

mixed seafood and shellfish stew with garlic bruschetta

sauteed veal scaloppine with “blue oasis” pacific shrimp and bottarga chardonnay cream sauce

roasted leg of lamb with verjus sauce served with sautéed fava beans and caramelized shallots

pan roasted veal chop with fresh corn and wild mushroom ragù

whole young chicken cooked under a brick with lemon and caper sauce served with panzanella

prime rib eye medallion steak with rustic potato gratin

sautéed artichoke bottoms dusted with parmesan and broiled

summer squash and blossoms sautéed in olive oil and garlic

organic bell pepper flan with creamy burrata

organic sweet potato and leeks braised with house cured smoked bacon

with leeks and sea urchin

with orange and mustard sauce

stuffed with lobster mousse (seasonal)

with smoked swordfish

with sour cream and caviar (add market price)

with tartar sauce

with spinach and fontina

with tomato and cheese

with asparagus

with balsamic dressing

with arugola and prosciutto

with quail pate and black truffle

choose one: vanilla, chocolate, crunchy rum, pistachio, lemon, raspberry, mango, strawberry

with coffee ice cream and nocello sauce

with “nutella” filling and ice cream

with grand marnier gelato (also sugar free)

with white chocolate and frangelico

with amaretto gelato

with vanilla sauce and coconut gelato

with kiwi sorbet

bite size fresh mozzarella wrapped with an anchovy breaded and fried

seafood and vegetable fritters, pan-fried with lemon aioli

deep fried stuffed cerignola olives

fried sweet potatoes with roasted garlic and parmesan

our famous grilled pizza. (perfect with cold cuts)

fresh oysters of the day

osetra caviar served with warm mini blinis and condiments

vin cotto radish

green apple balsamic

raw mix berry, chutney micro mustard greens

sour grape

fennel, passion fruit

lemon sauce

watercress and grapefruit

blood orange, baby arugula

the traditional way

with balsamic shallot dipping sauce

with roasted garlic onion dressing and ricotta salata

mozzarella served with heirloom tomatoes and olive oil

with balsamic dressing

with chopped tomatoes, garlic and basil tossed in olive oil served on a toasted crostini

with oven dried tomatoes, arugula, scamorza, and tomato cream sauce

with ricotta and porcini in a creamy tomato sauce

with butter sage and sugo d’arrosto

with port zabaglione and butter poached white asparagus

with jalapeno sauce and grilled asparagus

with pink peppercorn muscat grape sauce and root medley

with vincotto sauce and potato napoleon

marinade in green apple brine

with vanilla gelato

with white chocolate and nocello