Dinner Menu

Valentino’s dinner menu is ever evolving. Make your selection from exquisite authentic Italian dishes or more modern rustic cuisine, all made from only the freshest farm-to-table ingredients. At Valentino, dinner is so much more than a meal – it’s an event.

PRIMI: WE USE THE BEST ARTISANAL PASTAS FROM ITALY

Vegan, Or Simply Vegetarian, And Gluten Free Pasta Available

Vegetarian
Gluten Free

 

Il Menu

Antipasti

TARTARA DI TONNO E BURRATA: tuna tartare with a orange flavor burrata sauce
20
POLPO PANATO CON CREMA DI PATATE E CIPOLLA: sauteed breaded octopus on sweet onion and potato puree with peperoncini oil
21
POLPETTE DI GRANCHIO: crab cakes wrapped in smoked guanciale with sweet pepper rings and horseradish sauce
21
IBÉRICO DE BELLOTA cold cut selection with buffalo mozzarella, caponata and fried gnocchi
23
SMOKED QUAIL rollè on potato and asparagus salad with blueberry sauce
19
TERRINA DI MELANZANE E PEPERONI: grilled eggplant terrine with sweet pepper gelee and gazpacho sauce
18

Zuppe e Insalate

SOUP OF THE DAY
11
VERDURA E FRUTTA: julienned vegetables and fruit with verjus dressing
16
INSALATA RICCIA ROBIOLA E FAGIOLI: frisee salad, sweet peppers, robiola cheese, cannellini beans and roasted shallots with olive vinaigrette
16
INSALATA BIANCA ALLA ROMANA: Napa cabbage, fennel, Belgian endive and celery root with anchovy vinaigrette
15

Primi

TAGLIATELLE AL GORGONZOLA E BOTTARGA DI POLLO: fresh tagliatelle with creamy sweet gorgonzola and home made cured yolk
28
21
GNOCCHI PATATE E RAPINI: potato and rapini dumpling sautéed with cherry tomatoes and jalapeño on creamy ricotta
28
21
SPAGHETTINI ALLA CHITARRA “CAMPOFILONE”AI FRUTTI DI MARE: thin spaghetti with clams, mussels, shrimp in sweet pepper sauce
31
24
LINGUINE CON PESTO DI MANDORLE: linguine tossed with an almond-basil pesto topped with crispy pancetta
29
22
RAVIOLI PROSCIUTTO E MELONE: prosciutto stuffed ravioli with cantaloupe melon cream sauce
30
23
RISO DI VENERE: pan sautéed forbidden rice with fresh water shrimp in “Salsa Rosa”
31
24

Secondi

SFORMATO DI VERDURA CAMPANA: baked eggplant, zucchini and scamorza cheese served with pizzaiola sauce
29
SPIGOLA NERA: pan seared black sea bass filet with wild fennel pollen vellutata and fennel gratin
39
SALMONE: Norwegian salmon filet with vignarola and saffron sauce
37
LO STINCO: bone marrow stuffed veal shank, slowly braised with vin santo served with soft polenta
46
VEAL SCALOPPINA: with warm caponata and a creamy bottarga sauce
40
POLLO RUSPANTE: Mary’s free range chicken 2 ways: the breast Milanese and the leg braised Tuscan style
31
IL MANZO: Mishima farms wagyu beef NY strip tagliata with saba sauce
MP
COSTOLETTE D’AGNELLO: grilled lamb chops over fava beans with a roasted tomato, olive tapenade
44
IL SUINO SPAGNOLO: acorn fed Iberico pork “secreto” quickly seared served over sautéed spinach with potatoes chips and fresh tomato salsa
39

I Contorni

Finocchi: fennel gratin
8
Vignarola: flash steamed fresh English peas, fava beans and baby artichokes sautéed with spring onions and guanciale
10
Zucchini trifolati: sautéed with garlic, evoo and parsley
8
Sformato di bietola: swiss chards flan
8