Valentino Menu and Prices

with pine nuts

with brodetto

with traditional gnocchi fritto

italian "suchi", marinated with citrus and colatura di alici

with pantelleria capers, bottarga di muggine

grana shavings and hazelnuts

with seasonal fresh market greens

with tomato, eggplant, basil and aged ricotta lucana

with mushroom and duck ragù "family recipe"

with guanciale pecorino

with its own bisque

with bronte’s pistachio on sicilian couscous

with classic risotto milanese

with lipari’s capperi and limone

with sea salt and wine must

with arugula salad

with aged balsamico

rosemary potatoes, spinach garlic oil

fried calamari

spinach & mushroom salad with pancetta

with pappa al pomodoro, e. v. olive oil

with mostarda di cremona

creamy egg & pancetta sauce

seafood risotto

pasta with 4 italian cheese sauce

with meat ragù bolognese

assortment of fried fish italian style

with bell peppers and sausage

vegetables, ricotta and tomato

beef slices in marsala sauce

lemon tiramisù brulee with strawberry sorbet

vanilla and praline pudding with almond orange cantucci

piero’s favorite classic dessert

chocolate, walnut, and espresso mousse

chocolate-hazelnut ice cream, caramelized banana, strega liqueur, licorice

warm molten chocolate cake with pear sorbet

seasonal fruit sorbet and fruit composition

assortment of housemade regional italian cookies

parmesan chips

soup of the day

butter lettuce & spinach salad, taleggio dressing. grana padano, toasted hazelnuts

italian sashimi, colatura di alici, organic greens & tomato

grilled octopus with sardinian fregola

with meat ragù

grilled pizza with tomato sauce, cheese & prosciutto

artisan 3-cheese platter; gorgonzola dolce, pecorino stagionato and boschetto tartufato

san daniele prosciutto, spicy sicilian salame, mortadella parma cotto, speck, olives & parmigiano

wild mushroom tortino with saffron sauce

with "puntarelle" and lemon caper dressing

with duet of truffled beans

with garlic "panura" and white wine

with shrimp and pappa al pomodoro ragu

with catalina island sea urchin

with wolfe's roasted quail

porcini mushroom ragu and chestnuts

with arugula and heirloom tomato salad