THE GATEWAY
Enter the doors of Valentino and experience an inimitable feeling of satisfaction before dining. Be assured that pleasure awaits as you peruse the menu, the gateway to the restaurant. Each dish is designed with hand-crafted detail and each delectable bite bursts with flavor, consistent goodness prepared exactly the same way each time.

Evening specialties abound as Chef Giovanni and his capable culinary team orchestrate a majestic selection of uncommon appetizers, entrées and desserts.

SAMPLE MENU
*Specials are subject to availability
Appetizers
*Crispy Sweetbreads
Grilled Leeks, Oyster Veloute with Herb Bread Crumbs

*Lobster Salad
Vanilla Cream & Peaches

*Ham & Egg
Oversized raviolo stuffed with spinach ricotta, duck yolk center, pancetta truffle sauce

Roasted Beet Salad
Mascarpone, apple, hazelnuts, mint, shallots, vanilla vinaigrette

Appetizers
Calamari & Artichoke
Bitter greens, toasted breadcrumbs

Charred Octopus
Potato, chorizo, pickled celery

Baby Lettuce
Heirloom carrots, fine herbs, chardonnay vinaigrette

Stuffed Zucchini Flowers
Whipped ricotta, basil, tomato

Pasta
*Guinea Hen Ravioli
Braised Endive, Gorgonzola Fondutta

*Chicken Livers Rigatoni
Veal, prosciutto, brown butter

Butternut Tortelli
Cipollini Onions, Port Wine

Cassoncelli
Veal, prosciutto, brown butter

Fusilli
Shrimp, arugula, controne beans, sundried tomato

Cavatelli
Osso buco, bone marrow, ricotta salata, porcini mushroom

Trofie
Scallop, cuttlefish, shrimp

Carne
*Roasted Rack of Lamb
Japanese Eggplant & Pecorino Crema

*Berkshire Pork Rack
Venetian Black Rice & Roasted Heirloom Carrots

*Venison
Braised Red Cabbage, Butternut Squash, Blueberry

Veal Chop
Sage, bokchoy, coriander, royal trumpet mushroom, rhubarb

Roasted Duck Breast
Black trumpet mushroom crust, turnips

Pesce
*Alaskan King Salmon
Roasted Corn, Cherry Tomatoes & Basil

*Hogfish
Hazelnut, Pomegranate & Brown Butter Sauce

Diver Scallops
Lemon butter, purple potatoes, spring onion and summer squash

Red Snapper
Cooked en papillote with five flavors and julienne vegetables

Cobia
Fingerling potatoes, lemon puree, roasted trumpet mushroom