Valentino's Ristorante

Served with basil aioli and marinara.

Chicken, crispy pancetta, lemon béchamel, candied walnuts, smoked mozzarella, arugula.

Grilled cantaloupe wrapped in prosciutto, local honey, and extra virgin olive oil.

Whole shrimp baked with roasted garlic lemon butter and toasted bread crumbs.

A dozen PEI mussels steamed in white wine and tomato sauce with garlic and basil.

Traditional Caesar salad.

Organic local lettuces, toasted pistachios, Kalamata olives, pickled carrots, and shaved Parmesan cheese

Sliced tomatoes, fresh basil, burrata, extra virgin olive oil balsamic.

Wild boar bolognese, mozzarella, house made ricotta, and béchamel.

Italian sweet sausage, sautéed with onions, peppers, Pomodoro sauce, shaved Pecorino Romano

Roasted garlic, mushroom, crab meat, tarragon brandy cream sauce

Italian pasta tossed with shrimp, pancetta, pepperoncini, spicy pomodoro.

Beef and sausage Bolognese, over pasta, finished with crème fraiche

Homemade gnocchi, roasted cherry tomatoes eggplant, asparagus, roasted garlic, basil, and burrata.

Shrimp, clams, mussels, calamari, basil, spinach, pomodoro, and linguine.

Shrimp, clams, mussels, and calamari.

6oz Filet pan-seared with our espresso rub, please specify temperature in notes.

10oz Filet pan-seared with our espresso rub ,please specify temperature in notes.

Grilled 14 ounces, finished with Valentino’s Fiorentina butter.

Mushrooms, Marsala wine, served with linguini marinara.

Grilled zucchini, roasted beets and apples, citrus thyme jam, and salsa verde.

Valentino’s specialty, veal shank braised with vegetables, fresh herbs, tomato sauce, and over saffron risotto.

Scaloppini veal, crispy prosciutto, fontina, garlic sage roasted potatoes, and sautéed spinach.

Served with linguini marinara

Served with linguini marinara.

Layered with lady finger cookies, whipped mascarpone, espresso, and Kahlua

Raspberry cheese cake with whipped crème fraiche.