Valentino Las Vegas At The Venetian

with trio of dips

with dried cherry dressing and caviar

with vegetable confetti and micro arugola

with rapini and pine nuts

with quail sausage and a creamy reggiano sauce

with wild mushrooms, dried blueberries, snails and raschera cheese

with porcini cabbage terrine

with port zabajon and butter poached pearl veggies

with butter and parsley roots over rainbow beans stew

with bone marrow sauce, fontina fondue and chestnut polenta

with spicy vincotto and cape gooseberries figs compote

with butternut squash puree and cauliflower gratin

(steamed, with parmesan cheese and an egg fried in brown butter and sage)

with mushrooms ragu and parmesan cheese

with balsamic dressing

with arugola and prosciutto

with quail pate and black truffle

with raspberry vinegar dressing

with leeks and sea urchin

with orange and mustard sauce

with lobster mousse

with tartare sauce

with buffalo ricotta

with spinach and fontina

piemonte / 00

liguria / 01

friuli / 02

napa / 01

napa / 01

santa maria / 01

california / 98

California / 97

veneto / 98

sicilia / 01

toscana / 01

france / 98

sonoma coast / 00

carneros / 01

s. barbara / 99.

sonoma / 00