Appetizers
- Mussels sauteed in Chardonnay-fennel broth $9.00
- Fole gras with pineapple chutney and 100-year-old balsamic $12.00
- Dungeness crab cake with red pepper butter sauce $9.00
- Creamy celery root and fennel soup with white truffle oil $7.00
- Lobster and black truffle risotto $11.00
- Poached pear and Roquefort salad with pear vinaigrette $8.00
- Organic spinach with bacon, caramelized onion and sherry vinaigrette $7.00
- Prosciutto wrapped fontina with olives, peppers, eggplant, sopresatta and baby greens $10.00

Entrees
- Roasted eggplant and goat cheese tortellini pomodoro $17.00
- Shrimp and smoked prosciutto with bucatini pasta and Parmesan cream $19.00
- Grilled "Niman Ranch" pork chop with creamy polenta and haricots verts $21.00
- Olive roasted free range chicken breast with gold mashed potatoes and organic spinach $19.00
- Pan-seared sea bass with wild mushrooms, fava beans and tomato confit $24.00
- Sauteed Maine lobster with fresh mezzaluna pasta and asparagus $26.00
- Grilled beef tenderloin with Roquefort potato pie and tomato-shallot jam $24.00
- Braised "Summerfield" lamb shank with goat cheese risotto and glazed carrots $23.00

Sides
- Organic spinach $4.00
- Creamy polenta $4.00
- Roquefort potato pie $5.00
- Haricots verts $4.00
- Gold mashed potatoes $4.00
- Goat cheese risotto $5.00

Menu for Valencia Lane provided by Allmenus.com

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