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Valentino's Cucina Italiana
Fall spiced delicata squash, pumpkin seed vinaigrette, granola
Pancetta, chorizo, garlic, white wine, salsa verde
Potato pave, watercress, olives.
Egg yolk, cornichon relish, truffle cream, potato.
Agastino anchovy, sour dough croutons, parmigiano.
Golden and red beets, goat cheese, beet puree roasted pistachios.
Feta, basil, cucumber, black olive.
Bolognese sauce, tomato, parmesan.
Pancetta, farm egg, black pepper.
Veal, prosciutto, brown butter.
Lamb merguez sausage, broccoli rabe, oven dried tomato, pecorino.
Veal osso buco, porcini mushrooms, bone marrow, tomato.
Scallop, rock shrimp and sepia ragu, peas, pecorino.
Celery root, lemon puree, fried capers, robiola, veal jus.
Roasted fingerling potato, rosemary, piquillo pepper, black olive
Double cut pork chop, black venetian rice, pickled apples.
Charred onion puree, burnt citrus sabayon, cipollini.
Tuscan seafood stew, shrimp, clams, fennel, tomato.
Fregola, olive, baby artichokes, preserved lemon.
Clam chowder, sunchoke, bacon, thyme.
Menu for Valentino's Cucina Italiana provided by Allmenus.com
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