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Fire roasted portobello with shaved prosciutto and smoked mozzarella then carefully baked.
Paper thin slices of filet mignon over lemon scented arugola and shaved parmigiano reggiano.
Layered in basil pesto then drizzled in aged basalmic vinegar.
Served with red onion and a serving of fresh ricotta.
Grilled zucchini, eggplant, roasted peppers, fresh mozzarella and marinated baby artichokes.
Served with with aged parmigiano then baked.
In a spicy tomato sauce.
Grilled to perfection then tossed with plum, tomatoes, fresh basil and garlic.
Fried crispy then served with our classic tomato sauce.
Mixed seasonal salad.
Radicchio, endive and arugola in a balsamic vinaigrette.
Arugola and fresh mozzarella topped with oven dried tomatoes in a lemon vinaigrette.
Served with cherry tomatoes, garlic and fresh Italian parsley red or white.
In our special tomato basil sauce.
Stuffed with veal osso bucco then topped with provolone cheese.
Served with pan seared chicken in cream, tomato basil and touch of vodka.
Garlic, olive oil and touch of red chili and Italian sausage.
Egg and bacon in a creamy parmigiano reggiano cream sauce.
Served with an oven dried tomato cream with a touch of tomato.
Served with marinated fresh plum tomatoes in garlic, olive oil, oregano, fresh basil then tossed with fresh mozzarella.
Fresh marinated baby artichokes in olive oil and Italian spices.
In a tomato basil sauce with sahved parmigiano reggiano.
Our home ground meats to create this bolognese sauce.
Rosemary and dijon crusted.
Chicken breast topped with prosciutto, smoked mozzarella and then baked.
Hazelnut crusted chicken breast in champagne truffle sauce.
Stuffed with goat cheese, ricotta and ham.
Rolled with pine nuts, parsley, parmigiana cheese and garlic then simmered with a beef tomato sauce.
Baked with tomato, mozzarella and parmigiano cheese.
Lightly sautee in lemon wine and fresh parsley.
Menu for Valentino's provided by Allmenus.com
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