Valentino's

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.

with red onion and a serving of fresh ricotta.

grilled zucchini, eggplant, roasted peppers, fresh mozzarella and marinated baby artichokes.

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, fresh mozzarella topped with oven dried tomatoes in a lemon vinaigrette.

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.

with an oven dried tomato cream, with a touch of tomato.

with marinated fresh plum tomatoes in garlic, olive oil, oregano, fresh basil, then tossed with fresh mozzarella.

and 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.

pounded thin, breaded, then baked with tomato basil, fresh mozarella, and parmigiano reggiano.

pounded thin, breaded lightly, fried, and then topped with our classic tri-colore salad in a lemon vinaigrette.

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.