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