Valentino Las Vegas At The Venetian

Sea of cortez bay ccallop wrapped in pancetta with smoked tomato sauce

Griddled breaded calamari served over arugola with balsamic syrup

Grilled home-made sausage with sweet onions and peppers served with polenta

Domestic culatello with ciabatta bread chips and home made burrata

Eggplant parmigiana gratin with tricolor salad

Black penne with lobster carbonara bacon, cream, yolks and sea-urchin

With turner scampi langoustines oven dried tomatoes and capers

Spelt pasta with a wild boar ragout

Three color with mushrooms, cream demi-glace sauce

Stuffed with butternut squash, brown butter and sage

Soup of the day

Seared moonfish on a bed of mushroom, olive and onion ragout

Three ways, almond crusted medallion, bacon wrapped belly & salmon-fennel flan

Griddled mediterranean bass with sauteed rapini and baked cherry tomatoes

Prawns "fra diavola" served with spicy angel hair

Seafood stew with garlic bruschetta

Grilled veal scaloppine marinated in parsley pesto with soft polenta and wild mushrooms

Fork tender lamb ossobuco braised in red wine served with porcini infused gnocchi

Roasted rack of veal with its own juice with spinach mashed potatoes

Whole young chicken cooked under a brick served with spinach risotto

Thin cut australian "wagyu" rib eye steaks served with arugola salad and sautéed zucchini

Steamed, with parmesan cheese and an egg fried in butter and sage

Gratin of parsnip with montasio cheese

potato tart with guanciale and asiago cheese