Valbella

Thinly sliced filet mignon over arugula, topped with shaved parmigiano cheese

Roasted tri colored tomatoes, holland peppers and buffalo mozzarella with whipped mint sheep ricotta

Seared hudson valley foie gras and figs with a port wine reduction, served over toasted brioche

Baked little neck clams

Diver sea scallops wrapped in nueske's bacon, served over cannellini bean puree

Crab and shrimp cake over braised leeks and roasted pumpkin

Almond crusted langoustine with a white wine butter sauce

Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese

Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar

Tuscan kale salad, grilled portobello mushrooms, pecorino toscano and pumpkin croutons with lemon black truffle olive oil

Red and golden beets, vine tomatoes, arugula and red onions in a green apple horseradish dressing, topped with crumbled goat cheese

Heirloom tomatoes, avocadoes, hearts of palm, roasted peppers, artichokes and asparagus, served over a bed of frisee salad in a mustard tarragon dressing

Tomato vodka sauce with fresh basil, scallions and a splash of cream

Ricotta cheese gnocchi with a filet mignon ragout

Homemade parpardelle with sweet peas, porcini mushrooms and burrata cheese in a veal bolognese

Homemade black trenette with fresh tomatoes, capers, arugula, lobster chunks and jumbo scallops in a brandy garlic oil sauce

Lobster bisque risotto with leeks and asparagus, topped with langoustine and sea bass

Sauteed lobster, crabmeat, shrimp and fresh herbs in a plum tomato fra diavolo sauce

Broccoli rabe, sausage, sun dried tomatoes and cannellini beans tossed in garlic and oil

Artichoke hearts, roasted cherry tomatoes, asparagus and wild mushrooms with roasted garlic and extra virgin olive oil

Chicken breast stuffed with prosciutto, fontina cheese, and spinach in a morel mushroom sauce

Oven roasted chicken breast with cherry peppers, spicy smoked sausage, and roasted cipollini onions in a cognac garlic sauce

Grilled double cut berkshire pork chop topped with sauteed vinegar peppers, served with broccoli rabe and roasted potatoes

Breaded lamb chops, seared and topped with eggplant, tomatoes and melted mozzarella in a balsamic reduction, served with braised lentils

Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes

Medallions of filet mignon with foie gras and caramelized shallots in a barolo demi glaze, served with truffle mashed potatoes

Filet mignon topped with cajun lobster tail in a lobster bisque reduction, served with grilled asparagus

Medallions of veal tenderloin with french brie in a black truffle port wine sauce, served with sauteed spinach

Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions

Venison filet in a pomegranate sauce, served with soft polenta and brussels sprouts

Charbroiled to your desire and served with sauteed mushrooms, roasted potatoes and seasonal vegetables

Generous filet of beef grilled to perfection, served with sauteed mushrooms, roasted potatoes and seasonal vegetables

Baby rack of lamb, roasted to perfection, served with seasonal vegetables and mashed potatoes

Double cut veal chop grilled to perfection, served with sauteed mushrooms, roasted potatoes and seasonal vegetables