Valentino's Pasta and Wine

A shared board of cured meats and cheeses.

Creamy burrata cheese served with thin-sliced prosciutto.

Toasted bread topped with garlic in the Tuscan style.

Squid rings breaded and fried until crisp.

Mussels prepared in a Provencal-style sauce.

Mussels simmered in a tomato marinara sauce.

A twice-baked Italian bread appetizer.

Breaded provolone cheese, fried until golden.

Cheese tortellini breaded and fried, served as a starter.

Clams baked with a seasoned topping.

Meatballs served with ricotta cheese.

Shrimp baked with an oregano breadcrumb topping.

Oven-baked spinach and artichoke dip made with a five-cheese blend, served with garlic crostini.

Toasted crostini topped with slow-cooked tomato confit.

Breaded, fried Italian rice balls.

A caprese salad built around fresh burrata cheese.

Classic romaine Caesar salad.

A salad pairing fresh peaches with creamy burrata cheese.

The restaurant's own house salad blend.

A seafood dish over house-made eight-finger cavatelli pasta with mushrooms and spinach in a gorgonzola vodka tomato cream sauce.

Calamari and shrimp tossed with linguini in a spicy garlic and chili-oil tomato broth.

Linguini pasta prepared with clams.

The restaurant's traditional-style baked lasagna.

Linguini pasta served with clams.

Salmon prepared with a lemon sauce.

A sausage and chicken dish cooked giambotta-style with vegetables.

Shrimp and broccoli in a scampi-style garlic butter sauce.

A dry-aged, bone-in porterhouse pork chop.

A ribeye steak prepared in the Tuscan style.

Filet mignon medallions in a Marsala wine sauce.

A sous vide-cooked filet mignon, the restaurant's signature preparation.

A sous vide-cooked filet mignon prepared Sicilian style.

Eggplant parmesan prepared with a stuffed filling.

Chicken breast in a Marsala wine sauce.

A chicken dish prepared paisano style.

Breaded chicken breast topped with marinara and cheese.

A chicken dish prepared in the restaurant's grandmother-style recipe.

Sauteed chicken breast with asparagus, capers, cherry tomatoes and crispy potatoes in a lemon white-wine sauce.

Chicken prepared in the Vesuvio style.

Ravioli filled with cheese.

A carbonara pasta combining chicken, shrimp and sausage.

House-made eight-finger cavatelli pasta.

Rigatoni pasta prepared country style.

Fettuccine in a classic Alfredo cream sauce.

Wide pappardelle noodles with a Bolognese meat sauce.

Pasta in a tomato and basil sauce.

Shrimp tossed with spinach fettuccine, mushrooms and roma tomatoes in a romano cheese and basil olive oil sauce.

Tortellini in a cream (panna) sauce.

A side of crispy-cooked potatoes.

A side of grilled asparagus spears.

A side portion of grilled chicken.

A side of grilled sausage.

Broccoli topped with parmesan cheese.

A side portion of salmon.

A side of shrimp sauteed in garlic.

A pressed panini with chicken parmesan.

A sandwich built around thin-sliced prosciutto.

A grilled cheese sandwich made with Italian cheeses.

A sandwich of sausage with peppers.

An Italian muffaletta-style sandwich.

A sandwich of meatballs, typically served with sauce and cheese.

A side order of french fries.

Two Italian cannoli, a fried pastry shell with a sweet filling.

A slice of chocolate cake.

A slice of lemon-flavored cheesecake.

The classic Italian coffee-flavored layered dessert.