Served with mushrooms in a brandy cajun cream sauce, served with toast points.

Topped with lemon aioli.

Topped with Valentino's signature zip sauce.

Served on a bed of sweet corn and topped with lemon aioli sauce.

Layers of bread and mozzarella dipped in egg batter, served with kalamata olives butter white wine sauce?.

Served with tricolor peppers, onions, and tomatoes in a garlic and extra virgin olive oil? sauce.

Tower of fresh mozzarella and tomatoes topped with mixed greens and balsamic reduction.

Sauteed mussels in a white wine marinara sauce.

Sauteed in a white wine marinara sauce.

Topped with marinara sauce. Served with garlic cheese bread.

Layers of lightly breaded eggplant topped with palomino sauce and melted mozzarella cheese.

Topped with Valentino's signature zips sauce.

Crispy romaine, Parmesan cheese, and croutons tossed in our caesar dressing.

Spring mix with tri-colored roasted peppers, onions and portabella mushrooms tossed with our balsamic vinaigrette topped with goat cheese.

Your choice of pasta: angel hair, fettuccine, linguine, spaghetti, gemelli or penne.

Layers of pasta, ricotta cheese, and meat, topped with marinara and melted cheese.

Butternut squash, cheese, meat or roasted vegetable. Served with your choice of sauce: alfredo, arrabiata, Bolognese, marinara, or palomino.

Lightly breaded eggplant topped with palomino sauce and melted mozzarella cheese. Served with imported spaghetti.

Prosciutto, mushrooms, onions, and peas in a cream sauce tossed with fettuccine pasta.

Italian sausage with tri-colored peppers, onions and peas tossed in a marinara cream sauce.

Littleneck clams in a garlic and oil sauce or a red clam sauce with linguine pasta.

Artichokes, fresh tomatoes and basil in a garlic olive oil sauce tossed with linguine pasta.

Served with pieces of filet mignon, shrimp, onions, peas, and sundried tomatoes. In an alfredo demi glaze sauce.

Large Tortelloni filled with ricotta, grated Parmesan, romano, shredded parmesan cheese and fresh herbs topped with alfredo sauce.

Sauteed shrimp, calamari, and mussels tossed with fresh fettuccine pasta in a white wine marinara sauce.

Sauteed shrimp with onions and fresh tomatoes in a spicy vodka cream sauce. Tossed with Gemelli pasta.

Topped with wild mushrooms and valentino's signature zip sauce.

Served with garlic and fresh herbs, topped with ?Valentino's signature zip sauce.

Medallions of filet mignon sauteed with wild mushrooms in a sherry wine cream sauce. Topped with truffle oil and asiago cheese.

Lightly breaded veal scaloppini topped with mushrooms, palomino sauce, and melted mozzarella cheese served with imported spaghetti.

Sauteed veal scaloppini with artichoke hearts and capers in a lemon white wine sauce.

Sauteed veal scaloppini with mushrooms marsala wine sauce.

Lightly breaded veal scaloppini, topped with marinara and melted mozzarella cheese. Served with imported spaghetti.

Sauteed veal scaloppini topped with prosciutto and mozzarella cheese in a white wine rosemary sauce.

Sauteed chicken breast with mushrooms and marsala wine sauce.

Sauteed chicken breast with artichoke hearts and capers in a lemon white wine sauce.

Lightly breaded chicken breast, topped with marinara and melted mozzarella cheese. Served with imported spaghetti.

Lightly breaded and sauteed with garlic and herbs. Served with ammoglio sauce.

Sauteed chicken breast with onions, tri-colored peppers, and mushrooms in a white wine tomato filet sauce.

Broiled with carmelized balsamic onions and capers. Served with potatoes and house vegetables.

Broiled salmon with fresh tomato, basil, garlic, and capers. Served on a bed of rice with house vegetables.

Sauteed with garlic lemon white wine sauce served with rice and vegetables.

Broiled and topped with a garlic, butter, lemon white wine sauce. Served with potatoes and house vegetables.