Valentino on the Square

Spring Mix salad in a Balsamic vinagarette dressing.

Romaine lettuce with croutons in a Caesar dressing topped with grated parmigiano cheese.

Sliced Tomatoes and fresh mozzarella drizzled with olive oil and topped with roasted red pepper.

Fresh Arugula and grape tomatoes dressed with lemon and extra virgin olive oil, topped with shaved parmigiano cheese.

Marinated Octopus with extra virgin olive oil, lemon and fresh herbs.

Grilled Calamari over a bed of mixed greens with lemon and extra virgin olive oil.

Garlic, Gorgonzolia, tomato, Arugula and fresh Oregano on toasted rustic bread.

Clams or Mussels sautéed with a Marinara sauce.

Thin slices of cured kobe beef served with a choice of: -Arugula e Parmigiano

Thin slices of wild caught Salmon served with a choice of: -Artichoke e Parmigiano

Thin slices of cured Tuna served with a choice of: - Portobello e Parmigiano

Thin slices of cured Swordfish served with a choice of: -Avovado e Gameri

Homemade Gnocchi with wild mushrooms, peas and prociutto di param in a light vodka cream sauce.

Homemade Gnocchi with baby shrimp sautéed with a pink tomato sauce.

Ear shaped pasta sautéed with broccoli rave, garlic, anchovies and extra virgin olive oil.

Linguine pasta sautéed with pancetta, fresh tomatoes, onions, crushed red pepper and fresh herbs.

Arborio rice sautéed with mussels, shrimp, calamari and fresh herbs in a white wine sauce.

Spaghetti with sautéed mussels or clams, fresh tomato, parsley and garlic.

Homemade ravioli stuffed with spinach and ricotta cheese in a light marinara sauce.

Angel hair pasta stuffed with jumbo lump crabmeat in a fresh tomato sauce.

Arborio rice sautéed with wild mushrooms in a mascarpone cheese sauce.

Boneless chicken breast sautéed with roasted peppers, capers, onions and tomatoes.

Chicken breast sautéed with mussels in a marinara sauce.

Veal scallopini topped with jumbo lump crab meat, asparagus and fontina cheese with a veal demi glaze.

Veal scallopinni or chicken breast sautéed with capers, olives and onions in a light tomato sauce.

Veal scallopini sautéed with wild mushrooms in a red wine demi glaze.

Veal scallopini sautéed with bell peppers, gorgonzola, pecorino, in a fresh tomato sauce.

Veal scallopnini sautéed in a lemon and caper sauce.

Ask your serve about our daily selections of fresh fish and meat And The Chef's choice of antipasto misto and pasta sampler.

A sponge base topped with white and dark chocolate mousse, coated with a coca and topped with white chocolate shavings.

Short pastry filled with sliced glazed apples, decorated with strips of short pastry.

Lemon flavored pastry cream, on a base of short pastry covered with pine nuts, almonds and powdered sugar.

Moist chocolate cake with a heart of creamy rich chocolate.

Fresh lemon gelato with a limoncello cream center, finished with meringue sprinkles.

Traditional Sicilian semifreddo cream combining zabolione and chocolate ice creams, a heart of semifreddo cream, candied fruit and caramelized hazelnuts.