Grilled calamari steak over a bed of grilled radicchio served with semi dry tomato and rucola.

Freshly grilled portobello mushrooms with shrimp and balsamic dressing.

Baked fresh artichoke hearts stuffed with a blend of ricotta cheese and sautéed vegetables.

Fresh mussels with white wine, garlic, Italian herbs, and a touch of tomato sauce.

Shrimp sautéed in a white wine garlic sauce.

Lightly fried calamari served with a spicy tomato sauce.

Grilled homemade sausage served with polenta and mushrooms.

For two. An excuisite selection of mozzarella di bufala, with Sicilian tomato, grilled vegetables, roasted bell pepper, prosciutto cotto, prosciutto crudo, breasaola, and black olives.

Thinly sliced raw filet mignon garnished with arugula, capers and shaved parmesan cheese drizzled with truffle oil.

Prosciutto S. Daniele parma, served with cantaloupe melon.

Scallops, clams, mussels, calamari and shrimp served on a bed of mixed greens and tomato, dressed with a light lemon vinaigrette.

Toasted filone bread topped with fresh chopped tomato, garlic, onion, capers, black olives, basil and extra virgin olive oil.

Thinly sliced raw filet of salmon served with fennel, onion, capers, with a touch of truffled oil, served with crostini with gorgonzola.

Organic mixed baby greens with tomato and asparagus, tossed with our balsamic vinaigrette.

Organic mixed baby greens with tomato, onion, kalamata olives and feta cheese in our balsamic vinaigrette.

Caesar salad prepared with Valentina's own light dressing and homemade croutons.

Slices of fresh mozzarella and tomato with fresh basil and extra virgin olive oil.

A wonderful combination of dry and marinated tomato, buffalo mozzarella cheese, rucola croutons and grilled mushrooms sautéed with a touch of cognac.

Homemade white bean soup with ditalini pasta.

Homemade vegetable soup, Italian style.

Homemade chicken broth with fresh spinach and egg ribbons.

Homemade shrimp bisque.

Italian arborio rice with mushrooms, chicken, sweet peppers, sundried tomato, and zucchini in a white wine sauce.

Italian arborio rice with porcini mushrooms and fresh asparagus.

Italian arborio rice served with jumbo scallops and shrimp in a saffron sauce.

Linguine tossed with the classic pesto genovese of basil, garlic, pine nuts, parmesan pecorino cheese and extra virgin olive oil.

Corkscrew Pasta tossed with Valentina's special Alfredo sauce.

Linguine with fresh clams, mussels, calamari, shrimp and fresh fish served in a red sauce.

Fresh ravioli stuffed with fresh ricotta cheese, spinach and artichoke hearts in a checca sauce.

Rainbow ravioli stuffed with fresh lobster in a delicate cream sauce with a touch of tomato.

Fettuccine noodles with spicy homemade sausage, sundried tomatoes, chicken and mushrooms served in a white wine sauce.

Big fat noodles with chicken breast and sundried tomatoes served in a light cream sauce with a touch of tomato.

Bowtie pasta with fresh salmon and capers in an Aurora sauce.

Angel hair pasta with shrimp and artichoke hearts in a fresh tomato sauce.

Angel hair pasta tossed with fresh chopped tomatoes, garlic, basil and
extra virgin olive oil.

Thin spaghetti and fresh manila clams sauced with white wine, garlic and extra virgin olive oil.

Large tube pasta with gorgonzola, fontina, mozzarella and parmigiano cheeses.

Light potato "pillows" with fresh mozzarella cheese and tomato sauce.

Corkscrew pasta with filet mignon and fresh mushrooms served in a
delicate demi glacé sauce.

Homemade crepes stuffed with veal and cheese in a tomato sauce with a touch of cream.

Homemade crepes stuffed with ricotta cheese and spinach served in a marinara sauce.

Homemade layers of pasta and ricotta cheese served with bolognese sauce.

Grilled Atlantic salmon filet basted with balsamic vinegar and fresh rosemary leaves.

Fresh salmon baked in a delicate creamy champagne sauce.

Fresh swordfish delicately sautéed with lemon, capers and pine nuts.

Grilled jumbo prawns marinated in lemon and herbs then baked with arugula and extra virgin olive oil.

Breast of chicken sautéed with shiitake, oyster and protobello mushrooms in a marsala wine sauce.

Breast of chicken with capers in a delicate lemon butter sauce.

Breast of chicken stuffed with Italian ham and mozzarella cheese, then topped with mushroom sauce.

Breast of chicken stuffed with shrimps, spinach and goat cheese,
served with pesto sauce.

A marriage of grilled chicken breast and marinated protobello mushrooms- very healthy!

Milk fed veal scaloppine with Parma prosciutto and sage, baked with
mozzarella and asparagus.

Thin sliced veal sautéed with porcini mushroom sauce and a touch of white wine.

Milk fed veal scaloppine with capers in a lemon butter sauce.

Milk fed veal scaloppine with mushrooms in a marsala wine sauce.

A 12 ounce "Chef's Exclusive" cut of filet mignon (aged 3 months), served in a Brunello wine sauce.

New Zealand rack of lamb roasted with rosemary, sage and garlic in a red wine sauce.