Valley Restaurant

Antipasto

Cured meats, cheese and accompaniments. Serves 2-4.

Aglio e Formaggio

Roasted garlic bulb with warm pesto crusted goat cheese, drizzled with honey, apricot mostarda, served with rustic crisps.

Peperonata e Ricotta Montata

Sweet and spicy stewed peppers with whipped ricotta and crisp crostini.

Bruschetta

Traditional style fresh tomatoes, onions and fresh garlic on homemade focaccia.

Gamberi in Salsa Verde

Grilled Argentine shrimp in their shells, finished with a green garlic salsa verde.

Pane di Fichi

Homemade fig jam, spicy pecans, gorgonzola, poached pears, honey and arugula on Italian flatbread.

Involtini di Melanzane

Rolls of pan seared eggplant filled with ricotta, spinach and basil, baked with tomato sauce and parmesan, finished with walnut pesto.

Burrata Fritta

Crispy fried burrata served with a Calabrese pesto and crostini.

Calamari Fritti

Hand cut in house, lightly dusted with semolina and fried. Served with a spicy aioli.

Granchio Arancini

Crab filled Italian rice balls rolled in bread crumbs, with a Tuscan white bean and avocado sauce.

Aragosta Funghi

Mushrooms stuffed with risotto, red peppers, broccoli, cheese and lobster meat, baked with asiago and mozzarella.

Cozze

Fresh mussels sauteed with tomatoes, garlic, onion and white wine.

Capesante al Forno

Oven baked scallops on the half shell with roasted tomatoes, garlic, capers and a hint of bread crumb.

Antipasto & Vino

Cured meats, cheese and accompaniments paired with a bottle of house Konzelmann wine. 8pm until close.

Giardino

Mixed greens with homemade dressing, Tuscan beans, tomato and olives.

Caesar Salad

House-made dressing, fresh parmesan, pancetta, house-made croutons.

Panzanella di Salmone Annerito

Blackened Atlantic salmon over a panzanella of tomatoes, toasted focaccia, cucumber, red onion, olives and basil, finished with bocconcini.

Insalata di Bresaola

Thinly sliced cured beef tenderloin and arugula in a Sicilian lemon dressing, crispy capers, boiled farm egg, shaved Grana Padano.

Dolce Pera

Arugula, poached pears, roasted beets, gorgonzola, spicy pecans, charred tomato, cranberry pear dressing in a cucumber wrap.

Insalata Caprese

Heirloom tomatoes, fior, sundried tomato condimento, pesto, fresh basil, EVOO and aged balsamic.

Tortelloni ai Funghi Tartufuli

House-made tortelloni filled with wild mushrooms and black truffle in a creamy goat cheese-mushroom reduction.

Ravioli all'Aragosta

House made ravioli stuffed with lobster and mascarpone in a garlic parmesan cream with mushrooms and asparagus, topped with a lobster tail.

Agnolotti al Granchio

Crab filled agnolotti in a limoncello crema topped with butter-poached black tiger shrimp.

Ravioli Spinaci

House made spinach and ricotta ravioli in a sage-tomato-gorgonzola cream sauce with crispy capers.

Ravioli alla Bolognese

Tuscan stuffed potato ravioli in burro e parmigiano with a slow cooked beef, pork and veal meat sauce.

Ravioli Anatra

Smoked duck breast and mascarpone ravioli in a sage cream sauce with mostarda, finished with duck crackling.

Spaghetti Aglio Olio e Peperoncino

Black tiger shrimp, Italian sausage, bell peppers, charred tomato and onions in a spicy aglio olio, topped with parmesan crema.

Pasta di Nettuno

Black tiger shrimp, sea scallops, mussels and clams in a creamy rose reduction with house made fettuccine.

Spaghetti Nero

Squid ink pasta with clams, mussels, scallops, black tiger shrimp and squid in a lemon white wine sauce with a hint of chilies.

Spaghetti Capesante

Seared Atlantic scallops with spaghetti in a walnut pesto cream sauce, drizzled with a dolce Dijon crema.

Positano

House-made lemon-pepper fettuccine with black tiger shrimp, fresh tomatoes, bocconcini and basil in a lemon garlic wine sauce.

Linguine di Zucca

Pumpkin linguine with sweet sausage, peas, rapini and roasted squash in a sage cream sauce.

Ragu di Cinghiale

Boar slowly stewed with tomatoes, Chianti, herbs and spice on pappardelle with a hint of black truffle.

Bistecca di Melanzane

Grilled eggplant steak with an aqua pazza sauce, served with spaghetti aglio e olio.

Gnocchi Gorgonzola

Homemade gnocchi with gorgonzola cheese sauce, pancetta and sun-dried tomatoes.

Melanzana alla Parmigiana

Layers of breaded eggplant, tomato sauce and mozzarella, served with homemade pasta in tomato basil sauce.

Piatto Italiano

Half order of veal or chicken parmesan, half order of lasagne, fettuccine alfredo.

Pasta Boscaiola

Mild Italian sausage with mushrooms, mascarpone, parmesan and garlic tossed with homemade mafalde.

Lasagne

A Valley tradition with meat and three kinds of cheese.

Pollo Florentine

Chicken supreme stuffed with ricotta, mascarpone, spinach, pancetta and sun-dried tomato, wrapped in prosciutto, with parmesan cream, mushroom risotto and vegetables.

Capesante Risotto

Pan seared pistachio crusted sea scallops on mushroom risotto with a spinach and goat cheese crema.

Vitello Limone

Milk-fed veal sauteed with butter, lemon, wine and capers, with mushroom risotto and vegetables.

Ossobuco

Center cut veal shank braised in wine and vegetables, with creamy polenta and broccolini.

Valentino di Manzo

AAA center cut beef tenderloin wrapped in prosciutto and grilled, topped with crema di funghi and grilled shrimp, with potatoes and vegetables.

Guancia di Manzo

Slow braised beef cheek in red wine, garlic and herbs, with potatoes, sweet onion jam and braising jus.

Colette

12oz bone-in veal chop, pan fried, with a mushroom Marsala cream sauce and spaghetti aglio e olio.

Parmigiano

Breaded chicken or milk-fed veal topped with mozzarella and tomato sauce, with pasta or potato and vegetables. Chicken 26, veal 32.

Homemade Meatball

Pork, beef and veal.

Marinated Black Tiger Shrimp

3 for 10, 5 for 15.

Mushroom Risotto

Bolognese Sauce

Traditional meat sauce with ground beef, pork and veal.

Grilled Chicken Breast

Polenta Fritta

Golden fried polenta finished with sea salt, cracked pepper and parmigiana.

Buttered Broccolini

Frutti di Mare Arrabiata

Spicy arrabiata sauce with seared sea scallops, mussels, clams and shrimp on homemade spaghetti. Lunch menu.

Panino di Guancia di Manzo

Slow braised beef cheek, sauteed mushrooms, onion jam, gorgonzola, arugula and horseradish crema on house made bread, with house salad or polenta fries. Lunch menu.

Panino con Pollo alla Parmigiana

Hand breaded chicken cutlet, pomodoro, bocconcini, mozzarella, walnut pesto and arugula on house baked bread, with house salad or polenta fries. Lunch menu.

Il Pistachio Pizza

Grilled mortadella, creamy burrata, mozzarella, pistachio pesto, Calabrian chilies and honey drizzle. Lunch menu.