Chef Valentino’s illustrious career is defined by his leadership at some of Northern California’s most iconic and critically acclaimed dining destinations:
prosciutto and Sicilian eggplant caponata.
with Italian-Mediterranean chimichurri and lemon.
fritto misto with shrimp and fresh local calamari with lemon aioli.
with fresh mozzarella and basil.
fondue, arugula & prosciutto.
anchovies, capers and olives.
seasonal pears and pecorino toscano.
salad with red onions, olives, cherry tomatoes, Farro cannellini beans.
custard with a crisp caramelized sugar crust.
with delicate crumble topping served with creme anglaise.
with fresh mozzarella and basil.
of beef ragu and autumn truffle
with prawns, clams, mussels and calamari in a
rich tomato broth with garlic, white wine and fresh herbs.
with slow-cooked Italian ragù and Fontina
fondue.
with prawns, clams, mussels, calamari and cherry tomatoes, finished with garlic, white wine, extra-virgin olive oil and fresh herbs.
with gorgonzola and candied walnut.
sprouts roasted tossed with gorgonzola.
or truffle.
with Italian-Mediterranean chimichurri and lemon.
with shrimp and fresh local calamari with lemon aioli.
with fresh mozzarella and basil.
fondue, arugula & prosciutto.
anchovies, capers and olives.
seasonal peaches, aged Toscano and Balsamic vinaigrette.
salad with red onions, olives, cherry tomatoes, Farro cannellini beans.
custard with a crisp caramelized sugar crust.
topping served with creme anglaise.
salad with red onions, olives, cherry tomatoes, Farro cannellini beans.
of beef ragu and autumn truffle
with aromatic herbs, natural jus and smashed
potatoes.
with prawns, clams, mussels and calamari in a
rich tomato broth with garlic, white wine and fresh herbs.
with slow-cooked Italian ragù and Fontina
fondue.
with prawns, clams, mussels, calamari and cherry tomatoes, finished with garlic, white wine, extra-virgin olive oil and fresh herbs.
with gorgonzola and candied walnut.
In Puttanesca, olives, capers, cherry tomato, In white
Wine.
in a rich green Peppercorn and Sangiovese sauce.
sprouts roasted tossed with gorgonzola.
“My husband and I recently celebrated our tenth anniversary here. Everything was perfect. Our server remembered our special night.”
