Pasta


Lemon, Mint and Ricotta Ravioli-22

House made pasta sheets filled with spinach and Di Stefano Ricotta with a tough of nu

Fettuccine con Ragu alla Bolognese - 28

House made fresh Fettuccine Noodles topped with our house made Bolognese Sauce and Parmigiano Reggiano 


Lasagna alla Valeria - 26

House made fresh Pasta Sheets layered with our House Bolognese and Besciamella Sauces and Parmigiano Reggiano. Served with Zucchini and Roasted Red Pepper Medley


Mains


Shrimp Valeria-28

Eight large Gulf Shrimp lightly egg battered, pan sauteed till slightly crispy, then napped with a white wine, lemon butter sauce and topped with shaved Parmigiano Reggiano cheese and served with  Zucchini and Roasted Red Pepper Medley and buttered Jasmine rice.


Eggplant Parmigiana-22

Lightly breaded, lightly pan sauteed in extra virgin olive oil till crispy, topped with Buffalo Mozzarella,  Basil and House Marinara Sauce.  Served with Zucchini and Roasted Red Pepper Medley


Pan Seared Skin on Alaskan Coho Salmon Filet-28

Served with Jasmine Rice, Citrus Caper Beurre Blanc and Asparagus


Pork Cutlets alla Milanese - 34

Boneless cutlets pounded thin, panko crusted and gently pan fried in extra virrgin olive oil and butter till crispy. Topped with Arugula and Tomato Salad. Served with Butter & Garlic Rigatoni Pasta and Zucchini Roasted Red Pepper Medley


Veal Francesco-32

Tender minced veal combined with sauteed carrots and mushrooms and formed into packets which are gently pan fried till tender and crispy and topped with lemon caper Butter Sauce. Served with cucumber dill salad and jasmine rice


Kuhn Farm's Heritage Pork Chops-34

Pan Seared Pork Chops with Sweet  and Sour Red Peppers and Onions and Parmesan & Gruyere Potato Gratin


Filet Mignon 39

Pan Seared Bacon wrapped New Zealand Tenderloin, Served with Parmesan & Gruyere Potato Gratin and Asparagus with Tarragon Butter 

Tagliata di Manzo-38

Tender Grass Fed New Zealand Tenderloin, pan seared till pink in middle, sliced and topped with Salsa Verde and served with Truffled Potato Gruyere Gratin and Asparagus with Tarragon Butter

Pizza ( served nightly after 5 pm and all day and evening Saturday)

Margherita-19

Buffalo Mozzarella from Italy, Fresh Basil, Sicilian Sea Salt, San Marzano Tomato Sauce, Parmigiano Reggiano, Extra Virgin Olive Oil

Capers and Olive -19

Sicilian Salt Cured Capers, Kalamata Olives, Buffalo Mozzarella from Italy, Wild Oregano, Garlic

Pepperoni and Mushroom-21

Buffalo Mozzarella from Italy,Salumeria Biellese Artisan Pepperoni, Organic Mushrooms, San Marzano Tomato Sauce, Wild Dried Oregano

Sausage and Roasted Red Peppers-22

Buffalo Mozzarella from Italy, Goat Cheese, Kuhn Farm's Sausage, Roasted Red Peppers, Garlic, Parmigiano Reggiano 



​​Valeria

Ristorante Italiano

Starters

Minestrone Soup-10

Our own Pork and Chicken Broth with Cabbage, Zucchini, Onions, Tomatoes, Carrots, Celery and topped with Basil Pesto and Grated Parmigiano Reggiano Cheese

Eggs Sardegna- 12

Hard Boiled Egg Halves napped with Marie Rose Sauce, Italian Anchovies, Sicilian Salt Cured Capers Finely Diced Red Onions.

Polpette Italiano-12

Italian Meatballs made with Kuhn Farm's Heritage Pork and B2 Ranch Pastured Veal with Calabrian Chili Paste, Garlic, Mirepoix, and served with San Marzano Tomato Marinara Sauce

Oysters Rockefeller -18

East Coast Oysters, Spinach, Cream and Parmigiano Topping