Lunch Menu Week Of May 1, 2017

(scroll down for pizza)


Zuppe e Insalata

Minestrone-10
Rich Chicken and Pork broth with Cannellini beans, zucchini, tomatoes, cabbage, onions, celery and carrots with Basil Pesto


Insalata Valeria-14.95
Bibb Lettuce Salad, Lightly Battered Gulf Shrimp, Pickled Beets, Taggiasca Olives, Parmigiano Reggiano

Insalata di Borlotti con Gamberi - 16

Cold Borlotti bean salad with garlic and herb vinaigrette, topped with poached shrimp and roasted red pepper puree


Lunch Specials

Crab Cakes and Salad - 14

Maine crab cakes, tartar sauce, spinach and tomato salad, balsamic vinaigrette


Lunch Lasagna w/ Bibb Lettuce Salad-14.95

House made Pasta Sheets, Bechamel Sauce, Parmigiano Reggiano


Italian Meatballs, Quail Eggs and Bibb Lettuce Salad-14.95

Our House Veal and Pork Meatballs, served with Quail Eggs and a 

Bibb Salad with Pickled Beets, Taggiasca Olives and Parmigiano Reggiano


Lunch Eggplant Parmigiana - 14.95

Lightly breaded and pan fried slices of Eggplant topped with Buffalo Mozzarella, Marinara and Parmigiano Reggiano.  Served with Bibb lettuce salad.


Oysters Rockafeller - 18

Cape Cod oysters, spinach, cream, Pernod, Parmigiano, cracker crumbs


Lunch Shrimp Valeria - 22

Lightly battered Gulf Shrimp, white wine buerre blanc sauce, jasmine rice, zucchini and red pepper


​​Pizza    

D.O.P. Margherita - 19    
Buffalo Mozzarella, Fresh Basil leaves, San Marzano Tomato Sauce, Sicilian Sea Salt, fresh sliced garlic


Pepperoni and Mushroom - 21

Salumeria Biellese Pepperoni, Organic Sliced Mushrooms, San Marzano Tomato Sauce, Buffalo Mozzarella

Sausage and Roasted Red Pepper - 21

Kuhn Farm’s Pork Italian Sausage with roasted red peppers, San Marzano Tomato sauce and Buffalo Mozzarella


Prosciutto and Artichokes - 22

Proscuitto di San Daniele, Grilled Artichoke Hearts, Piennolo Cherry Tomatoes, Buffalo Mozzarella, San Marzano Tomato Sauce


Pizza Nero Con Gamberi - 24

Squid-Ink pizza dough, Gulf Shrimp, Spicy Calabrian Cherry Peppers, Piennolo Tomatoes, Buffalo Mozzerella

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​​Valeria

Ristorante Italiano

Mother's Day Brunch

Sunday  May 14, 2017.

(sorry, no pizza on Sunday brunch)


Fresh Squeezed Orange Juice - 5


Crescent Yeast Rolls - 6

​With Jams and Fresh Butter


Zuppa di Minestone - 10

Garden vegetable soup, pesto, Paccheri pasta, Parmigiano


Eggs Sardinia - 12

Hard Boiled Eggs, Maria Rose sauce, Sicilian Capers, Italian Anchovies


Yellowfin Tuna Tartare - 18

Organic Soy Sauce, Raw Jalapeno slices, Diced Celery & Lemon Mayonnaise, served in Bibb Lettuce cups


Blueberry Pancake Shortstack - 14

Maple syrup, Chantilly Cream, Kuhn Farm's Pork Sausage


Swiss and Mushroom 3 Egg Omelet - 14

Kuhn Farm's Sausage, Hash Browns, House Toast


Eggs Benedict - 16

House Made English Muffins, Hollandaise Sauce,

Crispy Prosciutto, Hash Browns


Shrimp Valeria - 28

Eight Gulf Shrimp, Lightly Battered, Pan Sauteed and napped with Citrus Beurre Blanc, Served with Jasmine Rice and Zucchini and Red Pepper Medley


Crab Cakes - 36

Maine Jonah Crab Cakes, Tangerine Curry Buerre Blanc Sauce, Asparagus


Orata Rosa con Ostriche e Gamberi Fritti - 38

Fresh filet of Portuguese Pink Sea Bream, Oyster Cucumber emulsion sauce, Fried Shrimp and Oysters, Kuhn Farms Cabbage and Bacon


Maiale di Arrosto - 36

Roast Kuhn Farms Suckling Pig, Porcini Jus, Potato Gruyere Gratin, Asparagus


Beef Wellington - 42

Wagyu Filet wrapped in Proscuitto di Parma then Phyllo Dough and baked until crispy outside while pink in center. Served with Port and Sherry Demi Glace Sauce, Potato Gruyere and Asparagus