Valentina's Ristorante

Broccoli Rabe, Cherry Peppers, on a Toasted Garlic Bread with Melted Mozzarella on Top.

Succulent Calamari Lightly Breaded and Gently Fried with Tomato Sauce.

Gently Steamed Wild Caught Mussels in White Wine Served in a Marinara Sauce with Garlic.

Crabmeat Stuffing Over Spinach.

Potato Croquette, Tomato, Basil on a Toasted Garlic Bread with Melted Mozzarella on Top.

Little Neck Clams Stuffed with, Breadcrumbs, Garlic, Parsley, Oregano in Lemon Butter and White Wine.

Creamy Fresh Burrata with Fig Jam, Crispy Prosciutto and Crostini’s

Marinated Sliced Tomatoes and Mozzarella with Artichoke Hearts, Zucchini, Roasted Peppers and Crostini Topped with Tomato Bruschetta

Shrimp cocktail (Poached Shrimp) With Cocktail Sauce

Salami, Soppressata, Provolone, Parmesan Cheese, Mushrooms, Roasted Peppers, Artichoke Hearts, Pepperoncini’s, and Seafood Salad

Classic Caesar Served With Chef Paul’s Unbelievable Caesar Salad Sauce, Anchovy’s, Garlic Parmesan Cheese And Lemon Juice.

Mixed Green Salad With Balsamic, Red Wine Vinegar, Salt, Pepper, Oregano, Basil, Parsley Parmesan Cheese And Olive Oil.

Arugula, Roasted Pepper, Fresh Mozzarella, Red Onion And Tomatoes Topped With A Balsamic Reduction, Olive Oil And Lemon Dressing.

Fresh Fennel, Capers, Olive Oil, Sun Dried Tomatoes, Basil And Mandarin Orange.

Chopped Salad With Shrimp, Chicken, Cranberries, Walnuts, Strawberries. Pistachios, Artichoke Fresh Mozzarella, Gorgonzola, Balsamic Reduction.