Valley Restaurant

Cozze

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

Crostini di Fichi

Vegetarian. Homemade fig jam on toasted crostini with walnuts, Gorgonzola cheese, honey, and arugula.

Gamberi e Fagioli

Grilled marinated jumbo shrimp served on a bed of spicy cannellini beans with house-made pesto.

Aglio e Formaggio

Vegetarian. Roasted garlic bulb served with warm pesto crusted goat cheese, topped with toasted walnuts, drizzled with honey, and served with rustic crisps.

Aragosta Funghi

Mushrooms stuffed with risotto and mixed with red peppers, broccoli, cheese, and lobster meat, oven baked and topped with Asiago and mozzarella cheese.

Bruschetta

Traditional-style fresh tomatoes, onions, and fresh garlic on Valley Restaurant's homemade focaccia bread.

Fried Provolone

Vegetarian. Sliced and breaded creamy Provolone cheese deep fried and served with Valley Restaurant's tomato sauce.

Calamari Fritti

Hand-cut in house and lightly dusted with semolina and fried to perfection. Served with a spicy aioli sauce.

Zuppa

Gardino

Vegetarian. Mixed greens tossed with Valley Restaurant's homemade dressing, cannellini beans, tomatoes, and olives.

Insalata Caprese

Vegetarian. Fresh tomatoes, for di latte, fresh basil, aged balsamic, and Valley Restaurant's homemade pesto.

Dolce Pera

Grilled pears, roasted beets, spicy pecans, charred tomatoes, Gorgonzola cheese, and arugula tossed with a blood orange dressing.

Ravioli Spinaci

House-made spinach and ricotta cheese ravioli, tossed with Valley Restaurant's sage tomato Gorgonzola cream sauce with crispy pancetta.

Cannelloni a Fungi Portabella

Vegetarian. House-rolled portabella stuffed cannelloni, oven baked and topped in a truffle mushroom-cream reduction sauce.

Melanzana alla Parmigiana

Vegetarian. Layers of breaded eggplant, tomato sauce, mozzarella cheese, and Valley Restaurant's homemade pesto.

Farfalle di Zucca

Pumpkin farfalle with sweet sausage, peas, broccoli rabe, squash, and pancetta, tossed in a sage cream sauce.

Positano

Fresh house-made lemon pepper fettuccine tossed with grilled jumbo shrimp, fresh tomatoes, basil, and fior di latte in a light garlic wine sauce.

Aragosta e Granchio

Lobster and crab in a garlic Alfredo sauce with spinach and roasted red peppers on house-made fettuccine.

Pasta di Nettuno

Shrimp, crab, sea scallops, mussels, and clams in a creamy rose reduction sauce with house-made fettuccine.

Spaghetti Nero

Fresh squid ink pasta with clams, mussels, scallops, jumbo shrimp, and squid, cooked in a lemon white wine sauce with a hint of chillies.

Ragu di Cinghiale

Tender boar slowly stewed with tomatoes, chianti, and herbs, served on a bed of pappardelle with a hint of black truffle.

Polpette e Spaghetti

House-made meatballs (beef, pork, and veal) with Valley Restaurant house-made tomato sauce and spaghetti.

Lasagne

A Valley tradition with meat and three kinds of cheese.

Piatto Italiano

One-half order of veal or chicken Parmesan, one-half order of lasagne, and fettuccine Alfredo.

Costolette di Manzo

Fall-off the bone beef short ribs "al Chianti" gremolata., served with potatoes and fresh vegetables.

Vitello Limone

Milk fed veal lightly floured and sauteed with butter, fresh lemon, wine, and capers. Served with mushroom risotto and fresh vegetables.

Veal Parmigiano

This dish comes with a choice of pasta or fresh vegetables and garlic mashed potatoes.

Chicken Parmigiano

This dish comes with a choice of pasta or fresh vegetables and garlic mashed potatoes.

Pollo Ripieno

Chicken supreme stuffed with Provolone, Asiago cheese, pancetta, and focaccia, then wrapped with prosciutto, oven baked and topped with an Asiago cream sauce. Served with mushroom risotto and fresh vegetables.

Strawberry Blast

Strawberry puree, lime juice, cranberry, and 7UP.

Fruit Splash

Refreshing cranberry, orange juice, and a splash of 7UP.

San Pellegrino (250 ml)

Lemon Cheesecake

Peanut Butter Brownie (Gluten-Friendly)

Carrot Cake

Pecan Pie

Triple Chocolate Torte

Chocolate Chip Cheesecake