Valenti & Co. Ristorante

with caramelized onions

fresh goat cheese, whole grain mustard dressing

gorgonzola dolce, potato chips, prosecco vinegar, truffle oil

micro greens, ginger gold apple, bell pepper relish, lemon vinaigrette

wild arugula, navel orange, carrot, sweet onions

arugula, shaved Grana Padano and black truffle, lemon dressing

with smoked Speck prosciutto, salame felino, wine cured bresaola, mortadella di Bologna, olives

of braised beef belly and mortadella. Braised escarole and shelled beans

with cauliflower and new potatoes, fontina cheese, sage and garlic brown butter

filled with local halibut, white wine and cream sauce with shallot and saffron

Carnaroli rice with seared Maine scallops, baby carrots and tomato passata

pulled braised rabbit ragu’, mushrooms, rosemary garlic scent

with creamy goat cheese sauce and balsamic reduction

Sautéed radicchio Trevisano and sweet fennel, lemon emulsion

Ratte fingerling potatoes and green beans sautéed with smoked speck prosciutto, whole grain mustard sauce

friseè salad, roasted Chioggia beets and fig balsamic reduction

10oz Greater Omaha Butchery Angus beef, served with truffle polenta fries and red wine sauce

lightly breaded rack chop of free ranging veal with green salad and gremolata seasoning

with caramelized onions

fresh goat cheese, whole grain mustard dressing

gorgonzola dolce, potato chips, prosecco vinegar, truffle oil

micro greens, ginger gold apple, bell pepper relish, lemon vinaigrette

wild arugula, navel orange, carrot, sweet onions

arugula, shaved Grana Padano and black truffle, lemon dressing

with smoked Speck prosciutto, salame felino, wine cured bresaola, mortadella di Bologna, olives

of braised beef belly and mortadella. Braised escarole and shelled beans

with cauliflower and new potatoes, fontina cheese, sage and garlic brown butter

filled with local halibut, white wine and cream sauce with shallot and saffron

Carnaroli rice with seared Maine scallops, baby carrots and tomato passata

pulled braised rabbit ragu’, mushrooms, rosemary garlic scent

with creamy goat cheese sauce and balsamic reduction

Sautéed radicchio Trevisano and sweet fennel, lemon emulsion

Ratte fingerling potatoes and green beans sautéed with smoked speck prosciutto, whole grain mustard sauce

friseè salad, roasted Chioggia beets and fig balsamic reduction

10oz Greater Omaha Butchery Angus beef, served with truffle polenta fries and red wine sauce

lightly breaded rack chop of free ranging veal with green salad and gremolata seasoning