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While the menus below will give you an idea of our selections, at Valentino
Las Vegas, to ensure that you get the best, our menu may change based on seasonal availability, market freshness, and special occasions. We have a passion for food and are constantly pushing ourselves to share that passion with you through unique offerings. The next time you visit us, make sure to ask your server what’s particularly fresh or what special magic the chef’s have come up with lately. We look forward to delighting you!
APPETIZERS
Zucchini flowers stuffed with ricotta and blue cheese over mushroom and spinach salad 18
Buffalo Carpaccio with blood orange, dried ricotta and black summer truffle 22
Australian spanner crab cakes with spicy peach salad and yogurt dressing 22
Heirloom tomato gratin stuffed with burrata over garlic bruschetta 18
PASTA AND SOUPS
Garanelli with oven-dried tomatoes, arugola, scamorza, cream and tomato sauce 18
Pici pasta with Key West shrimp, spring onions and a light rapini pesto 22
Risotto with field greens and melted Pecorino cheese 20
Quail stuffed ravioli with parmesan cream sauce 18
Soup of the day 15
SEAFOOD
Catch of the Day, broiled and served over zucchini puree with sautéed baby corn 36
Stewed summer beans with sautéed Maine lobster in a curry cream broth 40
Diver scallops with olive oil, pepper and “eggplant Caterin” al coccio 35
John Dory with fried artichokes and carrot reduction sauce 36
MEAT
Pan roasted veal filet lightly breaded with bone marrow sauce, fontina fondue and arugola salad 38
Grilled 16oz prime rib eye steak with spicy vincotto sauce and pancetta flavored
potato flan 42
Grilled “Kurobuta” pork chops with onion demiglace, served with baby romanesco 36
Free range chicken breast with seared foie gras in a cream chutney sauce 36
ON THE SIDE
Asparagus Milanese (steamed, with parmesan cheese and an egg fried in brown butter and sage) 10
Fennel gratin 10
A note from the Chef: if you do no see your favorite dish do not hesitate to ask we’ll prepare it for you. If you do not have one, we will create it for you.
...Dal Nostro libro di ricette
A tasting from the Valentino cook book $ 70.00
Tagliata di tonno in camicia di erbe (pg 147)
Tuna with herb crust
Tagliolini con cernia e favette (pg 96)
Pasta with grouper and fava beans
Astice alla crema di peperoni dolci (pg 161)
Lobster with sweet pepper sauce
Torta di formaggio con fragole e vecchio balsamico (pg 226)
Mascarpone cheesecake with strawberry in balsamic vinegar
L'accostamento dei vini
The wine pairing
Vermentino Colli di bardellinil
Chardonnay Res Robert Mondavi
Pinot Noir Beringer
Mer et soleil Late Harvest
3.5 oz $45.00
Sarga del tartufo nero estivo
Summer black truffle menu
Prosciutto d'anatra con salsa al caprino e tartufo
Duck prosciutto with goat cheese dressing and shaved truffle
Risotto ai funghi con lamelle di tartufo
Mushroom risotto with fresh shaved black truffle
Filetto alla Rossini
Roasted beef filet stuffed with foie gras and black truffle
Sorbetto alla panna e vaniglia con castagne candite
e lamelle di tartufo al cioccolato bianco
Cream, vanilla sorbet with candied chestuts and truffle flavored white chocolate chips
$ 80.00 L'accostamento dei vini
The wine pairing
Pinot Noir Beringer
Rosso di Montalcino Caparzo
Barberesco Produttori di Barbaresco
Moscato Rivetti
3.5 oz $45.00
Degustazione dello chef
A Sampler of all that is fresh on today's market (changes daily)
Carpaccio di Marlin con pesto d'erba cipollina
Hawaiian blue marlin carpaccio with chive pesto
Chele tiepide di granzeola u coulis d'uva di champagne
Warm King crab legs over champagne grape coulis
Cappesante arrosto con porcini al salto e sciroppo di Madera
Pan seared sea scallops with sautéed porcini and Madera wine syrup
Agnolotti al plin con sugo d'arrosto
Meat agnolotti with demi glace
Quaglie ripiene di lumache con demi glace e polenta Taragna
Pan-roasted snail stuffed quails with its own demi glace sauce Taragna style polenta
Selezione di Formaggi
Fine cheese selection
Soffiato al Grand Marier
Grand Marnier soufflé
$95.00
L'accostamento dei vini
The wine pairing
Riesling Egberts
Hermitage Chavel
Pinot Noir Beringer
Barbaresco Produttori di Barbaresco
Nero d' Avola Feudi d'arancio
Ca' del Bosco Franciacorta
Moscato Rivetti
2 oz $45.00
Menu item availability and pricing subject to change without notice.
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