Valeria Ristorante Italiano

Split house made baguette toasted with herb garlic butter and parmigiano reggiano.

Bibb lettuce and mixed lettuce, tomatoes, cucumbers, grated carrots, kalamata olives, mint, garlic, dijon & balsamic vinaigrette, parmigiano.

Light touch of garlic, cream and parmesan cheese.

Garlic, oregano, fennel seed, chili flakes.

House bread crostini topped with white truffle & garlic aioli, wild oregon hedgehog yellowfoot chanterelles, white win, garlic & organic cream.

Crispy panko crusted eggplant slices, san marzano tomato sauce, mozzarella, parmigiano, oven baked herbed tomato with garlic and parmigiano.

Gentile spaghetti, san marzano tomato sauce, Italian meatballs, parmigiano reggiano.

Italian crepes, chicken, leeks, mushrooms, spinach, bechamel, fontina, cherry tomatoes.

Icelandic cod, Maine scallops, pacific shrimp, bechamel, garlic, mushrooms, spinach, fontina, cherry tomatoes, panko bread crumbs, & parmigiano.

House pasta sheets, bolognese, bechamel, parmigiano, sugo al pomodoro, asparagus tips.

Maine peekytoe crab cakes with house tartar sauce, parmesan baked tomato, asparagus, lemon.

Prawns, Maine scallops, littleneck clams, mussels, tomato, garlic, white wine, basil, chili flakes.

Rum and espresso soaked ladyfingers layered with whipped mascarpone.

Key lime tart made with fresh key lime juice, chantilly cream, and lime zest.

Dutch chocolate cake, chocolate pecan frosting.