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[ ANTIPASTI E INSALATE [ YUKON GEM POTATO AND LEEKS VELOUTÉ SOUP / TRUFFLE SEASONING 11* RADICCHIO / WHITE PEACHES / FRESH GOAT CHEESE / WHOLE GRAIN MUSTARD 12* MIXED BABY LETTUCES / GORGONZOLA DOLCE / POTATO CHIPS / PROSECCO VINEGAR / TRUFFLE OIL 11* HEIRLOOM TOMATO SALAD / FRESH MOZZARELLA / OLIVES / CUCUMBER / CROUTONS / BALSAMIC 14 SMOKED TROUT / ENDIVE / GINGER GOLD APPLE / BELL PEPPER RELISH / LEMON VINAIGRETTE 14* MARINATED WHITE ANCHOVIES / WILD ARUGULA / ORANGE / SPRING ONION 12* CARPACCIO OF GRASS FED BN RANCH BEEF / ARUGULA / GRANA / LEMON-BLACK TRUFFLE DRESSING 18* SALUMI TRAY: SMOKED SPECK PROSCIUTTO / MORTADELLA / SALAME FELINO / WINE CURED BRESAOLA 15* LIGHTLY BREADED VEAL SWEETBREAD / SHELLED FLAGEOLET BEANS / TOMATO BUTTER SAUCE 15 MONDEGHILI MILANESE MEAT BALLS / BRAISED KALE / LEEKS PUREE 12 Not your grandma meatball: made with slow braised grass fed beef belly and mortadella di Bologna [ PASTA FATTA IN CASA [ POTATO AND SAVOY SPINACH GNOCCHI / GOAT CHEESE CREAM / BALSAMIC REDUCTION 13 / 21 The secret of good potato gnocchi is? The potato duh… We use Yukon gems from La Tercera Farms PAPPARDELLE DI DUILIO CONIGLIO / BRAISED RABBIT SAUCE / ROSEMARY SCENT 14 / 22 In culinary school, they used to call Chef Valenti “Duilio coniglio”. This is payback… SPAGHETTI “CHITARRA” AMATRICIANA / BERKSHIRE PORK PANCETTA / CHERRY TOMATO / PECORINO 19 Chitarra, or Guitar in English, is the name of the tool used to cut these square spaghetti PIZZOCCHERI / HEIRLOOM CAULIFLOWER AND POTATO / BITTO CHEESE / SAGE-GARLIC BROWN BUTTER 19 A classic buckwheat pasta from Valtellina, a region of the Lombardy’s Alps RISOTTO CARNAROLI / DICED WILD KING SALMON / SUMMER SQUASH AND BLOSSOMS 25* You don’t order our risotto. It orders you. [ SECONDI [ CRISPY SKIN ROASTED MT. LASSEN TROUT / BROCCOLI RABE / ITALIAN PEAR TOMATO PASSATA 29* We like the toothsome contrast between the sweet fennel and the bitter radicchio BRAISED BN RANCH LAMB SHANK / DRAGON TONGUE BEANS / MELTED ONION GRAVY 29 BN Ranch brings us this lamb with incomparable flavor ROASTED BREAST OF SONOMA LIBERTY DUCK / BRAISED TUSCAN KALE / FIG BALSAMIC 29* Dry aged a few days for tenderness, and a lean skin with a clean finish BN RANCH BEEF NEW YORK STRIP STEAK / POLENTA FRIES / CHANTERELLE MUSHROOMS 34* 10 oz. of the cleanest tasting grass fed beef from BN Ranch of Bolinas. Don’t be scared: go for rare LA COSTOLETTA MILANESE / ARUGULA AND TOMATO SALAD / LEMON / GREMOLATA SEASONING 42 The real deal veal chop, just like they prepared it back in the day in Porta Vittoria, Chef Valenti’s Milanese ‘hood [ CONTORNI [ PAPPARDELLE “AL TELEFONO” TOMATO AND MOZZARELLA 9 / POLENTA FRIES WITH TRUFFLE SEASONING 8* OLIVES in AMPHORA OLIVE OIL 6* / HARICOT VERT GREEN BEANS WITH ROASTED HAZELNUT 7* Dishes marked * are gluten free – gluten free pasta available (organic corn rigatoni) At Valenti & Co we use farm fresh organic and wholesome local and Italian ingredients. After all we eat here every day! Gift certificates available [ 415 – 454 7800 [ www.valentico.com Consuming raw or undercooked meats, eggs or seafood can increase your risk for foodborne illness
