Favorite 3 Chefs:
Wolfgang Puck
"He is the best."

Michel Richard
"He is a great pastry chef."

Nobu Matsuhisa
"He is a true original."


3 Favorite Rising Stars
Enrico Plaudo of Primi

Luciano Pellegrini of Possso in Sherman Oaks
Patrick Healy of Xiomoro in Pasadena

Favorite Restaurants in LA
J.R. Seafood because on a Sunday night I can go there with whole family

Chinois on Main because it is so exceptional

El Cholo for the margaritas


Piero's Favorite Dishes?
Mogolian Ribs at Chinois

Pizza at Spago's

Tuna with Couscous at Posto

Piero Selvaggio's other restaurants to see:
Primi
Posto

3115 Pico Blvd. Santa Monica, CA 90405 310.829.4313

VALENTINO'S SEASONAL MENU

Chef: Angelo Auriana
Sommelier: Arturo Nieto

ANTIPASTI e INSALATE
Insalata di granchio, rucola, e olive con olio agrumato 11.00
Maryland crab salad with olives and orange infused oil

Carpaccio di manzo con capperi di Pantelleria e radicchio 11.00
Beef carpaccio, capers and radicchio

Tortino di funghi allo zafferano 10.00
Mushroom timbale with saffron

Storione affumicato alle arance sanguigne 11.00
Smoked sturgeon with blood oranges and aromatic vinaigrette

Insalata di mille cosette 11.00
Chopped fresh mixed greens and vegetables

Funghi, fagiolini e mozzarella in insalata 11.00
Mushrooms, string beans and mozzarella

Calamari, polipo e patate al pesto 10.00
Squid, octopus and pesto potato


MINESTRE
Minestra di farro e lenticchie 9.00
Spelt and lentil soup

Zuppa di orzo, patate, e funghi 8.00
Barley, potato and mushroom soup

Brodetto di vongole al peperoncino 9.00
Tomato and clams in spicy broth


PASTE
(All pastas are 12.00, add 4.00 if entrÚe)
Gnocchetti di ricotta e spinaci con salsa di noci
Ricotta and spinach gnocchi with walnut sauce

Fusilli al ragu d'anatra
Duck ragu

Linguine con vongole, mentuccia e aglio dolce
Clams, mint and sweet garlic

Spaghetti Martelli ai due formaggi e pomodoro
Martelli brand pasta with tomato, fontina and Parmesan

Pasta integrale allÍ arrabbiata
Whole wheat pasta from Apulia with spicy sauce

Ravioli di fonduta con salsa di funghi di bosco
Cheese ravioli with a mixed mushroom sauce

Cavatelli con olive, capperi e rapini
Shells with olives, capers, and broccoli rabe

Maccheroncini con ragÿ di salsiccia e melanzane
Peasant style pasta with sausage and eggplant


RISOTTI
Risotto ai frutti di mare 16.00
Risotto with seafood

Risotto con peperoni e mais 15.00
Corn and pepper risotto

Risotto con prosciutto, spinaci, e asparagi 16.00
Prosciutto, spinach and asparagus risotto


SECONDI
PIATTO DEL BUON RICORDO
Pesce spada ai sapori del sud 24.00
Swordfish steak with onion and olive caponata

Salmone dellÍAtlantico con carciofi ed olio al basilico 23.00
Atlantic salmon with artichokes and basil oil

Piccione cotto a scottadito con fichi e miele 24.00
Grilled pigeon in a honey, fig sauce

Fegato allÍaceto rosso con burro e salvia 22.00
Sliced calfÍs liver with butter and sage

Osso buco con misticanza di verdure 25.00
Osso buco braised in veal stock

Costoletta di vitello con salsa al Marsala, panna, e prosciutto 26.00
Veal chop with cream, prosciutto and Marsala wine

Pollo ruspante, alla Diavola 21.00
Spicy free range chicken

Filetto di manzo al Barbaresco 26.00
Beef filet in red wine sauce

Animelle di vitello al limone e pignoli 22.00
Sweetbreads with pinenuts and lemon sauce

Petti di pollo e porcini 21.00
Chicken breast with porcini mushrooms

I formaggi misti $10 per person

THE EXTRAVAGANZA MENU
Selected daily by our chef
$59 per person


Call Piero to make arrangements for large parties.


VALENTINO is open for lunch on Fridays.


I D O L C I
Chocolate Tower with white chocolate mousse and berries

Orange semifreddo with mixed berry compote

Apple cinnamon terrine with candied pecans and caramel sauce

Caramelized hazelnut custard in a chocolate tuille

Warm banana phyllo purse with coffee gelato

Chocolate espresso truffle cake with blood orange sauce

Ricotta cheesecake with cherry sauce

Chocolate tronchetto with vanilla sauce

Traditional tiramisu with raspberry sauce

Mixed sorbetti and gelati with biscotti

7.50

Biscotti Plate $9.00 for two

Pastry Chef: Sally Cook



DESSERT WINES & AFTER DINNER DRINKS
Ronchi di Cialla Verduzzo half b 1986 35.00
Joseph Phelps J.R. Late Harvest half b 1988 30.00
Carlo Deltetto Arneis Passito, Bric Tupin half b 1988 33.00


By the glass...

PORT

Dow's Quinta do Bomfim 1990 7.00
Graham's 1985 9.00
Taylor Fladgate 1985 9.00


GRAPPA

Grappa di Bassano, Nardini 6.00
Grappa le Pergole Torte, Montevertine 7.50
Grappa al Barolo, Castello di Barbaresco 12.00
Grappa di Picolit, Nonnino 20.00

ARMAGNAC & COGNAC

Marquis de Montesquiou, Napoleon 12.00
De Montal, Armagnac V.S.O.P. 7.00
Hennessy, V.S. 6.00
Courvoisier, V.S. 6.00
Courviosier, V.S.O.P. 7.00
Martell, Cordon Bleu 23.00
Martell, V.S, 6.00
Remy Martin, V.S.O.P. 8.00
Cardenal Mendoza, Solera Gran Reserva 9.00
Bushnel, Calvados, V.S.O.P. 7.00