Friday, October 25, 2013

Chef's Offerings Friday October 25

Applewood Bacon Tart
Vidalia Onion, Gruyere cheese, cranberry
Roast Stuffed Pork Loin
Granny smith apples, onions, sweet potato au gratin, braised red cabbage
Chilean Sea Bass
Brabant potatoes, cherry peppers, broccoli rabe, toasted garlic, chipotle pepper broth
Poached Pear Napoleon
Marscapone mousse

Featured Wine Selection
Fairvalley  Chenin Blanc South Africa 2012
Aromas of pineapple and peach with a hint of spice
Pairs well with the featured Sea Bass
Falesco Tellus Syrah Italy 2011
Intense ruby red, ripe black cherry with undertones of violets and a hint of vanilla and sweet spice
Pair this wine with the Lamb Chops or Wild Boar Ragu

Wednesday, October 9, 2013

Introducing Valerias at the Palacio's New Menu


Stuffed Crimini Mushrooms
Italian sausage, baby spinach, gorgonzola cheese, sherry demi glace
Grilled Quail
Shallots, Amaretto,demi glace, candied walnuts
$ 9
Chefs Housemade Meatballs
Tomato Sauce, parmagiano reggiano
Pan Seared Scallops
Applewood smoked bacon, Jalapeno infused Apricot spread
Jumbo Lump Crabcake
Maryland Style, roasted red pepper coulis
Fried Calamari
Chipotle Pepper Aioli
Seasonal Tomatoes, baby arugula, extra virgin olive oil, cracked peppercorns
Littleneck Clams (6)
Halfshell, horseradish pepper coulis
Oysters (6)
Halfshell, horseradish, Tabasco
Shrimp Cocktail
Beer braised, red cabbage, cocktail sauce
Chilled Seafood
Shrimp(3), clams(3), oysters(3), lobster (feeds two or more)
Lobster Bisque
Housemade, sherry laced
 French Onion
Vidalia, Spanish, Bermuda (local when in season) onions, brandy , gruyere cheese
Daily Selection
Crock $4
Bowl  $6

Valeria’s Caprese
Fresh mozzarella, tomatoes, extra virgin olive oil, micro basil, balsamic reduction
Broken Boston Bib
Warm Bacon , gorgonzola, Candied Walnuts, Roma Tomatoes
Roasted Beet
Goat Cheese, Baby Arugula, Julienne Cucumber, Lemon, Extra Virgin Olive Oil
Caesar Salad
Heart of Romaine, housemade Caesar dressing, parmigiano reggiano crisps
Seasonal Tomato & Vidalia Onion
Valeria’s Steak Sauce
Valeria’s takes great pride in serving local farm to table fresh produce in season
All entrees served with house salad
Linguine Clam Sauce
Littleneck clams, butter, parsley, oregano, red pepper flake
Pacherri Pesto
Basil, Parmigiana, pignoli nuts, garlic, extra virgin olive oil, cream, Roma tomatoes
Tortellacci Wild Boar
Wild Boar, basil, tomato sauce, parmigiana reggiano
Pappardelle Garlic Aioli
Extra virgin olive oil, garlic, broccoli rabe, parmigiana  reggiano
(All seafood served with chef’s daily Risotto)
Salmon Fillet
Roasted, apricot, jalapeno glaze
 Shrimp Scampi
White wine, lemon, garlic, parsley
Maryland Style Lump Crabcakes
Red bell pepper, green onion, grilled lemon aioli
Whole Maine Lobster
Steamed Clarified butter
Market Price

Steaks and Chops
(Valeria’s serves only 100% Certified Angus Beef unless otherwise noted)
All Steaks,  Chops and Poultry are served with choice of Baked potato, Sweet Potato Wedges, Mashed Potatoes or Risotto

 Sauce choices, Steak sauce, Bearnaise, Roast shallot demi Glace, creamy horseradish

Center Cut Filet Mignon
Petite Filet Mignon
New York Strip steak
Bone in Chicago Style Ribeye Steak
Hanger Steak
Braised Pork Shank
Center Cut Pork Chop
Australian Rack of Lamb

“The Palacio Porterhouse”
Tweny Four Ounces, Marinated forty eight hours

 Poultry & Game fowl
Roast long Island Duck
Chipotle Barbeque sauce
Cornish Game Hen
Roasted Butternut Squash, brown sugar
Chicken Breast
Bone in, Wild Mushrooms, shallots, Marsala, Demi Glace

Wild mushrooms
                                                                      Lobster Mac n cheese
Garlic Mashed Potatoes