Friday, May 30, 2014

Chefs Offerings 5/30/2014



APPETIZERS
Honey BBQ Pork Osso Bucco
8

Entrees
Rigatoni Mezzi Pesto
with grilled chicken, roma tomatoes, and pesto
19

Paneed Pork Chop Milanese
over mixed greens and baby arugula salad, roma tomato wedges, red onion, fresh mozzarella and balsamic glaze
24

Grilled Salmon
asparagus, cucumber, parmesan potato wedges, and tomato caper relish
22

Friday, May 23, 2014

Memeorial Day Weekend Features



Memorial Day Weekend Features
Appetizer
Day Boat Scallops
Pan seared, roasted corn, tomato salsa, crème fraiche’, lime
$14
Entrees
BBQ New York Strip
Roasted corn on the cob, potato egg salad, corn bread
$28
Herbed Grilled Chicken
Boneless Breast, herbs, lemon, roasted corn on the cob, potato egg salad
$22
Shrimp and Pasta
Penne, broccoli , sundried tomatoes, extra virgin olive oil, garlic
$23
Dessert
Godiva Chocolate Crème Brulee’

Wine Features
Sea Glass California Riesling 2012
Hints of ripe apricot and sweet peaches with undertones of honeysuckle
Pairs well with Scallops feature and any seafood
Bogle “Old Vine” Zinfandel California 2010
Bold Flavors with hints of spice and raspberry finished by vanilla bean and juniper
Pairs very well with steak or chicken features

Friday, May 16, 2014

Chefs Offerings for this week 5/16/14



Appetizer:
Tuna Tar Tare
Worcestershire, sesame oil, sesame seed, sweet chili sauce and wasabi
12

Entrees:
Seafood Fra Diavolo
Shrimp, scallops, clams and lobster, spicy marinara, linguini
29
Penne
Sautéed chicken, mushroom, red onion, garlic and balsamic brown sauce
19
NY Strip Special
Cherry tomatoes, garlic, basil, with potato wedges and vegetables
31

Dessert:
Berry Crepes
Two crepes with mixed berry pastry cream filling
9

Friday, May 9, 2014

Chefs Offerings for this Week 5-9-14





Appetizer
CORN FRITTERS
6 fritters with chipotle aioli
7


Entrees
LOBSTER GRATINE
3 tails (out of shell) sautéed, white wine parmesan cream, with asparagus and twice baked potato
34
GOAT CHEESE CRUSTED FILET MEDALION
12oz filet, port wine sauce, carrots, horseradish mashed potatoes
37
CAVATELLI
Roasted peppers, diced chicken, spinach, mushrooms, sun-dried tomato, white wine, garlic and basil
21



Dessert
CRÈME BRULE CHEESECAKE

Friday, May 2, 2014

Valerias Features May 2



Appetizer
Korean Shrimp Kabob
Spicy Peanut sauce, chopped greens, chili citrus vinaigrette
$12
Entrees
Blackened Delmonico
Tomato onion jam, warm potato, bacon, red pepper salad
$31
Lobster Ravioli
Asparagus, roma tomatoes, basil, extra virgin olive oil, garlic
$20
Sesame Saku Tuna
Pan seared, wasabi mashed potatoes
$29
Dessert
Crème Brulee Cheesecake
Fresh whipped cream
$10
Wine Features
Cavachiolli Sparkling Peach Italy
Vitiano Rosso Cabernet Blend Italy 2010