Valentino Ristorante Italiano 2930 Gulf to Bay Blvd.

Layers of fried eggplant, fresh mozzarella, Pecorino-Romano, and homemade tomato sauce, A rich and comforting Italian favorite.

Grilled European octopus draped in the Chef's three-cheese sauce and served with grilled cherry tomatoes, finished with the Chef's signature dressing.

Lightly fried calamari and shrimp paired with golden-brown polenta, accompanied by one of Chef’s signature dressings and a traditional marinara sauce.

Mussels in white wine and garlic, enriched with crushed Calabrian peppers and cherry tomatoes, served with crostino.

Grilled jumbo shrimp, seasoned with volcanic sea salt, and spicy marinara sauce, balancing spice with a unique minerality.

Mozzarella di Bufala and cherry tomato imported from Italy, Bringing out their natural sweetness and acidity. Finished with aromatic fresh basil.

A selection of fine Italian cheeses, cured meats, olives, and homemade marinated vegetables.

Fresh oysters served on ice offer a briny, oceanic delight. Served with Champagne Mignonette and umami-rich ponzu for a bright, refreshing experience.

Baked oysters with a crisp topping of breadcrumbs, Grana Padano, Italian parsley, garlic, balsamic vinegar, mustard, and crushed Calabrian peppers, balancing bold flavors with delicate tenderness.

Spring lettuce mix, heirloom tomatoes, with extra virgin olive oil and vinegar dressing.

Hearts of romaine and freshly baked croutons in a traditional Caesar dressing.

Egg pasta fettucine in a decadent black truffle sauce, infused with imported Italian truffle for an earthy aroma and indulgent depth of flavor.

Egg pasta fettuccine tossed in a slow-cooked Wagyu Bolognese ragừ, finished with fresh Parmigiano-Reggiano for a savory, comforting bite.

Delicate saccottini filled with ricotta, mozzarella, Parmigiano, Pecorino, and black truffle, bathed in a velvety Grana Padano sauce with sautéed mushrooms, caramelized onions, and pancetta, finished with a touch of St-Rémy XO Brandy.

Fresh pasta ravioli bursting with succulent Canadian lobster, accompanied by shrimp and a half lobster tail, all enveloped in a light, creamy pink vodka sauce that perfectly complements the richness of the seafood.

Housemade ravioli filled with roasted chicken, spinach, and garlic, blended with Mozzarella, Fontina, Parmigianpo-Reggiano, and Ricotta. Topped with a luscious Parmigiano cream sauce for a rich, satisfying finish.

Fresh pasta tortelioni stuffed with a savory blend of beef, veal, pancetta, Parmigiano, garlic, Italian parsley, chives, and mushrooms, kissed with a rich Marsala wine sauce that enhances every bite.

Fresh black Tagliolini pasta color of "Nero di Seppia" (squid ink) tossed with a medley of baby clams, calamari, mussels, and shrimp in a subtle briny seafood flavor.

A luxurious King Salmon filet Topped with Champagne beurre blanc, Calvisius caviar, and delicate strawberry slices for a vibrant, sophisticated finish. Served with fresh seasonal vegetables

Grouper filet generously coated in a savory cherry tomato sauce, enhanced by the brininess of capers, olives, and the sweetness of slivered onions. This vibrant dish, paired with fresh vegetables, offers a delightful medley of flavors that highlight the delicate nature of the fish.

Sautéed baby portobella mushrooms with fresh garlic

Sautéed spinach with garlic and a touch of Calabrian red pepper.

Sautéed spinach with garlic, pine nuts, raisins, and gorgonzola.

Seasonal sautéed vegetables.

French fries finished with Italian white truffle oil.

Homemade four-cheese ravioli in alfredo sauce.

Homemade fettuccine in alfredo sauce.

Tenderized chicken breast in a Pecorino Romano breading, sauteed and served with French fries.

Decadent chocolate cake with a heart of creamy rich chocolate.

Airy sponge cake dome infused with a zesty lemon cream.

Traditional tiramisu made with espresso-soaked lady fingers and mascarpone cream, dusted with cocoa powder.

A chocolate cream followed by a smooth mascarpone cream, topped with Amaretto cookie crumbs and chocolate curls.

Cream puffs surrounded by vanilla and chocolate cream.

Alternating layers of sponge cake and lemon-infused mascarpone cream, decorated with Limoncello sauce.

Babà soaked in aged 1888 Brugal rum.