Valbella MenuItalian | Greenwich Main Menu
Thinly sliced filet mignon over arugula, topped with shaved parmigiano cheese.
Roasted tri colored tomatoes, holland peppers, and buffalo mozzarella with whipped mint sheep ricotta.
Seared hudson valley foie gras and figs with a port wine reduction, served over toasted brioche.
Baked little neck clams.
Fried calamari and zucchini.
Diver sea scallops wrapped in nueske's bacon, served over cannellini bean puree.
Crab and shrimp cake over braised leeks and roasted pumpkin.
Almond crusted langoustine with a white wine butter sauce.
Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese.
Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar.
Tuscan kale salad, grilled portobello mushrooms, pecorino toscano, and pumpkin croutons with lemon black truffle olive oil.
Traditional caesar salad.
Red and golden beets, vine tomatoes, arugula, and red onions in a green apple horseradish dressing, topped with crumbled goat cheese.
Heirloom tomatoes, avocadoes, hearts of palm, roasted peppers, artichokes, and asparagus, served over a bed of frisee salad in a mustard tarragon dressing.
Tomato vodka sauce with fresh basil, scallions, and a splash of cream.
Ricotta cheese gnocchi with a filet mignon ragout.
Homemade parpardelle with sweet peas, porcini mushrooms, and burrata cheese in a veal bolognese.
Homemade black trenette with fresh tomatoes, capers, arugula, lobster chunks and jumbo scallops in a brandy garlic oil sauce.
Lobster bisque risotto with leeks and asparagus, topped with langoustine and sea bass.
Sautéed lobster, crabmeat, shrimp, and fresh herbs in a plum tomato fra diavolo sauce.
Broccoli rabe, sausage, sun dried tomatoes and cannellini beans tossed in garlic and oil.
Artichoke hearts, roasted cherry tomatoes, asparagus, and wild mushrooms with roasted garlic and extra virgin olive oil.
Chicken breast stuffed with prosciutto, fontina cheese, and spinach in a morel mushroom sauce.
Oven roasted chicken breast with cherry peppers, spicy smoked sausage, and roasted cipollini onions in a cognac garlic sauce.
Grilled double cut berkshire pork chop topped with sautéed vinegar peppers, served with broccoli rabe and roasted potatoes.
Breaded lamb chops, seared and topped with eggplant, tomatoes, and melted mozzarella in a balsamic reduction, served with braised lentils.
Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.
Medallions of filet mignon with foie gras and caramelized shallots in a barolo demi glaze, served with truffle mashed potatoes.
Filet mignon topped with cajun lobster tail in a lobster bisque reduction, served with grilled asparagus.
Medallions of veal tenderloin with french brie in a black truffle port wine sauce, served with sautéed spinach.
Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions.
Venison filet in a pomegranate sauce, served with soft polenta and brussels sprouts.
Charbroiled to your desire and served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
Generous filet of beef grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
Baby rack of lamb, roasted to perfection, served with seasonal vegetables and mashed potatoes.
Double cut veal chop grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
Domestic and imported, only the best the market has to offer.
Our pastry chef will be delighted to serve you his famous european desserts.
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