Di Valle's Cucina Italiana Menu

Mixed green lettuce, tomatoes, onions and homemade Italian dressing.

Traditional Italian ditalini pasta and cannellini beans soup.

Hearty vegetable and lentils soup.

Fresh calamari sautéed in garlic and oil, white wine, with a touch of chef Pio's marinara sauce.

Fresh mussels slowly cooked in a white wine garlic sauce or chef Pio's marinara sauce.

Breaded chicken breast, topped with arugula, cherry tomatoes, and shaved parmigiana.

Topped with Chef Pio’s marinara sauce and melted mozzarella.

Veal medallions sautéed with white wine, lemon, and capers.

An authentic bolognese sauce, with sautéed carrots, celery, onion, and ground beef.

Olive oil, fresh tomatoes and basil.

Fresh salmon cured with lemon and olive oil, capers, red onions, arugula and shaved parmesan cheese.

Fresh shrimps sautéed with onions, artichokes, white wine and fresh tomatoes puree.

Roasted artichoke hearts, garlic and olive oil, served with a truffle capers aioli.

Fresh steamed mussels cooked in the sauce of your choice. Chef Pio's pomodoro sauce or white wine and garlic.

Laminated pastry, filled with thinly sliced apple, caramelized onions and brie cheese, served in a gorgonzola sauce.

Venetian meatballs, made from a blend of Italian cheeses and salamis, served in a sage butter sauce.

Layers of eggplant, topped with homemade mozzarella, baked with chef Pio's pomodoro sauce.

Hearty vegetables and lentils soup.

Homemade mozzarella cheese, steak tomatoes, oregano, basil, olive oil and balsamic glaze.

Romaine lettuce, homemade croutons, tossed with traditional caesar dressing, topped with shaved parmesan cheese.

Mix lettuce, tomatoes, red onions, tossed in our homemade Italian dressing.

Arugula salad, roasted beets, walnuts, goat cheese, cherry tomatoes, onions, tossed in raspberry vinaigrette.

Romaine lettuce, bell peppers, cucumber, tomatoes, kalamata olives, feta cheese and oregano, tossed in homemade greek dressing.

Veal scaloppini sautéed with shitake mushrooms and sun-dried tomatoes.

Veal scaloppini sautéed with mushrooms, marsala wine, and a touch of demi-glace sauce.

Veal chops grilled to perfection with fresh sage, garlic and olive oil.

Sautéed chicken breast with white wine, lemon and capers.

Breaded chicken breast, topped with arugula, cherry tomatoes and shaved parmesan cheese.

Topped with Chef Pio’s marinara sauce and melted mozzarella.

Breast of chicken filled with fontina cheese and prosciutto served in a marsala and mushroom sauce.

Grilled lamb chops with fresh rosemary and garlic.

Flounder fillet, pan-seared, served in lemon, white wine sauce.

Salmon fillet with shrimp, mussels, clams, cherry tomatoes, and lemon white wine sauce.

Fresh clams cooked in white wine garlic sauce or chef Pio's marinara sauce.

Bolognese sauce, with sautéed carrots, celery, onion and ground beef.

Hand-shredded braised duck, vegetable blend, white wine and fresh rosemary.

Combinations of clams, shrimp, mussels, calamari, lobster tail, cooked in white wine garlic sauce or chef Pio's marinara sauce, served in cartoccio.

Hand made purse filled with fresh pear and four kinds of cheese, served in a gorgonzola sauce.

Layers of pasta with homemade bolognese and bechamel sauce, basil, mozzarella, and pecorino cheese.

Ravioli filled with ricotta cheese and spinach served in a fresh pomodoro sauce.

Garlic and oil, fresh porcini mushrooms, basil, and white wine.

Sautéed diced pancetta and onions with cream sauce and parmesan cheese.

A blend of porcini and shiitake mushrooms with truffle.