Piero Selvaggio, owner of Valentino and Executive Chef Nico Chessa, proudlypresent the restaurant’s famed Festa di San Valentino, honoring the international day of love of February 14, 2014 with a week of dishes to seduce the senses. The four course dinner is inspired by the regional dishes of Italy, and also showcases the homeland of Selvaggio and Chessa. The dinner begins with a choice of antipasti and insalta that includes a classic Vitello Tonnato with Sardinian Bottarga; Maine lobster Salad with Blood Orange Dressing; Jumbo shrimp Wrapped in Swordfish in Garlic-Tomato Sauce; or Duckling Crespelle and Mostarda di Cremona. A course of pasta follows with Crabmeat Cannelloni with Crustacean RagÃº; Spinach Gnudi with Butter and Sage and Pappa al Pomodoro; Butternut Squash Ravioli with Buffalo Ricotta Sauce; or Homemade Garganelli with Bolognese RagÃ¹. Secondi selections offer elegant presentations of Chessa’s best fowl, meat and fish dishes Maine Diver Scallops with Chanterelle Mushrooms in Lobster Broth; Grilled Mediterranean Branzino Filet with Artichoke RagÃ¹; Napa Valley Quail in Porchetta with Umbrian Black Truffles; Colorado Lamb Chop in Red Wine and Gorgonzola; and Grilled Pennsylvania Veal Chop with Wild Mushrooms. (some dishes require a $5-10 supplement charge)Valentino’s extraordinary desserts, created especially for the day of lovers, complete the evening.
Selections from the menu will be available Ã la carte on February 11, 12, 13 and 15, 2014. On Valentine’s Day, February 14, 2014, the pricing for the prix fixe dinner will $90 per guest; optional wine pairing from Valentino’s exceptional wine cellar will be offered for $50.