Valentino Presents “Il Quadrifoglio”


nonamePiero Selvaggio, owner ofValentinoand Executive Chef Nico Chessa, proudlypresent “Il Quadrifoglio,”a stunningItalian-styled bento box of four seasonal dishes for $25.The quartet of dishes changes nightly and is designed for both its visual and flavor balance.Valentino is renowned for its use of exceptional Italian products which are showcased in the menus: specially selectedColatura di Alici, 24 Months Aged Prosciutto di Parma, Cerignola Olives and Bottarga, among others.

Sample menus includes Thursday’s”Il Quadrifoglio”ofApulian Salad with Tomato and Burrata Cheese, Mushroom Tortino Parmesan Saffron Fonduta, Potato Gnocchi Basil Pesto and Pecorino; Rabbit Cacciatore and Mashed Potatoesor Saturday’s featured platter ofCrudita di Mare e Colatura di Alici, Fried Bufalo Mozzarella Garlic Marinara; Lasagna, Mushroom and Duck Ragù, Fried Bufalo Mozzeralla Garlic Marinara.

Selections from Piero Selvaggio’s legendary wine cellar and Valentino’s extraordinary desserts may be ordered separately.Availability for the Vin Bar at Valentino is on a first come basis and does not require reservations.

Il Quadrifoglio”Quartetto” of Flavors is served at the bar only,Tuesdaythrough Saturday from 5:00PM to closing.


Baked Ricotta Salad and White Asparagus
Shrimp and Cannellini Tuscan Style
Fusilli Norma Eggplant Basil Tomatoes
Veal Tonnato with Tuna-Caper Dressing and Bottarga Shavings


Orange Fennel and Cerignola Olive Salad
24 Months Aged Prosciutto di Parma with Melon
Veal Agnolotti Butter and Sage
Valentino’s Meatloaf English Peas and Carrots


Apulian Salad with Tomato and Burrata Cheese
Mushroom Tortino Parmesan Saffron Fonduta
Potato Gnocchi Basil Pesto and Pecorino
Rabbit Cacciatore and Mashed Potatoes


Crudo of Ricciola (Amberjack) Citrus and Colatura Di Alici
Flan of Cardoons and Parmigiano Fondue
Calamarata Pasta with Fresh Tomatoes and Calamari
Grilled Octopus and Squid Ink Fregola


Crudita di Mare e Colatura di Alici
Fried Bufalo Mozzarella Garlic Marinara
Lasagna Mushroom and Duck Ragù
Fried Bufalo Mozzeralla Garlic Marinara

Posted By: Alexis Perry

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