Valentino Introduces A Modern, All " Tasting- Style " Menu

Some people eat, others dine. To ensure that Valentino's customers always get to enjoy the latter, new executive chef Ezio Gamba and chef de cuisine Giacomo Pettinari have introduced a menu that puts dining "tasting menu-style" center stage. "We want our guests to enjoy the abundance of flavors that come out of our kitchen," explains Chef Gamba. The new choices run the gamut from modern Italian seafood dishes to more traditional meat fare, artisanal imports and classic pastas, inventive risottos and the best seasonal local produce. "That's why we now serve three daily-changing tasting menus. And for those with a smaller appetite, we have added a 2-course prix fixe option, so guests can create their own mini-tasting by choosing among two dozen appetizers and entries."

Either option allows customers to explore their favorite kind of Italian food with classic choices or more adventurous ingredients and cooking styles: The $45 2-course prix fixe includes a traditional pasta dish of Paccheri Setaro with Three-Meat Ragu or a classic Roasted Branzino with Lemon and Rapini, as well as tempting Sauted Sweetbreads with Vegetable Crisps in Vin Santo Sauce or a modern and summery Maine Lobster Salad with Tuscan Spelt, Orange and Peperoncino.

The same variety awaits those that leave their menu sequence in the chefs' hands and opt for one of the three tasting menus: The 4-course Tasting of Italian Traditions ($55) includes ever-popular dishes like Prosciutto San Daniele with Sicilian-Style Caponata and Lamb Osso Buco Braised in Barolo with Saffron Risotto Cake while the 6-course Menu del Mare ($75) indulges Chef Giacomo's passion for modern seafood with creations like Pistachio-Crusted Red Mullet, Ricotta Cream and Sea Urchin or an inventive Mediterranean Sea Bass Biscotto with Eggplant Mousse and Cold Tomato Spremuta. The 5-course Chef's Tasting Menu ($85) meanwhile offers yet more creative choices, including seasonal Softshell Crab with Orange Sauce, a Pan-Seared Dutch Valley Filet with Black Summer Truffles or homemade Trio of Tortellini with Three Fillings.