Valbella Prices in Old Greenwich, CT 06870
Hours of Operation
- Mon: 12:00 pm - 11:00 pm
- Tue: 12:00 pm - 11:00 pm
- Wed: 12:00 pm - 11:00 pm
- Thu: 12:00 pm - 11:00 pm
- Fri: 12:00 pm - 11:00 pm
- Sat: 12:00 pm - 11:00 pm
- Sun: 12:00 pm - 11:00 pm
Restaurant Menu
| Antipasti |
| Carpaccio Di Manzo |
Thinly sliced filet mignon over arugula, topped with shaved Parmigiano cheese.
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| Caprese |
Roasted tri colored tomatoes, holland peppers and buffalo mozzarella with whipped mint sheep ricotta.
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| Fegato Doca |
Seared hudson valley foie gras and figs with a port wine reduction, served over toasted brioche.
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| Vongole Oreganata |
Baked little neck clams.
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| Calamari Fritti Con Zucchini |
Fried calamari and zucchini.
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| Capesante |
Diver sea scallops wrapped in Nueskes bacon, served over cannellini bean puree.
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| Polpettine Di Granseola |
Crab and shrimp cake over braised leeks and roasted pumpkin.
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| Scampi Alle Mandorle |
Almond crusted langoustine with a white wine butter sauce.
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| Insalata |
| Insalata Valbella |
Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese.
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| Insalata D Endiva |
Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar.
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| Insalata Di Cavolo Nero |
Tuscan kale salad, grilled portobello mushrooms, pecorino toscano and pumpkin croutons with lemon black truffle olive oil.
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| Insalata Di Cesare |
Traditional Caesar salad.
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| Insalata Di Barbabietole |
Red and golden beets, vine tomatoes, arugula and red onions in a green apple horseradish dressing, topped with crumbled goat cheese.
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| Insalata Riccia |
Heirloom tomatoes, avocadoes, hearts of palm, roasted peppers, artichokes and asparagus, served over a bed of frisee salad in a mustard tarragon dressing.
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| Pasta |
| Penne Alla Vodka |
Tomato vodka sauce with fresh basil, scallions and a splash of cream.
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| Gnudi Di Ricotta |
Ricotta cheese gnocchi with a filet mignon ragout.
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| Parpardelle Alla Emigliana |
Homemade parpardelle with sweet peas, porcini mushrooms and burrata cheese in a veal bolognese.
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| Trenette Al Nero Di Seppia |
Homemade black trenette with fresh tomatoes, capers, arugula, lobster chunks and jumbo scallops in a brandy garlic oil sauce.
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| Risotto Con Scampi |
Lobster bisque risotto with leeks and asparagus, topped with langoustine and sea bass.
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| Linguine Con Frutti Di Mare |
Sauteed lobster, crabmeat, shrimp and fresh herbs in a plum tomato fra diavolo sauce.
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| Cavatelli Con Broccoli Rabe |
Broccoli rabe, sausage, sun dried tomatoes and cannellini beans tossed in garlic and oil.
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| Farfalle Verdure |
Artichoke hearts, roasted cherry tomatoes, asparagus and wild mushrooms with roasted garlic and extra virgin olive oil.
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| Dalla Griglia |
| Costoletta Dagnello |
Baby rack of lamb, roasted to perfection, served with seasonal vegetables and mashed potatoes.
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| Costoletta Di Vitello |
Double cut veal chop grilled to perfection, served with sauteed mushrooms, roasted potatoes and seasonal vegetables.
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| Black Angus Shell Steak |
Charbroiled to your desire and served with sauteed mushrooms, roasted potatoes and seasonal vegetables.
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| Black Angus Filet Mignon |
Generous filet of beef grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.
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| Pollo E Vitello |
| Pollo Ripieno |
Chicken breast stuffed with prosciutto, fontina cheese and spinach in a morel mushroom sauce.
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| Pollo Diavolo |
Oven roasted chicken breast with cherry peppers, spicy smoked sausage and roasted cipollini onions in a cognac garlic sauce.
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| Costoletta Di Maiale |
Grilled double cut Berkshire pork chop topped with sautéed vinegar peppers, served with broccoli rabe and roasted potatoes.
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| Agnello Alla Caprese |
Breaded lamb chops, seared and topped with eggplant, tomatoes and melted mozzarella in a balsamic reduction, served with braised lentils.
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| Scaloppine Martini |
Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.
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| Tournedos Alla Rossini |
Medallions of filet mignon with foie gras and caramelized shallots in a Barolo demi glaze, served with truffle mashed potatoes.
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| Filetto Aragosta |
Filet mignon topped with Cajun lobster tail in a lobster bisque reduction, served with grilled asparagus.
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| Costoletta Di Vitello |
Medallions of veal tenderloin with French brie in a black truffle port wine sauce, served with sautéed spinach.
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| Costoletta Alla Capricciosa |
Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions.
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| Filetto Di Cervo |
Venison filet in a pomegranate sauce, served with soft polenta and Brussels sprouts.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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Total Price