Menu With Price > Menu > Valbella > CT > Old Greenwich > 1309 E Putnam Ave, Old Greenwich, CT

Valbella Prices in Old Greenwich, CT 06870

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Valbella Logo
1309 E Putnam Ave, Old Greenwich, CT
(203) 637-1155
Valbella Menu

Hours of Operation

Hours may fluctuate. For detailed hours of operation, please contact the store directly.

Restaurant Menu

Antipasti

Carpaccio Di Manzo

Thinly sliced filet mignon over arugula, topped with shaved Parmigiano cheese.

Caprese

Roasted tri colored tomatoes, holland peppers and buffalo mozzarella with whipped mint sheep ricotta.

Fegato D’oca

Seared hudson valley foie gras and figs with a port wine reduction, served over toasted brioche.

Vongole Oreganata

Baked little neck clams.

Calamari Fritti Con Zucchini

Fried calamari and zucchini.

Capesante

Diver sea scallops wrapped in Nueske’s bacon, served over cannellini bean puree.

Polpettine Di Granseola

Crab and shrimp cake over braised leeks and roasted pumpkin.

Scampi Alle Mandorle

Almond crusted langoustine with a white wine butter sauce.

Insalata

Insalata Valbella

Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese.

Insalata D’ Endiva

Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar.

Insalata Di Cavolo Nero

Tuscan kale salad, grilled portobello mushrooms, pecorino toscano and pumpkin croutons with lemon black truffle olive oil.

Insalata Di Cesare

Traditional Caesar salad.

Insalata Di Barbabietole

Red and golden beets, vine tomatoes, arugula and red onions in a green apple horseradish dressing, topped with crumbled goat cheese.

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.

Pasta

Penne Alla Vodka

Tomato vodka sauce with fresh basil, scallions and a splash of cream.

Gnudi Di Ricotta

Ricotta cheese gnocchi with a filet mignon ragout.

Parpardelle Alla Emigliana

Homemade parpardelle with sweet peas, porcini mushrooms and burrata cheese in a veal bolognese.

Trenette Al Nero Di Seppia

Homemade black trenette with fresh tomatoes, capers, arugula, lobster chunks and jumbo scallops in a brandy garlic oil sauce.

Risotto Con Scampi

Lobster bisque risotto with leeks and asparagus, topped with langoustine and sea bass.

Linguine Con Frutti Di Mare

Sauteed lobster, crabmeat, shrimp and fresh herbs in a plum tomato fra diavolo sauce.

Cavatelli Con Broccoli Rabe

Broccoli rabe, sausage, sun dried tomatoes and cannellini beans tossed in garlic and oil.

Farfalle Verdure

Artichoke hearts, roasted cherry tomatoes, asparagus and wild mushrooms with roasted garlic and extra virgin olive oil.

Dalla Griglia

Costoletta D’agnello

Baby rack of lamb, roasted to perfection, served with seasonal vegetables and mashed potatoes.

Costoletta Di Vitello

Double cut veal chop grilled to perfection, served with sauteed mushrooms, roasted potatoes and seasonal vegetables.

Black Angus Shell Steak

Charbroiled to your desire and served with sauteed mushrooms, roasted potatoes and seasonal vegetables.

Black Angus Filet Mignon

Generous filet of beef grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables.

Pollo E Vitello

Pollo Ripieno

Chicken breast stuffed with prosciutto, fontina cheese and spinach in a morel mushroom sauce.

Pollo Diavolo

Oven roasted chicken breast with cherry peppers, spicy smoked sausage and roasted cipollini onions in a cognac garlic sauce.

Costoletta Di Maiale

Grilled double cut Berkshire pork chop topped with sautéed vinegar peppers, served with broccoli rabe and roasted potatoes.

Agnello Alla Caprese

Breaded lamb chops, seared and topped with eggplant, tomatoes and melted mozzarella in a balsamic reduction, served with braised lentils.

Scaloppine Martini

Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.

Tournedos Alla Rossini

Medallions of filet mignon with foie gras and caramelized shallots in a Barolo demi glaze, served with truffle mashed potatoes.

Filetto Aragosta

Filet mignon topped with Cajun lobster tail in a lobster bisque reduction, served with grilled asparagus.

Costoletta Di Vitello

Medallions of veal tenderloin with French brie in a black truffle port wine sauce, served with sautéed spinach.

Costoletta Alla Capricciosa

Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions.

Filetto Di Cervo

Venison filet in a pomegranate sauce, served with soft polenta and Brussels sprouts.

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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