STANANDLOU MARKETING/ADVERTISING

Just had lunch yesterday at the restaurant next to Hotel Derek and I had a wonderful meal and experience. The restaurant is called Valentino Vin Bar but the area I ate lunch in was the bar area which is a pretty cool environment. Great food, reasonable prices and good service. It looks like a great place to go after work as the bar area is setup for serving food at the bar or at tables throughout the place. Didn’t have a chance to check out the fine restaurant part of the place but from the website it looks like the perfect place to bring a hot date and enjoy some Tony’s or Cafe Annie quality dining.I did peek at the wine list which was quite impressive. In any event, my next Happy Hour event is going to be at Valentino Vinbar. The front bar area kind of reminds me of a tapas bar but with more interesting plates but then, I am Italian!

This is from their website talking about the bar area:
“Vinbar a new and exciting concept for the group specializes in creating a social atmosphere.The dinner menu was to invite people to share. Small plates and Crudo (raw fish) combined with an outstanding cured meat and international cheese menu allows even the finickiest guest to find something they love.” BAR MENU BELOW

CRUDO BAR

ITALIAN SASHIMI

CHEFS DAILY PICK

SMALL PLATES

VEGETARIAN

two for 8.50

four for 16.50

six for 25

vin cotto ahi tuna, radish 4.50

passion fruit white tuna, fennel 4.50

red snapper, lemon aioli 4.50

green apple scallops, apple tartare 4.50

blood orange lobster tail, baby arugula mk

raspberry vinegar oysters, micro mustard mk

sour grape tasmanian salmon 4.50

CARPACCIO

smoked swordfish, lemon sauce 5

sturgeon, cren aioli 5

beef cipriani 5

venison, mixed berries ragu 5

TARTARE

tuna agrumato, capers & shallots 7

blue marlin, watercress & grapefruit 7

wagyu beef the traditional way 9

spicy scallop with cucumber 7

mushroom flan with saffron sauce and arugola 9

grilled pizza with tomato, cheese and herbs 8

pear casoncelli with gorgonzola fondue

with toasted walnuts 9.75

orecchiette with spicy rapini, fresh tomato

and ricotta salata 8.5

spinach and ricotta cappellacci with fresh

tomato sauce 9

SEAFOOD

shrimp cocktail 9

green lip mussels oreganate 8.75

shrimp gratin: broiled in butter and garlic 9.75

fried calamari with spicy marinara 8.25

pennette with scallop ragout in spicy curry pink sauce 9.75

swordfish “braciole” with fresh tomato,

olives and caper salad 12

griddled “tasmanian” salmon with sauteed

seasonal greens and Balsamic dipping sauce 12

spaghetti with shrimp and roast garlic 9.75

baked oysters with spinach, bacon and lemon aioli 12.50

OTHER

fresh ravioli of the day mk

Potato gnocchi with meat sauce 9

parsley pesto marinated veal scaloppini with

mixed mushrooms 14.50

pistachio lamb chops scottadito tossed with garlic

and thyme flavored butter 16.75

chicken tenders parmigiana served with broccoli 12.25

baby back ribs slowly cooked in our smoker

and basted with our own Tuscan bbq sauce 13.75

Tags: ps valentino, Stanandlou, valentino, valentino restaurant, vinbar

This entry was posted on Wednesday, November 11th, 2009 at 5:29 pm and is filed under In the News. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.