Varalli Menu : Appetizers |
| Grilled Artichokes | $10.50 | lemon, baby arugula, herb aioli |
| Wild Italian Mushroom Soup | $8.50 | with toasted hazelnuts |
| Jumbo Shrimp And Scallop | $16.00 | tomato, borlotti beans, lemon-garlic herb butter |
| Crisp Zucchini | $9.75 | panko crusted with white anchovy aioli, pecorino cheese |
| Grilled Duck Sausage | $14.00 | house-made over creamy parmesan polenta, fried jidori egg, fig agrodolce |
| Mussels In Brodo | $14.00 | roasted garlic, tomatoes, calabrese pepper, vermentino wine |
| Local Burrata | $13.50 | roasted peppers, pesto genovese, marcona almonds, sea salt |
| Crispy Baby Calamari | $13.75 | smoked paprika aioli, pickled pepper salad |
Varalli Menu : Salads |
| Misto | $8.50 | baby field greens with assorted seasonal vegetables, aged balsamic and herb vinaigrette |
| Roasted Beet | $11.50 | creamy herbed goat cheese, candied walnuts, watercress, aged sherryvinaigrette |
| Caesar | $10.00 | black tuscan kale, reggiano, foccacia croutons, marinated white anchovies, garlic anchovy dressing |
| Gamberi | $14.75 | poached wild prawns, baby greens, charred carrots, raisins, green apples, walnuts, apple dressing |
Varalli Menu : Flatbreads $15 |
| Margherita | fresh mozzarella, tomatoes, basil | |
| Wild Mushroom | tomato, fontina, bacon, grilled sweet onions, truffle oil | |
| Quattro Formaggi | tomato, fresh mozzeralla, reggiano, asiago, herbed goat cheese | |
| Roasted Butternut Squash | caramelized onions, fontina, pine nuts, sage |
Varalli Menu : Pasta |
| House-Made Porcini Fettuccine | $23.00 | wild boar ragu, reggiano, tuscan olive oil, fresh ricotta |
| Lemon Pepper Linguini | $23.50 | clams, pancetta, tomatoes, white wine and herbs |
| Agnolotti Melanzane | $24.50 | pasta filled with roasted baby eggplant, caramelized onions, toasted pine nuts and mascarpone cheese, in a shrimp and tomato basil sauce |
| Rigatoni Bolognese | $23.50 | braised veal, beef and pork, tomatoes, porcini mushrooms, finished with ricotta salata |
| Lobster Ravioli | $25.00 | saffron pasta filled with lobster and mascarpone cheese, in a mushroom and tomato cream sauce |
Varalli Menu : Entrees |
| Pan Roasted Organic Chicken Breast | $21.50 | roasted root vegetables, baby potatoes, rosemary chicken jus |
| Herb Crusted Wild Salmon | $27.50 | white beans, artichokes, tomatoes, spinach, lemon reduction |
| Veal Piccata | $24.50 | sautéed in olive oil and finished with a fresh lemon, caper, italian parsley sauce |
| Grilled Swordfish | $25.00 | shaved fennel, red onion and orange salad, black olive tapenade |
| Pan Roasted Pork Mignon | $22.50 | creamy roasted garlic polenta, broccoli rabe, rosemary reduction sauce |
| Grilled Branzino | $36.50 | with cauliflower, pine nuts, raisins, balsamic brown butter |
| Chianti Braised Beef Cheeks | $22.00 | seasonal vegetables, porcini-faro risotto |
| Pepper Crusted Filet Mignon | $36.50 | pan seared with potato-parsnip puree, crispy leeks, wild mushroom ragu, red wine reduction |
Varalli Menu : Side Dishes $7.50 |
| Creamy Truffle Polenta | ||
| Linguini Aglio E Olio | ||
| Roasted Rosemary Potatoes | ||
| Broccoli Rabe | with chili and grana padano | |
| Grilled Asparagus |
Varalli Menu : 1st Course |
| Wild Italian Mushroom Soup | with toasted hazelnuts | |
| Wild Italian Mushroom Soup | with toasted hazelnuts. paul louis blanc de blanc or zefiro prosseco |
Varalli Menu : 2nd Course |
| Misto Salad | baby field greens with assorted seasonal vegetables, aged balsamic and herb vinaigrette | |
| Crisp Zucchini | panko crusted with white anchovy aioli and pecorino cheese | |
| Jumbo Shrimp | sautéed with tomatoes, chorizo, extra virgin olive oil and herbs served over creamy polenta | |
| Beet Salad | toasted pistachios, grilled nectarine, pecorino di sardo, sherry and white truffle vinaigrette | |
| Misto Salad | baby field greens with an assortment of seasonal vegetables, aged balsamic and herb vinaigrette | |
| Grilled Artichoke | lemon, baby arugula, herb aioli |
Varalli Menu : 3rd Course |
| ChefÂs Fish Selection Of The Day | ask your server for todayÂs freshest catch | |
| Chicken Picatta | sautéed in olive oil and finished with a fresh lemon, caper and italian parsley sauce | |
| Lobster Ravioli | saffron pasta filled with lobster and mascarpone cheese, in a mushroom, tomato, herb cream sauce | |
| Linguini Boscaiola | seasonal wild mushrooms, brandy, marsala, garlic, sun-dried tomatoes, fresh basil and parmesan | |
| Jumbo Lump Crab Cake | lemon- caper remoulade | |
| Bufalo Caprese | fresh mozzarella, heirloom tomatoes, pesto genovese, marcona almonds, sea salt | |
| Jumbo Shrimp | sautéed with tomatoes, chorizo, extra virgin olive oil, and herbs served over creamypolenta. hope shiraz or infamous goose sauvignon blanc |
Varalli Menu : Dessert |
| Tiramisu | a delicate blend of mascarpone cheese, whipped cream and espresso soaked cake dusted with cocoa | |
| Bread Pudding | vanilla bean, chocolate, golden raisins and cinnamon with fresh cream | |
| Fresh Mixed Berries | with fresh whipped cream | |
| Tiramisu | a delicate blend of whipped cream, mascarpone cheese and espresso soaked cake dusted with cocoa | |
| Bread Pudding | vanilla bean, chocolate, golden raisins and cinnamon with fresh cream | |
| Fresh Mixed Berries | with fresh whipped cream |
Varalli Menu : 4th Course |
| Pan Seared Filet Mignon | pepper-encrusted, served with fingerling potatoes, roasted asparagus and a shallot and red wine reduction | |
| ChefÂs Fish Selection Of The Day | ask your server for todayÂs freshest catch | |
| Agnolotti Melanzane | pasta filled with roasted baby eggplant, caramelized onions, toasted pine nuts and mascarpone cheese, in ashrimp and tomato basil sauce | |
| Lobster Ravioli | saffron pasta filled with lobster and mascarpone cheese in a mushroom, tomato cream sauce | |
| Chicken Picatta | sautéed in olive oil and finished with a fresh lemon, caper and italian parsley sauce. cellar #8 merlot or heron chardonnay |
Varalli Menu : Desserts & Cordials $7.95 |
| Tiramisu | a delicate blend of mascarpone cheese, whipped cream and espresso soaked cake dusted with cocoa | |
| Bread Pudding | with chocolate, golden raisins, cinnamon, sweetened brioche | |
| Chocolate Frangelica | layers of chocolate genoise and rich chocolate hazelnut cream | |
| Grand Marnier Crème Brulee | vanilla bean cream, orange and fresh berries | |
| Tartufo | vanilla and chocolate gelato covered with chocolate cream, sprinkled with crushed caramelized peanuts and dusted with cocoa | |
| Gelato And Sorbetto Del Giorno | ask your server for selection | |
| Seasonal Berries | with fresh whipped cream | |
| Panna Cotta | lemon scented panna cotta with strawberries and raspberries | |
| Rum Baba | traditional neapolitan rum-soaked sponge cake with warm lime syrup, fresh cream and strawberries |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.