Cafe Valentino in Christchurch City Menu

 BREAD

• Wood Fired Flatbreads (v) $11.00
  • Garlic, rosemary and rock salt finished with parmesan
• Wood Fired Flatbreads (v) $12.00
  • Basil pesto, chilli and parmesan
• Wood Fired Flatbreads (v) $13.50
  • Caramelised onion and feta
• Tomato bruschetta $13.50
  • Grilled ciabatta bread, rubbed with garlic and topped with a salsa of vine ripened tomato, red onion and fresh basil. Finished with extra virgin olive oil and aged balsamic.
• Focaccia bruschetta with four pestos $11.50
  • Four pieces of focaccia brushed with extra virgin olive oil and garlic, grilled and served with four seasonal pests.

 STARTERS

• Olive marinate (v) $10.00
  • Selection of olives marinated with fennel, orange, rosemary and garlic. Served gently warmed
• Seafood chowder $13.50
  • Made with a selection of local seafood. Topped with garlic croutons and served with warmed ciabatta.
• Ravioloni fritti entree/main $10.00/$22.00
  • Crispy fried three cheese and pesto ravioli. Topped with Parmesan and served with our house made tomato chutney.
• Arancini (v) $15.50
  • Risotto balls – Mushroom, spinach and taleggio crumbed and lightly fried. Served with house made tomato chutney.
• Arrosticini 5for$15.50/10for$22.00
  • Traditional Italian lamb skewers, marinated in garlic, lemon and rosemary. Chargrilled, served with lemon, sea salt and salsa verde.
• Chicken liver and brandy parfait $14.50
  • Served with port wine jelly, gherkins and chargrilled ciabatta.
• Calamari $15.50
  • Fresh local squid marinated in light chilli and lemon, coated in sea salt and cracked black pepper. Lightly fried and served crisp with a manuka smoked garlic and lemon aioli.

 SALADS

• Caesar salad $19.50
  • Our version of this classic with romaine lettuce, grilled pancetta, sundried tomatoes, anchovies, shaved parmesan, soft boiled egg and red onion with garlic croutons and anchovy dressing. With chicken breast add 5.00
• Mediterranean salad (v) $19.50
  • With root vegetable crisps, balsamic roasted cherry tomatoes, artichokes, eggplant, feta cheese, rosemary roasted pecans, red peppers and olives. Tossed with mixed greens. With chargrilled Canterbury lamb or chicken add 5.00
• Insalata Paesana $21.50
  • Warm Manuka smoked tomatoes, blue cheese, roasted kumara, avocado and smoky bacon with mixed salad greens and a walnut and raspberry vinaigrette.

 FOR THE TABLE

• Golden fries (v) $8.50
  • Served with house made smoked garlic aioli.
• Rocket, pear, blue cheese salad (v) $10.50
• Truffle parmesan fries (v) $10.00
• Broccoli and toasted garlic almonds (v) $9.50

 MAINS

• Pollo $21.00
  • Hazelnut crumbed chicken fillet on a salad of spiced beetroot, orange, feta cheese and mixed greens with a honey balsamic dressing.
• Lamb Piadina $21.50
  • Italian flatbread topped with sundried tomato pesto, feta, herb marinated lamb, rocket, minted yoghurt dressing. Served with hand cut kumara fries.
• Canterbury 300g Angus rib eye $36.00
  • Grass-fed. Aged 21 days. Rosemary roasted potatoes, caramelised onion confit, chargrilled tomato and garlic brandy mustard butter.
• Pulled pork sandwich $22.50
  • Slow cooked Apple Tree Farm open range pork belly on toasted ciabatta with lemon aioli, cos lettuce, cucumber, apple chutney and fries.
• Angus steak sandwich $22.50
  • 150gm Wakanui aged rump steak on toasted ciabatta with mushrooms, garlic aioli, peppercorn butter and fries.
• Melanzane parmigiana (v) $24.50
  • Grilled eggplant layered with tomato, fresh basil and Clevedon Coast buffalo mozzarella and oven baked.

 PIZZA

• Margherita (v) $21.50
  • Traditional, Napoli style tomato sauce, Clevedon Valley buffalo mozzarella, fresh basil.
• Alpina $22.50
  • Tomato, mozzarella, mushrooms, blue cheese, prosciutto, rocket, shaved pecorino.
• Porcino (v) $21.50
  • Portobello, porcini and button mushrooms, taleggio and mozzarella. Finished with truffle oil
• San Marco $21.50
  • Manuka smoked speck bacon, garlic cloves, sliced vine ripened tomatoes, fresh basil, black olives, bocconcini cheese and a touch of chilli.
• Genovese $22.50
  • Basil pesto, wood fire roasted chicken, pumpkin, pine nuts, brie, red onion, spinach
• Molto Carne $22.50
  • Italian sausages, salami, Italian style bacon, tomatoes, mushrooms, black olives
• Puttanesca $22.50
  • Cherry tomatoes, Clevedon Valley buffalo mozzarella, roast garlic, black olives, capers, anchovy, chilli and parsley.
• Picante $22.50
  • Wood-fired roasted chicken, caramelised onion, spinach, mushrooms and pine nuts. Drizzled with extra virgin olive oil and shaved parmesan.
• Porchetta $22.50
  • Manuka smoked pork, marinated in a tangy sauce, red onions, green peppers, bocconcini cheese and cherry tomatoes. Finished with fresh lime, coriander and chilli.

 PASTA

• Fettuccine apollo $21.50
  • Fresh flat pasta tossed with smoked chicken, bacon, onions and mushrooms with a touch of chilli. Cream or tomato and herb Napoletana sauce.
• Rigatoni Zucca aerostat e Pollo affricate $21.50
  • Fresh hollow tube pasta. Tossed with roast pumpkin, smoked chicken, spinach and roast garlic cream sauce. Topped with sundried tomato pesto.
• Linguine marinara $21.50
  • A selection of premium local seafood tossed with coriander and linguine pasta, in a lemon infused extra virgin olive oil or tomato and herb Napoletana sauce.
• Lasagne al Forno $21.00
  • Herbed low-fat ground beef and pork with tomato, onions, garlic and vegetables between sheets of fresh pasta. Topped with béchamel, parmesan and tomato and herb Napoletana
• Fettuccine al Salmone e vodka $21.50
  • Smoked salmon, beet greens, onion, garlic and capers with a dash of lemon infused vodka. Cream, or tomato and herb Napoletana sauce.
• Penne Basilicata $21.50
  • Fresh penne pasta tossed with Canterbury lamb fillet. Pan seared with manuka smoked tomatoes, feta and spinach. Tossed with sweet chilli and sun-dried tomato infused olive oil and topped with shaved parmesan.
• Cannelloni (v) $21.50
  • Spinach, mushroom and ricotta filled cannelloni, topped with a fresh tomato and basil sauce.
• Pesto linguine (v) $18.50
  • Fresh linguine pasta tossed with a pesto of fresh basil, pine nuts, garlic and parmesan in a light cream sauce. With chicken breast, add 5.00

168 Saint Asaph Street, Christchurch City Centre, Christchurch Central, Christchurch, Canterbury, 8013, New Zealand

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