Italian & European Dinner Menu in Boerne
Tonight at Valeria.
At Valeria, we believe that exceptional dining starts with fresh, thoughtfully sourced ingredients. Our chef-inspired menu is crafted to reflect the flavors of the season, offering a unique, farm-to-table Italian and European experience with every visit. From Mediterranean-inspired dishes to wood-fired pizzas, each plate is made with care, using organic, all-natural ingredients whenever possible.
Our menu is ever-evolving to showcase the best seasonal produce, house-made pastas, locally sourced meats, and sustainable seafood. Whether you're savoring a classic favorite or discovering a new creation, you'll enjoy bold flavors, refined techniques, and artful presentation. Check back often to explore what's new, and pair your meal with a selection from our curated wine list.
Sample menuStarters
With grated Parmigiano Reggiano
With butter, Maldon sea salt, Kalamata olives
Piping hot corn "ribs" sprinkled with smoked paprika and 5 spice
Pickled Spanish anchovies, Basque piparra peppers, sweet piquillo peppers, Spanish manzanilla olives
Toasted baguette slices topped with sobrasada (spreadable Spanish chorizo) and sunny-side-up quail eggs
Pan-seared until the cheese melts, topped with green onion sherry vinaigrette
Toast points, pickled red onions, French cornichons
Served with cocktail sauce and lemon slices
With tartar sauce filled Belgian endives, lemon slices
Over crispy potato cake, smoked paprika, olive oil, parsley
East Coast Oysters
Wellfleet, Cape Cod, MA. A petite oyster known for a crisp brine and sweet finish.
Served with mignonette sauce, crackers, lemon. Add 30 grams Kaluga caviar divided equally onto each oyster, 90.
Half dozen or dozen
Pernod, spinach, pancetta, panko, Parmigiano Reggiano
Soup
Drizzled with Italian extra virgin olive oil
With Maine lobster meat, chives
Salads
Finished with house-made croutons, cherry tomatoes, and shaved Parmigiano
With sherry vinaigrette
Red wine vinaigrette, Spanish Cantabrian smoked anchovies, pickled red onions
Main Courses
Penne folded into a velvety vodka tomato cream, gently finished with sautéed aromatics and Parmigiano
Italian sausage, sliced rosemary chicken or Baja shrimp
Spaghetti tossed in creamy egg sauce with Italian guanciale (jowl bacon), Pecorino Romano, black pepper
House pasta spirals layered with Bolognese, delicate béchamel with San Marzano marinara sauce and basil pesto
Fusilli pasta tossed with rosemary chicken, caramelized red onions, and creamy blue cheese Alfredo sauce
Wrapped in house crepes, topped with Gruyère cheese, béchamel, cherry tomatoes, Parmigiano
Served over creamy mashed potatoes with pickled red onion garnish
Chicken scaloppini with Marsala mushroom sauce, served with herb-buttered linguine and wilted spinach
Braising sauce, mashed potatoes, house pickled red onions
U8 Baja shrimp over linguine with a delicate citrus butter, accented with sweet piquillo peppers and Parmigiano
Served over cauliflower purée with crispy pancetta and 25 year aged balsamic
Over herb buttered linguine, lemon butter sauce and Parmigiano
With béchamel, blended cheeses, Italian black truffle paste
Seared, sliced Tasmanian grass fed and finished aged bavette steak, Cognac green peppercorn sauce, Belgian fries
Served in a paella pan
Abundant morsels of sweet lobster meat, linguine, Calabrian chili, creamy San Marzano sauce, Parmigiano, basil
Mussels, clams, Maine scallops and lobster, Baja shrimp simmered in a fragrant marinara and served in a paella pan
Sides
With Maldon sea salt flakes
With finely diced shallots