Chef Rob would start his meal at Valentino's Eatery with the Mussels Valentino as an appetizer & a bottle of Ca'Donini Montepulciano D'Abruzzo.  Next he would suggest the Antipasto with Balsamic Vinaigrette dressing.  Followed by the 16 oz Ribeye grilled medium topped with sauteed mushrooms & peppers and finished with an imported Marsala wine sauce with a side of Linguini Bolognese.  Finally for dessert, he would suggest either the house made Cannoli Donut.  Buon Appetito!