LUNCH
Served daily from 11:00 to 4:00 pm (Except holidays)
Please, no substitutions.
Zuppa e Insalata · 8
Cup of Pasta e Fagioli and choice of Insalata Mista or Insalata Caesare.
Insalata Cesare con Pollo · 10
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano. Served with grilled chicken.
Capellini al Pomodoro · 9
Angel hair pasta with fresh diced tomatoes, garlic, basil and marinara.
Spaghetti Aglio Olio e Peperoncino · 8.50
Roasted garlic, extra virgin olive oil, chili pepper flakes and parsley.
Fettuccine Alfredo · 9.50
Flat wide noodles sautéed in a classic Alfredo sauce.
Fettuccine Primavera · 9.50
Fresh garden vegetables sautéed in a white wine and garlic sauce.
Manicotti · 10
Filled with ricotta cheese and spinach, served with marinara sauce and besciamella.
* Linguine con Calamari · 10.50
Baby calamari sautéed with white wine and garlic in a zesty tomato sauce.
Pollo Piccata · 14
Breast of chicken sautéed in a lemon sauce with capers, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Pollo al Marsala · 14
Sautéed chicken breast and mushrooms in a marsala wine sauce, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Salmone Piccata · 17
Salmon fillet sautéed in a lemon sauce with capers, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
PANINI
All sandwiches are served on a baguette with a mixed green salad.
* Panino con Prosciutto e Funghi Porcini · 10
Prosciutto di Parma, grilled portobello, fresh arugula and sautéed porcini mushrooms.
Panino Caprese e Prosciutto · 9.50
Fresh mozzarella, ripe tomatoes, basil and imported prosciutto with extra virgin olive oil and balsamic vinegar.
Panino con Pollo · 9
Grilled chicken breast, zucchini, bell peppers, onions and tomatoes with Dijon mustard.
Panino con Salmone · 10
Atlantic salmon with a Dijon herb crust. Served on a fresh baguette with lettuce, tomato and an artichoke-caper dressing.
* Roberto Vigilucci’s Favorites
DINNER
ANTIPASTI
Bruschetta al Pomodoro · 8.50
Toasted country bread rubbed with garlic and topped with fresh chopped tomatoes, garlic and basil.
* Caprese · 10.25
Slices of fresh buffalo mozzarella cheese and ripe tomatoes with basil, balsamic vinegar and extra virgin olive oil.
Melanzane alla Parmigiana · 9.25
Baked eggplant with mozzarella cheese, Parmigiano and marinara sauce.
Portobello Ripieno · 10.75
Portobello mushroom with crab meat and fresh herbs, topped with a creamy mushroom sauce.
* Antipasto Misto · 13
Roasted bell peppers, fried calamari, marinated mushrooms, prosciutto di Parma, salame and assorted cheeses.
Carpaccio di Manzo · 11.50
Thinly sliced raw filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved Parmigiano.
Fritto di Calamari e Gamberetti · 10.75
Deep fried baby calamari and rock shrimp served with marinara sauce.
* Calamari alla Luciana · 10.75
Sautéed baby calamari with garlic and white wine in a spicy tomato sauce.
Brodetto di Cozze e Vongole · 12.50
Mussels and clams in a roasted garlic and chopped tomato white wine broth, served with toasted country bread.
Polenta e Gamberi · 13
Tiger shrimp sautéed with diced tomatoes, garlic and basil, served with crispy polenta.
INSALATE E ZUPPA
Insalata Mista · 6.75
Mixed greens, tomatoes, radishes, carrots and cucumbers tossed with a homemade balsamic dressing.
Insalata di Cesare · 7.75
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano.
Insalata di Spinaci · 8.25
Baby spinach and tomatoes with a raspberry balsamic vinaigrette and crispy pancetta.
Pomodori e Rugola · 8.75
Diced ripe tomatoes, arugula and hearts of palm tossed with extra virgin olive oil and fresh garlic.
Insalata al Gorgonzola · 9.25
Spring mix, tomatoes, carrots, radishes, cucumbers and kalamata olives tossed with a balsamic vinaigrette, served with crumbled gorgonzola and toasted bread.
Insalata Saporita · 10.25
Belgian endive, radicchio, arugula, tomatoes, artichoke hearts, fresh mozzarella and walnuts tossed with a tarragon vinaigrette.
Cesare e Calamari · 10.50
Traditional Caesar salad topped with fried calamari.
Salmone e Endivia · 10
Smoked salmon served on Belgian endive leaves, drizzled with lemon dill vinaigrette and capers.
Insalata alle Pere · 10.25
Braised fennel, watercress and sliced pears served with a large gorgonzola crouton and raspberry vinaigrette.
Pasta e Fagioli · 6
Classic Italian bean soup with small pasta.
Zuppa del Giorno · AQ
Chef’s soup of the day.
PASTA
* Fettuccine alla Trevigiana · 13.75
Sautéed radicchio, pancetta, onions and extra virgin olive oil, topped with shaved asiago and goat cheese.
Spaghetti Aglio Olio e Peperoncino · 9.50
Roasted garlic, extra virgin olive oil, chili pepper flakes and parsley.
Capellini alla Checca · 10.50
Angel hair pasta with fresh diced tomatoes, garlic and basil.
Linguine alla Genovese · 10.50
Fresh homemade pesto sauce, pine nuts and Parmigiano.
Bucatini alla Matriciana · 12
Sautéed pancetta, onions, red wine and pecorino cheese in a zesty tomato sauce.
Fettuccine Primavera · 11.75
Fresh garden vegetables sautéed in a white wine and garlic sauce.
Penne alla Puttanesca · 11.75
Spicy tomato sauce with kalamata olives and capers.
Ravioli Pomodoro e Basilico · 12.25
Cheese filled ravioli served in a fresh tomato sauce with basil.
* Penne alla Vodka con Portobello · 13.25
Light creamy tomato sauce with vodka and portobello mushrooms.
Gnocchi al Gorgonzola · 12.25
Potato dumplings served with a gorgonzola cheese sauce and walnuts.
* Risotto of the Day · Market Price
Ask your server for today’s featured risotto.
* Spaghetti alla Carbonara · 11.75
Pancetta, egg yolk, Pecorino-Romano and black pepper.
* Rigatoni alla Siciliana · 12.75
Tube pasta with Italian sausage and eggplant in a zesty tomato sauce.
Fettuccine Alfredo con Pollo · 13.25
Flat wide noodles sautéed in a classic Alfredo sauce with chicken.
Lasagna · 12.75
Filled with bolognese sauce, besciamella, Parmigiano and marinara.
* Tagliatelle alla Bolognese · 12.25
Vigilucci’s own meat sauce made with chicken, pork and beef, sautéed with fettuccine-style noodles.
Farfalle Tricolore · 12.75
Bow-tie pasta with white chicken, broccoli, sun-dried tomatoes and Pecorino-Romano cheese in a garlic white wine sauce.
Penne alla Paesana · 14.25
Italian sausage, asparagus, mushrooms and cherry tomatoes, in a creamy white wine sauce.
* Linguine con Calamari · 13.75
Baby calamari sautéed with white wine and garlic in a zesty tomato sauce.
Spaghetti alla Vongole · 14.50
Fresh clams in the shell sautéed with olive oil, garlic, white wine and fresh parsley.
Farfalle Mare e Monti · 15.25
Bow-tie pasta with large sea scallops, mushrooms, arugula and cherry tomatoes in a white wine cream sauce.
* Linguine Fradiavolo · 19.25
Tiger shrimp and rock shrimp sautéed in a spicy marinara sauce.
Fusilli al Salmone · 15.25
Corkscrew pasta with smoked salmon, mushrooms and green peas, simmered in a light tomato cream sauce.
Linguine ai Frutti di Mare · 25
Fresh mussels, clams, calamari, shrimp, sea scallops and the fresh fish of the day in a tomato sauce.
POLLO
All entrées are served with a side of seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Pollo al Marsala · 17
Sautéed chicken breast and mushrooms in a marsala wine sauce.
Piccata di Pollo · 17
Pan-seared breast of chicken in a lemon sauce with capers.
Pollo Fiorentina · 18
Chicken breast stuffed with spinach and ricotta cheese in a creamy white wine sauce.
Pollo e Salsiccia · 18
Grilled chicken breast and Italian sausage served with a roasted garlic rosemary sauce.
Pollo Parmigiana · 18
Pounded chicken, breaded and oven baked with fresh mozzarella and marinara sauce.
VITELLO
All entrées are served with a side of seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Scaloppine ai Funghi Porcini · 19
Veal scaloppine sautéed with fresh porcini mushrooms in a brandy sauce.
Scaloppine alla Pizzaiola · 18
Veal scaloppine sautéed with a fresh tomato sauce, garlic, oregano and kalamata olives.
Medaglioni ai Carciofi · 18.50
Sautéed veal scaloppine in a white wine sauce with artichoke hearts, diced tomatoes and basil.
Saltimbocca alla Romana · 19
Veal scaloppine topped with fresh sage, prosciutto and mozzarella in a white wine sauce.
Piccata al Limone · 18.50
Pan-seared veal scaloppine with capers in a lemon sauce.
Vitello Parmigiana · 19
Pounded veal tenderloin, breaded and oven baked with fresh mozzarella and marinara sauce.
Scaloppine al Marsala · 18.50
Sautéed veal scaloppine and mushrooms in a marsala wine sauce.
PESCE
All entrées are served with a side of seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Langostini al Forno · 29
Three jumbo freshwater prawns oven baked with fresh chopped tomato, garlic and herbs.
Scampi al Vino Bianco · 20
Large tiger shrimp sautéed with garlic, white wine, kalamata olives and capers.
Salmone ai Ferri · 21
Grilled Atlantic salmon fillet served with a samoriglio sauce of minced shallots, herbs, garlic, olive oil and fresh lemon juice.
Grigliata Mista · 21
Grilled jumbo shrimp, sea scallops, salmon, white fish and calamari.
Pesce del Giorno · AQ
Fresh catch of the day.
DOLCE E GELATO
Tiramisú · 7.75
Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
Cremé Brûlée · 7.75
Homemade orange flavored custard with a burnt sugar crust.
Spumoni · 7.75
Traditional Italian ice cream cake.
Cannoli · 7.75
A traditional Sicilian hard shell pastry filled with ricotta cheese, chocolate chips and lemon zest.
Torta Della Nonna · 7.75
Fragrant short pastry filled with lemon cream and topped with pine nuts.
* Tortino al Cioccolato · 9.25
Mini chocolate cake served warm with vanilla gelato and fresh raspberry sauce.
Tartufo al Caffe · 10.25
Chocolate truffle ice cream drowned in espresso coffee and Grand Marnier.
Gelato · 7.50
Your choice of gourmet Italian gelato.
* Sgroppino al Limone · 10.25
Lemon sorbet blended with Grey Goose vodka.
* Roberto Vigilucci’s Favorites
