LUNCH
Served Monday – Saturday 11 am to 3 pm (except holidays)
Zuppa del Giorno e Insalata · 8
Chef’s soup of the day and choice of Mista Verde or Insalata di Cesare
Insalata di Cesare con Calamari · 9
Traditional Caesar salad topped with fried calamari.
Insalata di Cesare con Pollo · 9
Traditional Caesar salad topped with chicken.
LUNCH PASTAS
All pastas are served with your choice of Zuppa, Mista Verde or Cesare.
Capellini al Checca · 8.50
Fresh chopped tomatoes, garlic, basil and olive oil.
Spaghetti Aglio Olio Peperoncino e Gamberetti · 10
Roasted garlic, extra virgin olive oil, chili flakes and rock shrimp.
Penne al Pesto con Pollo · 9
Chicken breast, homemade pesto and a touch of cream.
* Linguine ai Frutti di Mare · 15
Calamari, mussels, clams and rock shrimp sautéed with extra virgin olive oil, white wine and garlic.
Penne alla Vodka con Portobello · 11
Portobello mushrooms, chopped tomatoes, basil and garlic sautéed in a tomato vodka cream sauce.
Fusilli al Salmone · 11
Corkscrew pasta with smoked salmon, mushrooms and green peas, simmered in a light tomato cream sauce.
Manicotti · 10
Sheet pasta filled with spinach and ricotta cheese. Served with marinara and besciamella sauce.
* Rigatoni alla Siciliana · 10
Italian sausage and eggplant sautéed in a zesty marinara sauce.
LUNCH ENTRÉES
All lunch entrées are served with your choice of Zuppa, Mista Verde or Cesare.
Pollo Piccata · 13
Breast of chicken sautéed in a lemon caper white wine sauce.
Pollo Marsala · 13
Breast of chicken sautéed with marsala wine and field mushrooms.
Vitello Piccata · 14
Pan-seared veal scaloppine in a lemon caper white wine sauce.
Vitello Marsala · 15
Veal scaloppine sautéed with field mushrooms and marsala wine.
* Pesce del Giorno · 16
Fresh catch of the day. Ask your server for details.
Vegetali alla Griglia · 10
A fresh assortment of garden vegetables grilled on the open fire and finished with a balsamic vinaigrette. Served with polenta.
PANINI
Served on a toasted baguette with a mixed green salad.
Panino Caprese e Prosciutto · 9.50
Fresh mozzarella, ripe tomatoes, fresh basil and imported prosciutto with extra virgin olive oil and balsamic vinegar.
Panino con Salsicca · 9
Oven-baked Italian sausage and roasted bell peppers.
Panino con Salmone · 10
Atlantic salmon with a dijon herb crust with lettuce, tomato and an artichoke-caper dressing.
* Panino con Prosciutto e Funghi Porcini · 10
Prosciutto di Parma, grilled portobello, fresh arugula and sautéed porcini mushrooms.
* Roberto Vigilucci’s Favorites
DINNER
ANTIPASTI
Bruschetta Mista · 11
Toasted country bread topped with three different toppings: chopped tomatoes, basil and garlic | prosciutto, mascarpone and gorgonzola cheese | smoked salmon and gorgonzola cheese.
Carciofini al Forno · 8.50
Oven-roasted artichoke hearts filled with Parmigiano, parsley, garlic and provolone.
* Antipasto Misto · 14
A sampling of Vigilucci’s finest appetizers: Bruschetta, Involtini di Melanzane, Prosciutto di Parma, Caprese, Fried Calamari and gourmet cheeses.
Carpaccio di Manzo · 11.50
Freshly sliced filet mignon served chilled with capers and arugula. Topped with extra virgin olive oil, shaved Parmigiano and a squeeze of lemon.
* Gamberoni al Basilico e Prosciutto · 15.25
Four large tiger prawns wrapped with fresh basil and thinly sliced prosciutto then finished with a touch of lemon garlic dressing.
Fritto Misto · 10.75
Baby calamari and rock shrimp, lightly floured and fried to a golden brown. Served with homemade marinara sauce.
Calamari Luciana · 10.75
Baby calamari sautéed with garlic and white wine in a spicy marinara sauce.
Gamberi alla Diavola · 14.25
Two jumbo prawns and rock shrimp sautéed in a spicy marinara sauce with capers and kalamata olives. Served with crispy polenta.
* Brodetto di Cozze e Vongole al Vino Bianco · 12.50
Mussels and clams sautéed in a roasted garlic and chopped tomato white wine sauce.
Melanzane Ripiene al Forno · 12.25
Grilled eggplant filled with fettuccine pasta, fresh basil, mozzarella and ricotta cheese, then oven-roasted and served on a bed of marinara and topped with besciamella.
INSALATE
Mista Verde · 6.75
Baby mixed greens tossed in a balsamic vinaigrette then garnished with radish, carrot, tomato and cucumber.
Insalata di Cesare · 7.75
Hearts of romaine, croutons and shaved Parmigiano tossed in our homemade Caesar dressing.
Insalata di Cesare con Calamari · 10.50
Our traditional Caesar salad topped with crispy fried baby calamari.
* Caprese · 10.25
Slices of vine ripe tomato, fresh buffalo mozzarella and basil finished with extra virgin olive oil.
Insalata Gorgonzola · 9.25
Baby mixed greens tossed in a balsamic vinaigrette then garnished with radish, carrot, tomato, cucumber, gorgonzola cheese and toasted country bread.
Pomodori e Arugula · 8.75
Chopped Roma tomatoes, arugula, hearts of palm and sliced Parmigiano with extra virgin olive oil.
Insalata al Formaggio Caldo · 11
Herb-crusted warm goat cheese served on a bed of mixed greens tossed in a tarragon vinaigrette then garnished with thinly sliced red onion and Roma tomatoes.
* Insalata alla Pere · 10.25
Baby mixed greens tossed in a homemade olive oil and lemon dressing and topped with sweet gorgonzola cheese, fresh raspberries and pecans, then served on a bed of freshly sliced pears.
LA PASTA
* Tagliatelle alla Bolognese · 12.25
Fettuccine-style noodles sautéed with Vigilucci’s own meat sauce made with chicken, pork and beef.
Rigatoni alla Siciliana · 12.75
Italian sausage and eggplant sautéed in our homemade zesty marinara sauce.
Fettuccine della Mamma · 12
Fettuccine-style noodles sautéed with fresh garden vegetables and chicken breast sautéed in a garlic white wine sauce.
Penne Puttanesca · 11.75
Capers and olives sautéed in our zesty marinara sauce.
Penne alla Paesana · 14
Italian sausage, asparagus, mushrooms and cherry tomatoes, in a creamy white wine sauce.
* Penne alla Vodka con Portobello · 13.25
Portobello mushrooms, chopped tomatoes, basil and garlic sautéed in a tomato vodka cream sauce.
Ravioli di Ricotta · 12.25
Ricotta filled ravioli with fresh basil and your choice of sauce: Marinara | Pesto | Bolognese | Vodka
Mezzelune d’Aragosta · 18
Half-moon ravioli filled with lobster and sautéed in a rock shrimp cognac cream sauce.
Gnocchi al Gorgonzola e Noci · 12.25
Potato dumplings sautéed in a gorgonzola cream sauce and topped with walnuts.
Lasagna al Forno · 12.75
Our homemade lasagna filled with bolognese sauce, ricotta cheese and besciamella sauce, then topped with mozzarella cheese.
Capellini alla Checca · 10.50
Angel hair pasta sautéed with fresh chopped tomatoes, garlic, basil and olive oil.
Cannelloni · 12.50
Sheet pasta filled with chicken, veal, spinach and ricotta cheese. Served with bolognese and besciamella sauce.
* Spaghetti alla Carbonara · 11.75
Pancetta, egg yolk, Pecorino-Romano and black pepper.
Linguine alla Luciana · 13.75
Baby calamari sautéed in a spicy tomato sauce.
Spaghetti alle Vongole · 14.50
Manila clams sautéed in olive oil, garlic and white wine sauce.
* Linguine Fradiavolo · 19.25
Tiger shrimp and rock shrimp sautéed in a spicy marinara sauce.
Linguine alla Rustica · 13.25
Chicken breast and artichoke hearts sautéed in an aurora sauce.
Fettuccine Alfredo con Pollo · 13.25
Flat wide noodles sautéed in a classic Alfredo sauce with chicken.
Pappardelle al Salmone e Asparagi · 16
Wide ribbon pasta with asparagus and fresh salmon in a creamy brandy sauce.
* Pappardelle con Funghi Porcini e Gamberi · 17
Wide ribbon pasta with porcini, shiitake, portobello, field mushrooms and shrimp in a white truffle and brandy cream sauce.
IL POLLO
All chicken entrées are served with spaghetti aglio e olio with chili pepper flakes, and vegetables.
* Pollo Fiorentina · 18
Chicken breast stuffed with spinach and ricotta cheese in a creamy white sauce.
Pollo al Marsala · 17
Chicken breast sautéed with mushrooms and marsala wine.
Pollo Parmigiana · 18
Chicken breast lightly breaded and roasted with eggplant, mozzarella and a touch of marinara.
Pollo e Salsiccia · 18
Chicken breast and Italian sausage grilled and topped with a rosemary and garlic sauce.
Piccata di Pollo · 17
Pan seared breast of chicken sautéed in a lemon caper white wine sauce.
* Petto di Pollo al Peperoncino · 18
Grilled double chicken breast marinated with sage, rosemary, thyme, crushed red pepper, white wine and dijon mustard.
IL VITELLO
All veal entrées are served with spaghetti aglio e olio with chili pepper flakes, and vegetables.
Piccata di Vitello · 18.50
Veal scaloppine sautéed in a lemon caper white wine sauce.
Saltimbocca alla Romana · 19
Veal scaloppine topped with fresh sage, prosciutto and mozzarella in a white wine sauce.
Vitello Marsala · 18.50
Veal scaloppine sautéed with field mushrooms and marsala wine.
Vitello Parmigiana · 19
Veal scaloppine lightly breaded and roasted with eggplant, mozzarella and a touch of marinara.
* Vitello ai Funghi Porcini · 19
Veal scaloppine sautéed with fresh porcini mushrooms in a brandy sauce.
IL PESCE
* Langostini al Forno · 29
Three jumbo freshwater prawns oven baked with fresh chopped tomato, garlic and herbs.
Scampi alla Livornese · 23
Jumbo tiger prawns, kalamata olives, capers and garlic sautéed in a zesty marinara sauce. Served with spaghetti aglio e olio with chili pepper flakes and vegetables.
Grigliata Mista · 21
Grilled jumbo tiger prawns, calamari, scallops and catch of the day, topped off with a salmoriglio sauce. Served with spaghetti aglio e olio with chili pepper flakes and vegetables.
* Salmone al Ferri · 21
Grilled Atlantic salmon fillet served with a lemon sauce of minced shallots, herbs, garlic, and olive oil. Served with spaghetti aglio e olio with chili pepper flakes and vegetables.
Pesce del Giorno · AQ
Fresh catch of the day.
LE VERDURE
Vegetali alla Griglia · 13
A fresh assortment of garden vegetables grilled on the open fire and finished with a balsamic vinaigrette. Served with crispy polenta.
Melanzana alla Parmigiana · 14
Eggplant roasted with mozzarella and marinara. Served with spaghetti aglio e olio with chili pepper flakes and vegetables.
* Roberto Vigilucci’s Favorites
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
