Zuppa e Insalata | 15.00
Cup of soup of the day and choice of Insalata Mista or Insalata Cesare.
Cesare con Pollo o Calamari Fritti | 19.00
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano.
Choice of fried calamari or Mary’s Free Range chicken.
Insalata con Salmone | 25.00
6 oz. blackened king salmon over organic mixed field greens, sliced pears, raspberries and caramelized walnuts, tossed with fresh citrus-raspberry vinaigrette.
Spaghetti All’Amatriciana | 19.00
Crispy pancetta, minced red onions and red wine in Vigilucci’s tomato sauce.
Penne del Fattore | 21.00
Mary’s Free Range chicken, chopped tomatoes and basil sautéed in a tomato-vodka cream sauce.
Spaghetti ai Gamberetti | 20.25
Rock shrimp, roasted garlic, extra virgin olive oil, chili pepper flakes and parsley.
Pollo Piccata | 25.00
Mary’s Free Range chicken breast sautéed in a lemon sauce with capers, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Pollo al Marsala | 25.00
Mary’s Free Range chicken breast sautéed with mushrooms in a marsala wine sauce, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Pesce del Giorno | Market Price
Fresh catch of the day.
Capesante ai Porcini | 23.5
Pan-seared diver scallops topped with fresh chopped tomato and porcini mushrooms finished in a white wine-truffle sauce atop crispy polenta.
Antipasto della Casa | 17 per person
Minimum 2 people. Calamari fritti, imported bufala mozzarella, heirloom tomatoes, bruschetta, prosciutto di Parma, imported cheeses, mortadella and salame
Carpaccio di Manzo | 23.50
Thinly sliced raw filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved Parmigiano.
Carciofini al Forno | 19.75
Oven-roasted artichoke hearts filled with Parmigiano, parsley, black olives, garlic and mozzarella.
Fritto di Calamari e Gamberetti | 19.75
Deep-fried baby calamari and rock shrimp served with marinara sauce.
Calamari alla Luciana | 19.75
Baby calamari sautéed with garlic and white wine in a spicy tomato sauce.
Insalata Mista | 14
Organic greens tossed in a balsamic vinaigrette then garnished with carrots, tomatoes and cucumbers. Add gorgonzola $3
Insalata di Cesare | 14.75
Hearts of romaine with traditional caesar dressing, croutons and shaved Parmigiano.
Add Mary’s Free Range chicken or fried calamari $6
Caprese | 19.75
Imported bufala mozzarella and heirloom tomatoes with basil and extra virgin olive oil Add prosciutto di Parma $5
Insalata alle Pere | 17.75
Organic baby mixed greens, fresh raspberries, sweet gorgonzola cheese, walnuts and sliced pears tossed in a lemon vinaigrette dressing.
Rucola e Portobello | 17.75
Grilled portobello mushroom and arugula tossed with a honey-truffle dressing and shaved Parmigiano-Reggiano.
Brodetto di Cozze e Vongole | 21
Mussels and manila clams with a roasted garlic and chopped tomato-white wine broth served with toasted country bread.
Zuppa del Giorno | Cup 11 | Bowl 14
Chef’s soup of the day.
Capellini alla Checca | 21
Angel hair pasta with fresh diced tomatoes, garlic and basil.
Add Mary’s Free Range chicken or rock shrimp $6
Pappardelle con Funghi e Capesante | 35
Homemade wide ribbon pasta with assorted field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce.
Ravioli di Ricotta e Spinaci | 24
Fresh homemade ricotta and spinach-filled ravioli with your choice of sauce
Marinara | Pesto | Bolognese | Vodka Cream | Alfredo
Penne alla Vodka con Porcini | 24
Porcini mushrooms, chopped tomatoes, basil and shallots sautéed in a tomato-vodka cream sauce. Add Mary’s Free Range chicken or rock shrimp $6
Gnocchi alla Sorrentina | 24
Homemade potato dumplings tossed with tomato ragout, fresh mozzarella and basil.
Spaghetti alla Carbonara | 23.25
Pancetta, egg yolk, pecorino-romano and black pepper.
Rigatoni alla Siciliana | 25.25
Italian sausage and eggplant ragout in a zesty tomato sauce garnished with fried eggplant skins.
Trenette alla Genovese | 22
Fresh, homemade pasta with pesto, pine nuts, a touch of cream and Parmigiano
Add Mary’s Free Range chicken or rock shrimp $6
Fettuccine Alfredo | 21
Homemade flat, wide noodles sautéed in a classic Alfredo sauce.
Add Mary’s Free Range chicken or rock shrimp $6
Lasagna | 24.75
Fresh homemade pasta filled with Bolognese and besciamella sauce, topped with mozzarella and parmigiano.
Tagliatelle alla Bolognese | 23.75
Fresh homemade pasta tossed in a classic Bolognese-style ragout.
Cappellacci di Zucca | 31
Homemade hat-shaped pasta filled with butternut squash, walnuts, ricotta and parmigiano. Finished with brown butter, sage and a touch of marinara.
Linguine alla Luciana | 36
Jumbo prawns and baby calamari sautéed with white wine and garlic in a zesty tomato sauce.
Spaghetti alla Vongole | 27.5
Fresh manila clams in the shell sautéed with olive oil, garlic, white wine and fresh parsley.
Spaghetti Polpette | 27.50
Homemade, 100% prime beef meatballs braised in Vigilucci’s tomato sauce.
Fettuccine al Salmone | 31
Fresh homemade pasta, king salmon, mushrooms, asparagus and sun-dried tomatoes, simmered in a light tomato-cream sauce.
Risotto del Giorno | Market Price
Cappellacci di Manzo | 37
Homemade hat-shaped pasta filled with braised prime short rib. Simmered in a porcini-peppercorn cream sauce and finished with aged asiago and truffle oil.
Pollo al Marsala | 29.75
Mary’s Free Range chicken breast pan-seared and sautéed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio and chili pepper flakes.
Petti di Pollo ai Porcini | 38
Grilled, skin-on, double Mary’s Free Range chicken breast marinated with herbs and spices, topped with porcini mushroom sauce. Served with seasonal vegetables and spaghetti aglio e olio and chili pepper flakes.
Pollo Parmigiana | 39.75
Mary’s Free Range chicken pounded, breaded and baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio and chili pepper flakes.
Piccata di Pollo | 29.75
Mary’s Free Range chicken breast pan-seared and sautéed in a lemon-caper and white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio and chili
pepper flakes.
Vitello Parmigiana | 43
Milk-fed veal tenderloin pounded, breaded and oven baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio and chili pepper flakes.
Scaloppine Ai Funghi Porcini | 36
Milk-fed scaloppine of veal pan-seared and sautéed with fresh porcini mushrooms in a brandy cream sauce. Served with seasonal vegetables and spaghetti aglio e olio and chili pepper flakes.
Piccata al Limone | 35
Milk-fed scaloppine of veal pan-seared with capers in a lemon sauce. Served with seasonal vegetables and spaghetti aglio e olio and chili pepper flakes.
Scaloppine al Marsala | 35
Milk-fed scaloppine of veal pan-seared and sautéed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio and chili pepper flakes.
Ossobuco alla Milanese | Market Price
20 oz. milk-fed veal shank braised in red wine, root vegetables and Vigilucci’s tomato sauce. Served over saffron risotto.
When available.
Tagliata di Manzo | 46
Thinly sliced filet mignon seared medium-rare. Served with fresh chopped tomato-arugula salad topped and shaved Parmigiano-Reggiano and balsamic glaze.
Grigliata di Carne | 56
8 oz. skin-on, Statler-cut Mary’s Free Range chicken breast, 4 oz. prime filet mignon and Italian sausage served with baked potato, seasonal vegetables and sautéed spinach.
Robbie’s Ribs | 39
A half-rack of baby back ribs, slow cooked and smothered in our homemade BBQ sauce. Served with baked potato and seasonal vegetables.
A Robbie’s Classic — some things are too good to let go!
Filetto del Giorno | Market Price
10 oz. certified Omaha filet mignon. Ask your server for today’s preparation.
Salmone al Finocchio | 41
King salmon pan-seared and served over a bed of fennel purée, with pancetta-roasted potatoes and grilled asparagus. Topped with shaved fresh fennel, dill and lemon zest.
Grigliata di Pesce | 56
Grilled jumbo prawns, diver scallops, 4 oz. king salmon and 4 oz. catch-of-the-day topped with a lemon-herb sauce. Served with arugula and cherry tomatoes.
Cioppino | 56
Fresh seasonal mussels, manila clams, jumbo prawns, calamari, diver scallop and catch- of-the-day, sautéed with roasted garlic in a zesty tomato sauce.
Add linguine $5
Pesce Del Giorno | Market Price
Fresh catch of the day.
Melanzane Alla Parmigiana | 26.5
Baked eggplant with mozzarella cheese, parmigiano and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio and chili pepper flakes.
Vegetali Alla Griglia | 29.75
A fresh assortment of garden vegetables grilled over an open fire and served with crispy polenta.
Vigilucci’s | 16
Base of tomato sauce and mozzarella. Make it your way!
Add your Toppings: Veggie $2 each | Meat $3 each | Seafood – Market Price
Margherita | 17.75
Tomato sauce, mozzarella, basil and oregano
Genovese | 18.75
Mozzarella, basil pesto, pine nuts and red onion
Napoletana | 18.75
Tomato sauce, mozzarella, anchovies and oregano
Bismark | 21.00
Tomato sauce, mozzarella, asparagus, truffle oil and oven-roasted eggs
Quattro Formaggi | 18.75
Mozzarella, ricotta, gorgonzola and parmigiano
Pepperoni | 18.75
Tomato sauce, mozzarella, pepperoni and oregano
Quattro Stagioni | 21.00
Artichoke hearts, roasted bell peppers, mushrooms and arugula with prosciutto di Parma
Diavolo Rossonero | 21.50
Tomato sauce, mozzarella, pepperoni and salame
Bufalina | 24.50
Tomato sauce, mozzarella, bufala mozzarella, basil and oregano
Add prosciutto di Parma $5
Filetto | 26.00
Mozzarella, gorgonzola and filet mignon
Ricotta e Spinaci | 20.00
Tomato sauce, mozzarella, ricotta, spinach and mushrooms
Salsiccia e Spinaci | 20.00
Tomato sauce, mozzarella, sausage and spinach
Farcito | 22.00
Tomato sauce, mozzarella, grilled Mary’s Free Range chicken, sun-dried tomatoes, caramelized onions and cured olives
Gorgonzola | 17.00
Mozzarella, pine nuts, gorgonzola and onions
Prosciutto e Mozzarella di Bufala | 24.00
Prosciutto di Parma, fresh bufala mozzarella and arugula drizzled with truffle oil
Ricotta e Spinaci | 19.50
Tomato sauce, mozzarella, ricotta, spinach and mushrooms
Salsiccia e Spinaci | 19.50
Tomato sauce, mozzarella, sausage and spinach
Farcito | 21.00
Tomato sauce, mozzarella, grilled Mary’s Free Range chicken, sun-dried tomatoes, caramelized onions and cured olives
Gorgonzola | 16.50
Mozzarella, pine nuts, gorgonzola and onions
Prosciutto e Mozzarella di Bufala | 23.00
Prosciutto di Parma, fresh bufala mozzarella and arugula drizzled with truffle oil
Gorgonzola | 17.00
Mozzarella, pine nuts, gorgonzola and onions
Prosciutto e Mozzarella di Bufala | 24.00
Prosciutto di Parma, fresh bufala mozzarella and arugula drizzled with truffle oil
Crème Brûlée | 14.00
Homemade vanilla-flavored custard with a burnt sugar crust.
Tiramisù | 15.00
Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
Cannoli | 15.00
A hard shell filled with ricotta cheese, chocolate chips and lemon zest. A Sicilian speciality.
Tortino al Cioccolato | 16.50
Chocolate lava cake served warm with vanilla gelato and fresh raspberry sauce.
Torta della Nonna | 14.00
A fragrant, short pastry filled with lemon cream and topped with pine nuts.
Spumoni | 15.50
Layered pistachio, vanilla, strawberry and chocolate gelato cake with a maraschino cherry and whipped cream.
Affogato al Caffé | 18.00
Vanilla gelato drowned in espresso and Grand Marnier.
Gelato | 12.00
Your choice of gourmet Italian gelato.
Ask your server for selection.
Sorbetto | 12.00
Ask for today’s selection.
Prosecco | 12.5 (split)
Mionetto, Brut, Treviso, DOC, IT
Champagne | 22 (split)
Moët & Chandon, Imperial Brut, FR
Moscato d’ Asti | 13.5
Saracco, Piemonte, IT
Prosecco | 13.5
Val D’Oca, Extra Dry, Veneto, DOC, IT
Brut Rose’de Salici | 14.5
Col de Salici, IT
Pinot Grigio | 12
Benvolio, Friuli, IT
Pinot Grigio | 14
Santa Cristina, Antinori, Delle Venezie, IT
Riesling | 13
Saint M, Pfalz, DE
Sauvignon Blanc | 14.5
Kim Crawford, Marlborough, NZ
Rosé | 13
VillaViva, Côtes de Thau, IGP, FR
Vermentino | 17
Antinori, “Guado al Tasso”, Bolgheri (Toscana), IT
Chardonnay | 12
Vigilucci’s Riserva, CA
Chardonnay | 16
Sonoma-Cutrer, Russian River Ranches, Sonoma Coast, CA
Chardonnay | 16
La Crema, Sonoma Coast, CA
Chardonnay | 18
Trefethen, Oak Knoll District, (Napa), CA
Pinot Noir | 16
Davis Bynum, Russian River, (Sonoma), CA
Pinot Noir | 18
Siduri, Willamette Valley, OR
Chianti Classico | 13.5
Querceto, Toscana, IT
Chianti Classico Riserva | 15.5
“Nozzole”, Tenuta di Nozzole, Toscana, IT
Sangiovese | 13
Bocelli, Toscana, IT
Super-Toscana | 13.5
Vigilucci’s Babone, Maremma (Toscana), IT
Super-Toscana | 16.5
Muralia, Maremma (Toscana), IT
Primitivo (Italian Zinfandel) | 12.5
Matane', Puglia, IT
Brunello Di Montalcino | 26
Caparzo, DOCG, Toscana, IT
Merlot | 14
Markham, Napa Valley, CA
Malbec Reserve | 15
Luigi Bosca, Lujan de Cuyo Mendoza, AR
Red Blend | 15
Quest by Austin Hope, Paso Robles, CA
Cabernet Sauvignon | 12
Vigilucci’s Riserva, CA
Cabernet Sauvignon | 14.5
Serial, Paso Robles, CA
Cabernet Sauvignon | 17.5
Rodney Strong, Knights Valley, Sonoma, CA
Prosecco, Brut | split 12
Maschio, Treviso, Veneto, DOC, IT
Champagne | split 22
Moet & Chandon, Imperial Brut, FR
Champagne, Couvee Brut | split 26
Nicolas Feuillatte, FR
Prosecco, Extra Dry | 44
Val D’Oca, Veneto, DOC, IT
Brut Rose’ de Salici | 48
Col de Salici, IT
Brut, Franciacorta, “Berlucchi ‘61” | 86
Lombardia, IT
Champagne | 97
Nicolas Feuillatte, Cuvee Brut, FR
Sparkling Wine | 97
Mumm, Brut Rose’, Napa
Champagne | 120
Veuve Clicquot, Brut, Reims, FR
Champagne | 295
Moet Chandon, Dom Perignon, Brut, FR, '09
Champagne | 350
Moet Chandon, Dom Perignon, Brut, FR, '04
Soave Classico | 39
Acinum, D.O.P., Verona, '18
Gavi | 41
Principessa, Banfi, Piemonte, '17
Pinot Grigio | 41
“San Angelo”, Banfi, Toscana, '19
Pinot Grigio | 44
Benvolio, Friuli, '17
Pinot Grigio | 46
Terlato, Friuli, Colli Orientali, D.O.C., '18
Pinot Grigio | 48
Zorzon, Collio, '14
Falanghina | 48
Feudi San Gregorio, Campania, '17
Greco di Tufo | 48
Feudi San Gregorio, Campania, '18
Moscato d’ Asti | 50
Saracco, Piemonte, '17
Pinot Grigio | 50
Santa Cristina, Antinori, Delle Venezie, '18
Roero Arneis | 60
Marziano Abbona, “Occhetti”, Piemonte, '11
Vermentino | 66
“Guado Al Tasso” Antinori, Bolgheri Toscana, '19
Chalk Hill | 40
Rodney Strong, Sonoma, CA, '18
Charles Krug | 40
Carneros, CA, '18
Wente | 42
Riva Ranch, CA, '17
Vigilucci’s House Reserve | 44
California
The Hess Collection | 49
“Napa Green Winery”, Napa, '18
Antinori, “Bramito” | 50
Umbria, IT, '16
Ferrari Carano | 52
“Tre Terre”, Russian River, CA, '18
Sonoma-Cutrer | 56
Russian River Ranches, Sonoma Coast, CA, '17
La Crema | 58
Sonoma Coast, CA, '17
Antinori “Antica” | 64
Napa, CA, '18
Trefethen | 68
Oak Knoll District, Napa, CA, '18
Frank Family | 70
Napa, CA, '18
Stonestreet | 72
Estate Vineyard, Sonoma, CA, '16
Beringer, “Private Reserve” | 85
Napa, CA, 14 85-Flowers, Sonoma, CA, '14
Flowers | 89
Sonoma, CA, '17
Cakebread Cellars | 92
Napa, CA, '18
Riesling | 46
Saint M, Pfalz, DE, '18
Rose’ | 46
VillaViva, Cotes de Thau, IGP, FR, '19
Sauvignon Blanc | 46
Emmolo, “by Caymus winery”, Napa, '17
Rose’ | 48
Sofia, Francis Coppola, Monterey County, '18
Conundrum by Caymus | 48
Bland, California, '15
Sauvignon Blanc | 54
Kim Crawford, Marlborough, NZ, '19
Sauvignon Blanc | 66
Cakebread Cellars, Napa, '18
Classico | 40
Rocca delle Macie, '18
Classico Riserva | 47
Banfi, '16
Classico | 50
Classico, Querceto, '17
Classico Riserva | 58
Ducale, Ruffino, '16
Classico Riserva | 60
Nozzole, Tenuta di Nozzole, '17
Classico Riserva | 61
Santa Margherita, '15
Classico Riserva | 62
Lamole di Lamole, '15
Classico Riserva | 75
Villa Antinori, DOCG, '16
Classico Riserva | 96
Marchese Antinori, Tenuta Tignanello, '16
Classico Riserva, Gran Selezione | 105
Ducale, “Oro” Ruffino, '11
Classico Gran Selezione | 110
Lamole di Lamole, '16
Classico Riserva | 125
Gran Selezione, Badia Passignano, Antinori, '09
Sangiovese | 38
Le Maestrelle, Santa Cristina, Antinori, '17
Castello di Banfi | 40
Centine, '17
Vigilucci’s, “Babone” | 46
Maremma, Toscana, '18
Antinori | 48
“Villa Toscana”, '17
Sangiovese Bocelli, “Rosso Toscana” | 50
Morellino, Toscana, '18
Antinori “Bruciato” | 59
Guado al Tasso, DOC, '17
Muralia | 62
Maremma, Toscana, '17
Castello di Banfi, “Belnero” | 65
Proprietor’s Reserve, '15
“Promis” | 128
Gaja, Ca Marcanda '17
Cabreo | 139
Il Borgo, '15
Le Serre Nuove | 165
Dell’ Ornellaia, '18
Tignanello | 220
Antinori, '17 - (One of the 8 best wines in the world)
Tenuta dell’Ornellaia | 380
Ornellaia, 11, '14
Tenuta San Guido | 415
Sassicaia, '13
Rosso di Montalcino | 58
Castello di Banfi, '18
Brunello di Montalcino | 94
Caparzo, DOCG, '15
Brunello di Montalcino | 115
Col D’Orcia, '14
Brunello di Montalcino | 119
Castiglion del Bosco, '13
Brunello di Montalcino | 135
Silvio Nardi, '12
Brunello di Montalcino | 130
Castel Giocondo, Frescobaldi, '12
Brunello di Montalcino | 170
Antinori “Pian delle Vigne”, '14
Brunello di Montalcino | 175
Castello di Banfi, '15
Brunello di Montalcino Riserva | 285
Il Poggione, Vigne Paganelli, '10
Brunello di Montalcino Riserva Banfi | 350
Poggio alle Mura, '10
Rosso di Montepulciano | 40
Antinori, La Braccesca, “Sabazio”, '17
Vino Nobile di Montepulciano | 54
Antinori, La Braccesca, DOCG, '16
Vino Nobile di Montelpulciano | 69
Trerose, Santa Caterina, '15
ARCANUM - Director’s Special | 140 (Reg. $260)
Super-Tuscan, Toscana, IT, '13
Barbera d’ Alba | 44
Ruvei, Marchesi Di Barolo, '17
Dolcetto d’ Alba | 47
“Modonna di Como”, Marchesi di Barolo, '17
Gattinara | 67
Travaglini, '16
Barbaresco | 89
Michele Chiarlo, Reyna, '15
Barbaresco | 155
Pio Cesare, '14
Barolo | 98
Serralunga D’Alba, Fontanafredda, '14
Barolo | 106
Cascina Adelaide, DOCG, Barolo, Piemonte, '13
Barolo | 125
Prunotto, DOCG, '15
Barolo | 155
Cascina Adelaide, “CANNUBI”, Barolo, Piemonte, '13
Barolo | 320
“Le Vigne”, Sandrone, '07
Ripasso | 46
“Campofiorin” Masi, '15
Ripasso Superiore | 58
“Collezzione di Famiglia”, Tinazzi, Veneto, '15
Ripasso | 61
Valpolicella Classico Superiore, Le Ragose, '14
Amarone | 77
Luigi Righetti, '16
Amarone Classico | 87
Bolla, '14
Amarone Classico | 105
Sartori, '14
Amarone Classico | 134
”Costasera”, Masi, '15
Amarone Classico | 350
“Mazzano”, Masi, '07
Negroamaro | 31
Luccarelli, Puglia, '18
Nero d’Avola | 34
Cantina Cellaro “Luma”, Sicilia, '18
Primitivo (Italian Zinfandel) | 46
Matane’, Puglia, '18
Lampante di Montefalco | 67
Cantina Lunelli, Umbria, '09
Rosso Dell’Etna, Ulysse | 69
Cantine Pellegrino, Sicilia, '15
Markham | 52
Napa, California, '17 (Sustainably made)
Northstar | 62
Columbia Valley, Washington, '13
Emmolo | 110
“by Caymus winery”, Napa, '14
Mt. Brave | 135
Mt. Veeder, Napa, '15
Zinfandel | 40
Bianchi, Paso Robles, '15
Syrah | 44
Zaca Mesa, Santa Barbara, '17
Geste | 51
Bianchi, Grenache-Syrah-Mourvedre, Paso Robles, '11
Zinfandel | 56
Saldo, (The Prisoner Winery), Oakville, '18
Sirah | 58
Achelo, La Braccesca, Cortona, '16
Zinfandel | 60
Seghesio, Sonoma, '15
Zinfandel | 75
Ridge, “Lytton Springs”, Dry Creek Valley, '16
Zinfandel | 94
Robert Craig, “Black Sears” Howell Mountain, '15
Vigilucci’s | 44
Reserve California
Bianchi | 44
Paso Robles, '17
Francis Ford Coppola | 45
Director’s Cut, Sonoma, '16
Serial | 56
Paso Robles, CA, '17
Conn Creek | 62
Napa, '16
Mount Veeder | 67
Napa, '17
Rodney Strong | 68
Knights Valley, Sonoma, '16
Daou | 70
Paso Robles, '18
Daou, Reserve | 86
Reserve, Paso Robles, CA, '18
Stonestreet | 88
Estate Vineyard, CA, '15
Palermo | 90
Orin Swift Cellars, Napa, '18
Frank Family | 105
Napa, '16
Antica | 118
Antinori, Napa, '12
Inglenook “Cask” | 120
Napa, '13
Stags Leap Wine Cellars “Artemis” | 130
Napa, '17
Joseph Phelps | 140
“Estate Grown”, Napa, '16
Brandlin | 150
Mount Veeder, Napa, '15
Rodney Strong | 175
“Rockaway”, Alexander Valley, '14
Caymus | 195
Napa, '18
Buccella | 295
Napa, '12
Caymus Special Selection | 365
Napa, '16
Dominus | 395
Napa, '11
Blend | 44
Primus, Colchagua Valley, Chile, '15
Red Wine, SIENA | 48
“25th Anniversary”, Sonoma, CA, '17
Malbec | 58
Luigi Bosca, DOC, Luján de Cuyo Mendoza, '18
Malbec, Reserve | 60
Don David, Calchaqui Valley, Argentina, '18
Summerland Trio | 56
Rhone Blend, Santa Barbara, '16
Quest | 58
by Austin Hope, Paso Robles, CA, '18
Clos du Bois, “Marlstone” | 74
Alexander Valley, '13
The Prisoner | 92
Napa, '18
Col Solare | 140
Columbia Valley, Washington, '12
Legacy | 180
Alexander Valley, 06, '12
Daou | 285
Soul of Lion, 13, '14
Opus One OVERTURE | 228
Mondavi, Napa, N.V.
Opus One | 465
Mondavi & Rothchild, Napa '14
Opus One | 495
Mondavi & Rothchild, Napa '15
Opus One | 515
Mondavi & Rothchild, Napa '16
Insignia | 390
Joseph Phelps, Napa, '11
Insignia | 415
Joseph Phelps, Napa, '13
Insignia | 425
Joseph Phelps, Napa, '14
Byron | 40
Nielson, Santa Barbara, '17
Cambria | 48
Clone 4, Santa Maria Valley, '15
Argyle | 56
Willamette Valley, Oregon, '18
Ferrari Carano | 59
Anderson Valley, California, '16
Davis Bynum | 62
Russian River, Sonoma, '17
Erath | 69
Estate Selection, Willamette Valley, Oregon, '16
Siduri | 70
Willamette Valley, Oregon, '18
Frank Family | 75
Carneros, '18
Cuvaison | 78
Estate Grown, Carneros, '14
Summerland | 88
Bien Nacido, '13
Archery Summit | 96
Premier Cuvee, Willamette Valley, Oregon, '17
Flowers | 145
Seaview Ridge, Sonoma, '15
Under the Sun Margarita | 14.00
100% agave tequila infused with pineapple, strawberries and jalapeño, triple sec, freshly-squeezed lemon and lime juice, a splash of orange juice and homemade sweet and sour. Garnished with a cayenne-sugar rim.
Cadillac Margarita | 17.00
Sauza Tres Generaciones Añejo tequila, Cointreau, agave nectar, house-made margarita mix. Topped with a float of Grand Marnier.
Aperol Spritz | 15.00
Aperol orange liqueur, prosecco and a splash of soda served with a slice of orange. It has passed from local Italian aperitif to an international phenomenon.
Strawberry Jalapeño Mojito | 15.50
Fresh strawberries, Castillo rum, lime, mint, jalapeño simple syrup, a splash of soda and Sprite. A refreshing twist on a classic Cuban cocktail.
Cucumber Cooler | 15.50
Muddled cucumber, basil, mint and lime with Hendrick’s gin and St. Germaine. Strained and served on the rocks with a splash of soda and San Pellegrino Limonata.
Now that’s refreshing!
Italian Negroni | 16
Malfy gin, Campari and Carpano Antica sweet vermouth served on the rocks with an orange slice. A truly Italian cocktail!
Sweet Smoke | 16.75
El Silencio Mezcal, honey simple syrup, fresh lime and ginger beer finished with a salt rim.
Robertini | 14.50
Vigilucci’s vodka shaken and served straight-up. Garnished with two bleu cheese olives. Named for Signore Vigilucci.
Italian Apple Martini | 16.00
Amaretto Di Saronno, Absolut Vanilla, Apple Pucker, fresh lime juice and a splash of cranberry juice
Pashatini | 15.00
Absolut Citron vodka, Chambord raspberry liqueur, Cointreau and fresh lemon juice. Garnished with a sugar rim.
Sparkytini | 15.00
Muddled jalapeño, Vigilucci's vodka, freshly squeezed lime, simple syrup and pineapple juice. Garnished with a cayenne-sugar rim.
Italian Manhattan | 16.00
Redemption rye, Averna and Carpano Antica sweet vermouth. Garnished with Amarena cherries on a skewer. A twist on the traditional Manhattan!
Bellini Martini | 15.50
Tito’s vodka, Peach Schnapps and prosecco with a splash of orange juice and grenadine
Espressotini | 15.50
Kahlua, Baileys, Frangelico, Absolut Vanilla vodka and a shot of Lavazza espresso.
To die for.
Banfi, Gran Cru, Montalcino | 15.25
Nonino | 19.25
Antinori, Tignanello | 26.25
Casamigos Blanco | 16.25
Casamigos Anejo | 17.25
Don Julio Blanco | 16.75
Don Julio Añejo | 18.75
Don Julio Añejo 1942 | 30.25
El Silencio Mezcal Espadin | 15.25
Patron Silver | 16.50
Patron Reposado | 17.25
Patron Añejo | 17.75
Tres Generaciones Añejo | 15.75
Fortaleza Blanco | 16.25
Chivas Regal | 13.25
Dewar’s | 13.50
Johnnie Walker Red | 14.25
Johnnie Walker Black | 16.25
Johnnie Walker Gold | 26.25
Johnnie Walker Blue | 42.25
Balvenie, Doublewood, 12 year | 19.25
Bowmore, Islay, 15 year | 22.25
Glenfiddich, 12 year | 19.25
Glenfiddich, 18 year | 24.25
Glenlivet, 12 year | 16.25
Macallan, 12 year | 19.25
Oban, 14 year | 24.25
The Dalmore, Cigar Malt Reserve | 38.75
Dalwhinnie, 15 year | 22
Glenkinchie, 10 year | 18.75
Lagavulin, 16 year | 26.75
Laphroaig, 10 year | 16.25
Talisker, 10 year | 19.75
Baker’s | 17.75
Basil Hayden’s | 17
Booker’s | 19.75
Knob Creek | 14.75
Maker’s Mark | 14
Woodford Reserve | 17
Blanton’s | 17.75
Bushmill’s | 13
Crown Royal | 13.75
Jack Daniel’s Single Barrel | 19.75
Jameson | 13
Seagram’s VO | 13
Suntory Toki | 16.25
Bulleit | 14.75
Russell’s Reserve | 16.75
Courvoisier VS | 16.50
Courvoisier VSOP | 19
Hennessy VSOP | 22
Remy Martin VSOP | 19.25
Remy Martin XO | 39.25
Cerbois, Armagnac VSOP | 19.50
Frapin VSOP | 24.25
Cockburn’s, LBV | 11.5
Sandeman, Ruby | 12
Sandeman, Tawny, 10 years | 14.5
Sandeman, Tawny, 20 years | 18
Amaro Montenegro | 15
Amaretto di Saronno | 13.25
Amaro Averna | 13
Benedictine | 14.75
B&B | 14.75
Campari | 13.5
Fernet Branca | 13.5
Frangelico | 13.75
Limoncello | 12.5
Pernod | 12.25
Sambuca | 13.5
Sambuca Black | 13.5
Tia Maria | 13
Tuaca | 13
Spaghetti Polpette | 14.00
Homemade, 100% prime beef meatballs braised in Vigilucci’s tomato sauce.
Fettuccine Alfredo | 14.00
Classic Alfredo sauce with fresh fettuccine
Linguine alla Marinara | 14.00
Homemade marinara sauce over fresh linguine
Fettuccine Bolognese | 14.00
Our signature meat sauce over house-made fettuccine
Penne al Formaggio | 14.00
Classic-style macaroni and cheese with cheddar béchamel sauce
Pollo Fritto con Patatine | 14.00
Lightly fried chicken tenders served with french fries
Pizza Formaggio | 14.00
Homemade cheese pizza
Add pepperoni $1
Calamari Fritti |14.00
Baby calamari deep-fried and served with marinara.
Bruschetta Pomodoro |10.00
Fresh chopped tomatoes, basil and garlic over-toasted bread (3 pieces)
BBQ Ribs | 15.75
Four-bone rack of our classic ribs served with fries.
Polpette di Carne | 16.00
Homemade, 100% prime beef meatballs, braised in Vigilucci’s tomato sauce served over toasted crostini.
Insalata alla Vigilucci’s | 10.00
Garden salad tossed with balsamic vinaigrette and garnished with gorgonzola cheese.
Patatine al Tartufo | 11.00
Truffle french fries.
Spiedini alla Griglia | 15.75
Marinated, grilled chicken skewers served with Thai chili sauce and truffle french fries.
Fettuccine | 16.00
Our homemade fettuccine pasta tossed in your choice of sauce:
Marinara | Vodka | Pesto | Bolognese | Alfredo
Add calamari, rock shrimp or chicken $5
Substitute gluten-free pasta $4
Pizza Margherita | 16.00
Tomato sauce, mozzarella, basil and oregano
Substitute gluten-free pizza crust $5
Pizza Pepperoni | 17.00
Tomato sauce, mozzarella, pepperoni and oregano
Substitute gluten-free pizza crust $5
Focaccia Gorgonzola | 16.00
Mozzarella, pine nuts, gorgonzola and onions