This special menu will be offered all day on Saturday May 9th and Mother's Day, May 10th, 2026
In addition a holiday lunch menu will be served 11:30-2:00pm both days (see bottom)
Kids menu for 12 years and under (see bottom)
Thank you for considering Vigilucci's for your special dining plans
Antipasto della Casa | 18 Per Person
Minimum 2 people
Calamari fritti, fresh bufala mozzarella and heirloom tomatoes, bruschetta, prosciutto di Parma, imported chesses, salame and mortadella.
Polpette di Granchio | 26
Homemade crab cakes served on a bed of arugula with cherry tomatoes and aurora sauce.
Fritto di Calamari e Gamberetti | 23
Deep-fried baby calamari and rock shrimp with marinara.
Cocktail di Gamberi | 27
Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in a cocktail sauce.
Gamberoni ai Porcini | 29
Pan-seared jumbo prawns topped with cherry tomatoes, rock shrimp and porcini mushrooms, finished in a white wine truffle sauce atop crispy polenta.
Insalata di Cesare | 17.75
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano.
Add Mary's Free-Range chicken or fried calamari | 8
Insalata alla Caprese | 22
Imported buffalo mozzarella and heirloom tomatoes, basil, extra virgin olive oil and aged balsamic.
Add Prosciutto di Parma, | 6
The Wedge | 20
Iceberg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing.
Insalata Passione| 22
Spinach tossed in a passion fruit vinaigrette with strawberries, avocado, red onion, bacon, herb croutons and feta cheese.
Penne Vodka con Porcini e Gamberoni | 39
Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato vodka cream sauce with rock shrimp and topped with a jumbo prawn.
Pappardelle con Funghi e Capesante | 42
Wide ribbon pasta with porcini, Shiitake, Portobello, field mushrooms and pan-seared scallops in a white truffle and brandy cream sauce.
Cappellacci di Zucca | 36
Homemade hat shaped pasta filled with butternut squash, walnuts, Ricotta and Parmigiano. Finished with brown butter, sage and a touch of marinara.
Cappellacci di Manzo | 42
Homemade hat-shaped pasta filled with braised prime short rib. Simmered in a porcini-peppercorn cream sauce and finished with aged asiago and black truffles.
Tagliatelle alla Bolognese | 36
Traditional ragu of beef, veal, and pork, slow-simmered in red wine and spices. Topped with Parmigiano and Pecorino Romano.
Cioppino | 66
Fresh seasonal mussels, Manila clams, Jumbo prawns, calamari, fresh fish, Diver scallop, sautéed with roasted garlic in a zesty tomato sauce. Add pasta | 5
Capesante ai Pomodorini Secchi | 62
Pan-seared Diver scallops sautéed with red onion, pancetta, cherry and sundried tomatoes, cream and a touch of Cajun seasoning. Served atop risotto cakes and sweet corn relish.
Salmone con Macadamia | 52
King salmon topped with a macadamia nut panko crust, served over roasted potatoes and garlic spinach. Finished with a lemon butter sauce and rock shrimp.
Pesce del Giorno | MP
Miso glazed Chilean Sea Bass served over Organic “Forbidden” rice with scallions. Finished with charred garlic broccoli, bay shrimp and a white wine Thai chili sauce.
*Served with seasonal vegetables and your choice
of Baked potato French fries. Fettuccine Alfredo or
Spaghetti aglio e olio with chili pepper flakes
*Gluten-free pasta available upon request, add $6
Add Lobster Tail | MP
*Choice Tomahawk 38 oz | MP
*Prime Rib-Eye 20 oz | MP
*Choice Rib-Eye 20 oz | MP
*Prime Filet Mignon 8 oz | MP
*Choice Filet Mignon 10 oz | MP
Brasato di Carne | MP
Beef short rib with coffee and brown sugar rub, braised in a red wine demi-glace. Served over porcini and truffle cream risotto finished with onion relish and gorgonzola butter.
Grigliata di Carne | 59
8 oz. Mary’s Free-Range chicken, 4 oz. prime filet mignon and Italian sausage served with baked potato, seasonal vegetable and spinach.
Pollo ai Funghi Porcini | 43
Mary’s Free-Range chicken breast sautéed with porcini mushrooms in a light cream sauce. Served with seasonal vegetables and spaghetti aglio e olio.
Pollo Parmigiana | 45
Lightly breaded Mary’s Free-Range chicken breast topped with mozzarella and marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.
Side Dishes
Truffle French Fries | 15
French Fries | 13
Sautéed Spinach | 15
Sautéed Broccoli | 15
1 Lb. Baked Potato | 15
Choice of: Sour cream, butter, chives and bacon
*Gluten-free pasta available upon request, add $6
Tiramisú | 16
Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
Tortino al Cioccolato | 18
Chocolate lava cake served warm with vanilla gelato and fresh raspberry sauce.
Crème Brûlée | 16
Homemade vanilla flavored custard with a burnt sugar crust.
Served 11:30-2pm Saturday May 9th and Sunday May 10th
Insalata di Cesare | 17.5
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano.
Add Mary’s Free-Range chicken or fried calamari, 8 Add 6oz King Salmone, 17
Fettuccine al Pollo | 28
Mary’s Free-range chicken, asparagus, mushrooms and cherry tomatoes in a creamy white wine sauce.
Spaghetti Carbonara | 25
Pancetta, egg yolk, Pecorino-Romano and black pepper.
Salmone con Cannellini e Spinaci | 38
Blackened 6oz King salmon served over cannellini beans and spinach.
Pollo Porcini | 33
Pan-seared Mary’s free range chicken breast
with porcini mushrooms in a light cream sauce. Served with seasonal vegetables and spaghetti aglio oli.
12 and under
Spaghetti Polpette| 16
Homemade 100% prime beef meatballs braised in Vigiluicci’s tomato sauce.
Fettuccini Alfredo | 16
Classic Alfredo-style served with fresh, homemade fettuccine.
Spaghetti alla Marinara| 16
Fresh, homemade marinara sauce.
Penne e Formaggio | 16
Classic macaroni and cheese with a cheddar béchamel sauce.
Pollo Fritto con Patatine | 16
Lightly breaded fried chicken tenders with French fries.
Spiedini alla Griglia | 17
Choice of grilled chicken or prime beef skewers with French fries.