Thank you for considering Vigilucci's Seafood & Steakhouse for your New Years Eve. This menu will be served all day.
Additionally a lunch menu is offered from 11:30-2pm
Limited kids menu available (12 & under)
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.
Antipasto della Casa | 18 per Person
Minimum 2 People
Calamari fritti, fresh bufala mozzarella and heirloom tomatoes, brushetta, prosciutto di Parma, imported cheeses, salame and mortadella.
Insalata di Cesare | 17.5
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano.
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 Burrata e Bietole | 22
Sweet golden and earthy red beets tossed with arugula and oranges in a fig balsamic vinaigrette. Finished with creamy Burrata and pinenuts.
Add Prosciutto di Parma | 6
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 | 41
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 | 41
Homemade hat-shaped pasta filled with braised prime short rib, simmeredin a porcini peppercorn cream sauce and finished with aged asiago and truffle oil
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 | 61
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
Pan seared Chilean Sea Bass served over roasted baby potatoes rested in a lemon-garlic sauce. Finished with a warm citrus slaw with pancetta, shaved Brussels, pomegranate and bay shrimp.
*Served with seasonal vegetables and your choice
of baked potato, French fries, fettuccine Alfredo or spaghetti aglio e olio with chili pepper flakes.
*Add Lobster Tail | MP
Add Creamy Gorgonzola, Peppercorn or Mushroom cognac sauce | 7
*Prime NY Strip 16 oz | MP
*Prime Filet Mignon 8 oz | MP
*Choice Filet Mignon 10 oz | MP
*Choice Rib-Eye 20 oz | MP
* Prime Rib Eye 20 oz | MP
Pollo Parmigiana | 45
Lightly breaded Mary’s Free-Range chicken breast topped with mozzarella and a touch of marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.
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.
Please ask your server for today's selection