| Calamari Fritti |
$7.95 |
squid breaded and fried to a golden brown and tossed with roasted red peppers, garlic, black pepper and lemon. served with our homemade pomodoro sauce |
| Cozze Luciano |
$10.50 |
prince edward island black mussels steamed in garlic, lemon and white wine, finished with cream. |
| Formaggi Al Forno |
$7.95 |
fresh provolone, parmesan and romano cheese baked in puff pastry accompanied with a zesty pomodoro sauce. (please allow fifteen minutes preparation time.) |
| Fritella Di Trota |
$9.95 |
smoked trout cakes with sweet, corn custard and caramelized shallots. |
| Oli Nera E Verdi Al Forno |
$7.95 |
roasted black and green olives, pepperonchini, and garlic served with croustini. |
| Ostriche Florintine |
$9.95 |
rockefeller style oysters on the half shell with sauteed spinach, bacon and lacatelli bechamel. |
| Antipasti |
$7.50 |
please ask your server |
| Carpaccio |
$8.50 |
extremely rare tenderloin topped with artichoke hearts, parmesan cheese, capers, scallions, olive oil and our blend of spices |
| Bruschetta Caprese |
$6.95 |
char grilled italian bread topped with a tomato, basil relish with smoked mozzarella. |
| Cici E Fienzi Tartuffo |
$7.95 |
umbrian chick pea and mushroom relish accented with truffle oil served with croustini |
| Zuppa Del Giorno |
$4.50 |
our chef's soup prepared daily |
| Vincenzo's House Salad |
$5.75 |
red leaf and romaine lettuce with julienne bell peppers, red onion, roma tomatoes and carrots, all topped with a balsamic vinaigrette and gorgonzola cheese. |
| Insalata Di Cesare |
$6.95 |
(caesar salad) traditional caesar salad with fresh croutons and parmesan cheese. |
| Capelli D'Angelo |
$7.95 - $10.95 |
angel hair pasta tossed with sauteed onions, roma tomatoes, olive oil, garlic and fresh basil |
| Linguini Aglio Olio Pepperoncino |
$7.50 - $10.95 |
linguini with a spicy combination of olive oil, garlic scallions, red pepper flakes and fresh parsley. |
| Risotto Con Funghi |
$8.95 - $13.95 |
arborio rice, mushrooms, garlic and roasted peppers, finished with cream and parmesan cheese. |
| Risotto Verdi Al Granchio |
$9.75 - $14.95 |
our creamy arborio rice blended with lump crab and fresh green vegetables |
| Brasoto Di Cinghaile Con Penne E Ginepro |
$9.50 - $14.50 |
wild boar ragout tossed with tagliatelle |
| Taglia Telle Alfredo |
$8.95 - $12.95 |
tagliatelle tossed with a creamy garlic and parmesan cheese sauce |
| Rigatoncini Alla Bolognese Con Panna |
$7.95 - $12.50 |
a traditional savory meat sauce and cream, tossed with rigatoncini pasta |
| Penne Quills Alla Boscaiola |
$8.95 - $14.50 |
penne tossed with prosciutto ham, peas, roasted peppers, in a sun dried tomato cream sauce |
| Cannelloni Di Vincenzo Al Forno |
$8.95 - $14.95 |
traditional cannelloni stuffed with veal, beef and spinach and finished with a pomodoro sauce, topped with provolone and baked |
| Gnocchi Al Emelia-Romagna |
$9.50 - $14.50 |
classic potato dumplings tossed with prosciutto ham and scallions in a gorgonzola cream |
| Gnocchi Alla Bolognese |
$8.95 - $13.50 |
classic potato dumplings topped with our traditional italian meat sauce |
| Pollo-Arabeatta |
$16.50 |
chicken breasts sauteed with roasted red peppers, scallions and prosciutto ham completed with a spicy marinara sauce on penne quills. |
| Linguini Con Vongole, E Bianco |
$14.95 |
linguini pasta topped with clams, white wine, scallions, red pepper flakes, fennel and garlic |
| Filetto Al Marsala Con Funghi |
$23.95 |
two seared filet medallions finished with a classic mushroom, marsala sauce |
| Filetto Gorgonzola (2000) |
$24.95 |
two seared fillet medallions accompanied by a gorgonzola cream sauce, pine nuts and caramelized shallots. |
| Pollo Piccatta Alla Veneziana |
$16.95 |
sauteed chicken breast, finished with a lemon-caper butter sauce |
| Pollo Saltimbocca (2001) |
$19.50 |
chicken sauteed with prosciutto ham, spinach, mushrooms and scallions in a sage, sherry cream sauce with fettuccine |
| Pollo Marsala |
$17.95 |
sauteed chicken with wild mushrooms, marsala and cream |
| Vitello Vincenzo |
$19.50 |
sauteed veal scaloppini, topped with roma tomatoes, basil and smoked gouda cheese finished with marsala demi-glace |
| Scalloppine Parmigiana |
$17.95 |
a golden brown sauteed, breaded veal scaloppini, topped with a hearty blend of provolone, parmesan and romano cheeses, along with our own traditional pomodoro sauce |
| Cotoletta Alla Valdosta |
$31.95 |
veal chop coated with breadcrumbs topped with prosciutto ham and fontina cheese, finished with a rosemary demi glace |
| Cotoletta Di Vitello Alla Milanese |
$29.50 |
veal chop coated with a breadcrumb, cheese blend, sauteed and finished with a lemon, white wine butter |
| Nodini Al Ferri |
$27.95 |
veal chop, char grilled, topped with herb herbed cabernet butter |
| Ossobuco Milanese (1999) |
$24.95 |
braised veal shank and vegetables served on classic saffron risotto |
| Pesce Di Giorno |
|
the chef's choice of fresh fish and seafood |
| Calamari A Lazio Al Forno |
$17.95 |
braised squid with fresh tomato, aromatic vegetables and red pepper, served with a side of angel hair pasta |
| Cioppino |
$23.95 |
sauteed white fish, scallops, mussels, clams, calamari and shrimp in a spicy red sauce. served over angel hair pasta |
| Scallope Pesce Gamberi Con Panna E Pesto |
$21.95 |
shrimp and scallops sauteed in champagne and finished with a pesto cream sauce. served over angel hair pasta |
| Pesce Napoli |
$21.95 |
sauteed white fish and shrimp tossed with artichoke hearts, capers, calamata olives, roma tomatoes in a lemon, white wine, garlic sauce on angel hair |
| Salmone Grille Con Sanapa E Porcini |
$16.95 |
fresh grilled salmon finished with mushroom and mustard butter |
| Spinaci' Con Fungi |
$8.95 - $13.95 |
spinach and mushrooms sauteed with garlic, onion and cream tossed with penne pasta |
| Melanzani Alla Parmigiana |
$11.95 |
sliced breaded eggplant, sauteed and topped with parmesan cheese, provolone and pomodora sauce. served with pesto and angel hair pasta. |
| Cavatelli Con Finnocio E Aglio E Spinachi |
$13.95 |
sauteed spinach and fennel with roasted garlic sauteed in olive oil and tossed with fresh cavatelli pasta. |
| Steak Diane |
$23.95 |
sauteed filet medallions in a brandied mushroom, scallions and dijon cream sauce |
| Filet Aux Poivre |
$23.95 |
cracked black pepper seared filet medallions, finished in a brandied demi-glace and crema sauce |
| Veal Francais |
$17.95 |
a classic preparation of sauteed veal scaloppini finished with a lemon, white wine butter sauce |
| Desserts |
|
ask your server about our carefully crafted desserts and our magnificent selection of after dinner drinks. |
