Vincenzo's Ristorante & Bistro Prices in Asheville, NC 28801
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers - Hot |
| 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
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| Cozze Luciano | $10.50 |
prince edward island black mussels steamed in garlic, lemon and white wine, finished with cream.
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| 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.)
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| Fritella Di Trota | $9.95 |
smoked trout cakes with sweet, corn custard and caramelized shallots.
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| Oli Nera E Verdi Al Forno | $7.95 |
roasted black and green olives, pepperonchini, and garlic served with croustini.
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| Ostriche Florintine | $9.95 |
rockefeller style oysters on the half shell with sauteed spinach, bacon and lacatelli bechamel.
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| Appetizers - Cold |
| Antipasti | $7.50 |
please ask your server
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| Carpaccio | $8.50 |
extremely rare tenderloin topped with artichoke hearts, parmesan cheese, capers, scallions, olive oil and our blend of spices
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| Bruschetta Caprese | $6.95 |
char grilled italian bread topped with a tomato, basil relish with smoked mozzarella.
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| Cici E Fienzi Tartuffo | $7.95 |
umbrian chick pea and mushroom relish accented with truffle oil served with croustini
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| Zuppa |
| Zuppa Del Giorno | $4.50 |
our chef's soup prepared daily
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| Insalate |
| 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.
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| Insalata Di Cesare | $6.95 |
(caesar salad) traditional caesar salad with fresh croutons and parmesan cheese.
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| Pastas |
| Capelli D'Angelo | $7.95 - $10.95 |
angel hair pasta tossed with sauteed onions, roma tomatoes, olive oil, garlic and fresh basil
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| Linguini Aglio Olio Pepperoncino | $7.50 - $10.95 |
linguini with a spicy combination of olive oil, garlic scallions, red pepper flakes and fresh parsley.
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| Risotto Con Funghi | $8.95 - $13.95 |
arborio rice, mushrooms, garlic and roasted peppers, finished with cream and parmesan cheese.
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| Risotto Verdi Al Granchio | $9.75 - $14.95 |
our creamy arborio rice blended with lump crab and fresh green vegetables
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| Brasoto Di Cinghaile Con Penne E Ginepro | $9.50 - $14.50 |
wild boar ragout tossed with tagliatelle
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| Taglia Telle Alfredo | $8.95 - $12.95 |
tagliatelle tossed with a creamy garlic and parmesan cheese sauce
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| Rigatoncini Alla Bolognese Con Panna | $7.95 - $12.50 |
a traditional savory meat sauce and cream, tossed with rigatoncini pasta
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| Penne Quills Alla Boscaiola | $8.95 - $14.50 |
penne tossed with prosciutto ham, peas, roasted peppers, in a sun dried tomato cream sauce
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| 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
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| Gnocchi Al Emelia-Romagna | $9.50 - $14.50 |
classic potato dumplings tossed with prosciutto ham and scallions in a gorgonzola cream
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| Gnocchi Alla Bolognese | $8.95 - $13.50 |
classic potato dumplings topped with our traditional italian meat sauce
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| Pollo-Arabeatta | $16.50 |
chicken breasts sauteed with roasted red peppers, scallions and prosciutto ham completed with a spicy marinara sauce on penne quills.
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| Linguini Con Vongole, E Bianco | $14.95 |
linguini pasta topped with clams, white wine, scallions, red pepper flakes, fennel and garlic
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| Main Course - Meat |
| all secondi are accompanied with farnachi dello chef and contorni di giorno |
| Filetto Al Marsala Con Funghi | $23.95 |
two seared filet medallions finished with a classic mushroom, marsala sauce
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| Filetto Gorgonzola (2000) | $24.95 |
two seared fillet medallions accompanied by a gorgonzola cream sauce, pine nuts and caramelized shallots.
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| Main Course - Chicken |
| all secondi are accompanied with farnachi dello chef and contorni di giorno |
| Pollo Piccatta Alla Veneziana | $16.95 |
sauteed chicken breast, finished with a lemon-caper butter sauce
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| Pollo Saltimbocca (2001) | $19.50 |
chicken sauteed with prosciutto ham, spinach, mushrooms and scallions in a sage, sherry cream sauce with fettuccine
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| Pollo Marsala | $17.95 |
sauteed chicken with wild mushrooms, marsala and cream
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| Main Course - Veal |
| all secondi are accompanied with farnachi dello chef and contorni di giorno |
| Vitello Vincenzo | $19.50 |
sauteed veal scaloppini, topped with roma tomatoes, basil and smoked gouda cheese finished with marsala demi-glace
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| 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
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| Cotoletta Alla Valdosta | $31.95 |
veal chop coated with breadcrumbs topped with prosciutto ham and fontina cheese, finished with a rosemary demi glace
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| Cotoletta Di Vitello Alla Milanese | $29.50 |
veal chop coated with a breadcrumb, cheese blend, sauteed and finished with a lemon, white wine butter
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| Nodini Al Ferri | $27.95 |
veal chop, char grilled, topped with herb herbed cabernet butter
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| Ossobuco Milanese (1999) | $24.95 |
braised veal shank and vegetables served on classic saffron risotto
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| Main Course - Fish |
| all secondi are accompanied with farnachi dello chef and contorni di giorno |
| Pesce Di Giorno |
the chef's choice of fresh fish and seafood
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| 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
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| Cioppino | $23.95 |
sauteed white fish, scallops, mussels, clams, calamari and shrimp in a spicy red sauce. served over angel hair pasta
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| 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
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| 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
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| Salmone Grille Con Sanapa E Porcini | $16.95 |
fresh grilled salmon finished with mushroom and mustard butter
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| Main Course - Vegetarian |
| (we cannot accept substitutions on this dish) |
| Spinaci' Con Fungi | $8.95 - $13.95 |
spinach and mushrooms sauteed with garlic, onion and cream tossed with penne pasta
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| 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.
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| 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.
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| Continental Selections - Entrees |
| should you desire to divide an entree a $4.00 split plate charge will be added to you bill |
| Steak Diane | $23.95 |
sauteed filet medallions in a brandied mushroom, scallions and dijon cream sauce
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| Filet Aux Poivre | $23.95 |
cracked black pepper seared filet medallions, finished in a brandied demi-glace and crema sauce
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| Veal Francais | $17.95 |
a classic preparation of sauteed veal scaloppini finished with a lemon, white wine butter sauce
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| Desserts |
| Desserts |
ask your server about our carefully crafted desserts and our magnificent selection of after dinner drinks.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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