Vittorio's Restaurant and Wine bar Menu and Prices
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Vittorio's Restaurant and Wine bar Menu
| Appetizers |
| Tuna |
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$16.00 |
Herb seared yellowfin, roasted corn-mango-tomato salsa and chipotle hoisin sauce
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| Fried Calamari |
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$12.00 |
Marinara or arrabbiata
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| Maryland Crab Cakes |
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$14.00 |
Jumbo lump, corn love, orange-chipotle sauce
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| Spinach & Artichoke Bruschetta |
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$11.00 | |
| Salumi & Cheese |
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$17.00 |
Assorted cheese and italian cured meats
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| Shrimp |
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$12.00 |
Marinated and grilled
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| French Onion Soup |
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$8.00 | |
| House Salad |
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$10.00 |
Baby greens, tomato, onion, balsamic vinaigrette and gorgonzola cheese
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| Short Ribs |
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$15.00 |
Slow braised in a port wine reduction served with polenta
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| Mussels Luciana |
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$12.00 |
Prince edward island, white wine garlic herb brodetto
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| Baked Clams |
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$13.00 | |
| Chorizo Mussels |
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$13.00 |
Cajun sauce with chorizo sausage
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| Roasted Peppers & Warm Mozzarella |
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$10.00 |
Extra virgin olive oil
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| Tri Color Salad |
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$10.00 |
Candied walnuts, arugula, radicchio, endive, goat cheese and raspberry vinaigrette
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| Classic Caesar Salad |
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$10.00 | |
| Pear Salad |
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$12.00 |
Candied walnuts, cubed apple smoked bacon, parmigiano, tomatoes, onions and sherry vinaigrette
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| The Wedge |
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$12.00 |
Petite iceberg, tomato, blue cheese crumble, bacon and blue cheese dressing
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| Pasta |
| Penne |
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$17.00 |
Fire roasted pepper fileto sauce with prosciutto
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| Linguine |
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$24.00 |
White or red clam sauce
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| Bucatini |
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$25.00 |
Pulled short rib ragu
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| Penne New Orleans |
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$23.00 |
Blackened chicken breast, andouille sausage, peppers & onions in a spicy cajun cream sauce
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| Garganelli |
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$25.00 |
Veal and sage ragu
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| Pappardelle |
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$25.00 |
Porcini mushroom cream sauce drizzled with white truffle olive oil
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| Aqua Pazza |
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$34.00 |
Shrimp, clams, mussels and a 4 oz. lobster tail in a tomato brodetto risotto or linguini
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| Fusilli |
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$20.00 |
Seasonal vegetables in garlic & oil
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| Specialties |
| Brazilian Lobster Tail |
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$36.00 |
10 oz. stuffed with mushrooms & shrimp, mornay sauce
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| N.Y. Sirloin Steak |
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$35.00 |
24 oz. dry aged prime
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| Veal Chop Valdostana |
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$39.00 |
Porterhouse cut, stuffed with prosciutto and mozzarella with a mushroom sauce
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| Roasted Half Duck Confit |
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$27.00 |
Wild berry sauce
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| Lamb Chops |
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$32.00 |
New zealand double cut chops marinated in garlic and rosemary with a light mint auju
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| Marinated Skirt Steak |
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$30.00 |
20 oz. prime
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| Filet of Salmon |
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$27.00 |
Dijon mustard sauce and herb crusted
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| Chicken Funghi |
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$25.00 |
Wild mushroom, in a brandy cream sauce
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| Branzino |
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$25.00 |
Clams, potatoes, tomato brodetto
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| T-Bone Steak |
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$33.00 |
32 oz. dry aged prime
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| Classic Veal Parm |
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$30.00 |
Bone in rib chop
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| Rib Eye Steak |
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$35.00 |
24 oz. dry aged prime
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| Pork Chop |
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$27.00 |
Sauteed peperoncini, cipolline onions, bell peppers, red wine vinegar sauce
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| Veal Saltimbocca |
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$29.00 |
Veal scaloppine, prosciutto, mozzarella and spinach in a white wine and sage sauce
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| Shrimp Scampi |
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$27.00 | |
| Chicken Scarpariello |
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$25.00 |
Roasted on the bone with sausage, peppers, onions, potatoes, garlic & herbs
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| Sea Scallops |
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$27.00 |
Pan seared, corn love, cherry tomatoes
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| Shrimp Cognac |
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$27.00 |
Shallots, prosciutto and a touch of cream
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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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