Vigilucci's Cucina Italiana Menu

Fresh homemade pasta filled with bolognese and besciamella sauce then topped with mozzarella and parmigiano.

Hearts of romaine with traditional Caesar dressing, croutons and shaved parmigiano.

Homemade flat, wide noodles sautéed in a classic alfredo sauce.

House-made Italian bread, typically served with a blend of aromatic herbs and olive oil for dipping.

Fresh homemade ricotta and spinach-filled ravioli with your choice of sauce.

Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.

Porcini mushrooms, chopped tomatoes, basil and shallots sautéed in a tomato vodka cream sauce.

Fresh homemade pasta tossed in a classic bolognese-style ragout.

One homemade 100% prime beef meatball in marinara sauce.

Pounded Mary's free range chicken, breaded and baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Angel hair pasta with fresh diced tomatoes, garlic and basil.

Deep-fried baby calamari and rock shrimp served with marinara sauce.

Oven-roasted artichoke hearts filled with parmigiano, parsley, black olives, garlic and mozzarella.

Pan-seared diver scallops topped with fresh chopped tomato and porcini mushrooms finished in a white wine truffle sauce atop crispy polenta.

Baby calamari sautéed with garlic and white wine in a spicy tomato sauce.

Organic greens, tossed in a balsamic vinaigrette then garnished with carrots, tomatoes and cucumbers.

Organic baby mixed greens, fresh raspberries, sweet gorgonzola cheese, walnuts and sliced pears tossed in a lemon vinaigrette dressing.

Grilled portobello mushroom and arugula tossed with a honey-truffle dressing and shaved parmigiano reggiano.

Imported bufala mozzarella and heirloom tomatoes with basil and extra virgin olive oil.

Mussels and manila clams in a roasted garlic and chopped tomato white wine broth, served with toasted country bread.

Fresh homemade ricotta and spinach-filled ravioli with your choice of sauce.

Homemade 100% prime beef meatballs braised in vigilucci's tomato sauce.

Homemade wide ribbon pasta with assorted field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce.

Pancetta, egg yolk, pecorino-romano and black pepper.

Angel hair pasta with fresh diced tomatoes, garlic and basil.

Fresh homemade pasta tossed in a classic bolognese-style ragout.

Porcini mushrooms, chopped tomatoes, basil and shallots sautéed in a tomato vodka cream sauce.

Fresh homemade pasta, king salmon, mushrooms, asparagus and sun-dried tomatoes, simmered in a light tomato cream sauce.

Homemade flat, wide noodles sautéed in a classic alfredo sauce.

Homemade potato dumplings tossed with tomato ragout, fresh mozzarella and basil.

Italian sausage and eggplant ragout in a zesty tomato sauce garnished with fried eggplant skins.

Homemade hat shaped pasta filled with butternut squash, walnuts, ricotta and parmigiano. Finished with brown butter, sage and a touch of marinara.

Jumbo prawns and baby calamari sautéed with white wine and garlic in a zesty tomato sauce.

Fresh manila clams in the shell sautéed with olive oil, garlic, white wine and fresh parsley.

Fresh homemade pasta with pesto, pine nuts, a touch of cream and parmigiano.

Homemade hat-shaped pasta filled with braised prime short rib. Simmered in porcini-peppercorn cream sauce and finished with aged asiago and truffle oil.

Grilled skin-on double Mary's free range chicken breast marinated with herbs and spices, topped with porcini mushroom sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared breast of Mary's free range chicken sautéed in a lemon-caper white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili.

Pan-seared breast of Mary's free range chicken sautéed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal with capers in a lemon sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal sautéed with fresh porcini mushrooms in a brandy cream sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal sautéed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

A Robbi's Classic - some things are to good to let go. A 3/4 rack of baby back ribs, slow cooked and smothered in pur homemade BBQ sauce. Serb=ved with seasonal vegetables and roasted potatoes.

10 oz. certified Omaha filet mignon. Served with roasted potatoes and vegetables.

Thinly sliced filet mignon seared medium rare. Served with fresh chopped tomato arugula salad topped with shaved parmigiano-reggiano and balsamic glaze.

2 Grilled jumbo prawn,2 diver scallops, 4 oz. king salmon and 4 oz. Catch of the day topped with a lemon herb sauce. Served with arugula and cherry tomatoes.

A fresh assortment of garden vegetables grilled over an open fire. Served with crispy polenta.

Homemade cheese pizza.

Lightly fried chicken tenders served with French fries.

Classic alfredo sauce with fresh fettuccine.

Classic-style macaroni and cheese with cheddar béchamel sauce.

Homemade marinara sauce over fresh linguine.

Our signature meat sauce over house-made fettuccine.

One homemade 100% prime beef meatball in marinara sauce.

Spaghetti sautéed with garlic, olive oil, and chili pepper flakes.

7 oz. mary’s free-range grilled chicken breast.

3 oz. of house-made classic bolognese-style ragout sauce.

House-made Italian bread, typically served with a blend of aromatic herbs and olive oil for dipping.

Sauteed mushrooms with garlic and olive oil.

Sautéed garlic and spinach.

3 oz. of hose-made alfredo sauce.

3 oz. of house-made pesto sauce.

3 oz. of house-made marinara sauce.

6 oz. of king salmon filet.

One Italian sausage.

French fries.

Truffle french fries.

Asparagus.

Vigilucci's signature roll of seasonal vegetables.

Layered pistachio, vanilla, strawberry and chocolate gelato cake with a maraschino cherry and whipped cream.

Fragrant short pastry filled with lemon cream and topped with pine nuts.

Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.

Chocolate lava cake served warm with vanilla gelato and fresh raspberry sauce.