Vigilucci's Seafood & Steakhouse Menu

Chopped mixed greens, red onions, kalamata olives, feta cheese, cucumbers and Mary’s Free Range chicken tossed with Mediterranean vinaigrette.

Blackened king salmon served over a bed of mesclun lettuce, sliced pears and raspberries, tossed with extra virgin olive oil and aged balsamic vinegar.

Wild baby arugula tossed in a red wine herb vinaigrette with Albacore tuna, red onion, black olives, cherry tomatoes, grilled corn, ciliegine di mozzarella, cannelini beans and chopped boiled egg.

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

Pancetta, egg yolk, Pecorino-Romano and black pepper

Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato-vodka cream sauce.

Mary’s Free Range chicken, asparagus, mushrooms and cherry tomatoes in a creamy white wine sauce

6 oz. king salmon grilled and finished with a lemon-caper sauce. Served over roasted potatoes and garlic spinach.

Mary’s Free Range chicken breast pan-seared with porcini mushrooms in a light cream sauce. Served with seasonal vegetables and spaghetti aglio e olio.

Mary’s Free Range chicken breast sautéed with wild mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio.

Carnaroli rice simmered with bay shrimp, chopped asparagus, Parmigiano, porcini and wild mushrooms. Topped with a 4 oz. filet mignon, served tagliata-style and finished with a port reduction.

Fresh catch of the day

Classic Alfredo sauce served with fresh homemade fettuccine.

Fresh homemade marinara sauce

Potato dumplings in an Alfredo sauce

Lightly fried chicken tenders with a side of French fries

Our signature meat sauce over house-made fettuccine

Classic macaroni and cheese with a cheddar-béchamel sauce

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

Hard shell filled with ricotta cheese, chocolate chips and lemon zest. A Sicilian speciality.

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

A fragrant, short pastry filled with lemon cream and topped with pine nuts.

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

Vanilla gelato drowned in espresso and Grand Marnier.

Ask for today’s selection.

Half-dozen fresh, chilled oysters on the half-shell served with cocktail sauce and horseradish.

Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in a cocktail sauce

Sautéed baby calamari with garlic and white wine in a spicy tomato sauce.

Homemade crab cakes served on a bed of arugula with cherry tomatoes and aurora sauce.

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

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

Thinly sliced raw filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved Parmigiano

per person Minimum 2 people. Calamari fritti, fresh bufala mozzarella and heirloom tomatoes, bruschetta, prosciutto di Parma, imported cheeses, salame, and mortadella

Homemade soup of the day.

Organic mixed greens, tomatoes, carrots, cucumbers and gorgonzola cheese tossed in a balsamic vinaigrette dressing.

Imported bufala mozzarella and heirloom tomatoes, basil, extra virgin olive oil and aged balsamic.

Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano

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

Iceberg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing.

Homemade, 100% prime beef meatballs braised in Vigilucci’s tomato sauce.

Traditional ragu of beef, veal and pork, slow-simmered in red wine and spices. Topped with Parmigiano and Pecorino Romano

Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato-vodka cream sauce with rock shrimp and topped with a jumbo prawn.

Calamari, rock shrimp, mussels, Manila clams, a diver scallop and a jumbo prawn sautéed in Mediterranean pesto.

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

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

Homemade hat-shaped pasta filled with braised prime short rib. Simmered in a porcini peppercorn cream sauce andfinished with aged asiago and black truffles. ‍

Ask for today’s special risotto.‍

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.

Fresh seasonal mussels, Manila clams, jumbo prawns, calamari, fresh fish, rock shrimp and a diver scallop sautéed with roasted garlic in a zesty tomato sauce.

Pan-seared diver scallops served atop risotto cakes resting on sweet corn with pancetta, red onion, asparagus and bell peppers. Finished with a spicy cherry and sun-dried tomatoes cream sauce.

Grilled jumbo prawn, crab cake, a diver scallop, 4 oz. king salmon and 4 oz. catch-of-the-day topped with a lemon-herb sauce. Served with arugula and cherry tomatoes.

Sesame-crusted, sashimi-grade ahi tuna seared rare and a garlic-chili jumbo prawn served over black organic rice and caramelized baby bok choy in a miso broth. Finished with a drizzle of Thai sauce.

(grass fed)

8 oz. skin-on, Statler-cut Mary’s Free Range chicken, 4 oz. prime filet mignon and Italian sausage served with baked potato, seasonal vegetables and spinach.

When available. Milk-fed veal shank braised with red wine, root vegetables and Vigilucci’s tomato sauce. Served over saffron risotto.

Grilled skin on double Mary’s Free Range chicken breast with porcini mushrooms in a light cream sauce. Served with seasonal vegetables and spaghetti aglio e olio.‍

Mary’s Free Range chicken breast lightly breaded, topped with mozzarella and marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.

When available. Milk fed veal chop, pounded, lightly breaded and pan fried. Topped with arugula and cherry tomatoes.

With butter and shallots

Potato dumplings in a creamy truffle sauce au gratin

Served with truffle oil and Parmigiano-Reggiano

With garlic and butter

With extra virgin olive oil and garlic

Tossed with extra virgin olive oil and rosemary

On menu after 4 p.m. Available with Vigilucci’s special cream, butter, chives and bacon.