Vincenzo's Menu

Scottish smoked salmon with capers, shallots, olive oil and lemon

Served with a spicy marinara sauce

Squid rings lightly battered and sauteed with peppers, onions, black olives and garnished with lemon. Served with marinara sauce.

Fresh Spring Mix with grilled chicken, crumbled egg, avocado, bacon, cheddar cheese, tomato and choice of dressing.

Linguine tossed with homemade Italian meatballs and our homemade marinara with Reggiano parmesan.

Linguine tossed with a medley of fresh seafood including shrimp and white fish in a zesty Pomodoro style sauce.

Pasta tossed with julienne of sweet bell peppers, onions, sliced button mushrooms and grilled chicken breast in our tomato basil sauce.

Ribbons of fresh semolina fettuccini tossed in a savory Alfredo style sauce with strips of grilled chicken breast.

Scallopine of veal or boneless chicken breast sauteed in a sauce of Marsala wine with fresh mushrooms and tomatoes. Served with fresh vegetable and potato of the day.

Boneless breast of chicken or thin slice of veal lightly breaded and gently pan fried, served with melted mozzarella and zesty marinara sauce. Served with fresh vegetable and potato of the day.

Boneless breast of chicken or thin slice of veal lightly breaded and gently pan fried, served with melted mozzarella and zesty marinara sauce. Served with fresh vegetable and potato of the day.

Fresh Atlantic salmon grilled and served in a Champagne dill sauce with wild mushrooms. Served with vegetable and potato of the day.

Sirloin of beef grilled and served in a delicate mushroom Bordelaise. Served with vegetable and potato of the day.

A blend of ground veal and beef wrapped in a delicate crepe and baked in a bechamel and marinara sauce. Served with fresh vegetable and potato of the day.

Boneless pork chop seasoned and grilled and served with a white wine veloute with capers, artichoke hearts and julienne of carrots.

Baked artichoke bottoms filled with crabmeat and scallops, glazed with lime hollandaise

Delicate crepe wrapped around a blend of beef and veal, baked in a béchamel glazed marinara sauce

Slices of smoked salmon garnished with capers, shallots, extra virgin olive oil and lemon

The classic Caesar tossed with romaine lettuce, herbed croutons and freshly-grated Parmesan cheese

Pasta filled with mascarpone cheese topped with grilled chicken, spinach and mushrooms

Spaghetti with South African lobster tail, petite shrimp, sun-dried tomatoes and arugula sautéed with extra virgin olive oil, garlic and Italian parsley

Ribbons of semolina pasta tossed in savory Alfredo sauce with julienne of grilled chicken

Pistachio-encrusted sea bass topped with vegetable caponata and garnished with king crab meat

Scalloppine of veal with sage, thinly-sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce

Whole Dover Sole with a lemon caper beurre blanc

Medallion of veal stuffed with smoked Gouda and pancetta in a Madeira wine sauce

Farm-raised airline breast of chicken served with asparagus tips, sun-dried tomatoes and Gorgonzola cheese

9 oz. filet grilled and stuffed with Gorgonzola cheese and wild mushrooms and glazed with Bordelaise sauce

Berkshire pork tenderloin stuffed with a composition of walnuts, spinach, carrots, apple and Brie cheese. Served in an Evan Williams Single Barrel reduction

Rack of lamb encrusted with herbed breadcrumbs served in a fresh rosemary and Makers Mark demi-glace