Forgot your password?
cancel
Create Account
Please enter your email address and copy the text below:
My Account
505 S Coast Highway 101 Encinitas, CA 92024
(A link to this page will be included in your email)
traditional caesar salad topped with fried calamari.
traditional caesar salad topped with chicken.
chef's soup of the day and choice of mista verde or insalata di cesare.
all pastas are served with your choice of zuppa, mista verde or cesare.
fresh chopped tomatoes, garlic, basil and olive oil.
roasted garlic, extra virgin olive oil, chili flakes and rock shrimp.
chicken breast, homemade pesto and a touch of cream.
calamari, mussels, clams and rock shrimp sauteed with extra virgin olive oil, white wine and garlic. Roberto Vigilucci's Favorites
portobello mushrooms, chopped tomatoes, basil and garlic sauteed in a tomato vodka cream sauce.
corkscrew pasta with smoked salmon, mushrooms, and green peas, simmered in a light tomato cream sauce.
Italian Sausage and eggplant sauteed in a zesty marinara sauce. Roberto Vigilucci's Favorites
sheet pasta filled with spinach and ricotta cheese. Served with marinara and besciamella sauce.
all lunch entrees are served with your choice of zuppa, mista verde or cesare.
breast of chicken sauteed in a lemon caper white wine sauce.
breast of chicken sauteed with marsala wine and field mushrooms.
pan-seared veal scaloppine in a lemon caper white wine sauce.
veal scaloppine sauteed with field mushrooms and marsala wine.
fresh catch of the day. Ask your server for details. Roberto Vigilucci's Favorites
a fresh assortment of garden vegetables grilled on the open fire and finished with a balsamic vinaigrette. Served with polenta.
served on a toasted baguette with a mixed green salad.
fresh mozzarella, ripe tomatoes, fresh basil and imported prosciutto with extra virgin olive oil and balsamic vinegar.
oven-baked Italian sausage and roasted bell peppers.
atlantic salmon with a dijon herb crust with lettuce, tomato and an artichoke-caper dressing.
prosciutto di Parma, grilled portobello, fresh arugula and sauteed porcini mushrooms. Roberto vigilucci's favorites
