Vigilucci's Trattoria Italiana
505 S Coast Highway 101, Encinitas, CA 92024 (760) 942-7332Main
Dolce e Gelato
homemade orange flavored custard with a burnt sugar crust.
traditional Italian ice cream cake.
a traditional sicilian hard shell pastry filled with ricotta cheese, chocolate chips and lemon zest.
fragrant short pastry filled with lemon cream and topped with pine nuts.
mini chocolate cake served warm with vanilla gelato and fresh raspberry sauce.
chocolate truffle ice cream drowned in espresso coffee and grand marnier.
your choice of gourmet Italian gelato.
lemon sorbet blended with grey goose vodka.
layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
Antipasti
baby calamari sauteed with garlic and white wine in a spicy marinara sauce.
toasted country bread topped with three different toppings: chopped tomatoes, basil and garlic / prosciutto, mascarpone and gorgonzola cheese / smoked salmon and gorgonzola cheese.
oven-roasted artichoke hearts filled with parmigiano, parsley, garlic and provolone.
a sampling of vigilucci's finest appetizers: bruschetta, involtini di melanzane, prosciutto di parma, caprese, fried calamari and gourmet cheeses. Roberto vigilucci's favorites
freshly sliced filet mignon served chilled with capers and arugula. Topped with extra virgin olive oil, shaved parmigiano and a squeeze of lemon.
four large tiger prawns wrapped with fresh basil and thinly sliced prosciutto then finished with a touch of lemon garlic dressing. Roberto vigilucci's favorites
baby calamari and rock shrimp, lightly floured and fried to a golden brown. Served with homemade marinara sauce.
two jumbo prawns and rock shrimp sauteed in a spicy marinara sauce with capers and kalamata olives. Served with crispy polenta.
mussels and clams sauteed in a roasted garlic and chopped tomato white wine sauce. Roberto vigilucci's favorites
grilled eggplant filled with fettuccine pasta, fresh basil, mozzarella and ricotta cheese, then oven-roasted and served on a bed of marinara and topped with besciamella.
Insalate
baby mixed greens tossed in a balsamic vinaigrette then garnished with radish, carrot, tomato and cucumber.
hearts of Romaine, croutons and shaved parmigiano tossed in our homemade caesar dressing.
our traditional caesar salad topped with crispy fried baby calamari.
slices of vine ripe tomato, fresh buffalo mozzarella and basil finished with extra virgin olive oil. Roberto Vigilucci's Favorites
baby mixed greens tossed in a balsamic vinaigrtte then garnished with radish, carrot, tomato, cucumber, gorgonzola cheese and toasted country bread.
baby mixed greens tossed in a homemade olive oil and lemon dressing and topped with sweet gorgonzola cheese, fresh raspberries and pecans, then served on a bed of freshly sliced pears. Roberto vigilucci's favorites
herb-crusted warm goat cheese served on a bed of mixed greens tossed in a tarragon vinaigrette then garnished with thinly sliced red onion and Roma tomatoes.
chopped Roma tomatoes, arugula, hearts of palm and sliced parmigiano with extra virgin olive oil.
Il Vitello
all veal entrees are served with spaghetti aglio e olio with chili pepper flakes, and vegetables.
veal scaloppine sauteed in a lemon caper white wine sauce.
veal scaloppine lightly breaded and roasted with eggplant, mozzarella and a touch of marinara.
veal scaloppine sauteed with fresh porcini mushrooms in a brandy sauce.
veal scaloppine sauteed with field mushrooms and marsala wine.
veal scaloppine topped with fresh sage, prosciutto and mozzarella in a white wine sauce.
La Pasta
angel hair pasta sauteed with fresh chopped tomatoes, garlic, basil and olive oil.
our homemade lasagna filled with bolognese sauce, ricotta cheese and besciamella sauce, then topped with mozzarella cheese.
potato dumplings sauteed in a gorgonzola cream sauce and topped with walnuts.
half-moon ravioli filled with lobster and sauteed in a rock shrimp cognac cream sauce.
ricotta filled ravioli with fresh basil and your choice of sauce: marinara / pesto / bolognese / vodka
wide ribbon pasta with asparagus and fresh salmon in a creamy brandy sauce. Roberto vigilucci's favorites
wide ribbon pasta with porcini, shiitake, portobello, field mushrooms and shrimp in a white truffle and brandy cream sauce.
Italian sausage, asparagus, mushrooms and cherry tomatoes, in a creamy white wine sauce.
capers and olives sauteed in our zesty marinara sauce.
ferruccine-style noodles sauteed with fresh garden vegetables and chicken breast sauteed in a garlic white wine sauce.
sheet pasta filled with chicken, veal, spinach and ricotta cheese. Served with bolognese and besciamella sauce.
pancetta, egg yolk, pecorino-Romano and black pepper. Roberto Vigilucci's Favorites
baby calamari sauteed in a spicy tomato sauce.
Manila clams sauteed in olive oil, garlic and white wine sauce.
tiger shrimp and rock shrimp sauteed in a spicy marinara sauce. Roberto Vigilucci's favorites
chicken breast and artichoke hearts sauteed in an aurora sauce.
Flat wide noodles sauteed in a classic Alfredo sauce with chicken.
fettuccine-style noodles sauteed with vigilucci's own meat sauce made with chicken, pork and beef. Roberto vigilucci's favorites
Italian sausage and eggplant sauteed in our homemade zesty marinara sauce.
porrobello mushrooms, chopped tomatoes, basil and garlic sauteed in a tomato vodka cream sauce. Roberto vigilucci's favorites
Il Pollo
all chicken entrees are served with spaghetti aglio e olio with chili pepper flakes, and vegetables.
grilled double chicken breast marinated with sage, rosemary, rhyme, crushed red pepper, white wine and dijon mustard. Roberto Vigilucci's Favorites
chicken breast sauteed with mushrooms and marsala wine.
chicken breast stuffed with spinach and ricotta cheese in a creamy white sauce. Roberto vigilucci's favorites
chicken breast lightly breaded and roasted with eggplant, mozzarella and a touch of marinara.
chicken breast and Italian sausage grilled and topped with a rosemary and garlic sauce.
pan seared breast of chicken sauteed in a lemon caper white wine sauce.
Il Pesce
grilled jumbo tiger prawns, calamari, scallops and catch of the day, topped off with a salmoriglio sauce. Served with spaghetti aglio e olio with chili pepper flakes and vegetables.
grilled atlantic salmon fillet served with a lemon sauce of minced shallots, herbs, garlic, and olive oil. Served with spaghetti aglio e olio with chili pepper flakes and vegetables. Roberto vigilucci's favorites
fresh catch of the day.
three jumbo freshwater prawns oven baked with fresh chopped tomato, garlic and herbs. Roberto Vigilucci's Favorites
jumbo tiger prawns, kalamata olives, capers and garlic sauteed in a zesty marinara sauce. Served with spaghetti aglio e olio with chili pepper flakes and vegetables.
Le Verdure
a fresh assortment of garden vegetables grilled on the open fire and finished with a balsamic vinaigrette. Served with crispy polenta.
eggplant roasted with mozzarella and marinara. Served with spaghetti aglio e olio with chili pepper flakes and vegetables.
