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

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

Per piece. Homemade crab cakes served on a bed of arugula with aurora sauce. MINIMUM ORDER OF 2.

Raw, sashimi-grade ahi tuna marinated with chives, shallots, jalapenos and a dijon-soy creme fraiche. Served with cucumbers, avocado, citrus oil and toasted sesame ciabatta.

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

Per person. Fresh bufala mozzarella and heirloom tomatoes, bruschetta, prosciutto di Parma, imported cheeses, salameand mortadella. MINIMUM 2 PERSON PER ORDER.

Fresh sashimi grade ahi tuna marinated in chili, soy and sesame oil. Served over stacked wonton chips with Asian slaw.

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

Chopped mixed greens, red onions, kalamata olives, feta cheese, cucumbers and Mary's free range chicken tossed with Mediterranean vinaigrette.

Mixed greens, roasted bell peppers, tomatoes, avocado, grilled red onion, chopped green onion, cannellini beans, feta cheese, cilantro, rock shrimp tossed with honey-dijon vinaigrette. Topped with a grilled jumbo prawn.

Hearts of romaine with traditional Caesar dressing, croutons and shaved parmigiano reggiano with choice of Mary's free range chicken or fried calamari.

Half-pound grilled ground prime beef served with cheddar cheese, onion, tomato, lettuce and thousand island.

Oven-roasted prime rib, sliced and served with horseradish mayonnaise, mozzarella cheese, red wine onions and hot au jus.

8 oz ground prime beef and spicy Italian sausage with shaved parmigiano-reggiano, roasted bell peppers, heirloom tomato, avocado, micro greens, crispy leeks and garlic-chipotle mayonnaise.

Ciabatta, homemade 100% prime beef meatballs and mozzarella.

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

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

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

Fresh seasonal mussels and manila clams sauteed in a roasted garlic and fresh chopped tomato white wine broth.

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

Organic baby arugula tossed in a fig vinaigrette with a trio of candy-striped red and golden beets, red onions, candied hazelnuts, herb croutons and feta cheese.

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

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

Half Maine lobster served with spaghetti tossed with lump lobster, chili flakes, fresh basil, garlic, cherry tomatoes, a touch of marinara and white wine.

Homemade potato dumplings simmerechin a cognac lobster sauce with lobster meat, rock shrimp and cherry tomatoes. Finished with a panko parmigiano crust.

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

Fresh manila clams, fried artichokes and rock shrimp sauteed with extra virgin olive oil, garlic and parsley.

Chopped tomatoes, porcini mushrooms, basil and garlic sauteed 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 sauteed with mediterranean pesto.

Fresh homemade seafood ravioli finished with a creamy sauce of cognac, shiitake mushrooms and sweet corn then topped with rock shrimp and lobster.

Homemade hat-shaped pasta filled with braised prime short rib, simmered in a porcini peppercorn cream sauce and finishid with aged asiago and truffle oil.

Fresh homemade pasta sheets layered with Italian sausage, ricotta, parmigiano, mozzarella and besciamella sauce.

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

Mary's free range chicken breast sauteed with wild mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio.

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

Clams, mussels, calamari and rock shrimp sauteed with mediterranean pesto.

Pan-seared Mary's free range chicken breast with porcini mushrooms in a light cream sauce. Served with seasonal vegetables and spaghetti aglio e olio.

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

Mary's free range chicken, asparagus, mushrooms and cherry tomatoes in a creamy white wine sauce.

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

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

Angel hair pasta served with fresh seasonal cherry tomatoes, garlic and basil.

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

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.

Pan-seared diver scallops sauteed with minced red onion, asparagus, bell peppers, pancetta, cherry and sun-dried tomatoes, cream and a touch of spicy seasoning. Served atop risotto cakes and sweet corn.

One pound of steamed king crab legs, served with drawn butter and spaghetti aglio e olio with lump crab, cherry tomatoes and asparagus.

Whole Maine lobster served with drawn butter and your choice of 1 side dish.

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.

Grilled jumbo prawn, crab cake, diver scallop, 3 oz king salmon and 3 oz catch of the day topped with a lemon herb sauce. Served with arugula and cherry tomatoes.

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

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

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

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

14 oz milk-fed Nebraska veal chop grilled and served over a spinach and parmigiano soft polenta. Finished with a creamy porcini cognac sauce.

Grass-fed Nebraska steaks and chops are dry-aged 40 days.

Milk-fed veal shank braised with red wine, root vegetables and vigilucci's tomato sauce. Served over saffron risotto. Orgoglio milanese-a house specialty.

Grass fed.

Beef short rib with a coffee and brown sugar rub, braised in a red wine demi-glace. Served over porcini and truffle cream risotto finished with onion relish and gorgonzola butter.

8 oz skin-on airline Mary's free range chicken, 4 oz Prime filet mignon and Italian sausage served with baked potato, seasonal vegetables and spinach.

14-oz pounded and breaded milk-fed Nebraska veal chop, pan-seared and served with arugula and cherry tomatoes. A house specialty.

Grass-fed Nebraska steaks and chops are dry-aged 40 days.

Pistachio-herb crusted new Zealand rack of lamb served on a bed of mushroom-saffron risotto and finished with a port wine reduction.

Grass-fed Nebraska steaks and chops are dry-aged 40 days.

Lightly breaded Mary's free range chicken breast topped with mozzarella and a touch of marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.

Potato dumplings in an alfredo sauce.

Choice of grilled chicken or prime beef skewers with French fries.

Classic alfredo-style, served with fresh, homemade fettuccine.

Prime beef cheeseburger with French fries.

Lightly fried chicken tenders with French fries.

Our signature meat sauce over homemade fettuccine.

Classic macaroni and cheese with a cheddar bechamel sauce.

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

Fresh, homemade marinara sauce.

With extra virgin olive oil and garlic.

Potato dumplings in a creamy truffle sauce au gratin.

Served with truffle oil and parmigiano-reggiano.

With garlic and butter.

Tossed with extra virgin olive oil and rosemary.

With butter and shallots.