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Home :: FL :: Orange County :: Southwest Orange
8633 International Dr ORLANDO, FL 32819
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rich and creamy bisque bursting with maine lobster served with north Atlantic swordfish croutons.
fresh from john paul's 13 mile oyster lease. just off of st. george Island.
seasoned, seared tenderloin thinly sliced and drizzled with a unique creole aioli. Topped with fresh reggiano-parmesan and mixed arugula greens.
served icy cold with a delightful homemade cocktail sauce.
served cold in a tangy - horseradish and creole mustard remoulade dressing.
served with a citrus sesame, ginger and wasabi.
our four-day process takes only the freshest salmon which is cured and cold-smoked over oak and citrus wood. Served with capers, diced egg, red onion and our cream cheese infusion.
traditionally made with fresh creamed spinach parmesan cheese and hollandaise.
sauteed with an assortment of red, yellow and green, banana, cherry and bell peppers.
imported mozzarella cheese fried then topped with marinara and provolone.
five fresh hand-breaded shrimp fried golden brown and served with vidalia dill tartar sauce.
fresh mussels simmered in white wine broth or classic marinara sauce.
portabella mushroom baked in a casserole with gulf shrimp, bacon and onions, flavored with fresh herbs and dark 151 rum. Topped with provolone cheese.
large gulf shrimp and scallops baked in pure butter, garlic, fresh parsley, cognac and parmesan herb bread crumbs.
shrimp, mussels, scallops, calamari & fresh fish served with fried capers and garlic aioli.
lobster stuffed ravioli in a delicate bisque reduction
a fresh selection of oysters, clams, mussels, shrimp and a 1-1/4 pound maine lobster.
without anchovies
with anchovies
vito's hand made meat balls served over fresh linguine.
whole, fresh clams prepared in a white sauce and baked in parchment paper. Served tableside over a bed of fresh linguine.
twin petite Australian lobster tails, fried and placed atop a bed of fresh linguini then topped with marinara and an assortment of red, yellow and green, banana, cherry and bell peppers.
lobster, shrimp, scallops, mussels, clams, fresh fish and calamari simmered with linguini in a cajun style alfredo sauce. (that's all we could fit into the dish)
(in season only) chilled claws cracked and served with mustard sauce, just like "joe's made them famous."
our extra jumbo shrimp, hand breaded to order only. Made fresh when your order enters the kitchen.
(ask your server for available sizes) tender lobster tail delicately prepared with seasoned breadcrumbs and fresh lemon drawn butter, and then baked to perfection.
king salmon prepared with fresh herbs and placed on a cedar plank for roasting over our custom oak and citrus wood-burning pit. Served with garlic smashed potatoes and fresh oak-grilled vegetables.
fresh tuna marinated in a citrus szechuan vinaigrette and rolled in sesame seeds, then rare-seared on a cast iron skillet. Served with pickled ginger, szechuan vinaigrette and wasabi.
fresh swordfish lightly encrusted with sliced almonds and spice, finished with our fresh au poivre peppercorn sauce. Accompanied by potatoes rappini.
two select fish of the day (chef's choice) served with our shrimp and scallop scampi.
(aged 4-6 weeks for tenderness & flavor) all entrees served with vito's signature house salad, hot sourdough bread and creamery fresh butter.
provini veal chop pan sauteed with a portabella mushroom and cipolini onion glaze and melted mozzarella cheese served with vito's scallion smashed potatoes.
whole t-bone rack of lamb cooked on our special pit, sliced tableside and served with fresh mini sauce.
50 ounce porterhouse and one and one-half pound lobster tail.
we take the same pride in our pork chops as in our steaks, serving you only chops which have never been frozen, seasoned with fresh herbs and lemon juice, grilled over our natural wood burning pit to a juicy and tender perfection and topped with an assort
milk fed, "double thick" veal porterhouse, oak and citrus grilled, basted with lemon parsley butter.
moist, slow roasted chicken and woodroasted tomatoes, peppers, onions, sausage, and mushrooms topped with tomato basil sauce.
our sirloin & tenderloin tips, Italian sausage, woodroasted chicken with fresh vegetables, flame-broiled on a skewer.
a flavorful and tender steak made more tender with our aging process. We serve the New York strip boneless and well-trimmed. (topped with au poivre peppercorn sauce add 3.00)
the filet mignon is the most tender of all cuts. (Stuffed with gorgonzola cheese add 3.00)
our porterhouse is a well-aged steak which some people may say is actually two steak in one - a sirloin and a filet. Grilled hot and fast over oak and citrus woods, seasoned with chopped fresh garlic and herbs.
the t-bone has the same rich flavor as the porterhouse, served bone in as the bone helps retain more of the natural juices. Grilled hot and fast over oak and citrus woods, seasoned with chopped fresh garlic and herbs.
well marbled and extremely flavorful. This steak is left on the bone to retain the natural juices. Do not order if you want a lean cut of beef.
sirloin sauteed in herb, garlic and Italian bread crumbs, served contadina style with sauteed onions, peppers, Italian sausage, marinara and provolone cheese.
(oak grilled) served with hoflandaise
lemon and garlic oil
delicious an your salad, potato or melted over your steak.
parmesan, roasted garlic and fresh herbs
slow-simmered san marzano tomatoes with bacon onion and peas



