Vivace

Romaine lettuce tossed with traditional caesar dressing, garlic croutons, and light shavings of parmigiano reggiano

With crispy prosciutto, port wine dressing, pine nuts & romano cheese

Vinaigrette, crispy potato sticks, and romano cheese

Live organic butter lettuce with gorgonzola crumbles and vinaigrette

Ricotta, fontina, pecorino romano and parmigiano cheeses stuffed in handmade pasta with tomato-sage mushroom sauce

Hand-made pasta with both seafood & spinach fillings, fresh tomato-basil broth

Delicate meatballs in tomato sauce over angel hair pasta

Asparagus and parmigiano cheese risotto, topped with grilled chicken and touch of demi-glaze

Sauteed red onion, kalamta olives, capers and tomatoes tossed with basil oil

Scallops, shrimp, salmon, and rock shrimp in a red pepper-tomato broth, served over fettuccine

Roasted red peppers & tomato sauce, baked with fontina cheese

Served in a light sauteed mushroom broth, over sauteed spinach

Baked with parmigiano cream sauce

Sliced tomatoes, extra virgin olive oil, reduced balsamic vinegar, with bruschetta

Marinated zucchini, prosciutto ham, roasted red peppers, herb goat cheese mousse, grilled asparagus, sauteed spinach with garlic toast

Price varies

Over mixed greens with balsamic vinegar & light shavings of parmigiano reggiano

Baked in gorgonzola cheese garlic butter

With mushrooms, shallots, breadcrumbs and parmigiano cheese stuffing, lemon oil garnish

Thin slices of prime pork tenderloin with prosciutto and fontina cheese, baked with a touch of tomato and parmigiano in a white wine sauce, with vegetable pasta

Marsala wine sauce & grilled asparagus, with garlic potato puree

With eggplant, balsamic sauce, and vegetable pasta

Cream sauce, with vegetable rice

Cream sauce, with vegetable rice

Veal shanks in a vegetable-red wine sauce over rice

Center cut pork chop, breaded with spinach-cheese filling and marsala wine sauce. Garlic potato puree

Served with lemon-butter sauce, over sauteed spinach

Thin slices of veal sauteed in lemon caper sauce, with vegetable pasta

Server for type of fish and the preparation. Price varies

Fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts

Baked vanilla bean custard with glazed brown sugar topping, fresh fruit

Crisp almond wafers layered with lemon mousse and fresh fruit, raspberry sauce

Espresso soaked ladyfingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit

Made with croissants and apples in a tuaca caramel sauce

Three layers of ice cream, creme de cacao-walnut, brandy-chocolate, and strawberry

Vivace made italian ice cream

Chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream. Serves two