Oven-roasted artichoke hearts filled with Parmigiano, parsley, black olives, garlic and mozzarella.

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

Baby calamari sautéed with garlic and white wine in a spicy tomato sauce.

Two pieces. Homemade crab cakes served on a bed of arugula with aurora sauce

Minimum two pieces. Toasted ciabatta topped with cherry tomatoes, bufala mozzarella, prosciutto di Parma and fresh basil.

6 oz. blackened king salmon over organic mixed field greens, sliced pears, raspberries and caramelized walnuts, tossed with fresh citrus-raspberry vinaigrette.

Cup of soup of the day and choice of insalata mista or insalata cesare.

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

Organic baby arugula, cherry tomatoes, artichokes, kalamata olives, red onions and shaved parmigiano tossed in a red wine vinaigrette and topped with a grilled Mary's free range chicken.

Herb-crusted warm goat cheese served on a bed of organic greens tossed in a tarragon vinaigrette then garnished with thinly sliced red onion and cherry tomatoes.

Mussels and manila clams in a roasted garlic and chopped tomato white wine broth, served with toasted country bread.

Grilled portobello mushroom and arugula tossed with a honey-truffle dressing and shaved Parmigiano-Reggiano.

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

Organic greens, tossed in a balsamic vinaigrette then garnished with carrots, tomatoes and cucumbers.

Hearts of romaine with traditional caesar dressing, croutons and shaved Parmigiano.

Imported bufala mozzarella and heirloom tomatoes with basil and extra virgin olive oil.

Breast of Mary's free range chicken sautéed in a lemon sauce with capers, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Mary's Free Range chicken, chopped tomatoes and basil sauteed in a tomato vodka cream sauce.

Sautéed Mary's free range chicken breast and mushrooms in a marsala wine sauce, served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Rock shrimp, roasted garlic, extra virgin olive oil, chili pepper flakes and parsley.

Crispy pancetta, minced red onions and red wine in Vigilucci's tomato sauce.

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

Fresh homemade ricotta and spinach-filled ravioli with your choice of sauce.

Porcini mushrooms, chopped tomatoes, basil and shallots sautéed in a tomato vodka cream sauce.

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

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

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

Fresh homemade pasta with pesto, pine nuts, a touch of cream and parmigiano.

Homemade flat, wide noodles sautéed in a classic alfredo sauce.

Fresh homemade pasta, eggplant, mozzarella, cherry tomatoes, basil and shaved ricotta-salata.

Fresh homemade pasta filled with bolognese and besciamella sauce then topped with mozzarella and parmigiano.

Fresh homemade pasta tossed in a classic bolognese-style ragout.

Diver scallop, manila clams, seasonal mussels, calamari and rock shrimp sautéed with pesto-marinara sauce.

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

Jumbo prawns and baby calamari sautéed with white wine and garlic in a zesty tomato sauce.

Fresh manila clams in the shell sautéed with olive oil, garlic, white wine and fresh parsley.

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

Fresh homemade pasta, king salmon, mushrooms, asparagus and sun-dried tomatoes, simmered in a light tomato cream sauce.

Homemade hat-shaped pasta filled with braised prime short rib. Simmered in porcini-peppercorn cream sauce and finished with aged asiago and truffle oil.

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

Homemade potato dumplings tossed with tomato ragout, fresh mozzarella and basil.

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

Classic alfredo sauce with fresh fettuccine.

Homemade marinara sauce over fresh linguine.

Our signature meat sauce over house-made fettuccine.

Classic-style macaroni and cheese with cheddar béchamel sauce.

Lightly fried chicken tenders served with French fries.

Prime beef cheeseburger sliders with French fries.

Homemade cheese pizza.

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

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

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

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

Grilled skin-on double Mary's free range chicken breast marinated with herbs and spices, topped with porcini mushroom sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pounded Mary's free range chicken, breaded and baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared breast of Mary's free range chicken sautéed in a lemon-caper white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili.

Pan-seared breast of Mary's free range chicken sautéed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal sautéed with fresh porcini mushrooms in a brandy cream sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pounded milk-fed veal tenderloin, breaded and oven baked with fresh mozzarella and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal topped with fresh sage, prosciutto and mozzarella in a white wine sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal with capers in a lemon sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Pan-seared, milk-fed scaloppine of veal sautéed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

Eight oz. skin-on airline Mary's free range chicken breast and four oz. Prime filet mignon and Italian sausage served with roasted potatoes, seasonal vegetables and sautéed spinach.

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

10 oz. certified Omaha filet mignon. Served with roasted potatoes and vegetables.

Fresh seasonal mussels, manila clams, jumbo prawns, calamari, diver scallop and catch of the day, sautéed with roasted garlic in a zesty tomato 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.

King salmon, pan-seared and served over a bed of fennel purée, with pancetta-roasted potatoes and grilled asparagus. Topped with shaved fresh fennel, dill and lemon zest.

Baked eggplant with mozzarella cheese, parmigiano and marinara sauce. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.

A fresh assortment of garden vegetables grilled over an open fire. Served with crispy polenta.

3 oz. of house-made classic bolognese-style ragout sauce.

3 oz. of hose-made alfredo sauce.

3 oz. of house-made marinara sauce.

3 oz. of house-made pesto sauce.

One imported burrata cheese.

One buffalo mozzarella.

6 oz. of king salmon filet.

Vigilucci's signature roll of seasonal vegetables.

Sauteed mushrooms with garlic and olive oil.

One homemade 100% prime beef meatball in marinara sauce.

One Italian sausage.

7 oz. mary?Äôs free-range grilled chicken breast.

Baby back ribs (one-fourth of rack), slow-cooked and smothered in our homemade BBQ sauce.

Spaghetti sautv©ed with garlic, olive oil, and chili pepper flakes.

Sautv©ed garlic and spinach.

Asparagus.

French fries.

Truffle french fries.