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Vigilucci's Trattoria Italiana
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.
Homemade wide ribbon pasta with assorted field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce.
Certified black Angus filet served tagliata-style over soft polenta and a bed of asparagus. Finished with a porcini mushroom and black garlic port sauce.
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.
Fresh seasonal mussels, manila clams, jumbo prawns, calamari, diver scallop and catch of the day, sauteed with roasted garlic in a zesty tomato sauce.
King Chinook salmon, pan-seared and served over a bed of fennel puree, with pancetta-roasted potatoes and grilled asparagus. Topped with shaved fresh fennel, dill and lemon zest.
Fresh ahi tuna marinated in chili, soy and sesame oil. Served over stacked wonton chips with Asian slaw.
Organic baby arugula, cherry tomatoes, avocado, ricotta salata cheese, toasted pine nuts, basil, canellini beans, artichokes and cured olives in a red wine vinaigrette topped with grilled mary's free range chicken breast.
6 Ounces blackened king salmon served over organic mixed field greens , sliced pears, raspberries and caramelized walnuts tossed with fresh citrus-raspberry vinaigrette.
Mixed greens, roasted bell peppers, tomatoes, avocado, grilled red onion, chopped green onion, cannellini beans, ricotta salata cheese, cilantro and rock shrimp tossed with honey- Dijon vinaigrette. Topped with a grilled jumbo prawn.
Crispy pancetta, minced red onions and red wine in vigilucci's tomato sauce.
Homemade chicken tortellini sauteed in a classic Alfredo sauce with peas and imported cotto ham.
Rock shrimp, roasted garlic, extra virgin olive oil, chili pepper flakes and parsley.
Breast of mary's free range chicken sauteed in a lemon sauce with capers. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Minimum 2 people. Calamari fritti, imported bufala mozzarella and vine-ripe tomatoes, bruschetta, prosciutto di parma, imported cheeses, mortadella and salame.
Pan-seared diver scallops topped with fresh chopped tomato and porcini mushrooms finished in a white wine truffle sauce atop crispy polenta.
Baby calamari sauteed with garlic and white wine in a spicy tomato sauce.
Deep-fried baby calamari and rock shrimp served with marinara sauce.
Fresh ahi tuna marinated with chives, shallots, jalapenos and a dijon-soy creme fraiche. Served with cucumbers, avocado, citrus oil and toasted sesame ciabatta.
Homemade pan-fried crab cakes served on a bed of arugula with aurora sauce.
Minimum 2 pieces. Toasted ciabatta topped with cherry tomatoes, bufala mozzarella, prosciutto di parma and fresh basil.
Oven-roasted artichoke hearts filled with parmigiano, parsley, black olives, garlic and mozzarella.
Thinly sliced raw filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved parmigiano.
Organic greens, tossed in a balsamic vinaigrette then garnished with carrots, tomatoes and cucumbers.
Mussels and manila clams in a roasted garlic and chopped tomato white wine broth, served with toasted country bread.
Hearts of romaine with traditional caesar dressing, croutons and shaved parmigiano.
Imported bufala mozzarella and ripe tomatoes with basil and extra virgin olive oil.
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.
Ripe tomato and red onion tossed with basil, parsley, capers, extra virgin olive oil and topped with fried bufala mozzarella.
Ciabatta, homemade 100% prime beef meatballs and mozzarella.
Ciabatta, salame, chive-goat cheese spread, arugula, roasted bell peppers and extra virgin olive oil.
Half-pound grilled ground prime beef served with cheddar cheese, onion, tomato, lettuce and thousand island, served on a sesame seed bun.
Fresh homemade ricotta and spinach-filled ravioli with your choice of sauce. Marinara | pesto | bolognese | vodka cream | Alfredo.
Homemade 100% prime beef meatballs braised in vigilucci's tomato sauce.
Fresh homemade seafood ravioli finished with a creamy sauce of cognac, shiitake mushrooms and sweet corn then topped with rock shrimp and lobster.
Angel hair pasta with fresh diced tomatoes, garlic and basil.
Diver scallop, manila clams, seasonal mussels, calamari and rock shrimp sauteed with pesto-marinara sauce.
Fresh homemade pasta filled with bolognese and besciamella sauce then topped with mozzarella and parmigiano.
Homemade potato dumplings sauteed with gorgonzola cream sauce and radicchio and topped with chopped walnuts.
Italian sausage and eggplant ragout in a zesty tomato sauce garnished with fried eggplant skins.
Homemade hat shaped pasta filled with butternut squash, walnuts, ricotta and parmigiano. Finished with brown butter, sage and a touch of marinara.
Fresh homemade pasta, king salmon, mushrooms, asparagus and sun-dried tomatoes, simmered in a light tomato cream sauce.
Homemade flat, wide noodles sauteed in a classic Alfredo sauce.
Fresh manila clams in the shell sauteed with olive oil, garlic, white wine and fresh parsley.
Pancetta, egg yolk, pecorino-romano and black pepper.
Jumbo prawns and baby calamari sauteed with white wine and garlic in a zesty tomato sauce.
Fresh homemade pasta tossed in a classic bolognese - style ragout.
Homemade wide ribbon pasta with assorted field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce.
Fresh homemade pasta with pesto, pine nuts, a touch of cream and parmigiano.
Homemade mary's free Range chicken tortellini finished in a creamy brandy and sage sauce and topped with crumbled walnuts.
Porcini mushrooms, chopped tomatoes, basil and shallots sauteed in a tomato vodka cream sauce.
Tomato sauce, mozzarella, asparagus, truffle oil and oven-roasted eggs.
Artichoke hearts, roasted bell peppers, mushrooms and arugula with prosciutto di Parma.
Tomato sauce, mozzarella, bufala mozarella, basil and oregano.
Make it your way! Base of tomato sauce and mozzarella.
Tomato sauce, mozzarella, pepperoni and salame.
Mozzarella, gorgonzola and filet mignon.
Mozzarella, ricotta, gorgonzola and parmigiano.
Mozzarella, basil pesto, pine nuts and red onion.
Tomato sauce, mozzarella, pepperoni and oregano.
Tomato sauce, mozzarella, anchovies and oregano.
Tomato sauce, mozzarella, basil and oregano.
Tomato sauce, mozzarella, grilled Mary's Free Range chicken, sun-dried tomatoes, caramelized onions and cured olives.
Tomato sauce, mozzarella, ricotta, spinach and mushrooms.
Tomato sauce, mozzarella, sausage and spinach.
Pan-seared breast of mary's free range chicken sauteed with mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio with chili pepper flakes.
Grilled skin-on double mary's free range chicken breast marinated with herbs and spices. Served over a roasted sausage and bell pepper hash. Finished with a Dijon mustard sauce.
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 sauteed in a lemon-caper white wine 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.
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 sauteed with fresh porcini mushrooms in a brandy cream 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.
8 Ounces skin-on airline mary's free range chicken breast and 4 Ounces prime filet mignon and Italian sausage served with baked potato, seasonal vegetables and sauteed spinach.
Certified black Angus filet served tagliata-style over soft polenta and a bed of asparagus. Finished with a porcini mushroom and black garlic port sauce.
A Robbie's Classic--some things are too good to let go! A half-rack of baby back ribs, slow cooked and smothered in our homemade Barbeque sauce. Served with baked potato and seasonal vegetables.
King Chinook salmon, pan-seared and served over a bed of fennel puree, with pancetta-roasted potatoes and grilled asparagus. Topped with shaved fresh fennel, dill and lemon zest.
Fresh seasonal mussels, manila clams, jumbo prawns, calamari, diver scallop and catch of the day, sauteed with roasted garlic in a zesty tomato sauce.
Grilled jumbo prawn, calamari stuffed with goat cheese and lump crab, diver scallop, 3 Ounces king salmon and 3 Ounces catch of the day topped with a lemon herb sauce. Served with arugula and cherry tomatoes.
Pan-seared diver scallops sauteed with minced red onion, asparagus, pancetta, sweet corn, cherry and sundried tomatoes. Served atop risotto cakes.
A fresh assortment of garden vegetables grilled over an open fire. Served with crispy polenta.
Baked eggplant with mozzarella cheese, parmigiano and marinara sauce.
Mozzarella, pine nuts, gorgonzola and onions.
Prosciutto di parma, fresh bufala mozzarella and arugula drizzled with truffle oil.
Classic Alfredo style, served with homemade fettuccine.
Homemade marinara sauce.
Lightly fried chicken tenders with French fries.
Our signature meat sauce over homemade fettuccine.
Prime beef cheeseburger sliders with French fries.
Home made 100% prime beef meatball braised in vigilucci's marinara sauce.
Thin crust cheese pizza (child's portion).
Classic style mac n' cheese with a cheddar bechamel sauce.
Gourmet Italian vanilla gelato topped with mixed berries and whipped cream.
Chocolate truffle drowned in espresso and grand marnier.
Mini 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.
Layered pistachio, vanilla, strawberry and chocolate gelato with a maraschino cherry and whipped cream.
A traditional sicilian hard shell pastry filled with ricotta cheese, chocolate chips and lemon zest.
Gourmet Italian gelato.
Menu for Vigilucci's Trattoria Italiana provided by Allmenus.com
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