Seasoned, seared-tenderloin thinly sliced and drizzled with a unique creole aioli and truffle oil. Topped with fresh reggiano-parmesan and mixed arugula greens.
Imported mozzarella cheese fried then topped with marinara sauce, and provolone cheese.
Truffled portabella "fries" with creamy gorgonzola dip, applewood smoked bacon, scallions and crispy mixed herbs.
Fresh pei mussels simmered in a fragrant broth of white wine, celery and tomatoes.
Long stem artichoke hearts grilled over citrus and oak with arugula salad, and finished with 12 year balsamic glaze.
Sauteed with an assortment of red, yellow and green, banana, cherry and bell peppers.
Romano crusted jumbo lump crab with roasted peppers and fresh arugula.
Colossal u-8 gulf shrimp barbequed with sweet pepper rosemary marinade and finished with a smoked sweet pepper butter.
Served icy cold with our homemade cocktail sauce and sweet pepper rouille.
Sushi grade yellowfin "ahi" tuna seared rare with red pepper rouille and sun-dried tomato oil.
Rich and creamy bisque bursting with maine lobster and served with north atlantic swordfish croutons.
Seasoned, seared tenderloin, thinly sliced and drizzled with a unique creole aioli. Topped with fresh reggiano-parmesan and mixed arugula greens.
Jumbo white prawns in a white wine lemon basil beurre blanc.
Creamy kale topped with provolone and hollandaise.
Baby iceberg, tomato, gorgonzola, and crispy pancetta with homemade ranch and 12 year balsamic glaze.
Crisp romaine, prosciutto, baby croutons, and fresh grated reggiano-parmesan.
Fresh basil, pesto, kalamata olives, balsamic vinegar, and extra virgin olive oil.
Crisp romaine, pancetta, and fresh grated reggiano-parmesan.
Crisp iceberg and escarole mix, kalamata olives, garbanzo beans, tomatoes, and pickled beets. Served with our famous Italian olive vinaigrette.
Baby iceberg, tomato, gorgonzola, and crispy pancetta with homemade ranch.
2" Thick. Topped with assorted peppers and piccata sauce.
52 oz porterhouse cut 2 1-2" thick. Citrus grilled and served with piemontese butter.
Citrus and oak grilled fresh swordfish finished with our au poivre peppercorn sauce.
Sautéed with baby spinach and sweet pepper butter.
Served hot with lemon and drawn butter or served cold with classic louis sauce, cocktail sauce and horseradish.
North atlantic salmon topped with Parmesan-Red onion aioli and placed on a cedar plank for roasting over our custom citrus and oak wood-burning pit.
Sesame and peppercorn crusted "ahi" tuna mignon, seared rare and served with crispy herbs and our signature sauce.
Mozzarella and herbs stuffed provini veal chop pan sautéed with sun-dried tomato and goat cheese.
A traditional seafood dish of fresh maine lobster, gulf shrimp, sea scallops and chunks of white fish cooked in a light saffron, tomato and white wine broth.
Parmesan encrusted, farm-fresh double chicken breasts, thinly pounded and pan sauteed to a golden brown. Topped with our san marzano-herb sauce and finished with melted mozzarella cheese.
Cedar plank roasted portabella mushroom with melted goat cheese, grilled artichoke hearts and grilled asparagus.
Stuffed with cape may scallop gratin
Lump crab and red pepper aioli.
Crab, asparagus and hollandaise.
With hollandaise.
Orange blossom honey, sweet cream, salty caramel.
Our jumbo all beef frank. Served with Garlic-Smashed potatoes or fries.
A generous portion of linguini or rigatoni. Served with a traditional red sauce.
Our pizzas are cooked to order. Choice of cheese or pepperoni.
Hand-breaded cuts of quick fried chicken breast. Served with garlic-smashed potatoes or fries.
Only the finest beef goes into making our burgers. Served with garlic-smashed potatoes or fries.
Creamy spinach topped with hollandaise.
Roasted garlic, parmesan and black truffle.
3 of each specialty baked oysters.
Vito's house made meatballs simmered in our marinara sauce and served over rigatoni or linguine.
Florida gulf shrimp and sea scallops sautéed with fresh garlic, extra virgin olive oil and fresh herbs. Served over a bed of linguine.
Italian sausage, roasted sweet peppers, broccoli rapini and roma tomatoes.
Sweet lobster ravioli with seasonal fresh maine lobster and white truffle sherry cream.
Creamy san marzano tomato sauce, prosciutto and parmesan.