No cuisines specified
Warm ciabatta, roasted garlic, butter and herbs.
Grilled ciabatta, tomatoes, onions, garlic, basil and evoo.
Homemade meatball set on top soft polenta finished with ricotta cheese.
Braised wild boar, grilled ciabatta, topped with melted burrata cheese and arugula.
Lightly battered and fried calamari with arrabbiata dipping sauce.
Angus beef carpaccio, arugula, shaved parmigiano, capers, heirloom tomatoes and in a lemon oil.
Calamari, shrimp and scallops, lightly battered and fried. Served with arrabbiata dipping sauce.
Prosciutto, mortadella, salami, bufala mozzarella, olives and cherry peppers.
Wild caught cape cod mussels, in a cherry tomato basil peperoncino sauce.
Assortment of imported Italian cheeses, house made rosemary crackers, mixed nuts and pears.
Baby octopus, wrapped in cucumber with capers, heirloom tomatoes and shaved red onion.
Grilled zucchini, eggplant caponata, garlic mushrooms, roasted red peppers and carrots drizzled with evoo.
Clams, mussels, shrimp, scallops and calamari in a cannelini bean cherry tomato sauce. Served in crunchy Italian bread.
Beans in a vegetable broth with ditalini pasta.
Cream of tomato soup with house-made croutons.
Mesclun mix, olives, cucumbers, red onions and sweet grape tomatoes, served with creamy balsamic vinaigrette.
Romaine lettuce tossed with homemade croutons and our own dressing. Served with parmigiano shavings.
Young salad greens, roasted pecans and Gorgonzola and pears in a honey mustard vinaigrette.
Artisan lettuce, slivered almonds, oranges, goat cheese and avocado in a citrus vinaigrette.
Sun-ripened local tomatoes and fresh bufala mozzarella and drizzled with extra virgin olive oil.
Seasoned beef, fontina, parmigiano and ricotta bechamel, layered between fresh pasta and marinara sauce.
Homemade meatballs and marinara sauce. Served with spaghetti.
Cream, butter and romano cheese tossed with fettuccine.
Angus ground beef ragu in a San Marzano sauce.
Sauteed tomatoes, mushrooms, onions, peppers, zucchini and spinach in a white wine sauce.
Breaded eggplant, layered with marinara and mozzarella. Served with spaghetti.
Basil pesto, heirloom tomatoes, ricotta salata shavings.
Braised wild boar and porcini mushrooms served with imported cherry tomato sauce.
Fresh middleneck clams sauteed in a garlic and pepperoncino white wine sauce.
Pan-seared salmon set in a vodka creme cherry tomato sauce with penne.
House-made ricotta gnocchi. Fresh basil, garlic and cherry tomatoes. Topped with burrata cheese.
Lobster ravioli with pan seared Florida white shrimp in a light red pepper mascarpone cream sauce.
Florida white shrimp, calamari, scallops, grouper in a cherry tomato and garlic white wine sauce.
Pan seared florida white shrimp, clams and zucchini, tossed with bowtie pasta in cherry tomato sauce.
Seared lobster and artichoke hearts finished with crushed peppers, cognac and san marzano tomato sauce.
Clams, mussels, shrimp, calamari and risotto in a fresh saffron tomato sauce.
Orecchiette, homemade sausage, broccoli rabe, in a cherry tomato or white wine sauce.
Pancetta and onions, local farm fresh egg yolks and parmigiano.
Oven roasted chicken leg quarters, mushrooms, peppers, onions, potatoes, olives, San Marzano sauce.
Grilled free-range chicken breast, beef steak tomatoes, bufala mozzarella, arugula, blood orange balsamic glaze.
Lightly breaded chicken breast, layered with fresh marinara sauce and melted mozzarella. Served with spaghetti.
Lightly breaded milk-fed veal, layered with fresh marinara sauce and melted mozzarella. Served with spaghetti.
Veal scallopine, porcini mushrooms, cognac cherry tomato, spinach and herb-roasted potatoes.
Tender milk-fed grilled veal chop, with portobello mushrooms and our marsala sauce, celery root puree and broccoli rabe.
24 oz. certified Hereford beef porterhouse, roasted potatoes and asparagus.
Braised grass fed angus boneless short rib, marsala truffle reduction, celery root puree and spinach.
Prime barrel cut filet mignon, portobello mushrooms, celery root puree and barolo reduction sauce.
Port braised pork shank, served with porcini risotto and sauteed spinach.
Calamari, shrimp, scallops, clams, grouper, in a cherry tomato and white wine garlic sauce.
Honey-glazed grilled atlantic salmon steak, saut?ed spinach and herb-roasted potatoes.
Pan seared black florida grouper, crab meat, mushrooms and celery root puree with a lemon butter sauce.
Oven-roasted whole Italian sea bass filleted tableside with fresh herbs, grilled lemons and drizzled with lemon oil vinaigrette. Served with wild mushrooms.
Sorbetto alla pesca peach sorbet or sorbetto al limone lemon sorbet.
Chef vincenzo's recipe.
Cheesecake filled with nutella and topped with hazelnuts.
Poached organic pears, vanilla mascarpone and chopped nuts.
Limoncello mascarpone cake.
Homemade cannoli with ricotta cheese.
Fresh tart with organic berries and pastry cream.
Black Forest cake.
Menu for Vincenzo Cucina Italiana provided by Allmenus.com
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