No cuisines specified
Beans in a vegetable broth with ditalini pasta.
Mesclun mix, olives, 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, Gorgonzola and pears in a honey mustard vinaigrette.
Sun-ripened local tomatoes and fresh buffalo mozzarella drizzled with EVOO.
Grilled ciabatta, tomatoes, onions, garlic and basil.
Homemade meatballs set on top soft polenta finished with ricotta cheese.
Braised wild boar and grilled ciabatta topped with melted burrata cheese.
Lightly battered and fried calamari with arrabbiata dipping sauce.
Angus beef carpaccio, arugula, shaved Parmigiano, capers and heirloom tomatoes in lemon oil.
Calamari, shrimp, and scallops lightly battered and fried. Served with stuffed and arrabbiata dipping sauce.
Prosciutto, mortadella, salami, bufala mozzarella, olives and cherry peppers.
Warm ciabatta, roasted garlic, butter, and herbs.
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.
A saute of tomatoes, mushrooms, onions, bell peppers, zucchini and spinach in a white wine sauce.
Angus ground beef ragu in a san marzano sauce substitute fettuccine or pappardelle.
Fresh middle neck clams sauteed in a garlic and peperoncino white wine sauce.
Basil pesto, heirloom tomatoes, Rico a Salata shavings.
Pan-seared salmon set in a vodka creme cherry tomato sauce with penne.
Braised wild boar porcini mushrooms. Served with imported cherry tomato sauce.
House-made ricotta gnocchi. Fresh basil, garlic, and cherry tomatoes topped with burrata cheese.
Breaded eggplant, layered with marinara and mozzarella. Served with spaghetti.
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 or garlic white wine sauce.
Grilled free-range chicken breast scallopini, layered with local beefsteak tomatoes and buffalo mozzarella, arugula, and blood orange balsamic glaze.
Lightly breaded chicken breast, layered with fresh marinara sauce and melted mozzarella. Served with spaghetti.
Oven-roasted chicken leg quarters, mushrooms, peppers, onions, potatoes, olives, San Marzano sauce.
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, herb roasted potatoes and asparagus.
24 oz. certi ed Hereford beef porterhouse, roasted potatoes and asparagus.
Honey-glazed grilled Atlantic salmon steak, sauteed spinach and herb-roasted potatoes.
Pan-seared black grouper, capers, lemon butter, sauteed spinach, and herb-roasted potatoes.
Calamari, shrimp, scallops, clams, grouper, in a cherry tomato or white wine garlic sauce.
All of our desserts are made in house by our Italian pastry chef.
Cheesecake filled with nutella and topped with hazelnuts. All of our desserts are made in house by our Italian pastry chef.
Limoncello mascarpone cake. All of our desserts are made in house by our Italian pastry chef.
Homemade cannoli with ricotta cheese. All of our desserts are made in house by our Italian pastry chef.
Menu for Vincenzo Cucina Italiana provided by Allmenus.com
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