Vic's Classic Italian Steak

signature dishes

signature dishes

signature dishes

signature dishes

(mozzarella & tomatoes)

with mozzarella cheese

hand-pounded veal medallions are topped with tomato, fresh mozzarella and fresh basil and finished with red wine herb vinaigrette.

boneless breast of chicken is topped with eggplant, ricotta, mozzarella, romano and parmesan cheese and served with homemade meat sauce.

we char-broil our 18 oz prime porter house steak and serve it with a red wine infused peppercorn sauce.

a trio of seafood served over capellini that includes mussels, clams and shrimp in traditional red or white sauce.

served over sauteed rabe and finished with our signature herb infused olive oil and fresh garlic.

(red or white)

signature dishes

signature dishes, sliced eggplant that has been fried and then baked en casserole with mozzarella cheese and meat sauce. includes your choice of sauteed spinach or rigatoni. recommended wine: trinchero family selection cabernet sauvignon

our own homemade sausage is broiled and served over escarole sauteed in olive oil. includes your choice of baked potato or rigatoni with marinara. (substitute grilled chicken for $1.00 additional). recommended wine: rock rabbit syrah

our homemade sausage is sauteed with onions, green peppers, mushrooms, potatoes and white wine. recommended wine: rutherford hill merlot

hand-made gnocchi tossed with vodka sauce and topped with grilled chicken and our homemade sausage. recommended wine: rutherford ranch cabernet sauvignon

sauteed calamari tossed with our marina sauce. recommended wine: ruffino chianti docg

your choice of our hand-made meat or cheese filled pasta served with meat or marinara sauce. recommended wine: la crema pinot noir

our hand rolled pasta is served with broccoli, garlic & oil. other sauces are available. recommended wine: rosemount estate shiraz.

signature dishes, our signature pasta dish is served with a special marinara sauce. other sauces are available. recommended wine: corvo rosso

the prime sirloin steak is the most revered cut of meat, thick and tender, we hand-trim ours from whole certified angus beef loins.

our filet mignons come from the heart of the beef tenderloin. this classic steak cut has exceptional taste, texture and tenderness. filet mignon

our filet mignons come from the heart of the beef tenderloin. this classic steak cut has exceptional taste, texture and tenderness. petite filet

rib-eye steak is a highly regarded cut from the rib section. the "eye" in its name refers to the round cross section of a muscle that is not well exercised, so rib-eye steak is very tender, succulent and well-marbled with fat.

two 9 ounce center cut pork chops, broiled. add $3.00, for vesuvio or italian style: add $4.00 for giambotta style. recommended wine: rodney strong pinot noir

four char-broiled lamb chops are served au jus with mushrooms. recommended wine: dynamite vineyards cabernet sauvignon

signature dishes. twelve ounce center cut veal chop is stuffed with prosciutto and fontinella cheese and served in a white wine sage sauce. recommended wine: bottega vinai, pinot grigio

recommended wine: sebastiani cabernet sauvignon add $3.00

recommended wine: bolla amarone della valpolicella add $2.00

recommended wine: montevina "terra d'oro" , zinfandel add $2.50

recommended wine: kenwood artist series cabernet sauvignon add $2.50

recommended wine: secco-bertani valpolicella add $2.00

recommended wine: charles krug cabernet sauvignon add $2.00

signature dishes. sauteed in olive oil with garlic, peas and potatoes in a white wine sauce. add $3.00, recommended wine: trinchero wine estates merlot

sauteed in olive oil and garlic, topped with marinated peppers and vesuvio potatoes. add $ 3.00, recommended wine: nozzole, chianti classico riserva

pan fried with our own blend of spices - specify regular or cajun spiced, add $2.00, recommended wine: hahn meritage

bone-in chicken is sauteed in olive oil with onions, fresh mushrooms, tomatoes and white wine

signature dishes, first cooked by the giannotti family in 1956. bone-in chicken is sauteed in olive oil, garlic, and white wine with peas and potatoes. (allow 45 minutes.)

bone-in chicken is sauteed in olive oil, white wine and jalapeno peppers and served with vesuvio potatoes.

bone-in chicken is broiled with herbs and served in lemon butter sauce.

signature dishes, boneless breast of chicken is covered with mozzarella cheese and meat sauce.

bite-sized pieces of chicken, sausage, filet medallions, and veal are prepared with red vinegar peppers, fresh mushrooms and potatoes, recommended wine: gala ca'marcanda "promis"

fresh lake superior whitefish is broiled and served with grilled vegetables.

imported english dover sole is broiled and then boned at the table.

hand-picked atlantic salmon can be prepared in your choice of styles: velasco, italian, vesuvio or oreganato.

full 16 ounce australian cold water lobster tail is broiled and served with butter.

signature dishes, hand-pounded medallions are lightly breaded and sauteed with lemon butter and roasted pine nuts.

sauteed with onions, fresh mushrooms, onions and tomatoes.

hand-pounded medallions are sauteed with fresh mushrooms and imported sweet marsala wine.

whole veal cutlet is lightly breaded and sauteed then baked with meat sauce and mozzarella cheese.

whole veal cutlet is lightly breaded and sauteed then baked with meat sauce, eggplant and mozzarella cheese.