Vincenzo's Ristorante & Bistro

squid breaded and fried to a golden brown and tossed with roasted red peppers, garlic, black pepper and lemon. served with our homemade pomodoro sauce

prince edward island black mussels steamed in garlic, lemon and white wine, finished with cream.

fresh provolone, parmesan and romano cheese baked in puff pastry accompanied with a zesty pomodoro sauce. (please allow fifteen minutes preparation time.)

smoked trout cakes with sweet, corn custard and caramelized shallots.

roasted black and green olives, pepperonchini, and garlic served with croustini.

rockefeller style oysters on the half shell with sauteed spinach, bacon and lacatelli bechamel.

please ask your server

extremely rare tenderloin topped with artichoke hearts, parmesan cheese, capers, scallions, olive oil and our blend of spices

char grilled italian bread topped with a tomato, basil relish with smoked mozzarella.

umbrian chick pea and mushroom relish accented with truffle oil served with croustini

our chef's soup prepared daily

red leaf and romaine lettuce with julienne bell peppers, red onion, roma tomatoes and carrots, all topped with a balsamic vinaigrette and gorgonzola cheese.

(caesar salad) traditional caesar salad with fresh croutons and parmesan cheese.

angel hair pasta tossed with sauteed onions, roma tomatoes, olive oil, garlic and fresh basil

linguini with a spicy combination of olive oil, garlic scallions, red pepper flakes and fresh parsley.

arborio rice, mushrooms, garlic and roasted peppers, finished with cream and parmesan cheese.

our creamy arborio rice blended with lump crab and fresh green vegetables

wild boar ragout tossed with tagliatelle

tagliatelle tossed with a creamy garlic and parmesan cheese sauce

a traditional savory meat sauce and cream, tossed with rigatoncini pasta

penne tossed with prosciutto ham, peas, roasted peppers, in a sun dried tomato cream sauce

traditional cannelloni stuffed with veal, beef and spinach and finished with a pomodoro sauce, topped with provolone and baked

classic potato dumplings tossed with prosciutto ham and scallions in a gorgonzola cream

classic potato dumplings topped with our traditional italian meat sauce

chicken breasts sauteed with roasted red peppers, scallions and prosciutto ham completed with a spicy marinara sauce on penne quills.

linguini pasta topped with clams, white wine, scallions, red pepper flakes, fennel and garlic

two seared filet medallions finished with a classic mushroom, marsala sauce

two seared fillet medallions accompanied by a gorgonzola cream sauce, pine nuts and caramelized shallots.

sauteed chicken breast, finished with a lemon-caper butter sauce

chicken sauteed with prosciutto ham, spinach, mushrooms and scallions in a sage, sherry cream sauce with fettuccine

sauteed chicken with wild mushrooms, marsala and cream

sauteed veal scaloppini, topped with roma tomatoes, basil and smoked gouda cheese finished with marsala demi-glace

a golden brown sauteed, breaded veal scaloppini, topped with a hearty blend of provolone, parmesan and romano cheeses, along with our own traditional pomodoro sauce

veal chop coated with breadcrumbs topped with prosciutto ham and fontina cheese, finished with a rosemary demi glace

veal chop coated with a breadcrumb, cheese blend, sauteed and finished with a lemon, white wine butter

veal chop, char grilled, topped with herb herbed cabernet butter

braised veal shank and vegetables served on classic saffron risotto

the chef's choice of fresh fish and seafood

braised squid with fresh tomato, aromatic vegetables and red pepper, served with a side of angel hair pasta

sauteed white fish, scallops, mussels, clams, calamari and shrimp in a spicy red sauce. served over angel hair pasta

shrimp and scallops sauteed in champagne and finished with a pesto cream sauce. served over angel hair pasta

sauteed white fish and shrimp tossed with artichoke hearts, capers, calamata olives, roma tomatoes in a lemon, white wine, garlic sauce on angel hair

fresh grilled salmon finished with mushroom and mustard butter

spinach and mushrooms sauteed with garlic, onion and cream tossed with penne pasta

sliced breaded eggplant, sauteed and topped with parmesan cheese, provolone and pomodora sauce. served with pesto and angel hair pasta.

sauteed spinach and fennel with roasted garlic sauteed in olive oil and tossed with fresh cavatelli pasta.

sauteed filet medallions in a brandied mushroom, scallions and dijon cream sauce

cracked black pepper seared filet medallions, finished in a brandied demi-glace and crema sauce

a classic preparation of sauteed veal scaloppini finished with a lemon, white wine butter sauce

ask your server about our carefully crafted desserts and our magnificent selection of after dinner drinks.