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ViceVersa
Lobster salad with cherry tomatoes, string beans and balsamic vinaigrette.
Thinly sliced roasted veal with homemade tuna mayonnaise.
Sauteed calamari tart and artichokes over fresh radicchio salad.
Frisee salad with oven roasted red beets, gorgonzola cheese and walnuts.
Mozzarella with oven dried red tomatoes, yellow tomatoes and fried sweet basil
Baby spinach salad with crispy pancetta, toasted almond and country mustard dressing.
Chilled cantaloupe soup with crispy prosciutto and sweet basil.
Salmon tartar with cucumber salad and lemon dressing.
Artichoke and scallop ravioli with marinated tomatoes and fresh basil.
Tagliatelle with shrimp, fresh tomatoes and zucchini
Homemade spaghetti with jumbo lump crab meat, tomatoes and black olives.
Seafood ravioli with creamy pesto sauce and fresh tomato.
Veal, raisin and amaretto cookies filled ravioli with sage, butter and pancetta.
Strangled priest pasta with duck ragout and black gaeta olives.
Rigatoni with small lamb meat balls, green olives, tomato and sardinian pecornio.
White potato gnocchi with truffle sauce.
Sesame coated seared salmon with horseradish sour cream and spinach.
Pan seared sea bass with string beans and chardonnay sauce.
Pan seared scallops with watercress, asparagus, fava beans and cherry tomatoes.
Roasted baby chicken scented with rosemary served with broccoli rabe.
Veal tenderloin medallions coated with breadcrumb and capers on parmigiano cheese fondue.
Grilled skirt steak with asparagus and mushroom truffle sauce.
Slowly roasted organic suckling pig with grilled endives.
Grilled tuna with spelt salad, cherry tomatoes and black olives.
Octopus with romaine lettuce, red onions and potatoes.
Risotto with artichokes and smoked mozzarella.
Pan seared halibut with baby mixed vegetables.
Sauteed calamari tart and artichokes over fresh radicchio salad.
Thinly sliced roasted veal with homemade tuna mayonnaise.
Chilled cantaloupe soup with crispy prosciutto and sweet basil.
Grilled chicken salad with tomatoes, green lettuce and balsamic vinegar dressing.
Mozzarella with greens, yellow tomatoes and fried sweet basil.
Frisee salad with roasted red beets, fresh goat cheese and walnuts.
Veal filled ravioli with nut-brown butter infused with sage and pancetta.
Home made speghetti with tomato and basil
Risotto with sauteed mixed vegetables and parmigiano cheese
Strangled priest pasta with duck ragout and black gaeta olives
Artichoke and scallop ravioli with marinated tomatoes and fresh basil
White potato gnocchi with truffle sauce.
Pan seared scallops over a salad of asparagus, avocado, cherry tomatoes and red onions.
Breaded chicken cutlet milanese style with baby arugula and tomatoes.
Grilled salmon with cucumbers, black olives, chives and fresh peppers.
Pan seared sea bass with artichokes, cherry tomatoes and pinot grigio sauce.
Tiramisu with mascarpone and savoiardi cookies
Bittersweet chocolate mousse
Ricotta cheesecake with fresh berries sauce.
Cherry panna cotta with sour cherry sauce
Ice cream and sorbet selection.
Cold lemon souffle with red and black currant sauce.
Menu for ViceVersa provided by Allmenus.com
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