Vivolo

with slices of avocado, served with a remoulade

in a spicy ragu

thin slices of poached veal with a tuna sauce

featuring calamari, conch, octopus, shrimp and celery with extra virgin olive oil and lemon

served over roasted cherry tomatoes finished with a balsamic truffle glaze

with herb infused breadcrumbs

stuffed with ricotta cheese in a plum tomato sauce

with cucumber and bermuda onion

peaches, candied walnuts and gorgonzola with a lemon dressing

belgian endive, arugula, fresh chopped tomato and pancetta with a caesar dressing

with beets, slices of fresh oranges and goat cheese with a lemon dressing

with prosciutto di parma, sweet mango and parmigiano with an extra virgin olive oil and lemon dressing

watermelon and feta with a red wine vinegar dressing

with sausage, escarole and cannellini beans

with seasonal vegetables, tomato and fresh ricotta

with shrimp, arugula and cherry tomatoes

stuffed with a blend of four cheeses prepared in a basil pesto sauce with fresh tomato

with pork meatballs and sausage in a plum tomato sauce

prepared with chunks of salmon, prosecco and parmigiano

with broccoli rabe, walnuts and fontina

prepared with eggplant in a light spicy tomato sauce with ricotta salata cheese

prepared with clams, pancetta, toasted breadcrumbs and spicy chili peppers

layered with fresh mozzarella and ricotta with a plum tomato sauce

served with mixed greens, marinated cannellini beans and fresh chopped tomato

prepared with an apricot glaze, served over mashed potatoes

prepared with cremini mushrooms and tarragon in a mustard sauce , served with sauteed swiss chard

prepared with capers and baby artichokes, served with broccoli and roasted potatoes

dredged in polenta, served in a light spicy tomato sauce over sauteed escarole

served over farro with sweet corn and green peas

served over a bed of orzo, spinach and fresh chopped tomato

wrapped in pancetta, served in a honey glaze with fresh sage served over mashed potatoes

braised with apples, fennel and fresh herbs in an apple cider reduction, served with gnocchi

layered with prosciutto in a sage studded wine sauce, served over sauteed tuscan cabbage

baked with parmigiano or broccoli rabe sauteed with oil and garlic

sauteed with oil and garlic

sauteed with shallots, butter and white wine

sauteed with mushrooms, shallots and prosciutto

roasted, sticks or french fried potatoes

with slices of avocado, served with a remoulade

in a spicy ragu

thin slices of poached veal with a tuna sauce

featuring calamari, conch, octopus, shrimp and celery with extra virgin olive oil and lemon

served over roasted cherry tomatoes finished with a balsamic truffle glaze

with herb infused breadcrumbs

stuffed with ricotta cheese in a plum tomato sauce

with cucumber and bermuda onion

peaches, candied walnuts and gorgonzola with a lemon dressing

belgian endive, arugula, fresh chopped tomato and pancetta with a caesar dressing

with beets, slices of fresh oranges and goat cheese with a lemon dressing

with prosciutto di parma, sweet mango and parmigiano with an extra virgin olive oil and lemon dressing

watermelon and feta with a red wine vinegar dressing

with sausage, escarole and cannellini beans

with seasonal vegetables, tomato and fresh ricotta

with shrimp, arugula and cherry tomatoes

stuffed with a blend of four cheeses prepared in a basil pesto sauce with fresh tomato

with pork meatballs and sausage in a plum tomato sauce

prepared with chunks of salmon, prosecco and parmigiano

with broccoli rabe, walnuts and fontina

prepared with eggplant in a light spicy tomato sauce with ricotta salata cheese

prepared with clams, pancetta, toasted breadcrumbs and spicy chili peppers

layered with fresh mozzarella and ricotta with a plum tomato sauce

served with mixed greens, marinated cannellini beans and fresh chopped tomato

prepared with an apricot glaze, served over mashed potatoes

prepared with cremini mushrooms and tarragon in a mustard sauce , served with sauteed swiss chard

prepared with capers and baby artichokes, served with broccoli and roasted potatoes

dredged in polenta, served in a light spicy tomato sauce over sauteed escarole

served over farro with sweet corn and green peas

prepared with grapes and almonds in a sparkling wine sauce, served with sauteed brussels sprouts

served over a bed of orzo, spinach and fresh chopped tomato

wrapped in pancetta, served in a honey glaze with fresh sage served over mashed potatoes

braised with apples, fennel and fresh herbs in an apple cider reduction, served with gnocchi

layered with prosciutto in a sage studded wine sauce, served over sauteed tuscan cabbage

marinated with rosemary, lemon and garlic, served with grilled vegetables and roasted potatoes

with truffled mushrooms, served with sauteed spinach and mashed potatoes

baked with parmigiano or broccoli rabe sauteed with oil and garlic

sauteed with oil and garlic

sauteed with shallots, butter and white wine

sauteed with mushrooms, shallots and prosciutto

roasted, sticks or french fried potatoes

classic preparation with chunks of chicken and diced vegetables in a seasoned broth

in a plum tomato sauce with fresh ricotta

with cucina vivolo croutons

prepared with herb infused bread crumbs

with a blend of cheeses prepared in plum tomato sauce

prepared with seasonal vegetables and shallots

layered with fresh mozzarella and ricotta with a plum tomato sauce

served with sauteed brussels sprouts

prepared with broccoli, spinach and green peas

layered with eggplant, fresh tomato and mozzarella, served over sauteed swiss chard

prepared with caremalized onions in a red wine vinegar reduction, served with mashed potatoes

seared and served with potato sticks

prepared with seasoned breadcrumbs, served over sauteed kale

prepared with olives, capers, caremalized onions, tomato and a touch of garlic served with roasted potatoes

served over a bed of braised lentils

with vanilla ice cream

with a dollop of whipped cream

semifreddo ice cream with almonds