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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
Menu for Vivolo provided by Allmenus.com
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