Vallozzi's

Three large gulf shrimp

In a light garlic aioli with parma reggiano cheese

Stuffed with prosciutto, breaded and baked with tomatoes, basil, garlic and arugala

Romano two romano stemmed artichokes, romano battered and deep fried

Shitakes stuffed with jumbo lump and topped with bearnaise sauce

Versaw colossal crab turnbled in a tarragon vinaigrette

Thinly sliced, battered and deep fried

A cubanella pepper stuffed with sweet sausage and roasted with onions

With a spicy tomato sauce

Roasted with traditional stuffing with vegetables over butternut squash

Crust and rich with garlic flavors

Baby spinach, merlot poached pear, spiced pecans, goat cheese and prosciutto

Extra virgin olive oil, basil and sea salt

Romaine lettuce with vallozzi's creamy caesar dressing with croutons and anchovies

Priced daily

Our flaky crust topped with sauce and cheese

Flaky crust with tomatoes, romano & provolone

Crab meat, cheese, asparagus and sundried tomatoes

Roasted tomatoes, red peppers, caramelized onions, basil and garlic, mildly spiced and served over provolone cheese with shrimp

Spinach & caramelized onions with smoked mozzarella & feta

Cavatappi with lobster and chives in a cheddar and gruyere sauce

Homemade sausage & polenta baked in a light marinara with parmigiano reggiano and baked egg

Shitake, crimini and moonlight mushrooms in a cream onion sauce with cavatappi & pecorino romano

Chicken and white beans in a tomato sauce over risotto, topped with II pastore cheese, then baked

Beef, barley and onions baked in a mushroom cream sauce and topped with smokey blue cheese

(Sunday sauce). Vallozzi's delicate meat sauce of braised beef tenderloin, sirloin, pork sausage and chicken all cooked in a tomato sauce with casereccia pasta

Wide egg noodle served in a creamy alfredo sauce

Scallops and crab in a creamy formaggio alfredo sauce over fettuccini

Our homemade sauce and caciocavallo cheese

Spinach and portabellas in a buttery tomato sauce

Delicate ricotta filled pasta fresca

Grilled salmon with angel hair pasta in an asiago cream sauce tossed with dill, green onions, artichokes, tomatoes and crimini mushrooms

In a tomato and ginger sauce and with arugala and goat cheese

Shrimp, scallops and lobster with peppers and mushrooms in a chardonna sauce over a creamy risotto

Jumbo lump crab served with potatoes and haricot vert

Scallops, steakfish, clams and mussels stewed in a tomato broth with potatoes, carrots, sweet peppers and onions served with garlic rusks

Five jumbo shrimp sauteed in olive oil with basil, garlic, tomatoes, onions & spinach

Twin 10 to 12 oz. tails from the south africa served with haricot vert

Grilled with acini de pepe & cannellini beans in tomato broth with arugala & asiago

Baked in a vera cruz styled sauce with roasted potatoes

With creamy risotto and spinach

Special french cut breast marinated and grilled with roasted tomatoes, italian herbs, white beans and artichokes

Boneless breasts sauteed with spinach, prosciutto, tomatoes and potatoes in an asiago cream sauce

Vallozzis signature dish - tenderloin filet with jumbo lump crab in a bearnaise sauce with asparagus

Pan braised with cipollini onions & mushrooms with woodford bourbon

16 oz. char grilled served with a lemon & basil butter and wedge cut fries

Char grilled with rosemary & garlic with creamy spinach risotto

Char grilled with rosemary & garlic with creamy spinach risotto

With crimini mushrooms, asparagus & jumbo lump crab in brown butter sauce

Medallions of veal breaded and pan fried topped with tomato sauce and cheese served with spaghetti

With peppers, onions and potatoes served in a marsala wine sauce

Hot capicollo, prosciutto, sweet sopressata. Le gruyere, ilchester smoked cheddar, igor il giardino gorgonzala doice, pleur certe, parmigiano reggiano, cropwell bishop stilton, silano caciocavallo, rogue creamery smoked blue, il pastore.