We are currently closed for our patio conversion project.
THIS MENU WILL BE IN PLACE ALL DAY FROM January 30th - February 4th, 2025.
IN ADDITION, WE WILL OFFER A SPECIAL LUNCH MENU.
THE DINNER MENU AND LUNCH MENU MAY VARY AND IS SUBJECT TO AVAILABILITY.
Ostriche Fresche | 26
Half-dozen fresh chilled oysters on the half shell served with cocktail sauce and horseradish.
Cocktail diGamberi | 26
Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in acocktail sauce.
Fritto di Calamari e Gamberetti | 23
Deep-fried baby calamari and rockshrimp served with marinara sauce.
Polpette di Granchio | 26
Homemade crab cakes served on a bed of arugula with cherry tomatoes andaurora sauce.
Antipasto della Casa | 18 per Person
Minimum 2 People
Calamari fritti, fresh bufala mozzarella and heirloom tomatoes, bruschetta, prosciutto di Parma, imported cheeses, salame and mortadella.
Insalata alla Caprese | 22
Imported buffalo mozzarella and heirloom tomatoes, basil, extra virgin olive oil and aged balsamic.
Add Prosciutto di Parma, 6
The Wedge | 20
Iceberg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing.
Insalata alla Vigilucci | 16.5
Organic mixed greens, tomatoes, carrots, cucumbers and gorgonzola cheese tossed in a balsamic vinaigrette dressing.
Insalata di Cesare| 17.5
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano.
Penne Vodka con Porcini e Gamberoni | 39
Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato vodka creamsauce with rock shrimp and topped with a jumbo prawn.
Pappardelle con Funghi e Capesante | 41
Homemade wide ribbon pasta with porcini, shiitake, portobello, fieldmushrooms and pan-seared diver scallops in a white truffle and brandy creamsauce.
Cappellacci di Zucca | 36
Homemade hat shapedpasta filled with butternut squash, walnuts, ricotta & Parmigiano Finished with brown butter, sage & a touch ofmarinara.
Tagliatelle alla Bolognese | 36
Traditional ragu of beef, veal and pork, slow simmered in red wine and spices. Topped with Parmigiano and Pecorino Romano.
Spaghetti ePolpette | 34
Homemade 100% prime beef meatballs braised in Vigilucci’s tomato sauce.
SpaghettiPortofino | 36
Calamari, rock shrimp, mussels, Manila clams, a diver scallop and ajumbo prawn sautéed with Mediterranean pesto.
Risotto del Giorno | MP
Ask for today’s special risotto.
Cioppino | 66
Fresh seasonal mussels, Manila clams,rock shrimp, calamari, fresh fish, scallop and jumbo prawns sautéed with roasted garlic in a zesty tomato sauce.
*Add Pasta 5
Tonno al Sesamo | 61
Sesame-crusted sashimi grade ahi tuna seared rare and a garlic-chili jumbo prawn served over black organic rice and caramelized baby bok choy in a miso broth. Finished with a drizzle of Thai sauce.
Salmone al Teriyaki | 52
Teriyaki glazed King salmon over forbidden black rice with furikake, garlic broccolini and bay shrimp.
Capesanteai Pomodorini Secchi | 61
Pan-seared diver scallops sautéed with minced red onion, pancetta, cherry and sun-dried tomatoes, cream and a touch of spicy seasoning. Served atop risotto cakes and sweet corn relish.
Pesce del Giorno | MP
Ask for today’s fish special.
*Served with seasonal vegetables and your choice of baked potato, French fries, fettuccine Alfredo or spaghetti aglio e olio with chili pepper flakes.
Add Lobster Tail |44
Add Creamy Gorgonzola, Peppercorn or Mushroom cognac sauce | 7
*Choice Filet 10oz | 68
*Prime Filet 8oz | 95
*PrimeNY Strip 16oz | 99
*Choice Rib Eye 20oz | 88
*Prime Rib Eye 20oz | 115
Pollo Parmigiana | 45
Lightly breaded Mary’s Free-Range chicken breast topped with mozzarella and a touch of marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.