Vigilucci’s Ristorante & Pizzeria

It will give you wings! Red Bull Red Edition (watermelon) with 100% agave tequilla infused with pineapple, strawberries and jalapeno, triple sec, freshly squeezed lemon and lime, and a splash of pineapple. Garnished with a cayenne sugar rim

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New Zealand rack of lamb served over cannelini beans, spinach and chimichurri

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Fresh sashimi-grade ahi tuna marinated in chili, soy and sesame oil. Served over stacked wonton chips and Asian slaw

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Minimum 2 pieces. Sashimi-grade Ahi tuna marinated in a spicy chili sauce

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Fresh chopped tomatoes, basil and garlic over toasted bread

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Deep-fried baby calamari served with Marinara

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Sautéed baby calamari with garlic and white wine in a spicy tomato sauce

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Hard shell filled with ricotta cheese, chocolate chips and lemon zest

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Pan-seared diver scallops served atop risotto cakes resting on sweet corn with pancetta, red onion, asparagus and bell peppers. Finished with a spicy cherry and sun-dried tomatoes cream sauce

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Homemade hat-shaped pasta filled with braised prime short rib. Simmered in a porcini peppercorn cream sauce and finished with aged asiago and black truffles

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Homemade hat-shaped pasta filled with butternut squash, walnuts, ricotta and Parmigiano. Finished with brown butter, sage and a touch of marinara. | 41 Homemade hat-shaped pasta filled with braised prime short rib. Simmered in a porcini peppercorn cream sauce and finished with aged asiago and black truffles. Cappellacci di Manzo

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Thinly sliced raw prime filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved Parmigiano. 18 per person Antipasto della Casa | Minimum 2 people.Calamari fritti, fresh bufala mozzarella and heirloom tomatoes, bruschetta, prosciutto di Parma, imported cheeses, salame, and mortadella

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Fresh seasonal mussels, Manila clams, jumbo prawns, calamari, fresh fish, rock shrimp and a diver scallop sautéed with roasted garlic in a zesty tomato sauce

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When available. Milk fed veal chop, pounded, lightly breaded and pan fried. Topped with arugula and cherry tomatoes. T he chef prepares Vigilucci’s Prime steaks to the following specifications: Cool, very red center Warm, red center

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Muddled cucumber, basil, mint and lime with Hendrick’s gin and St. Germaine. Strained and served on the rocks with a splash of soda and San Pellegrino Limonata. Now that’s refreshing!

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To die for

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Our homemade fettuccine pasta tossed in your choice of sauce

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Mary’s free range chicken, asparagus, mushrooms, and cherry tomatoes in a creamy white wine sauce

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Fresh homemade pasta, King salmon, mushrooms, asparagus and sun-dried tomatoes, simmered in a light tomato cream sauce

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Our signature meat sauce over house-made fettuccine

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Homemade fettuccine simmered with wild mushrooms, asparagus, sundried tomatoes, chili flakes, bay shrimp and king salmon, in a Cognac cream sauce. + Gluten-free pasta available

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Ciabatta, homemade 100% prime beef meatballs and mozzarella

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Deep-fried baby calamari and rock shrimp served with Marinara sauce

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Deep-fried baby calamari, rock shrimp, chopped tomatoes, fresh garlic, fresh basil and olive oil over toasted country bread

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Pan-seared Jumbo Prawns with fresh tomatoes, rock shrimp and porcini mushroom. Finished in a white wine truffle sauce atop crispy polenta

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Ask your server for selection. Ask for today’s selection

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Ciabatta, grilled zucchini, tomatoes, bufala mozzarella and pesto

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Potato Dumplings in an Alfredo sauce

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8 oz. skin-on, Statler-cut Mary’s Free Range chicken, 4 oz. filet mignon and Italian sausage served with baked potato, seasonal vegetables and spinach

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Grilled jumbo prawn, crab cake, a diver scallop, 4 oz. king salmon and 4 oz. catch-of-the-day topped with a lemon-herb sauce. Served with arugula and cherry tomatoes

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Imported Buffalo mozzarella and ripe tomatoes with basil and extra virgin olive oil

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Imported Buffalo mozzarella cheese topped with Parma Prosciutto over vine-ripe tomatoes with fresh basil and drizzled with extra virgin olive oil and balsamic vinegar

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Organic mixed greens, tomatoes, carrots, cucumbers and gorgonzola cheese tossed in a balsamic vinaigrette dressing

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Organic baby mixed greens, fresh raspberries, sweet gorgonzola cheese, walnuts and sliced pears tossed in a lemon vinaigrette dressing

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Mary’s free range chicken, asparagus, mushrooms, and cherry tomatoes in a creamy white wine sauce. Blackened king salmon served over a bed of mesclun lettuce lettuce, sliced pears and raspberries tossed with extra virgin olive oil and aged balsamic. Pancetta, egg yolk, Pecorino-Romano and black pepper

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Hearts of romaine with traditional Caesar dressing, croutons, and shaved Parmigiano | Add chicken, 7

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Arugula, kalamata olives, cherry tomatoes, red onion, cucumbers, gorgonzola with lemon-red wine vinaigrette | Add chicken, 7

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Organic greens tossed in balsamic vinaigrette, garnished with carrots, tomatoes and cucumbers | Add chicken, 7

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Wild baby arugula tossed in a red wine herb vinaigrette with Albacore tuna, red onion, black olives, cherry tomatoes, grilled corn, ciliegine di mozzarella, cannelini beans and chopped boiled egg

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Fresh homemade pasta filled with Bolognese and besciamella sauce then topped with mozzarella and Parmigiano

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Fresh homemade Marinara sauce

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400 Conejos mezcal, Arette Resposado tequilla, Chinola Mango liqueur, fresh lime and agave nectar. Garnished with cayenne sugar rim and a sprig of rosemary

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| 15 Tomato sauce, mozzarella and pepperoni

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Gourmet platter of imported meats & cheeses with ahi bruschetta and mini crab cakes

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Ciabatta, prosciutto di Parma, bufala mozzarella, arugula and balsamic vinaigrette

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Ciabatta, bufala mozzarella, tomatoes, basil and extra virgin olive oil

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When available. Milk-fed veal shank braised with red wine, root vegetables and Vigilucci’s tomato sauce. Served over saffron risotto

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Ciabatta, dry salame, finocchiona salame, prosciutto di Parma, mortadella, peperoncini, asiago, red onion, lettuce and Italian vinaigrette

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Hamburger served with fries

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Homemade wide ribbon pasta with porcini, shiitake, portobello, field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce

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Homemade wide ribbon pasta with porcini, shitake, Portobello, field mushrooms and pan-seared diver scallops in a white truffle and brandy cream sauce

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Truffle French fries

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Penne Pasta in a light cream tomato sauce sautéed with vodka and Porcini mushrooms

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Classic macaroni and cheese with a cheddar-béchamel sauce

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Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato-vodka cream sauce with rock shrimp and topped with a jumbo prawn

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| 15 Tomato sauce, mozzarella, pepperoni and salame

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Fresh catch of the day

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Sautéed Mary’s free-range chicken breast in a lemon-caper white wine sauce. Served with spaghetti Aglio e Olio and seasonal vegetables

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Mary’s Free Range chicken breast lightly breaded, topped with mozzarella and Marinara sauce. Served with spaghetti Aglio e Olio and seasonal vegetables

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Chicken breast sautéed in a lemon, white wine sauce with capers, served with spaghetti Aglio e Olio with chili flakes and vegetables

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Lightly fried chicken tenders with a side of French fries

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Vigilucci's homemade crab cake on a bed of arugula and tomato with aurora sauce

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Homemade, 100% prime beef meatballs, braised in Vigilucci’s tomato sauce served over toasted crostini

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Two pulled pork sliders with a sweet-spicy BBQ sauce and slaw on brioche buns. Served with fries

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Prime Filet 8 oz

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Prime Tomahawk

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Fresh, homemade ricotta and spinach-filled ravioli with your choice of sauces

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Italian sausage and eggplant ragout in a zesty tomato sauce garnished with fried eggplant skins

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Carnaroli rice simmered with white wine, marinated Filet tips ,chopped asparagus, Grana Padano cheese, chopped asparagus and wild mushrooms.. Finished with black truffles

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Ask for today’s special risotto

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Ciabatta, prosciutto di Parma, fontina, tomatoes, arugula, extra virgin olive oil and salsa rosa

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Teriyaki glazed King salmon over forbidden black rice with furikake, garlic broccolini and bay shrimp

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King Salmon grilled and finished with a lemon-caper sauce. Served over roasted potatoes and garlic spinach

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Grilled 6 oz. King Salmon finished with a lemon caper sauce. Served with spaghetti aglio oli and grilled vegetables

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With extra virgin olive oil and garlic

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With garlic and butter

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With butter and shallots

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Two mini-hamburgers with lettuce, tomato, cheddar cheese and Thousand Island. Served with fries

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Roasted garlic, chili flakes and rock shrimp over spaghetti aglio e oilio

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Fresh manila clams in the shell sauteeed wtih olive oil, garlic, white wine and fresh parsley

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Pancetta, egg yolk, Pecorino-Romano and black pepper

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Spaghetti with homemade 100% prime meatballs braised in Vigiluccis tomato sauce

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Calamari, rock shrimp, mussels, Manila clams, a diver scallop and a jumbo prawn sautéed in Mediterranean pesto

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Marinated, grilled chicken skewers served with French fries and ketchup

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10oz. Grilled Filet Mignon, jumbo prawn and diver scallop served over a rustic potato mash and grilled asparagus, finished with a duo of hollandaise and bordelaise sauces

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Carnaroli rice simmered with bay shrimp, chopped asparagus, Parmigiano, porcini and wild mushrooms. Topped with a 4 oz. filet mignon, served tagliata-style and finished with a Thai Chili Sauce

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Traditional Ragu of beef, veal and pork, slow-simmered in red wine and spices. Topped with Parmigiano and Pecorino Romano

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Iceberg lettuce, crispy bacon, and crumbled gorgonzola cheese in a creamy ranch dressing

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Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder

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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

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Ciabatta, prosciutto di Parma, fontina, arugola and salsa rosa

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Chocolate lava cake served warm with vanilla gelato and fresh raspberry sauce

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Pink, slightly red center. Broiled throughout, no pink. Served butterflied upon request

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Ciabatta, grilled chicken breast, tomatoes, lettuce, red onion, mayonnaise and mustard

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Grey Whale Gin. Square One bergamot orange vodka, Lillet Blanc, fresh grapefruit juice and agave nectar. Garnishes with a half sugar rim

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Chef’s soup of the day

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