Vigilucci’s Ristorante & Pizzeria

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

Deep-fried baby calamari served with Marinara

Our homemade fettuccine pasta tossed in your choice of sauce

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

Truffle French fries

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

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

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

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

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

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

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

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

Fresh chopped tomatoes, basil and garlic over toasted bread

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

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

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

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

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

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

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

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

Marinated, grilled chicken skewers served with French fries and ketchup

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

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

Our signature meat sauce over house-made fettuccine

Potato Dumplings in an Alfredo sauce

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

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

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

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

Ask for today’s special risotto

With extra virgin olive oil and garlic

With garlic and butter

With butter and shallots

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

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

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

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

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

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

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

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

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

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

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

Prime Filet 8 oz

Prime Tomahawk

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

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

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

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

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

Hamburger served with fries

Lightly fried chicken tenders with a side of French fries

Ciabatta, homemade 100% prime beef meatballs and mozzarella

Ciabatta, grilled zucchini, tomatoes, bufala mozzarella and pesto

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

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

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

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

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

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

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

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

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!

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

To die for