Appetizers - Hot
Calamari Fritti
$7.95
squid breaded and fried to a golden brown and tossed with roasted red peppers, garlic, black pepper and lemon. served with our homemade pomodoro sauce
Cozze Luciano
$10.50
prince edward island black mussels steamed in garlic, lemon and white wine, finished with cream.
Formaggi Al Forno
$7.95
fresh provolone, parmesan and romano cheese baked in puff pastry accompanied with a zesty pomodoro sauce. (please allow fifteen minutes preparation time.)
Fritella Di Trota
$9.95
smoked trout cakes with sweet, corn custard and caramelized shallots.
Oli Nera E Verdi Al Forno
$7.95
roasted black and green olives, pepperonchini, and garlic served with croustini.
Ostriche Florintine
9.95
rockefeller style oysters on the half shell with sauteed spinach, bacon and lacatelli bechamel.
$Appetizers - Cold
Antipasti
$7.50
please ask your server
Carpaccio
$8.50
extremely rare tenderloin topped with artichoke hearts, parmesan cheese, capers, scallions, olive oil and our blend of spices
Bruschetta Caprese
$6.95
char grilled italian bread topped with a tomato, basil relish with smoked mozzarella.
Cici E Fienzi Tartuffo
7.95
umbrian chick pea and mushroom relish accented with truffle oil served with croustini
$Zuppa
Zuppa Del Giorno
4.50
our chef's soup prepared daily
$Insalate
Vincenzo's House Salad
$5.75
red leaf and romaine lettuce with julienne bell peppers, red onion, roma tomatoes and carrots, all topped with a balsamic vinaigrette and gorgonzola cheese.
Insalata Di Cesare
6.95
(caesar salad) traditional caesar salad with fresh croutons and parmesan cheese.
$Pastas
Capelli D'Angelo
$7.95-10.95
angel hair pasta tossed with sauteed onions, roma tomatoes, olive oil, garlic and fresh basil
Linguini Aglio Olio Pepperoncino
$7.50-10.95
linguini with a spicy combination of olive oil, garlic scallions, red pepper flakes and fresh parsley.
Risotto Con Funghi
$8.95-13.95
arborio rice, mushrooms, garlic and roasted peppers, finished with cream and parmesan cheese.
Risotto Verdi Al Granchio
$9.75-14.95
our creamy arborio rice blended with lump crab and fresh green vegetables
Brasoto Di Cinghaile Con Penne E Ginepro
$9.50-14.50
wild boar ragout tossed with tagliatelle
Taglia Telle Alfredo
$8.95-12.95
tagliatelle tossed with a creamy garlic and parmesan cheese sauce
Rigatoncini Alla Bolognese Con Panna
$7.95-12.50
a traditional savory meat sauce and cream, tossed with rigatoncini pasta
Penne Quills Alla Boscaiola
$8.95-14.50
penne tossed with prosciutto ham, peas, roasted peppers, in a sun dried tomato cream sauce
Cannelloni Di Vincenzo Al Forno
$8.95-14.95
traditional cannelloni stuffed with veal, beef and spinach and finished with a pomodoro sauce, topped with provolone and baked
Gnocchi Al Emelia-Romagna
$9.50-14.50
classic potato dumplings tossed with prosciutto ham and scallions in a gorgonzola cream
Gnocchi Alla Bolognese
$8.95-13.50
classic potato dumplings topped with our traditional italian meat sauce
Pollo-Arabeatta
$16.50
chicken breasts sauteed with roasted red peppers, scallions and prosciutto ham completed with a spicy marinara sauce on penne quills.
Linguini Con Vongole, E Bianco
14.95
linguini pasta topped with clams, white wine, scallions, red pepper flakes, fennel and garlic
$Main Course - Meat
all secondi are accompanied with farnachi dello chef and contorni di giornoFiletto Al Marsala Con Funghi
$23.95
two seared filet medallions finished with a classic mushroom, marsala sauce
Filetto Gorgonzola (2000)
24.95
two seared fillet medallions accompanied by a gorgonzola cream sauce, pine nuts and caramelized shallots.
$Main Course - Chicken
all secondi are accompanied with farnachi dello chef and contorni di giornoPollo Piccatta Alla Veneziana
$16.95
sauteed chicken breast, finished with a lemon-caper butter sauce
Pollo Saltimbocca (2001)
$19.50
chicken sauteed with prosciutto ham, spinach, mushrooms and scallions in a sage, sherry cream sauce with fettuccine
Pollo Marsala
17.95
sauteed chicken with wild mushrooms, marsala and cream
$Main Course - Veal
all secondi are accompanied with farnachi dello chef and contorni di giornoVitello Vincenzo
$19.50
sauteed veal scaloppini, topped with roma tomatoes, basil and smoked gouda cheese finished with marsala demi-glace
Scalloppine Parmigiana
$17.95
a golden brown sauteed, breaded veal scaloppini, topped with a hearty blend of provolone, parmesan and romano cheeses, along with our own traditional pomodoro sauce
Cotoletta Alla Valdosta
$31.95
veal chop coated with breadcrumbs topped with prosciutto ham and fontina cheese, finished with a rosemary demi glace
Cotoletta Di Vitello Alla Milanese
$29.50
veal chop coated with a breadcrumb, cheese blend, sauteed and finished with a lemon, white wine butter
Nodini Al Ferri
$27.95
veal chop, char grilled, topped with herb herbed cabernet butter
Ossobuco Milanese (1999)
24.95
braised veal shank and vegetables served on classic saffron risotto
$Main Course - Fish
all secondi are accompanied with farnachi dello chef and contorni di giornoPesce Di Giorno
$0.00
the chef's choice of fresh fish and seafood
Calamari A Lazio Al Forno
$17.95
braised squid with fresh tomato, aromatic vegetables and red pepper, served with a side of angel hair pasta
Cioppino
$23.95
sauteed white fish, scallops, mussels, clams, calamari and shrimp in a spicy red sauce. served over angel hair pasta
Scallope Pesce Gamberi Con Panna E Pesto
$21.95
shrimp and scallops sauteed in champagne and finished with a pesto cream sauce. served over angel hair pasta
Pesce Napoli
$21.95
sauteed white fish and shrimp tossed with artichoke hearts, capers, calamata olives, roma tomatoes in a lemon, white wine, garlic sauce on angel hair
Salmone Grille Con Sanapa E Porcini
16.95
fresh grilled salmon finished with mushroom and mustard butter
$Main Course - Vegetarian
(we cannot accept substitutions on this dish)Spinaci' Con Fungi
$8.95-13.95
spinach and mushrooms sauteed with garlic, onion and cream tossed with penne pasta
Melanzani Alla Parmigiana
$11.95
sliced breaded eggplant, sauteed and topped with parmesan cheese, provolone and pomodora sauce. served with pesto and angel hair pasta.
Cavatelli Con Finnocio E Aglio E Spinachi
13.95
sauteed spinach and fennel with roasted garlic sauteed in olive oil and tossed with fresh cavatelli pasta.
$Continental Selections - Entrees
should you desire to divide an entree a $4.00 split plate charge will be added to you billSteak Diane
$23.95
sauteed filet medallions in a brandied mushroom, scallions and dijon cream sauce
Filet Aux Poivre
$23.95
cracked black pepper seared filet medallions, finished in a brandied demi-glace and crema sauce
Veal Francais
17.95
a classic preparation of sauteed veal scaloppini finished with a lemon, white wine butter sauce
$Desserts
Desserts
$0.00
ask your server about our carefully crafted desserts and our magnificent selection of after dinner drinks.
Menu for Vincenzo's Ristorante & Bistro is provided by findrestaurantmenu.com
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