Vigilucci's Seafood & Steakhouse Menu

Chopped mixed greens, red onions, kalamata olives, feta cheese, cucumbers and Mary’s Free Range chicken tossed with Mediterranean vinaigrette.

Blackened king salmon served over a bed of mesclun lettuce, sliced pears and raspberries, tossed with extra virgin olive oil and aged balsamic vinegar.

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.

Pancetta, egg yolk, Pecorino-Romano and black pepper

Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato-vodka cream sauce.

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

6 oz. king salmon grilled and finished with a lemon-caper sauce. Served over roasted potatoes and garlic spinach.

Mary’s Free Range chicken breast pan-seared with porcini mushrooms in a light cream sauce. Served with seasonal vegetables and spaghetti aglio e olio.

Mary’s Free Range chicken breast sautéed with wild mushrooms and marsala wine. Served with seasonal vegetables and spaghetti aglio e olio.

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 port reduction.

Fresh catch of the day

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

Hard shell filled with ricotta cheese, chocolate chips and lemon zest. A Sicilian speciality.

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

A fragrant, short pastry filled with lemon cream and topped with pine nuts.

Layered pistachio, vanilla, strawberry and chocolate gelato cake with a maraschino cherry and whipped cream.

Vanilla gelato drowned in espresso and Grand Marnier.

Ask for today’s selection.

Half-dozen fresh, chilled oysters on the half-shell served with cocktail sauce and horseradish.

Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in a cocktail sauce

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

Homemade crab cakes served on a bed of arugula with cherry tomatoes and aurora sauce.

Deep-fried baby calamari and rock shrimp served with marinara sauce.

Pan-seared diver scallops topped with fresh chopped tomatoes and porcini mushrooms, finished in a white wine-truffle sauce atop crispy polenta.

Thinly sliced raw filet mignon topped with arugula, extra virgin olive oil, lemon juice, capers and shaved Parmigiano

per person Minimum 2 people. Calamari fritti, fresh bufala mozzarella and heirloom tomatoes, bruschetta, prosciutto di Parma, imported cheeses, salame, and mortadella

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

Imported bufala mozzarella and heirloom tomatoes, basil, extra virgin olive oil and aged balsamic.

Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano

Baby mixed greens, fresh raspberries, sweet gorgonzola cheese and sliced pears tossed in a lemon vinaigrette dressing.

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

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

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

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

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

Homemade hat-shaped pasta filled with butternut squash, walnuts, ricotta and Parmigiano. Finished with brown butter, sage and a touch of marinara.

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

Ask for today’s special risotto.‍

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.

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.

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.

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.

(grass fed)

8 oz. skin-on, Statler-cut Mary’s Free Range chicken, 4 oz. prime 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.

Grilled skin on double Mary’s Free Range chicken breast with porcini mushrooms in a light cream sauce. Served with seasonal vegetables and spaghetti aglio e olio.‍

Mary’s Free Range chicken breast lightly breaded, topped with mozzarella and marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.

When available. Milk fed veal chop, pounded, lightly breaded and pan fried. Topped with arugula and cherry tomatoes.

With butter and shallots

Potato dumplings in a creamy truffle sauce au gratin

Served with truffle oil and Parmigiano-Reggiano

With garlic and butter

With extra virgin olive oil and garlic

Tossed with extra virgin olive oil and rosemary

On menu after 4 p.m. Available with Vigilucci’s special cream, butter, chives and bacon.