Vivace Restaurant Menu

baked with Parmigiano cream sauce

baked in gorgonzola cheese - garlic butter

with asparagus aioli and arugula

marinated mushrooms, prosciutto ham, roasted red peppers, herb goat cheese mousse, grilled asparagus, marinated olives, sautéed spinach & garlic toast

over mixed greens with Balsamic reduction & light shavings of Parmigiano Reggiano

with shellfish, mushrooms, shallots, breadcrumbs and Parmigiano cheese stuffing. Lemon oil garnish.

price varies

with crispy Prosciutto ham, roasted pine nuts, Romano cheese & port wine dressing

tossed with traditional Caesar dressing, garlic croutons & light shavings of Parmigiano Reggiano

vinaigrette, crispy potato sticks & Romano cheese

Asparagus & Parmigiano cheese Risotto, topped with grilled chicken with a touch of demi glace

roasted red peppers & tomato sauce, baked with Fontina cheese

Plant based meat and mushroom Bolognese sauce. Tossed with penne pasta and vegan Parmesan cheese

handmade pasta with both seafood & spinach fillings. Fresh tomato-basil broth

sautéed red onion, kalamata olives, capers & tomatoes tossed with basil oil

scallops, shrimp, rock shrimp & salmon in a red pepper-tomato broth, served over fettuccine

delicate meatballs in tomato sauce over angel hair pasta

Demi glace cream sauce with vegetable rice

Layers of eggplant, with both tomato & besciamella sauce. Baked with fontina cheese Side of sautéed vegetables. (Gluten Free)

thin slices of veal (shell loin cut) sautéed in mushroom Marsala wine sauce with vegetable pasta

veal shanks in a vegetable-tomato sauce over polenta

served with lemon-butter sauce over sautéed spinach

center cut pork chop, breaded with spinach-Fontina cheese filling, Marsala wine sauce and garlic potato puree

breaded pork tenderloin in tomato- light demi glace sauce, fontina cheese. Vegetable pasta on side

USDA Prime Filet with Marsala wine sauce & grilled asparagus. Garlic potato purée on side

USDA Prime Filet with porcini mushroom rub, pan seared in Madeira wine sauce, over sautéed spinach and creamy polenta

five U-12 size Guaymas shrimp served in a very light lemon sauce with vegetable rice

Please ask server for type of fish and the preparation. Price Varies

over mixed greens with Balsamic reduction & light shavings of Parmigiano Reggiano

in a soy ginger sesame vinaigrette topped with crispy potato sticks & Romano cheese

half with fresh tomato & basil oil, half over roasted beets with pistachio vinaigrette. Arugula garnish

mixed greens with Gorgonzola cheese crumbles & vinaigrette with Alfonso Walnut Oil

tossed with traditional Caesar dressing, garlic croutons & light shavings of Parmigiano Reggiano

tossed with traditional Caesar dressing, garlic croutons & light shavings of Parmigiano Reggiano

marinated mushrooms, prosciutto ham, roasted red peppers, herb goat cheese mousse, grilled asparagus, marinated olives, sautéed spinach & garlic toast

over toasted croissant & sautéed spinach with mixed greens salad

served open faced over garlic toast, with Burrata cheese & fresh tomato- basil topping with mixed greens salad

sautéed red onion, kalamata olives, capers, tomatoes & roasted garlic tossed with basil oil

roasted red peppers & tomato sauce, baked with Fontina cheese

scallops, shrimp, rock shrimp & salmon in a red pepper-tomato broth, served over fettuccine

Shellfish, mushrooms, shallots, breadcrumbs and Parmigiano cheese stuffing with mixed greens salad

baked with a Parmigiano cream sauce with mixed greens salad

Layers of eggplant and both tomato & besciamella sauce. Baked with fontina cheese. Side of mixed greens. (gluten free)

with asparagus aioli & arugula with mixed greens salad

breaded pork tenderloin in tomato- light demi glace sauce, baked Fontina cheese. Mixed greens salad on side

Please ask server for type of fish and the preparation

baked vanilla bean custard with glazed brown sugar topping, fresh fruit

crisp almond wafers layered with lemon mousse, fresh fruit and raspberry sauce

espresso soaked ladyfingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit

made with croissants and apples in a Tuaca caramel sauce (10-12 minute preparation time)

three layers of ice cream, crème de cacao-walnut, brandy- chocolate, and strawberry

Vivace made Italian ice cream

with strawberries macerated in Salerno Sicilian blood orange liquor (dairy free)

chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream (20 minute preparation time)