Vic's Classic Italian Steak Menu

Blue Cheese Crusted

recommended wine: sebastiani cabernet sauvignon add $3.00

Roasted Garlic Crusted

recommended wine: bolla amarone della valpolicella add $2.00

Peppercorn Sauce

recommended wine: montevina "terra d'oro", zinfandel add $2.50

Bordelaise Sauce

recommended wine: kenwood artist series cabernet sauvignon add $2.50

Marsala Wine Sauce

recommended wine: secco-bertani valpolicella add $2.00

Bearnaise Sauce

recommended wine: charles krug cabernet sauvignon add $2.00

Vesuvio Style

signature dishes. sauteed in olive oil with garlic, peas and potatoes in a white wine sauce. add $3.00, recommended wine: trinchero wine estates merlot

Italian Style

sauteed in olive oil and garlic, topped with marinated peppers and vesuvio potatoes. add $ 3.00, recommended wine: nozzole, chianti classico riserva

Blackened

pan fried with our own blend of spices - specify regular or cajun spiced, add $2.00, recommended wine: hahn meritage

Vic's House Salad

Caesar Salad

Spinach Salad

Tomato And Onion Salad

Caprese

(mozzarella & tomatoes)

Broccoli Salad

Tomato And Onion Salad

with mozzarella cheese

Antipasto Salad

Stuffed Rolled Eggplant

Stuffed Mushrooms

Bruschetta

Sauteed Portabella Mushrooms

Stuffed Artichokes

Crostini Caprese

Braciole

Antipasto Plate

Fresh Clams

Steamed Black Mussels

Pan-Fried Crab Cakes

Sauteed Lake Perch

signature dishes

Fried Calamari

Baked Clams

signature dishes

Fish Salad

Oysters Rockefeller

signature dishes

Shrimp Cocktail

Grilled Calamari

Shrimp Angelillo

signature dishes

Shrimp Dejonghe

Garlic & Oil

Marinara Sauce

Meat Sauce

Arrabiatta

Special Marinara

Vodka Sauce

signature dishes

Alfredo Sauce

Four Cheese Cream Sauce

Clam Sauce

(red or white)

Ravioli

your choice of our hand-made meat or cheese filled pasta served with meat or marinara sauce. recommended wine: la crema pinot noir

Escarole & Sausage

our own homemade sausage is broiled and served over escarole sauteed in olive oil. includes your choice of baked potato or rigatoni with marinara. (substitute grilled chicken for $1.00 additional). r

Eggplant Parmigiana

signature dishes, sliced eggplant that has been fried and then baked en casserole with mozzarella cheese and meat sauce. includes your choice of sauteed spinach or rigatoni. recommended wine: trinche

8-Finger Cavatelli

signature dishes, our signature pasta dish is served with a special marinara sauce. other sauces are available. recommended wine: corvo rosso

Cavatelli

our hand rolled pasta is served with broccoli, garlic & oil. other sauces are available. recommended wine: rosemount estate shiraz.

Giambotta

our homemade sausage is sauteed with onions, green peppers, mushrooms, potatoes and white wine. recommended wine: rutherford hill merlot

Linguine With Calamari

sauteed calamari tossed with our marina sauce. recommended wine: ruffino chianti docg

Gnocchi

hand-made gnocchi tossed with vodka sauce and topped with grilled chicken and our homemade sausage. recommended wine: rutherford ranch cabernet sauvignon

Chicken Cacciatore

bone-in chicken is sauteed in olive oil with onions, fresh mushrooms, tomatoes and white wine

Vic's Chicken Vesuvio

signature dishes, first cooked by the giannotti family in 1956. bone-in chicken is sauteed in olive oil, garlic, and white wine with peas and potatoes. (allow 45 minutes.)

Chicken Velasco

bone-in chicken is sauteed in olive oil, white wine and jalapeno peppers and served with vesuvio potatoes.

Chicken Oreganato

bone-in chicken is broiled with herbs and served in lemon butter sauce.

Chicken Parmigiana

signature dishes, boneless breast of chicken is covered with mozzarella cheese and meat sauce.

Chicken Vittorio

bite-sized pieces of chicken, sausage, filet medallions, and veal are prepared with red vinegar peppers, fresh mushrooms and potatoes, recommended wine: gala ca'marcanda "promis"

Chicken Napolitana

boneless breast of chicken is topped with eggplant, ricotta, mozzarella, romano and parmesan cheese and served with homemade meat sauce.

Madachora

a trio of seafood served over capellini that includes mussels, clams and shrimp in traditional red or white sauce.

Veal Caprese

hand-pounded veal medallions are topped with tomato, fresh mozzarella and fresh basil and finished with red wine herb vinaigrette.

Broiled Tilapia

served over sauteed rabe and finished with our signature herb infused olive oil and fresh garlic.

Peppercorn Porterhouse

we char-broil our 18 oz prime porter house steak and serve it with a red wine infused peppercorn sauce.

Center Cut Pork Chops

two 9 ounce center cut pork chops, broiled. add $3.00, for vesuvio or italian style: add $4.00 for giambotta style. recommended wine: rodney strong pinot noir

Filet Mignon

our filet mignons come from the heart of the beef tenderloin. this classic steak cut has exceptional taste, texture and tenderness. petite filet

Stuffed Veal Chop

signature dishes. twelve ounce center cut veal chop is stuffed with prosciutto and fontinella cheese and served in a white wine sage sauce. recommended wine: bottega vinai, pinot grigio

Ny Sirloin Steak (14 Ounces)

the prime sirloin steak is the most revered cut of meat, thick and tender, we hand-trim ours from whole certified angus beef loins.

Bone-in Rib-Eye Steak

rib-eye steak is a highly regarded cut from the rib section. the "eye" in its name refers to the round cross section of a muscle that is not well exercised, so rib-eye steak is very tender,

Lamb Chops

four char-broiled lamb chops are served au jus with mushrooms. recommended wine: dynamite vineyards cabernet sauvignon

Filet Mignon

our filet mignons come from the heart of the beef tenderloin. this classic steak cut has exceptional taste, texture and tenderness. filet mignon

Lake Superior Whitefish

fresh lake superior whitefish is broiled and served with grilled vegetables.

Salmon

hand-picked atlantic salmon can be prepared in your choice of styles: velasco, italian, vesuvio or oreganato.

English Dover Sole

imported english dover sole is broiled and then boned at the table.

Lobster Tail

full 16 ounce australian cold water lobster tail is broiled and served with butter.

Piccante

signature dishes, hand-pounded medallions are lightly breaded and sauteed with lemon butter and roasted pine nuts.

Scaloppine

sauteed with onions, fresh mushrooms, onions and tomatoes.

Marsala

hand-pounded medallions are sauteed with fresh mushrooms and imported sweet marsala wine.

Parmigiana

whole veal cutlet is lightly breaded and sauteed then baked with meat sauce and mozzarella cheese.

Napolitana

whole veal cutlet is lightly breaded and sauteed then baked with meat sauce, eggplant and mozzarella cheese.