Victor Cafe Menu

Pasta Alla Caruso

fresh whole fish of the day & fresh fish filets of the day. please see specials menu for this evenings' selections and price.

Linguine & Clams

served in either spicy red or white sauce.

Fra Diavolo Mephistopheles

linguine with calamari in a spicy marinara.

Prince Igor

penne in vodka blush sauce with salmon and asparagus, topped with caviar.

Dido & Aeneas

jumbo shrimp and dry scallops in garlic, butter, olive oil and white wine over linguine.

Garlic Mashed Potatoes

Creamy Polenta

Broccoli Rabe

Roasted Roast Peppers

Asparagus

Clausthaler

Yuengling

Amstel Light

Heineken

Hoegaarden

Moretti

Stella Artois

Zuppa Del Giorno

soup of the day.

The Victor Salad

a tradition: crisp iceberg lettuce, tomato, and hard cooked egg, topped with our famous gorgonzola cheese dressing.

Caesar Salad

romaine lettuce, anchovies and herbed croutons topped with shaved parmigiano reggiano.

Baby Arugula Salad

with cherry tomatoes, walnuts in white balsamic dressing.

Caprese

fresh mozzarella, vine ripe tomato and basil, dressed with olive oil and a reduced balsamic drizzle.

Fried Calamari Or Fried Smelts

with a side of garlic aioli.

Baked Clams Casino

minced bacon, bell pepper, onion and herbed bread crumbs.

Crespelle Capriccio

prosciutto stuffed with herbed crabmeat bechamel, baked and topped with reduced balsamic.

Steamed Prince Edward Island Mussels

sauteed in spicy marinara or white wine, lemon, butter and garlic.

Pinot Grigio

cielo dal 1908, montorso vicentino, veneto, italy 2011.

Chardonnay

sean minor, central coast, california 2010.

Sauvignon Blanc

clifford bay, marlborough, new zealand 2011.

White Zinfandel

beringer, napa valley, california 2010.

Prosecco (Sparkling)

la marca, oderzo, italy n/v.

Cabernet Sauvignon

santa rita, central valley, chile 2010.

Pinot Noir

montpellier, napa valley, california 2011.

Chianti

poggio vipere, gaiole in chianti, italy 2009.

Malbec

portillo, mendoza, argentina 2011.

Montepulciano

masciarelli, abruzzo, italy 2009.

Barbera D'Asti

araldica, castel boglione, asti, italy 2008.

Pomodoro E Basilico

farfalle pasta with tomatoes, basil, olive oil and garlic, finished with fresh mozzarella.

Cannelloni Don Carlo

fresh pasta stuffed with ricotta, spinach and veal, served with marinara and bechamel.

Fettuccine Giuseppe Verdi

tossed with fresh spinach, mushrooms, tomatoes and romano cheese in reduced light cream.

Pasta Alla Caruso

sauteed chicken livers, onion and wild mushrooms in a rich brown sauce with marsala wine and a hint of tomato over linguine.

Meat Tortelloni Bellini

tortelloni pasta filled with meat and pork served with peas, prosciutto and tomato in a reduced cognac cream & reggiano cheese sauce.

Ravioli Titta Ruffo

porcini mushroom ravioli in gorgonzola cream garnished with tomatoes and toasted walnuts.

Pan Seared Bone-In Pork Chop

with onions and apples in a butter and wine compote with apricot brandy over garlic mashed potatoes.

Pan Seared Chicken Breast La Tosca

chicken breast au jus stuffed with fontina cheese and prosciutto over creamy polenta.

Veal Picante Licia Albanese

escallops of veal sauteed with asparagus and artichoke hearts in white wine, lemon, butter and garlic.

Veal Saltimbocca Baron Scarpia

escallops of veal with marsala, prosciutto, sage and mushrooms over risotto.

Bistecca Fiorentina

superior angus ribeye with green peppercorn sauce, garlic mashed potatoes and sauteed spinach.