Vito's Italian Grill Menu

Cannoil

Cheesecake

Chocolate Lover s Cake

Tiramisu Layer Cake

Salad Extras

BRUSCHETTA di ABRUZZO

toasted Italian bread topped with fresh cheese, tomato, onion & capers.

MOZZARELLA FRITTA

breaded mozzarella cheese croquettes on a splash of pomodoro sauce.

L’ASPARAGO ARROSTIRE

grilled asparagus topped with kalamata olives and pomodoro sauce.

CUBENELLA INVOLTINI

sweet peppers stuffed with sausage, toasted pine nuts and parmigiano.

CONCHIGLIA APERITIVO

pan seared scallops wrapped in prosciutto with tomato-basil relish.

PORTABELLA di MARE

portabella mushroom cap stuffed with lobster, shrimp, crab & ricotta,

CALAMARI FRITTi

fried calamari with onions, sweet peppers, pomodoro sauce and balsamic glaze.

MUSSELS TOSACANO

mussels sautéed in white wine, garlic butter, and tomato broth.

INSALATA MISTA

fresh mixed greens & roasted tomato tossed with our famous balsamic shallot vinaigrette dressing.

INSALATA IMPERIALE

Caesar salad of romaine hearts tossed in our home made dressing, topped with parmigiano cheese, roasted tomato and a toasted herb crostini.

INSALATA CAPRESE

slices of fresh mozzarella cheese and roma tomatoes drizzled with olive oil and balsamic vinegar reduction topped with fresh basil.

INSALATA SPINACIO

baby spinach salad tossed with candied walnuts, prosciutto ham, gorgonzola cheese and red onions in our sweet mustard dressing.

Create your own Pizza

Each additional topping-add 1.00. Each additional topping add 1.75.

MARGHERITA PIZZA

Garlic and olive oil with mozzarella, provolone cheese, roma roma tomatoes and basil.

POLLO PESTO PIZZA

pesto, grilled chicken, pine nuts, roasted red peppers, mozzarella and provolone.

THE “ULTIMATE” GREEK PIZZA

kalamata olives, feta Cheese, and fresh tomatoes over a base of mozzarella and provolone cheese on a crust brushed with extra virgin olive oil. Spice it up. Add pepperoncini.

Make it a Surf & Turf

Add Prosciutto wrapped Scallops.

GREMOLADA SPECIALE

grilled salmon, tilapia or chicken breast seasoned with parsley & sage topped with lemon-garlic butter sauce,with roasted red potatoes and vegetables.

PICCATA SPECIALE

Grilled chicken or veal medallions, sautéed with capers and artichokes in a lemon-white wine sauce, served with roasted red potatoes and asparagus.

POLLO ROMANA

8 oz. grilled skinless, boneless chicken breast served with asparagus, capers, peppers peppers and tomatoes in a light tomato-garlic-white wine sauce.

BISTECCA DEL MONICO

12 oz. del monico rib eye steak grilled to your liking.

FILET MIGNON

10 oz. Filet Mignon steak wrapped in prosciutto, grilled to your liking.(ask for your filet to be butterflied.)

PASTA POMODORO

spaghetti, linguini, or penne topped with rustic (chunky tomato) pomodoro sauce. Substitute with Cavatelli noodles- Add $3.

LASAGNA GRANDE

a large portion of lasagna stuffed with meat and cheese.

PENNE di NAPOLI

penne pasta tossed with mushrooms and spinach in a tomato cream sauce.

LINGUINI e CLAMS

clams in our delicious sauce over linguini can be served either red or white.

PENNE PESTO POLLO

grilled chicken and penne pasta tossed with basil pesto, tomatoes, pine nuts, kalamata olives, artichoke hearts and finished with fine caprino cheese.

ALFREDO GAMBERETTO

shrimp, peas, mushrooms and linguini in a creamy alfredo cheese sauce.

RAVIOLI di MARE

lobster, shrimp, crab and ricotta cheese stuffed ravioli in a basil cream sauce.

LOBSTER LINGUINI

Succulent Lobster sauteed and served over linguini with a spicy tomato cream sauce.

MANZO CONTENTO

5 oz. Filet Mignon chopped and sautéed with onions, sweet peppers and mushrooms in a pomodoro-burgundy wine sauce served over linguini.

MELANZANE PARMIGIANA

slow roasted eggplant with pomodoro sauce, ricotta and mozzarella cheese.

POLLO PARMIGIANA

breaded chicken topped with pomodoro sauce and mozzarella cheese.

VITELLO SCALLOPINI

veal sliced thin, sautéed with sweet peppers and roma tomatoes in Marsala-demi sauce.

MARSALA SPECIALE

Chicken Breast or Veal Cutlet. sauteed with mushrooms and tomatoes in marsala wine over linguini.

VITELLO PARMIGIANA

breaded veal cutlet topped with pomodoro sauce and mozzarella cheese.

FRUTTI di MARE

shrimp, scallops, mussels and clams in red clam sauce over linguini.

SALSICCIA MORDACE

roasted italian sausage with peppers, cannellini beans, and tomatoes.

CANNELLONI SELVAGGIO

chicken, mushrooms, shallots, and ricotta cheese stuffed crepes in a spinach and mushroom cream sauce with a splash of sherry.

SALTIMBOCCA alla ROMA SPECIALE

VEAL or CHICKEN medallions with prosciutto ham, sage and baked polenta with roasted rapini.

CONCHIGLIA ARROSTIRE

pan seared scallops wrapped in prosciutto with tomato-basil relish served with risotto and a side of rapini.

FILETTO PIZZAIOLA

10 oz. of Filet Mignon steak medallions sautéed with sweet peppers, tomatoes and olives in Marsala-demi sauce, stacked up like the leaning tower over polenta.